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Zhendong He, Jing Zhao, Changqi Liu, Weiwei Li, and Yaosong Wang. Ameliorating effect of γ-aminobutyric acid on the physical performance of whey protein films. Food Hydrocolloids, 2022, 124(Part A): 207207. https://doi.org/10.1016/j.foodhyd.2021.107207

Meigui Huang, Shuai Huang, Qiang Wang, Khizar Hayat, Mehraj Ahmad, Ruifeng Ying, and Shahzad Hussain. Mixed pretreatment based on pectinase and cellulase accelerates the oil droplet coalescence and oil yield from olive paste. Food Chemistry, 2022, 369: 130915. https://doi.org/10.1016/j.foodchem.2021.130915

Dongbei Shen, Faiza Labreche, Caie Wu, Gongjian Fan, Tingting Li, Jinfeng Dou, Jinpeng Zhu. Ultrasound-assisted adsorption/desorption of jujube peel flavonoids using macroporous resins. Food Chemistry, 2022, 368: 130800. https://doi.org/10.1016/j.Foodchem.2021.130800

2021

Jun Cao and Erzheng Su. Hydrophobic deep eutectic solvents: The new generation of green solvents for diversified and colorful applications in green chemistry. Journal of Cleaner Production, 2021, 314: 127965. https://doi.org/10.1016/j.jclepro.2021.127965

Qihui Dong, Jun Cao, Rong Wu, Tingting Shi, Wen Zhang, Fuliang Cao, Guibin Wang, and Erzheng Su. Efficient removal of ginkgolic acids from Ginkgo biloba leaves crude extract by using hydrophobic deep eutectic solvents. Industrial Crops and Products, 2021, 166: 113462. https://doi.org/10.1016/j.indcrop.2021.113462

Xuguo Duan, Qiuyu Zhu, Xinyi Zhang, Zhenyan Shen, and Yue Huang. Expression, biochemical and structural characterization of high-specific-activity β-amylase from Bacillus aryabhattai GEL-09 for application in starch hydrolysis. Microbial Cell Factories, 2021, 20: 182. https://doi.org/10.1186/s12934-021-01649-5

Xiaoquan Gao, Ruifeng Ying, and Meigui Huang. Effects of lamellar organization and arabinoxylan substitution rate on the properties of films simulating wheat grain aleurone cell wall. Carbohydrate Polymers, 2021, 270: 117819. https://doi.org/10.1016/j.carbpol.2021.117819

Xuemei Ge and Zhi Xu. 1,2,4‐Triazole hybrids with potential antibacterial activity against methicillin‐resistant Staphylococcus aureus. Archiv der Pharmazie, 2021. https://doi.org/10.1002/ardp.202000223

Xuemei Ge, Lijuan Chen, Bo Zhao, and Weien Yuan. Rationale and application of pegylated lipid-based system for advanced target delivery of siRNA. Frontiers in Pharmacology, 2021, 11: 598175. https://doi.org/10.3389/fphar.2020.598175

Shuangfeng Guo, Tingting Li, Caie Wu, Gongjian Fan, Hanbo Wang, and Dongbei Shen. Melatonin and 1-Methylcyclopropene treatments on delay senescence of apricots during postharvest cold storage by enhancing antioxidant system activity. Journal of Food Processing and Preservation, 2021, 45: e15863. https://doi.org/10.1111/jfpp.15863

Zhendong He, Changqi Liu, Jing Zhao, Weiwei Li, and Yaosong Wang. Physicochemical properties of a ginkgo seed protein-pectin composite gel. Food Hydrocolloids, 2021, 118: 106781. https://doi.org/10.1016/j.foodhyd.2021.106781

Zhendong He, Tianyi Ma, Weiwei Zhang, Erzheng Su, Fuliang Cao, Meigui Huang, and Yaosong Wang. Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs. Food Hydrocolloids, 2021, 115: 106607. https://doi.org/10.1016/j.foodhyd.2021.106607

Meigui Huang, Jin Wang, and Chen Tan. Tunable high internal phase emulsions stabilized by cross-linking/ electrostatic deposition of polysaccharides for delivery of hydrophobic bioactives. Food Hydrocolloids, 2021, 118: 106742. https://doi.org/10.1016/j.foodhyd.2021.106742

Meigui Huang, Yu Wang, Mehraj Ahmad, Ruifeng Ying, and Yaosong Wang, Chen Tan. Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin. Food Chemistry, 2021, 357: 129732. https://doi.org/10.1016/j.foodchem.2021.129732

Shuai Huang, Qiang Wang, Yaosong Wang, Ruifeng Ying, Gongjian Fan, and Meigui Huang. Physicochemical characterization and antioxidant activities of Chongqing virgin olive oil: effects of variety and ripening stage. Journal of Food Measurement and Characterization, 2020, 14: 1–11. https://doi.org/10.1007/s11694-020-00447-8

Chengcheng Li, Liang Wang, Farzad Seidi, Wei Sun, Ruihan Gu, and Huining Xiao. Naturally Occurring Exopolysaccharide Nanoparticles for Dye Adsorption. ACS Applied Nano Materials, 2021. https://doi.org/10.1021/acsanm.1c01978

Chengcheng Li, Xiaodong Zhang, Yuxin Guo, Farzad Seidi, Xiaotong Shi, and Huining Xiao. Naturally occurring exopolysaccharide nanoparticles: formation process and their application in glutathione detection. ACS Applied Materials & Interfaces, 2021, 13: 19756-19767. https://doi.org/10.1021/acsami.1c03489

Chengcheng Li, Dong Chen, and Huining Xiao. Green synthesis of silver nanoparticles using Pyrus betulifolia Bunge and their antibacterial and antioxidant activity. Materials Today Communications, 2021, 26: 102108. https://doi.org/10.1016/j.mtcomm.2021.102108

Wanning Liu, Minmin Zou, Yaosong Wang, Fuliang Cao, and Erzheng Su. Ginkgo Seed Proteins: Characteristics, Functional Properties and Bioactivities. Plant Foods for Human Nutrition, 2021, 76: 281–291. https://doi.org/10.1007/s11130-021-00916-5

Yuqian Liu, Farzad Seidi, Chao Deng, Ruyi Li, Tingting Xu, and Huining Xiao. Porphyrin Derived Dual-Emissive Carbon Quantum Dots: Customizable Synthesis and Application for Intracellular Cu2+ Quantification. Sensors and Actuators B: Chemical, 2021, 343: 130072. https://doi.org/10.1016/j.snb.2021.130072

Ming Qian, Libin Wang, Suling Zhang, Liqiong Sun, Weiqi Luo, Drew Posny, Shanshan Xu, Chao Tang, Min Ma, Chen Zhang, Shaoyan Lin, Jiahong Wang, Wei Hui, and Shaoling Zhang. Investigation of proline in superficial scald development during low temperature storage of 'Dangshansuli' pear fruit. Postharvest Biology and Technology, 2021, 181: 111643. https://doi.org/10.1016/j.postharvbio.2021.111643

Yibin Qiu, Yanqin Ma, Yanyan Huang, Sha Li, Hong Xu, and Erzheng Su. Current advances in the biosynthesis of hyaluronic acid with variable molecular weights. Carbohydrate Polymers, 2021, 269: 118320. https://doi.org/10.1016/j.carbpol.2021.118320

Dongbei Shen, Xiaohong Kou, Caie Wu, Gongjian Fan, Tingting Li, Jinfeng Dou, Hanbo Wang, and Jinpeng Zhu. Cocktail enzyme-assisted alkaline extraction and identification of jujube peel pigments. Food Chemistry, 2021, 357: 129747. https://doi.org/10.1016/j.Foodchem.2021.129747

Wenjuan Sun, Caie Wu, Gongjian Fan, Hao Gong, Hongjun Shi, and Can Zhang. Preparation of a functional beverage with alpha-glucosidase inhibitory peptides obtained from ginkgo seeds. Journal of Food Science and Technology-Mysore, 2021, 58(12): 4495-4503. https://doi.org/10.1007/s13197-020-04931-3

Fang Tian, Cai-E Wu, Xiaohong Kou, Gongjian Fan, and Tingting Li. Surface fungal community diversity change and potential pathogens of Ginkgo biloba seed during cold storage. Food Bioscience, 2021, 41: 100981. https://doi.org/10.1016/j.fbio.2021.100981

Hanbo Wang, Xin Cheng, Caie Wu, Gongjian Fan, Tingting Li, and Chuan Dong. Retardation of postharvest softening of blueberry fruit by methyl jasmonate is correlated with altered cell wall modification and energy metabolism. Scientia Horticulturae, 2021, 276: 109752. https://doi.org/10.1016/j.scienta.2020.109752

Yaosong Wang and Youling Xiong. Physicochemical and microstructural characterization of whey protein films formed with oxidized ferulic/tannic acids. Foods, 2021, 10(7): 1559. https://doi.org/10.3390/foods10071599

Yaosong Wang, Tianyi Ma, Changqi Liu, Fengxian Guo, and Jing Zhao. L-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths. LWT-Food Science and Technology, 2021, 152: 112382. https://doi.org/10.1016/j.lwt.2021.112382

Gang Wu, Gongjian Fan, Jianzhong Zhou, Xiaoli Liu, Caie Wu, and Ying Wang. Structure and main polyphenols in the haze of blackberry wine. LWT-Food Science and Technology, 2021, 149: 111821. https://doi.org/10.1016/j.Lwt.2021.111821

Rong Wu, Jun Cao, Feixiang Liu, Meng Yang, and Erzheng Su. High-level soluble expression of phospholipase D from Streptomyces chromofuscus in Escherichia coli by combinatorial optimization. Electronic Journal of Biotechnology, 2021, 50: 1-9. https://doi.org/10.1016/j.ejbt.2020.12.002

Rong Wu, Feixiang Liu, Qihui Dong, Yanyan Huang, Yibin Qiu, Yiyi Sun, and Erzheng Su. Combination of adsorption and cellulose derivative membrane coating for efficient immobilization of laccase. Applied Biochemistry and Biotechnology, 2021,193: 446–462. https://doi.org/10.1007/s12010-020-03446-z

Peng‐Xiang Xu, Zhu‐Qing Dai, Da‐Jing Li, Chun‐Quan Liu, Cai‐E. Wu, and Jiang‐Feng Song. Preparation, optimization, characterization and in vitro bio‐accessibility of a lutein microparticle using spray drying with β‐cyclodextrin and stevioside. Journal of Food Processing and Preservation, 2021, 45(1): e15032. https://doi.org/10.1111/jfpp.15032

Ruifeng Ying, Tong Li, Caie Wu, and Meigui Huang. Preparation and characterisation of arabinoxylan and (1,3)(1,4)‐β‐glucan alternating multilayer edible films simulated those of wheat grain aleurone cell wall. International Journal of Food Science & Technology, 2021, 56(7): 3188–3196. https://doi.org/10.1111/ijfs.14848

Weiwei Zhang, Changqi Liu, Jing Zhao, Tianyi Ma, Zhendong He, Meigui Huang, and Yaosong Wang. Modification of structure and functionalities of ginkgo seed proteins by pH-shifting treatment. Food Chemistry, 2021, 358: 129862. https://doi.org/10.1016/j.foodchem.2021.129862

Wen Zhang, Minmin Zou, Rong Wu, Huijuan Jiang, Fuliang Cao, and Erzheng Su. Efficient removal of ginkgotoxin from the Ginkgo biloba seeds powder by combining endogenous enzymatic hydrolysis with resin adsorption. Journal of the Science of Food and Agriculture, 2021, 101(4): 1589–1597 https://doi.org/10.1002/jsfa.10778

Dandan Zhou, Qiang Liu, Caie Wu, Tingting Li, and Kang Tu. Characterization of soluble sugars, glycosidically bound and free volatiles in fresh-cut pineapple stored at different temperature. Food Bioscience, 2021, 43: 101329. https://doi.org/10.1016/j.fbio.2021.101329

Jin-Peng Zhu, Hao Gong, Cai-E Wu, Gong-Jian Fan, Ting-Ting Li, and Jia-Hong Wang. 4'-O-methylpyridoxine: Preparation from Ginkgo biloba Seeds and Cytotoxicity in GES-1 Cells. Toxins, 2021, 13(2): 95. https://doi.org/10.3390/toxins13020095

Jin-Peng Zhu, Hao Gong, Faiza Labreche, Xiao-Hong Kou, Cai-E Wu, Gong-Jian Fan, Ting-Ting Li, and Jia-Hong Wang. In vivo toxicity assessment of 4′-O-methylpyridoxine: growth, hematology, metabolism, and oxidative parameters. Toxicon, 2021, 201: 66-73. https://doi.org/10.1016/j.toxicon.2021.08.015

Minmin Zou, Wen Zhang, Qihui Dong, Chao Tang, Fuliang Cao, and Erzheng Su. Submerged fermentation of Ginkgo biloba seeds powder using Eurotium cristatum for the development of ginkgo seeds fermented products. Journal of the Science of Food and Agriculture, 2021, 101(5): 1782-1791 https://doi.org/10.1002/jsfa.10792

Minmin Zou, Wen Zhang, Rong Wu, Huijuan Jiang, Fuliang Cao, and Erzheng Su. Removal of ginkgotoxin from the Ginkgo biloba seeds powder by adopting membrane separation technology. Journal of Cleaner Production, 2021, 280: 124452. https://doi.org/10.1016/j.jclepro.2020.124452