[1]Design and synthesis of epigallocatechin (EGC) analogs selective to inhibit α-amylase over α-glucosidases via the incorporation of caffeine acid and its derivatives. Chen W., Zhou C., Chen J., Wang M., Zhou F., Wang C., Zhang X., Zhou W.. 2022

[2]Fabrication, characterization, and oxidative stability of perilla seed oil emulsions and microcapsules stabilized by protein and polysaccharides. Zhang C., Zhou W., Xiang J., Chen H., Quek S.Y.. 2022

[3]Fabrication and Characterization of Botanical-Based Double-Layered Emulsion: Protection of DHA and Astaxanthin Based on Interface Remodeling.. Mengjia Sun, Hongjian Chen, Fang Geng, Qi Zhou, Qian Hao, Shan Zhang, Yashu Chen*,Qianchun Deng*.. 2022

[4]Fabrication and Characterization of Botanical-Based Double-Layered Emulsion: Protection of DHA and Astaxanthin Based on Interface Remodeling. Mengjia Sun, Hongjian Chen, Fang Geng, Qi Zhou, Qian Hao, Shan Zhang, Yashu Chen*,Qianchun Deng*.. 2022

[5]Enhancing emulsion stability and performance using dual-fibrous complexes: Whey protein fibrils and cellulose nanocrystals. Han S., Cui F., McClements D.J., Ma C., Wang Y., Wang X., Liu X., Liu F.. 2022

[6]Comparative structural and techno-functional elucidation of full-fat and defatted flaxseed extracts: implication of atmospheric pressure plasma jet.. Chengzhen Nie, Xiaopeng Qin, Ziqiang Duan, Shasha Huang, Xiao Yu*, Qianchun Deng*, Qisen Xiang, Fang Geng.. 2022

[7]Effect Of High Hydrostatic Pressure O.n The Structure, Physicochemical A nd Functional Properties Of Protein Isolates From Cumin (Cuminum Cyminum) Seeds. Chen, JW, Mu, TH, Zhang, M, Goffin, D. 2019

[8]Extraction, Purification, Emulsifying Property, Hypoglycemic Activity, And Antioxidant Activity Of Polysaccharides From Comfrey. Shang, HM, Zhao, JC, Guo, Y, Zhang, HX, Duan, MY, Wu, HX. 2020

[9]Holistic review of corn fiber gum: Structure, properties, and potential applications. Cai Z.,Wei Y.,Zhang H.,Rao P.,Wang Q.. 2021

[10]Effect Of Heat Treatments On T.he Structure And Emulsifying P roperties Of Protein Isolates From Cumin Seeds (Cuminum Cyminum). Chen, JW, Mu, TH, Zhang, M, Goffin, D. 2018

[11]Research on the nonenzymatic browning reactions in model systems based on apple slices dried by instant controlled pressure drop drying. Gao, Kun,Zhou, Linyan,Bi, Jinfeng,Yi, Jianyong,Wu, Xinye,Xiao, Min.

[12]A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken. Wei, Xiuli,Wang, Chunqing,Zhang, Chunhui,Li, Xia,Wang, Jinzhi,Li, Hai,Li, Hai,Tang, Chunhong.

[13]Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction. Sun, Hong-Mei,Wang, Jin-Zhi,Zhang, Chun-Hui,Li, Xia,Dong, Xian-Bing,Hu, Li,Li, Chun-Hong,Xu, Xiong.

[14]Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop-assisted hot-air drying (AD-DIC). Gao, Kun,Zhou, Linyan,Bi, Jinfeng,Yi, Jianyong,Wu, Xinye,Zhou, Mo,Wang, Xueyuan,Liu, Xuan,Gao, Kun,Bi, Jinfeng,Wang, Xueyuan.

[15]Carbon module labeling approach combining with gas chromatography-olfactometry-mass spectrometry technology clarifies the formation mechanism of furan and thiophene derivatives: Ribose and cysteine as a classic case study. Huan Liu,Ruotong Nie,Xiangru Wei,Haonan Shi,Yumei Yu,Rongmei Gao,Yinna Zhou,Zhenyu Wang,Dequan Zhang. 2023

[16]Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments. Ildephonse Habinshuti,Tai-Hua Mu,Miao Zhang. 2021

[17]Understanding the impact of pectin physicochemical variation on browning of simulated Maillard reaction system in thermal and storage processing. Jiaxing Hu,Xuan Li,Qingting Yu,Wenyue Wang,Jinfeng Bi. 2023

[18]Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates. Habinshuti, Ildephonse,Zhang, Miao,Sun, Hong-Nan,Mu, Tai-Hua. 2022

[19]The number and position of unsaturated bonds in aliphatic aldehydes affect the cysteine-glucose Maillard reaction: Formation mechanism and comparison of volatile compounds. Wenbin Du,Yutang Wang,Qinghong Yan,Shuang Bai,Yatao Huang,Long Li,Yuwen Mu,Ashbala Shakoor,Bei Fan,Fengzhong Wang. 2023

[20]Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation. Shi, Boshan,Guo, Xue,Liu, Hongyan,Jiang, Kexin,Liu, Lingyi,Yan, Ning,Farag, Mohamed A.,Liu, Lianliang. 2024