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1.ZhongJunzhen*,YuHongda,TuYue,ZhouLei,LiuWei,LuoShunjing,LiuChengmei,PrakashSangeeta.Comparisonofantigenicityandconformationalchangestoβ-lactoglobulinfollowingkestoseglycationreactionwithandwithoutdynamichigh-pressuremicrofluidizationtreatment[J].FoodChemistry,2019,278:491-496.
2.LuoShunjing,LuXuli,LiuChengmei,ZhongJunzhen*,ZhouLei,ChenTingting.SitespecificPEGylationofβ-lactoglobulinatglutamineresiduesanditsinfluenceonconformationandantigenicity[J].FoodResearchInternational,2019,123:623–630.
3.YanjunZhang,XinZhou,JunzhenZhong*,LeheTan,ChengmeiLiu.EffectofpHonemulsificationperformanceofanewfunctionalproteinfromjackfruitseeds[J].FoodHydrocolloids,2019,93:325–334.
4.JunzhenZhong*,ShanlinFu,HongdaYu,LeiZhou,WeiLiu,ChengmeiLiu,andSangeetaPrakash.Antigenicityofβ-lactoglobulinreducedbycombiningwitholeicacidduringdynamichigh-pressuremicrofluidization:Multi-spectroscopyandmoleculedynamicssimulationanalysis[J].JournalofDairyScience,2019,102:145–154.
5.HaoChen,QitongHong,JunzhenZhong*,LeiZhou,WeiLiu,ShunjingLuo,andChengmeiLiu.Theenhancementofgastrointestinaldigestibilityofb-LGbydynamichigh-pressuremicrofluidizationtoreduceitsantigenicity[J].InternationalJournalofFoodScienceandTechnology2019,54:1677–1683.
6.JunzhenZhong,XiaofeiCai,ChengmeiLiu,WeiLiu,YujiaXu,ShunjingLuo.PurificationandconformationalchangesofbovinePEGylatedbeta-lactoglobulinrelatedtoantigenicity.FoodChemistry,2016,199,387-392.
7.XingfengXu,JunzhenZhong,JunChen,ChengmeiLiu,LipingLuo,ShunjingLuo,LixinWu,DavidJulianMcClements.Effectivenessofpartiallyhydrolyzedriceglutelinasafoodemulsifier:Comparisontowheyprotein.FoodChemistry,2016,213,700-707.
8.ShashaCui,JunzhenZhong,ChongFang,RuihongLiang,WeiLiu,ChengmeiLiu.Relationshipbetweensolubilityandstructuralpropertiesofdifferentlowdegreeofhydrolysisofriceprotein.Science&TechnologyofFoodIndustry.2016,37(7),86-91.
9.JunzhenZhong,RuranDun,XutaoHu,ChengmeiLiu.ExtractionofCashewNutsOilandItsPhysicochemicalProperties.JournaloftheChineseCerealsandOilsAssociation.2016,31(1),31-35,42
10.ChengmeiLiu,HongdaYu,JunzhenZhong*,QitongHong,WeiLiu.Effectofinteractionwitholeicacidonfunctionalpropertiesofbeta-LactoglobulinduringDHPMtreatment.Science&TechnologyofFoodIndustry.2016,37(3),88-91
11.ChengmeiLiu,FangWang,JunzhenZhong*,YangXiong,RuyanDun,YejunZhong.Functionalpropertiesandaminoacidcompositionofcashewnutprotein.Science&TechnologyofFoodIndustry.2016,37(2),88-92
12.JunzhenZhong,YueTu,WeiLiu,ShunjingLuo,ChengmeiLiu.Comparativestudyontheeffectsofnystoseandfructofuranosylnystoseintheglycationreactionontheantigenicityandconformationofbeta-lactoglobulin.FoodChemistry.2015,188,658-663
13.XingfengXu,WeiLiu,JunzhenZhong,LipingLuo,ChengmeiLiu,ShunjingLuo,LinChen.Bindinginteractionbetweenriceglutelinandamylose:Hydrophobicinteractionandconformationalchanges.InternationalJournalofBiologicalMacromolecules.2015,81,942-950
14.JunzhenZhong,YueTu,WeiLiu,YujiaXu,ChengmeiLiu,RuyanDun.AntigenicityandConformationalChangesofβ-lactoglobulinbyDynamicHighPressureMicrofluidizationCombiningwithGlycationTreatment.JournalofDairyScience.2014,97(8):4695-4702
15.JunzhenZhong,ShunjingLuo,ChengmeiLiu,WeiLiu.Steady-statekineticsoftryptichydrolysisofβ-lactoglobulinafterdynamichighpressuremicrofluidizationtreatmentinrelationwithantigenicity.EuropeanFoodResearchandTechnology.2014,239(3):525-531.
16.JunzhenZhong,RuyanDun,ZonglanHuang,WeiLiu,ChengmeiLiu.OptimizingtheExtractionofProteinfromCashewNuts.FoodScience.2014,35(16),18-22
17.JunzhenZhong,YueTu,WeiLiu,ChengmeiLiu.EffectofGlycosylationTreatmentCoupledwithDynamicHighPressureMicrofluidizationonEmulsifyingPropertiesandStructureofbeta-Lactoglobulin.FoodScience.2014,35(1),7-11
18.TiLi,JunzhenZhong,JieWan,ChengmeiLiu,BiyunLe,WeiLiu,GuimingFu.Effectsofmicronizedokaradietaryfiberoncecalmicrobiota,serumcholesterolandlipidlevelsinBALB/cmice.InternationalJournalofFoodScienceandNutrition.2013,64(8),968-973
19.JunzhenZhong,YujiaXu,WeiLiu,ChengmeiLiu,ShunjingLuo,ZongcaiTu.AntigenicityandFunctionalPropertiesofβ-lactoglobulinConjugatedwithFructo-OligosaccharidesinRelationwithConformationalChanges,JournalofDairyScience,2013,96(5),2808-2815
20.JunzhenZhong,WeiLiu,ChengmeiLiu,QinghuangWang,TiLi,ZongcaiTu,ShunjingLuo,XiaofeiCai,YujiaXu.Aggregationandconformationalchangesofbovineβ-lactoglobulinsubjectedtodynamichighpressuremicrofluidizationinrelationwithantigenicity,JournalofDairyScience,2012,95(8),4237-4245.
21.YujiaXu,JunzhenZhong,ChengmeiLiu,WeiLiu.Influenceonallergenicitychangeofbeta-lactoglobulinbyconjugationwithgalacto-oligosaccharide.FoodandMachinery.2012,28(1),82-85,100
22.JunzhenZhong,ChengmeiLiu,WeiLiu,ZongcaiTu,JieWan,XiaofeiCai.EffectofDynamichighpressuremicrofluidizationonantigenicresponseofbovineβ-lactoglobulinatdifferenttemperature,EuropeanFoodResearchandTechnology,2011,233(1):95-102
23.ChengmeiLiu,JunzhenZhong,WeiLiu,ZongcaiTu,JieWan,XiaofeiCai,XinyunSong.Therelationshipbetweenfunctionalpropertiesandaggregationchangesofwheyproteininducedbyhighpressuremicrofluidization,JournalofFoodScience,2011,76(4):E341-E347
24.JunzhenZhong,ChengmeiLiu,WeiLiu,XiaofeiCai,YujiaXu.Effectsofdynamichigh-pressuremicrofluidizationtechnologyonmicrostructureofbeta-lactoglobulin.Science&TechnologyofFoodIndustry.2011,11,72-74,78
25.XiaofeiCai,JunzhenZhong,ChengmeiLiu,WeiLiu,YujiaXu;ShunjingLuo.EffectofPEGModificationonAntigenicityofbeta-Lactoglobulin.FoodScience.2011,32(17),234-237
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