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1.RuiLiu,LiguoWang,YanLiu,TaoWu,MinZhang*.Fabricatingsoyproteinhydrolysate/xanthangumasfatreplacerinicecreambycombinedenzymaticandheat-shearingtreatment.FoodHydrocolloids,2018,81:39-47
2.QianLi,RuiLiu,TaoWu,MinZhang*.Aggregationandrheologicalbehaviorofsolubledietaryfibersfromwheatbran[J].FoodResearchInternational,2017.DOI:10.1016/j.foodres.2017.09.064.
3.QianLi#,TaoWu#,RuiLiu,MinZhang*,RuijunWang.Solubledietaryfiberreducedtrimethylaminemetabolismviagutmicrobiotaandco-regulatedAMPKpathwaysinhosts.MolecularNutritionandFoodResearch,2017,DOI:10.1002/mnfr.201700473
4.Wu,T.,Guo,X.,Zhang,M.*,Yang,L.,Liu,R.,&Yin,J.Anthocyaninsinblackrice,soybeanandpurplecornincreasefecalbutyricacidandpreventliverinflammationinhighfatdiet-inducedobesemice.Food&Function.2017.10.1039/C7FO00449D
5.TaoWu,ShengdongDai,XuCong,RuiLiu,MinZhang*.Succinylatedsoyproteinfilmcoatingextendedtheshelflifeofapplefruit.JournalofFoodProcessingandPreservation2017,41(4).e130241-8)
6.RuiLiu,DingyuLiu,YanLiu,YingshiSong,TaoWu,MinZhang*.UsingsoyproteinSiOxnanocompositefilmcoatingtoextendtheshelflifeofapplefruit.InternationalJournalofFoodScienceandTechnology,2017,52
7.RuiLiu,ChenXu,XuCong,TaoWu,YingshiSong,MinZhang*.Effectsofoligomericprocyanidinsontheretrogradationpropertiesofmaizestarchwithdifferentamylose/amylopectinratios.FoodChemistry,2017,221:2010-2017
8.TaoWu,NingChen,ChangLiu,RuiLiu,JiaojiaoZhang,XuanXie,MinZhang*.InvestigatingthechemicalconstituentandthesuppressiveeffectsofalliinhydrolysateonE.coli.Naturalproductresearch.DOI:10.1080/14786419.2017.1297440.
9.QianLi#，RuiLiu#，TaoWu，MinZhang*．Interactionsbetweensolubledietaryfibersandwheatglutenindoughstudiedbyconfocallaserscanningmicroscopy，FoodResearchInternational，2017,95:19-27
10.QianLi，RuiLiu，TaoWu，ManWang，MinZhang*．SolubleDietaryFiberFractionsinWheatBranandTheirInteractionswithWheatGlutenHaveImpactsonDoughProperties，JournalofAgriculturalandFoodChemistry，2016，64(46),8735-8744
11.Wu,T.,Guo,Y.,Liu,R.,Wang,K.,Zhang,M*.Blackteapolyphenolsandpolysaccharidesimprovebodycomposition,increasefecalfattyacid,andregulatefatmetabolisminhigh-fatdiet-inducedobeserats.FoodFunct.2016,7,2469–2478
12.ChanchanSun,RuiLiu,KaiNi,TaoWu,XinyeLuo,BinLiang,MinZhang*.Reductionofparticlesizebasedonsuperfinegrinding:Effectsonstructure,rheologicalandgellingpropertiesofwheyproteinconcentrate.JournalofFoodEngineering,2016,186:69-76
13.Zhang,Q.,Lv,X.,Wu,T.,Ma,Q.,Teng,A.,Zhang,Y.,MinZhang*.CompositionofLyciumbarbarumpolysaccharidesandtheirapoptosis-inducingeffectonhumanhepatomaSMMC-7721cells.FoodNutrRes,2015,59:28696
14.BoSun,MinZhang*,QingxiHou,RuiLiu,TaoWu,ChuanlingSi.Furthercharacterizationofcellulosenanocrystal(CNC)preparationfromsulfuricacidhydrolysisofcottonfibers.Cellulose,2016,23(1):439-450
15.RuiLiu,TizhengZhu,JianLi,TaoWu,QianLi,YaqianMeng,QiangCao,MinZhang*.Physicochemicalandantioxidativepropertiesofsuperfine-groundoatbranpolysaccharides.FoodScienceandTechnologyResearch,2016,22(1):101-109
16.ChanchanSun,RuiLiu,TaoWu,BinLiang,ChunyueShi,XuCong,TengHou,MinZhang*.CombinedSuperfineGrindingandHeat-ShearingTreatmentfortheMicroparticulationofWheyProteins.FoodBioprocessTechnol,2016,9(2):378-386
17.ChanchanSun,RuiLiu,TaoWu,BinLiang,ChunyueShi,MinZhang*.EffectofSuperfineGrindingontheStructuralandPhysicochemicalPropertiesofWheyProteinandApplicationsforMicroparticulatedProteins.FoodScienceandBiotechnology,2015,24(5):1637-1643
18.RuiLiu,JianLi,TaoWu,QianLi,YaqianMeng,MinZhang*.Effectsofultrafinegrindingandcellulasehydrolysistreatmentonphysicochemicalandrheologicalpropertiesofoat(AvenanudaL.)b-glucans.JournalofCerealScience,2015,65:125-131(影响因子:2.094；IDS号:CU2LS;它引次数：1/1)
19.RuiLiu,NanWang,QianLi,MinZhang*.Comparativestudiesonphysicochemicalpropertiesofrawandhydrolyzedoatbeta-glucanandtheirapplicationinlow-fatmeatballs.FoodHydrocolloids,2015,(51):424-431
20.ChanchanSun,TaoWu,RuiLiu,BinLiang,ZhaojieTian,EnqiZhang,MinZhang*.Effectsofsuperfinegrindingandmicroparticulationonthesurfacehydrophobicityofwheyproteinconcentrateanditsrelationtoemulsionsstability.FoodHydrocolloids,2015,51:512-518
21.XiaominWang,YukunYang,RuiLiu,ZhongkaiZhou,MinZhang*.IdentificationofantioxidantsinagedgarlicextractbyGaschromatography-massspectrometryandLiquidchromatography-massspectrometry.InternationalJournalofFoodProperties,2015,19(2):474-483
22.XiaominWang,RuiLiu,YukunYang,MinZhang*.Isolation,PurificationandIdentificationofAntioxidantsinanAqueousAgedGarlicExtract.FoodChemistry,2015,(187):37–43
23.YanXu,MinZhang*,TaoWu,ShengdongDai,JinlingXu,ZhongkaiZhou.Theanti-obesityeffectofgreenteapolysaccharide,polyphenolsandcaffeineinratsfedwithhigh-fatdiet.Food&Function,2015,6(1):297-304
24.ZeshengZhang,MengmengLei,RuiLiu,YunfengGao,MengyingXu,MinZhang*.Evaluationofalliin,saccharidecontentsandantioxidantactivitiesofblackgarlicduringthermalprocessing.JournalofFoodBiochemistry,2015,39(1):39-47
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