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Shuo Wang, Peng Xia, Shaozhen Wang, Jin Liang, Yue Sun, Pengxiang Yue*, Xueling Gao*. Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection. Food Hydrocolloids, 2019, 96, 617–624
Jiao Ge, XueyangYue, Shuo Wang, Jinpeng Chi, Jin Liang, Yue Sun, Xueling Gao*, Pengxiang Yue*. Nanocomplexes composed of chitosan derivatives and β-Lactoglobulin as a carrier for anthocyanins: Preparation, stability and bioavailability in vitro. Food Research International, 2019, 116 (2), 336-345.
Jinpeng Chi, Jiao Ge, Xueyang Yue, Jin Liang, Yue Sun, Xueling Gao*, Pengxiang Yue. Preparation of nanoliposomal carriers to improve the stability of anthocyanins. LWT - Food Science and Technology, 2019, 109: 101-107.
Yue Sun, Yuwan Wang, Pengpeng Song, Haisong Wang, Na Xua, Yijun Wang, Zhengzhu Zhang, Pengxiang Yue*, Xueling Gao*. Anti-obesity effects of fermented instant teas in vitro and in mice with high-fat diet-induced obesity. Food & Function, 2019, 10, 3502 – 3513.
Lingli Zhang, Guangsheng Wu, Wenbo Wang, Junyang Yue, Pengxiang Yue, Xueling Gao*. Effect of blanching process on anthocyanin profile, color and antioxidant activity of blueberry (Vaccinium ashei) juice. International Journal of Food Properties, 2019, 22(1), 1036–1046
Jiao Ge, Pengxiang Yue, Jinpeng Chi, Jin Liang, Xueling Gao*. Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan. Food Hydrocolloids, 2018， 74，23–31 (Agricultural Sciences Top 1% “ESI”高被引论文, 被引频次：23次）
YuwanWang, Mingyue Zhang, Zhengzhu Zhang, Jun Jianga, Xueling Gao*, Pengxiang Yue*. Multiple responses optimization of instant dark tea production by submerged fermentation using response surface methodology (RSM). Journal of food science and technology, 2018, 55 (7), 2579-2586
Junyang Yue, Xiaohui Lu, Huan Zhang, Jiao Ge, Xueling Gao*, Yongsheng Liu. Identification of conserved and novel microRNAs in blueberry. Frontiers in Plant Science, 2017, DOI: 10.3389/fpls.2017.01155
Yuwan Wang, Mingyue Zhang, Zhengzhu Zhang, Hengqian Lu, Xueling Gao*, Pengxiang Yue. High-theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: alpha-glucosidase and pancreatic lipase inhibition and antioxidant activity. Journal of Science of Food and Agriculture, 2017, 97(15), 5100-5106
Bo He, Jiao Ge, Pengxiang Yue, XueYang Yue, Ruiyan Fua, Jin Liang, Xueling Gao*. Loading of anthocyanins on chitosan nanoparticles influences anthocyanin degradation in gastrointestinal fluids and stability in abeverage. Food Chemistry, 2017, 221, 1671–1677.(Agricultural Sciences Top 1% “ESI”高被引论文, 被引频次：28次）
Jin Liang, Hua Yan, Pradeep Puligundla, Xueling Gao, Yibin Zhou, Xiaochun Wan. Applications of chitosan nanoparticles to enhance absorption and bioavailability of tea polyphenols: A review. Food Hydrocolloids, 2017, 69，286–292
Jin Liang, Hua Yan, Xiulan Wang, Yibin Zhou, Xueling Gao, Pradeep Puligundla, Xiaochun Wan. Encapsulation of epigallocatechin gallatein zein/chitosan nanoparticles for controlled applications in food systems. Food Chemistry, 2017, 231, 19–24
Jin Liang, Hua Yan, Jiuya Zhang, Wenzhong Dai, Xueling Gao, Yibin Zhou, Xiaochun Wan, Pradeep Puligundla. Preparation and characterization of antioxidant edible chitosan films incorporated with epigallocatechin gallate nanocapsules. Carbohydrate Polymers, 2017, 171,300–306.
周燕丽, 卢恒谦, 徐立伟, 岳鹏翔, 高学玲*. 液态发酵茯苓菌丝体形态与产胞内三萜的关系. 食品与生物技术学报, 2017, 36(06):635-641
Bo He, LingLi Zhang, XueYang Yue, Jin Liang, JunJiang, XueLing Gao*, PengXiang Yue. Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace. Food Chemistry, 2016, 204, 70-76. (Agricultural Sciences Top 1% “ESI”高被引论文, 被引频次：82次）
Lei Rong, Lijuan Peng, Chitang Ho, Shouhe Yan, Marc Meurens, Zhengzhu Zhang, Daxiang Li, Xiaochun Wan, Guanhu Bao, Xueling Gao*, Tiejun Ling. Brewing and volatiles analysis of three tea beers indicate potential interaction between tea components and lager yeast. Food Chemistry, 2016,197, 161-167.
Hengqian Lu, Pengxiang Yue, Yuwan Wang, Ruiyan Fui, Jun Jiang, Xueling Gao*. Optimization of submerged fermentation parameters for instant dark tea production by Eurotium cristatum. Journal of Food Processing and Preservation, 2016,40,1134-1144.
高学玲, 张晶晶, 王玉婉, 岳鹏翔. 高亮度速溶红茶工艺优化. 中国食品学报, 2016, 16(2):108-113
Hengqian Lu, Pengxiang Yue, Yuwan Wang, Xueling Gao*. Study of Bioactive Components and Color Properties of Dark Tea Infusion Manufactured by Eurotium cristatum Using Submerged Fermentation.
Advance Journal of Food Science and Technology, 2016, 10(8): 591-596. Weijia Shi, Yu Li, Xueling Gao, RuiyanFu. Improvement of the respiration efficiency of Lactococcuslactis by decreasing the culture pH. Biotechnology Letters, 2016, 38(3), 495-501.
Lingli Zhang, Na Li and Xueling Gao*. Phenolic compounds and antioxidant activity of wines fermented using ten blueberry varieties. American Journal of Food Technology, 2016, 11: 291-297.
Lingli Zhang, Pengxiang Yue, Jun Jiang, Jisheng Fan, Xueling Gao*. Effect of phenolic compounds on antioxidant activity in 8 blueberry(Vaccinum spp.) juices. Carpathian Journal of Food Science and Technology, 2016,8(2),178-186.
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