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(1) Xingfei Li, Yufei Hua*, Yeming Chen, Xiangzhen Kong, Caimeng Zhang, The selective complex behavior between soybean whey proteins and ι-carrageenan and isolation of the major proteins of the soybean whey, Food Hydrocolloids, 2016, 56: 207-217
(2) Weiwei Peng, Xiangzhen Kong, Yeming Chen, Caimeng Zhang, Yuexi Yang, Yufei Hua*, Effects of heat treatment on the emulsifying properties of pea proteins, Food Hydrocolloids, 2016, 52: 301-310
(3) Luping Zhao, Yeming Chen, Yajing Chen, Xiangzhen Kong, Yufei Hua. Effects of pH on protein components of extracted oil bodies from diverse plant seeds and endogenous protease-induced oleosin hydrolysis. Food Chemistry, 2016, 200, 125-133.
(4) Luping Zhao, Yeming Chen, Zunhao Yan, Xiangzhen Kong, Yufei Hua. Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHs. Food Hydrocolloids, 2016, 61, 685-694.
(5) Qijun Ruan, Yeming Chen, Xiangzhen Kong, Yufei Hua*, Analysis using fluorescence labeling and mass spectrometry of disulfide-mediated interactions of soy protein when heated, Journal of Agricultural and Food Chemistry, 2015, 63(13): 3524-3533
(6) Dong Die, Xingfei Li, Yufei Hua*, Yeming Chen, Xiangzhen Kong, Caimeng Zhang, Wang Qi, Mutual titration of soy proteins and gum arabic and the complexing behavior studied by isothermal titration calorimetry, turbidity and ternary phase boundaries, Food Hydrocolloids, 2014, 46(1): 28-36
(7) Xingfei Li, Dong Die, Yufei Hua*, Yeming Chen, Xiangzhen Kong, Caimeng Zhang, Soybean whey protein/chitosan complex behavior and selective recovery of Kunitz Trypsin Inhibitor, Journal of Agricultural and Food Chemistry, 2014, 62(29): 7279-7286
(8) Zhumei Cui, Yeming Chen, Xiangzhen Kong, Caimeng Zhang, Yufei Hua*, Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: effects of heating concentration, homogenizer rotating speed, and salt addition level, Journal of Agricultural and Food Chemistry, 2014, 62(7): 1634-1642
(9) Zhumei Cui, Xiangzhen Kong, Yeming Chen, Caimeng Zhang, Yufei Hua. Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions. Food Hydrocolloids, 2014, 41, 1–9.
(10) Qijun Ruan, Yeming Chen, Xiangzhen Kong, Yufei Hua. Heat-induced aggregation and sulphydryl/disulphide reaction products of soy protein with different sulphydryl contents. Food Chemistry, 2014,156, 14–22.
(11) Xingfei Li, Die Dong, Yufei Hua, Yeming Chen, Xiangzhen Kong, and Caimeng Zhang. Soybean whey protein/chitosan complex behavior and selective recovery of kunitz trypsin inhibitor. Journal of Agricultural and Food Chemistry, 2014, 62 (29), 7279–7286.
(12) Xiaohui Xiong, Luping Zhao, Yeming Chen, Qijun Ruan, Caimeng Zhang, Yufei Hua. Effects of alkali treatment and subsequent acidic extraction on the properties of soybean soluble polysaccharides. Food and Bioproducts Processing, 2014
(13) Moses Vernonxious Madalitso Chamba, Yufei Hua, Wendy Katiyo. Oxidation and structural modification of full-fat and defatted flour based soy protein isolates induced by natural and synthetic extraction chemicals. Food Biophysics, 2014, 9 (3), 193-202.
(14) Nicole Murekatete, Yufei Hua, Moses Vernonxious Madalitso Chamba, Odilon Djakpo and Caimeng Zhang. Gelation behavior and rheological properties of salt- or acid-induced soy proteins soft tofu-type gels. Journal of Texture Studies, 2014, 45 (1), 62–73.
(15) Moses Vernonxious Madalitso Chamba, Yufei Hua, Nicole Murekatete, Yeming Chen. Effects of synthetic and natural extraction chemicals on yield, composition and protein quality of soy protein isolates extracted from full-fat and defatted flours. Journal of Food Science and Technology, 2014.
(16) Yeming Chen , Luping Zhao , Yanyun Cao , Xiangzhen Kong , Yufei Hua. Oleosins (24 and 18 kDa) are hydrolyzed not only in extracted soybean oil bodies but also in soybean germination. Journal of Agricultural and Food Chemistry, 2014, 62, 956-965.
(17) Yeming Chen, Zhicun Xu, Caimeng Zhang, Xiangzhen Kong, Yufei Hua. Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing. Food Chemistry, 2014, 154, 108-116.
(18) Yeming Chen, Yeqing Lu, Aixia Yu, Xiangzhen Kong, Yufei Hua. Stable mixed beverage is produced from walnut milk and raw soymilk by homogenization with subsequent heating. Food Science and Technology Research, 2014, 20, 583-591.
(19) Yeming Chen, Yanyun Cao, Luping Zhao, Xiangzhen Kong, Yufei Hua. Macronutrients and micronutrients of soybean oil bodies extracted at different pH. Journal of Food Science, 2014, 79, 1285-1291.
(20) Yeming Chen, Luping Zhao, Xiangzhen Kong, Caimeng Zhang, Yufei Hua. The properties and the related protein behaviors of oil bodies in soymilk preparation. European Food Research and Technology, 2014, 239, 463-471.
(21) Dong Die, Yufei Hua*, Yeming Chen, Xiangzhen Kong, Caimeng Zhang, Wang Qi, Charge compensation, phase diagram, and protein aggregation in soy protein-gum arabic complexformation, Journal of Agricultural and Food Chemistry, 2013, 61(16): 3934-3940
(22) Qijun Ruan, Yeming Chen, Xiangzhen Kong, Yufei Hua*, Comparative studies on sulfhydryl determination of soy protein using two aromatic disulfide reagents and two fluorescent reagents, Journal of Agricultural and Food Chemistry, 2013, 61(11): 2661-2668
(23) Luping Zhao, Yeming Chen, Yanyun Cao, Xiangzhen Kong, Yufei Hua*, The integral and extrinsic bioactive proteins in the aqueous extracted soybean oil bodies, Journal of Agricultural and Food Chemistry, 2013, 61(40): 9727-9733
(24) Yun Shi, Xiangzhen Kong, Caimeng Zhang, Yeming Chen, Yufei Hua*, Adsorption of soy isoflavones by activated carbon: Kinetics, thermodynamics and influence of soy oligosaccharides, Chemical Engineering Journal, 2013, 215(216): 113-121
(25) Fang Li, Xiangzhen Kong, Caimeng Zhang, Yufei Hua*, Gelation behaviour and rheological properties of acid-induced soy protein-stabilized emulsion gels, Food Hydrocolloids, 2012, 29(2): 347-355
(26) Zhicun Xu, Yeming Chen, Caimeng Zhang, Xiangzhen Kong, Yufei Hua*, The heat-induced protein aggregate correlated with Trypsin Inhibitor inactivation in soymilk processing, Journal of Agricultural and Food Chemistry, 2012, 60(32): 8012-8019
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