2023年

1.        Qiao Cheng, Changqi Liu, Jing Zhao, Weiwei Li, Jiawei Qin, Fengxian Guo, and Yaosong Wang*. Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications. Trends in Food Science & Technology, 2023, 142: 104218

2.        尤洁瑜，唐长波，张露妍，张薇，王耀松*. 超声处理结合pH值调控对白果分离蛋白/乳清分离蛋白复合凝胶特性的影响. 食品科学, 2023, 44(21): 90–97.

3.        Wei Zhang, Changqi Liu, Jing Zhao, Fengxian Guo, Jieyu You, Luyan Zhang, and Yaosong Wang* Alkali-induced phenolic acid oxidation enhanced gelation of ginkgo seed protein. Foods, 2023, 12(7): 1506.

4.        张露妍，郭凤仙，尤洁瑜，张薇，王耀松*. L-氨基丁酸/L-瓜氨酸增强白果分离蛋白凝胶性. 精细化工, 2023, 40(12): 2731-2738.

5.        何振东，尤洁瑜，张露妍，张薇，王耀松*. CaCl₂调节银杏果分离蛋白/果胶复合凝胶质构特性. 精细化工, 2023, 40(9): 2034-2041.

6.        Zhendong He, Changqi Liu, Jing Zhao, Fengxian Guo, and Yaosong Wang*. Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin crosslinking. Food Chemistry, 2023, 399, 133924.