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1.TaotaoDai,JunChen,DavidJulianMcClements*,TiLi,ChengmeiLiu*.Investigationtheinteractionbetweenprocyanidindimerandα-glucosidase:Spectroscopicanalysesandmoleculardockingsimulation[J].Internationaljournalofbiologicalmacromolecules,2019,130:315-322.
2.JiangpingYe,ShunjingLuo,AoHuang,JunChen,ChengmeiLiu*,DavidJulianMcClements*.Synthesisandcharacterizationofcitricacidesterifiedricestarchbyreactiveextrusion:Anewmethodofproducingresistantstarch[J].FoodHydrocolloids,2019,92:135-142.
3.YunfeiLiu,JunChen,JianyongWu,ShunjingLuo,RuiyunChen,ChengmeiLiu*,RobertG.Gilbert*.Modificationofretrogradationpropertyofricestarchbyimprovedextrusioncookingtechnology[J].Carbohydratepolymers,2019,213:192-198.
4.ChengmeiLiu,XiaoyanYan,XingfengXu,BaozhongGuo,RongYang,JunChen,ShunjingLuo,JianguoXu,JianyongWu*.ChangesinGranularSwellingandRheologicalPropertiesofFoodCropStarchesModifiedbySuperheatedSteam[J].Starch‐Stärke,2019,71(3-4):1800132.
5.ZicongZeng,ShunjingLuo,ChengmeiLiu*,XiutingHu*,ErshengGong,JinyuMiao.Phenolicretentionofbrownriceafterextrusionwithmesophilicα-amylase[J].Foodbioscience,2018,21:8-13.
6.JieWan,GuohuiZhou,ShunjingLuo,ChengmeiLiu*,FeiLiu,YuepingDing.StateDiagramforaWaxyRiceStarch–SolubleDietaryFiberCompositeSystem[J].Starch‐Stärke,2018,70(7-8):1700274.
7.ZilingLi,ShengfengPeng,XingChen,YuqingZhu,LiqiangZou,WeiLiu*,ChengmeiLiu*.Pluronicsmodifiedliposomesforcurcuminencapsulation:Sustainedrelease,stabilityandbioaccessibility[J].FoodResearchInternational,2018,108:246-253.
8.QianLi,TiLi,ChengmeiLiu*,TaotaoDai,RuojieZhang,ZipeiZhang,DavidJulianMcClements*.EnhancementofCarotenoidBioaccessibilityfromTomatoesUsingExcipientEmulsions:InfluenceofParticleSize[J].FoodBiophysics,2018,13(4):440-440.
9.Cheng-meiLiu,QianPeng,Jun-zhenZhong,WeiLiu,Ye-junZhong*,FangWang.MolecularandFunctionalPropertiesofProteinFractionsandIsolatefromCashewNut(AnacardiumoccidentaleL.).[J].Molecules,2018,23(2).
10.JieWan,YuepingDing,GuohuiZhou,ShunjingLuo,ChengmeiLiu*,FeiLiu.Sorptionisothermandstatediagramforindicaricestarchwithandwithoutsolubledietaryfiber[J].JournalofCerealScience,2018,80:44-49.
11.JiangpingYe,XiutingHu,ShunjingLuo,DavidJulianMcClements,LuLiang,ChengmeiLiu*.Effectofendogenousproteinsandlipidsonstarchdigestibilityinriceflour.[J].FoodResearchInternational,2018,106:404-409.
12.TaotaoDai,JunChen,QianLi,PanyingLi,PengHu,ChengmeiLiu*,TiLi*.Investigationtheinteractionbetweenprocyanidindimerandα-amylase:Spectroscopicanalysesandmoleculardockingsimulation[J].InternationalJournalofBiologicalMacromolecules,2018,113:427.
13.Yu-tingLi,Ri-siWang,Rui-hongLiang,JunChen*,Xiao-hongHe,Rui-yunChen,WeiLiu,Cheng-meiLiu*.Dynamichigh-pressuremicrofluidizationassistingoctenylsuccinicanhydridemodificationofricestarch.[J].CarbohydratePolymers,2018.193:336-342
14.TiLi,PengHu,TaotaoDai,PanyingLi,XiaoqinYe,JunChen*,Cheng-meiLiu*.Comparingthebindinginteractionbetweenβ-lactoglobulinandflavonoidswithdifferentstructurebymulti-spectroscopyanalysisandmoleculardocking[J].SpectrochimicaActaPartAMolecular&BiomolecularSpectroscopy,2018,201:197.
15.JiangpingYe,ChengmeiLiu*,ShunjingLuo,XiutingHu,DavidJulianMcClements.Modificationofthedigestibilityofextrudedricestarchbyenzymetreatment(β-amylolysis):Aninvitro,study[J].FoodResearchInternational,2018.111:590-596
16.Cheng-meiLiu,Xiao-juanGuo,Rui-hongLiang*,WeiLiu,JunChen*.Alkylatedpectin:Molecularcharacterization,conformationalchangeandgelproperty[J].FoodHydrocolloids,2017,69:341-349.
17.JieWan,GuohuiZhou,ShunjingLuo,RisiWang,ChengmeiLiu*,XinZhang,FeiLiu.Astudyoftheeffectofaminoacidsonpastingandshort-termretrogradationpropertiesofricestarchbasedonmoleculardynamicssimulation[J].SStarch-Starke,2017,69:9-10.
18.XingfengXu,WeiLiu,LipingLuo,ChengmeiLiu*,DavidJulianMcClements*.Influenceofanionicpolysaccharidesonthephysicalandoxidativestabilityofhydrolyzedriceglutelinemulsions:ImpactofpolysaccharidetypeandpH[J].FoodHydrocolloids,2017,72.
19.YunfeiLiu,JunChen,ShunjingLuo,ChengLi,JiangpingYe,ChengmeiLiu*,DavidJulianMcClements.Physicochemicalandstructuralpropertiesofpregelatinizedstarchpreparedbyimprovedextrusioncookingtechnology.[J].CarbohydratePolymers,2017,175:265.
20.TaotaoDai,XiaoyanYan,QianLi,TiLi,ChengmeiLiu*,DavidJulianMcClements*.Characterizationofbindinginteractionbetweenriceglutelinandgallicacid:Multi-spectroscopicanalysesandcomputationaldockingsimulation.[J].FoodResearchInternational,2017,102:274.
21.ZicongZeng,ShunjingLuo,ChengmeiLiu*,XiutingHu*,ErshengGong,JinyuMiao.Phenolicretentionofbrownriceafterextrusionwithmesophilicα-amylase[J].FoodBioscience,2017.21:8-13
22.Zeng,Zicong,YutingLi,RongYang,ChengmeiLiu*,XiutingHu,ShunjingLuo,ErshengGong,andJiangpingYe.Therelationshipbetweenreducingsugarsandphenolicretentionofbrownriceafterenzymaticextrusion[J].JournalofCerealScience,2017,74244-249
23.Liu,Weilin,YouyuKong,PiaohanTu,JunmengLu,ChengmeiLiu*,WeiLiu,JianzhongHan,andJianhuaLiu.Physical-chemicalstabilityandinvitrodigestibilityofhybridnanoparticlesbasedonthelayer-by-layerassemblyoflactoferrinandBSAonliposomes[J].Food&Function,2017,8(4):1688-1697
24.Li,Qian,TiLi,ChengmeiLiu*,TaotaoDai,RuojieZhang,ZipeiZhang,andDavidJulianMcClemnets.EnhancementofCarotenoidBioaccessibilityfromTomatoesUsingExcipientEmulsions:InfluenceofParticleSize[J].FoodBiophysics,2017,12(2):172-185
25.Gong,ErSheng,ShunjingLuo,TongLi,ChengmeiLiu*,GuowenZhang,JunChen,ZicongZeng,andRuiHaiLiuPhytochemicalprofilesandantioxidantactivityofbrownricevarieties[J].FoodChemistry,2017,227432-443
26.Gong,ErSheng,ShunjingLuo,TongLi,ChengmeiLiu*,GuowenZhang,JunChen,ZicongZeng,andRuiHaiLiu.Phytochemicalprofilesandantioxidantactivityofprocessedbrownriceproducts[J].FoodChemistry,2017,23267-78
27.Chen,Jun,QiWang,Cheng-MeiLiu*,andJoshuaGong.Issuesdeserveattentioninencapsulatingprobiotics:Criticalreviewofexistingliterature[J].CriticalReviewsinFoodScienceandNutrition,2017,57(6):1228-1238
28.XingfengXu,LipingLuo,ChengmeiLiu*,DavidJulianMcClements.Utilizationofanionicpolysaccharidestoimprovethestabilityofriceglutelinemulsions:Impactofpolysaccharidetype,pH,salt,andtemperature[J].FoodHydrocolloids,2017,64:112-122
29.XingfengXu,LipingLuo,ChengmeiLiu*,ZipeiZhang,DavidJulianMcClements.Influenceofelectrostaticinteractionsonbehaviorofmixedriceglutelinandalginatesystems:pHandionicstrengtheffects[J].FoodHydrocolloids,2017,63:301-308.
30.JianyongWu,JunChen,WeiLiu*,ChengmeiLiu*,YejunZhong,DawenLuo,ZhongqiangLi,XiaojuanGuo.Effectsofaleuronelayeronricecooking:Ahistologicalinvestigation[J].Foodchemistry,2016,191:28-35.
31.JianyongWu,,McClements,D.J.,JunChen.,LiuW.,LuoS.J.,andChengmeiLiu*.Improvementinstoragestabilityoflightlymilledriceusingsuperheatedsteamprocessing[J].JournalofCerealScience,2016,71:130-137.
32.Wu,JianyongMcClements,DavidJulianChen,JunHu,XiutingLiu,Chengmei*.Improvementinnutritionalattributesofriceusingsuperheatedsteamprocessing[J].JournalofFunctionalFoods,2016,24:338-350.
33.Cheng-meiLiu,Rui-hongLiang,DaiTao-tao,Jiang-pingYe,Zi-congZeng,Shun-jingLuo,JunChen*.Effectofdynamichighpressuremicrofluidizationmodifiedinsolubledietaryfiberongelatinizationandrheologyofricestarch.Foodhydrocolloids,2016,57:55-61.
34.XuXingfeng,Liu,W.,LiuChengmei*,LuoLiping,ChenJun,LuoShunjing,McClements,D.J.,&Wu,L..Effectoflimitedenzymatichydrolysisonstructureandemulsifyingpropertiesofriceglutelin[J].FoodHydrocolloids,2016,61,251-260.
35.XuXingfeng,ZhongJunzhen,ChenJun,LiuChengmei*,LuoLiping,LuoShunjing,WuLixin,McclementsDavidJulian.Effectivenessofpartiallyhydrolyzedriceglutelinasafoodemulsifier:Comparisontowheyprotein[J].FoodChemistry,2016,213:700-707.
36.QianLi,TiLi,ChengmeiLiu*,JunChen,RuojieZhang,ZipeiZhang,TaotaoDai,DavidJulianMcClements.PotentialphysicochemicalbasisofMediterraneandieteffect:Abilityofemulsifiedoliveoiltoincreasecarotenoidbioaccessibilityinrawandcookedtomatoes[J].FoodResearchInternational,2016,89:320-329.
37.LiQian,WangXieyi,DaiTaotao,LiuChengmei*,LiTi,McclementsDavidJulian,ChenJun,LiuJiyan.Proanthocyanidins,IsolatedfromChoerospondiasaxillarisFruitPeels,ExhibitPotentAntioxidantActivitiesinVitroandaNovelAntiangiogenicPropertyinVitroandinVivo[J].JAgricFoodChem,2016,64(18):3546-3556.
38.LiQian,WangXieyi,ChenJun,LiuChengmei*,LiTi,McclementsDavidJulian,DaiTaotao,LiuJiyan.Antioxidantactivityofproanthocyanidins-richfractionsfromChoerospondiasaxillarispeelsusingacombinationofchemical-basedmethodsandcellular-basedassay[J].FoodChem,2016,208:309-317.
39.LiQian,ChenJun,LiTi,LiuChengmei*,LiuWei,LiuJiyan.ComparisonofbioactivitiesandphenoliccompositionofChoerospondiasaxillarispeelsandfleshes[J].JSciFoodAgric,2016,96(7):2462-2471.
40.YeJiangping,HuXiuting,ZhangFang,FangChong,Cheng-MeiLiu*,LuoShunjing.Freeze-thawstabilityofricestarchmodifiedbyImprovedExtrusionCookingTechnology[J].CarbohydratePolymers,2016,151:113-118.
41.FuZhen,LuoShun-Jing,LiuWei,LiuCheng-Mei*,ZhanLiu-Jing.Structuralchangesinducedbyhighspeedjetoninvitrodigestibilityandhydroxypropylationofricestarch[J].InternationalJournalofFoodScienceandTechnology,2016,51(4):1034-1040.
42.ChenJun,LiuW,LiuChengmei*,etal.Pectinmodifications:areview[J].Criticalreviewsinfoodscienceandnutrition,2015,55(12):1684-1698.
43.ChenJun,WangQi,GongJoshua,LiuChengmei*.(2015).Issuesdeserveattentioninencapsulatingprobiotics:CriticalReviewofExistingLiterature.CriticalReviewsinFoodScienceandNutrition.Accept.
44.FuZhen,JunChen,ShunjingLuo*,ChengmeiLiu*,WeiLiu.Effectoffoodadditivesonstarchretrogradation:Areview[J].Starch‐Stärke,2015,67(1-2):69-78.
45.FuZhen,Shun-JingLuo,JamesN.BeMiller,WeiLiu,Cheng-MeiLiu*.Influenceofhigh-speedjetonsolubility,rheologicalproperties,morphologyandcrystallinestructureofricestarch[J].Starch-Stärke,2015,67(7-8):595-603.
46.FuZhen,LuoShun-Jing,BeMillerJamesN.,LiuWei,Liu,Cheng-Mei*.Effectofhigh-speedjetonflowbehavior,retrogradation,andmolecularweightofricestarch[J].Carbohydratepolymers,2015,133:61-66.
47.LiangRui-hong,WangLing-hua,ChenJun*,LiuWei,LiuCheng-mei*.Alkylatedpectin:Synthesis,characterization,viscosityandemulsifyingproperties[J].FoodHydrocolloids,2015,50:65-73.
48.LiuWeilin,YeAigian,LiuWei,LiuChengmei*,HanJianzhong,SinghHarjinder.Behaviourofliposomesloadedwithbovineserumalbuminduringinvitrodigestion[J].FoodChem,2015,175:16-24.
49.LiTi,YangShuibing,LiuWei,LiuChengmei*,LiuWeilin,ZhengHuijuan,ZhouWei,TongGuihong.PreparationandCharacterizationofNanoscaleComplexLiposomesContainingMedium-ChainFattyAcidsandVitaminC[J].InternationalJournalofFoodProperties,2015,18(1):113-124.
50.LiQian,ChenJun,LiTi,LiuChengmei*,ZhaiYuxin,McclementsDavidJulian,LiuJiyan.Separationandcharacterizationofpolyphenolicsfromunderutilizedbyproductsoffruitproduction(Choerospondiasaxillarispeels):inhibitoryactivityofproanthocyanidinsagainstglycolysisenzymes[J].FoodFunct,2015,6(12):3693-3701.
51.LiQian,ChenJun,LiTi,LiuChengmei*,WangXieyi,DaiTaotao,McclementsDavidJulian*,LiuJiyan.ImpactofinvitrosimulateddigestiononthepotentialhealthbenefitsofproanthocyanidinsfromChoerospondiasaxillarispeels[J].FoodResearchInternational,2015,78:378-387.
52.WanJie,LiuChengmei*,LiuWei,TuZongcai,WuWei,TanHuizi.Optimizationofinstantediblefilmsbasedondietaryfiberprocessedwithdynamichighpressuremicrofluidizationforbarrierpropertiesandwatersolubility[J].Lwt-FoodScienceandTechnology,2015,60(1):603-608.
53.XiaWen,LiuChengmei*,LuoShunjing,XuXingfeng,FuGuiming.Effectoflowtemperatureontheretrogradationbehaviorofricegelswithdifferentmillingdegrees[J].Starch-Starke,2015,67(11-12):1044-1052.
54.XingfengXu,WeiLiu*,JunzhenZhong,LipingLuo,ChengmeiLiu*,ShunjingLuo,LinChen,Bindinginteractionbetweenriceglutelinandamylose:Hydrophobicinteractionandconformationalchanges[J].InternationalJournalofBiologicalMacromolecules,2015,81(1):942-950.
55.ZouLiqiang,PengShengfeng,LiuWei*,ChenXing,LiuChengmei*.Anoveldeliverysystemdextransulfatecoatedamphiphilicchitosanderivatives–basednanoliposome:capacitytoimproveinvitrodigestionstabilityof(−)–epigallocatechingallate,FoodResearchInternational,2015,69(3):114-120.
56.LiTi,ShenPeiyi,LiuChengmei*,LiangRuihong,YanNa,ChenJun.Majorpolyphenolicsinpineapplepeelsandtheirantioxidantinteractions[J].InternationalJournalofFoodProperties,2014,17(8):1805-1817.
57.WuJianyong,JunChen,WeiLiu*,ChengmeiLiu*,YejunZhong,DawenLuo,ZhongqiangLi,ZonglanHuang.Selectiveperoxidaseinactivationoflightlymilledricebysuperheatedsteam[J],JournalofCerealScience,2014,60(2):623-630
58.XiaWen,FuGuiming,LiuChengmei*,ZhongYejun,ZhongJunzhen,LuoShunjing,LiuWei.(2014)Effectsofcellulose,ligninandhemicelluloseontheretrogradationofricestarch[J],FoodScienceandTechnologyResearch,2014,20(02):375-383.
59.ZhangYanjun,WeiLiu*,ChengmeiLiu*,ShunjingLuo,TiLi,YunfeiLiu,DiWu,YannaZuo.Retrogradationbehaviourofhigh-amylosericestarchpreparedbyimprovedextrusioncookingtechnology[J],FoodChemistry,2014,158:255-261.
60.ZhongYejun,WeiLiu,XingfengXu,ChengmeiLiu*,ZongcaiTu.Correlationanalysisbetweencolorparametersandsensorycharacteristicsofricewithdifferentmillingdegrees[J],JournalofFoodProcessingandPreservation,2014,38(4):1890-1897.
61.Zou,Liqiang,PengShengfeng,LiuWei*,GanLu,LiuWeilin,LiangRuihong,LiuChengmei*,NiuJing,CaoYanlin,LiuZhen.(2014).Improvedinvitrodigestionstabilityof(−)-epigallocatechingallatethroughnanoliposomeencapsulation[J].FoodResearchInternational,64(2014)492-499.
62.Zou,Liqiang,LiuWei*,LiuWeilin,LiangRuihong,LiTi,LiuChengmei*,CaoYanlin,NiuJing,LiuZhen.(2014).Characterizationandbioavailabilityofteapolyphenolnanoliposomepreparedbycombininganethanolinjectionmethodwithdynamichigh-pressuremicrofluidization[J].JournalofAgriculturalandFoodChemistry,62(2014)934-941.
63.ZhongJunzhen,ShunjingLuo*,ChengmeiLiu*,WeiLiu.Steady-statekineticsoftryptichydrolysisofβ-lactoglobulinafterdynamichigh-pressuremicrofluidizationtreatmentinrelationtoantigenicity[J].EuropeanFoodResearchandTechnology,2014:239(3):525-531.
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