| 序号 | 论文题目 | 作者 | 发表刊物 | 发表时间 |
| 1 | Phenylalanine promotes biofilm formation of Meyerozyma caribbica to improve biocontrol efficacy against jujube black spot rot | Qian Deng,Xingmeng Lei,Hongyan Zhang,Lili Deng,Lanhua Yi,Kaifang Zeng | Journal of Fungi | 2022 |
| 2 | Disease resistance induction by K. marxianus against green mold in citrus via transcriptome analysis and verification based on metabolites | Kottoh Isaac Delali,Ou Chen,Wenjun Wang,Kaifang Zeng | BIOLOGICAL CONTROL | 2022 |
| 3 | Promoting Effect and Potential Mechanism of Lactobacillus pentosus LPQ1-Produced Active Compounds on the Secretion of 5-Hydroxytryptophan. | Yixiu Zeng,Jiajia Song,Yuhong Zhang,Yechuan Huang,Feng Zhang,Huayi Suo | Foods | 2022 |
| 4 | Changes in phenolic content, composition, and antioxidant activity of blood oranges during cold and on-tree storage | 赵吉春,敖淼（学）,何晓琴（学）,李苇舟（学）,邓丽莉,曾凯芳,明建 | Journal of Integrative Agriculture | 2022 |
| 5 | Improving antioxidant activity and modifying Tartary buckwheat bran by steam explosion treatment | 李苇舟（学）,何晓琴（学）,陈媛媛（学）,雷琳,李富华;赵吉春;曾凯芳,明建 | LWT-FOOD SCIENCE AND TECHNOLOGY | 2022 |
| 6 | Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints | 陈俪宁,邬威,Zhang Na（外）,Kathrine H. Bak（外）,张宇昊,付余 | FOOD RESEARCH INTERNATIONAL | 2022 |
| 7 | Characterization of responsive zein-based oleogels with tunable properties fabricated from emulsion-templated approach | 王启明（学）,饶哲楠（学）,陈媛媛（学）,雷小娟,赵吉春,李富华,雷琳,曾凯芳,明建 | FOOD HYDROCOLLOIDS | 2022 |
| 8 | High-performance colorimetric immunoassay for determination of chloramphenicol using metal–organic framework-based hybrid composites with increased peroxidase activity | 王鑫（学）,鲁志松,Wei Sun（外）,Sudan Ye（外）,陶晓奇 | MICROCHIMICA ACTA | 2022 |
| 9 | Complete conversion of agarose into water soluble agaro-oligosaccharides by microwave assisted hydrothermal hydrolysis | 但美玲（学）,沈记（学）,赵国华,王大毛 | FOOD CHEMISTRY | 2022 |
| 10 | Facile post-gelation soaking strategy toward low-alkaline konjac glucomannan gels | 梁小敏（学）,郑钦月（学）,刘贞军（学）,赵国华,周韵 | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2022 |
| 11 | Tuning the properties of pineapple peel cellulose nanofibrils by TEMPO-mediated oxidation and ball milling | 吕天艺（学）,罗钰湲（学）,陈渊（学）,代笛菲,冯鑫（学）,陈海,余永,马良,张宇昊,戴宏杰 | CELLULOSE | 2022 |
| 12 | Tenebrio molitor Proteins-Derived DPP-4 Inhibitory Peptides: Preparation, Identification, and Molecular Binding Mechanism | 谭娇,杨景（外）,周欣怡,Ahmed Mahmoud Hamdy（外）,张希露,索化夷,张玉,李宁（外）,宋佳佳 | Foods | 2022 |
| 13 | Formation of transcrystallinity and characterization of its nanoscale mechanical properties in bamboo fiber-anchored nano-TiO2/polypropylene composites | 栾玉（学）,方长华（外）,王汉坤（外）,余雁（外）,费本华（外）,徐丹,任丹 | WOOD SCIENCE AND TECHNOLOGY | 2022 |
| 14 | Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function | 乐贝,喻彬彬,Mohammad Sadiq Amin（外）,刘芮汐,Zhang Na（外）,Olugbenga P. Soladoye（外）,Rotimi E. Aluko（外）,张宇昊,付余 | TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2022 |
| 15 | Deep eutectic solvents as new media for green extraction of food proteins: Opportunity and challenges | 周钰浩,邬威,Na Zhang（外）,Olugbenga P. Soladoye（外）,张宇昊,付余 | FOOD RESEARCH INTERNATIONAL | 2022 |
| 16 | Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite | 戴宏杰,彭林（学）,王洪霞,冯鑫（学）,马良,陈海,余永,朱瀚昆,张宇昊 | FOOD HYDROCOLLOIDS | 2022 |
| 17 | Aggregation of konjac glucomannan by ethanol under low-alkali treatment | 宋庆辉（学）,Wu Liangliang（外）,李树豪（学）,赵国华,Cheng Yongqiang（外）,周韵 | Food Chemistry-X | 2022 |
| 18 | Capsaicin regulates dyslipidemia by altering the composition of bile acids in germ-free mice | 龚婷（学）,Li Chuangen（外）,Li Shiqiang（外）,Zhang Xiaojuan（外）,He Zhongming（外）,Jiang Xianhong（外）,He Qiuyue（外）,Huang Rongjuan（外）,Wang Yong（外）,刘雄 | Food & Function | 2022 |
| 19 | Debaryomyces nepalensis reduces fungal decay by affecting the postharvest microbiome during jujube storage | Xingmeng Lei,Yao Liu,Yuxiao Guo,Wenjun Wang,Hongyan Zhang,Lanhua Yi,Kaifang Zeng | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2022 |
| 20 | Gradient characteristics of crystal, chemical structure, and nanoscale mechanical properties in the transcrystallinity of bamboo fber anchored nano TiO 2/PP composites | 栾玉（学）,方长华（外）,王汉坤（外）,余雁（外）,费本华（外）,徐丹,任丹 | WOOD SCIENCE AND TECHNOLOGY | 2022 |
| 21 | Changes of pattern of myofibrils and collagen of smooth muscle from large intestine of porcine using alkali tenderisation process combined with enzymes | 程成鹏（学）,贺稚非,苏畅（学）,吴涵（学）,李洪军 | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2022 |
| 22 | Temperature and pH levels: Key factors effecting hidden/free zearalenone during maize processing | 谭红霞,李瑶（学）,周鸿媛,郭婷,周莹,张宇昊,马良 | FOOD RESEARCH INTERNATIONAL | 2022 |
| 23 | Preparation, pungency and bioactivity of gingerols from ginger (Zingiber officinale Roscoe): a review | 高羽歌,芦雨佳,Zhang Na（外）,Chibuike C. Udenigwe（外）,张宇昊,付余 | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2022 |
| 24 | Ferritin nanocage based delivery vehicles: From single-, co- to compartmentalized- encapsulation of bioactive or nutraceutical compounds | 陈海,XiaoyI Tan（外）,Xueer Han（学）,马良,戴宏杰,付余,张宇昊 | BIOTECHNOLOGY ADVANCES | 2022 |
| 25 | Efficacy of Bacillus coagulans BC01 on loperamide hydrochloride-induced constipation model in Kunming mice. | Xu Zhou, Yafang Chen, Xin Ma,Yang Yu, Xueping Yu,Xiaoyong Chen,Huayi Suo | Frontiers in Nutrition | 2022 |
| 26 | A Rapid Prediction Method of Moisture Content for Green Tea Fixation Based on WOA-Elman | 童华荣,蓝天梦（学）,Shuai Shen（外）, Haibo Yuan（外）,Yongwen Jian（外）,Yang Ye （外） | Foods | 2022 |
| 27 | Dominating roles of protein conformation and water migration in fish muscle quality: The effect of freshness and heating process | 余永,唐密（学）,戴宏杰,冯鑫（学）,马良,张宇昊 | FOOD CHEMISTRY | 2022 |
| 28 | Structural complexity of Konjac glucomannan and its derivatives governs the diversity and outputs of gut microbiota | 张媛、,赵祎、,杨万富、,宋光明、,Zhong Peizhe,Ren Yuanyuan、,钟耕 | CARBOHYDRATE POLYMERS | 2022 |
| 29 | Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect | 夏晓周;付余;马良;朱瀚昆;余永;戴宏杰;Han Jiadong;Liu Xin;Liu Zhengfang;张宇昊 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2022 |
| 30 | Facile isolation of cellulose nanofibrils from agro-processing residues and its improved stabilization effect on gelatin emulsion | 张书敏,冯鑫,黄越,王雨西,陈海,余永,马良,张宇昊,戴宏杰 | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2022 |
| 31 | The structural rearrangement and depolymerisation induced by high-pressure homogenisation inhibit the thermal aggregation of myofibrillar protein | 苏畅（学）,贺稚非,Wang Zefu（外）,Zhang Dong（外）,李洪军 | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2022 |
| 32 | Conformational Changes in Proteins Caused by High-Pressure Homogenization Promote Nanoparticle Formation in Natural Bone Aqueous Suspension | 李雪,贺稚非,Xu Jingbing（外）,苏畅,徐啸,Zhang Ling（外）,Zhang Huanhuan（外）,李洪军 | Foods | 2022 |
| 33 | Premna microphylla Turcz pectin protected UVB-induced skin aging in BALB/c-nu mice via Nrf2 pathway | 陈媛媛（学）,刘昕（学）,雷小娟,雷琳,赵吉春,曾凯芳,明建 | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2022 |
| 34 | Study of Competitive Displacement of Curcumin on α-zearalenol Binding to Human Serum Albumin Complex Using Fluorescence Spectroscop | 李怡芳,谭红霞,周鸿媛,郭婷,周莹,张宇昊,刘晓竹（外）,马良 | Toxins | 2022 |
| 35 | Comparison of different extraction methods on the physicochemical, structural properties, and in vitro hypoglycemic activity of bamboo shoot dietary fibers | Tang Caidie,Wu Liangru（外）,张甫生,阚建全,郑炯 | FOOD CHEMISTRY | 2022 |
| 36 | Novel Two-Step Process in Cellulose Depolymerization: Hematite-Mediated Photocatalysis by Lytic Polysaccharide Monooxygenase and Fenton Reaction | 王大毛,Kao, Mu-Rong（外）,Li Jing（外）,Sun Peicheng（外）,Meng Qijun（外）,Vyas Anisha（外）,Liang Pi-Hui（外）,Wang Yane-Shih（外）,Hsieh Yves S. Y.（外） | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2022 |
| 37 | Methionine enhances disease resistance of jujube fruit against postharvest black spot rot by activating lignin biosynthesis | Yao Liu ,Xingmeng Lei,Bing Deng, Ou Chen, Lili Deng, Kaifang Zeng | POSTHARVEST BIOLOGY AND TECHNOLOGY | 2022 |
| 38 | Changes in the structural and physicochemical properties of wheat gliadin and maize amylopectin conjugates induced by dry-heating | 杨雯晴,王启明（学）,陈媛媛（学）,雷琳,雷小娟,赵吉春,张宇昊,明建 | JOURNAL OF FOOD SCIENCE | 2022 |
| 39 | Iron oxide nanoparticles oxidize transformed RAW 264.7 macrophages into foam cells: Impact of pulmonary surfactant component dipalmitoylphosphatidylcholine | 李海东（学）,陶晓奇,宋尔群,宋杨 | CHEMOSPHERE | 2022 |
| 40 | Hydroxy-?-sanshool from Zanthoxylum bungeanum (prickly ash) induces apoptosis of human colorectal cancer cell by activating P53 and Caspase 8 | Chen Zhaojun（学）,Tan Lulin（外）,冯鑫（学）,Abdel-nasser Singab（外）,Lei Zunguo（外）,刘雄 | Frontiers in Nutrition | 2022 |
| 41 | Antimicrobial Nonwoven Fabrics Incorporated with Levulinic Acid and Sodium Dodecyl Sulfate for Use in the Food Industry | 刘子俊,龙海祺,王艺涵,Cangliang Shen（外）,陈栋 | Foods | 2022 |
| 42 | The construction of self-protective ferritin nanocage to cross dynamic gastrointestinal barriers with improved delivery efficiency | 陈海,马良,戴宏杰,付余,韩雪儿（学）,张宇昊 | FOOD CHEMISTRY | 2022 |
| 43 | Orientin Attenuated D-GalN/LPS-Induced Liver Injury through the Inhibition of Oxidative Stress via Nrf2/Keap1 Pathway | 李富华,廖霞（学）,蒋玲（学）,赵吉春,吴素蕊（外）,明建 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2022 |
| 44 | Dietary fiber of Tartary buckwheat bran modified by steam explosion alleviates hyperglycemia and modulates gut microbiota in db/db mice | 何晓琴（学）,李苇舟（学）,陈媛媛（学）,雷琳,李富华,赵吉春,曾凯芳,明建 | FOOD RESEARCH INTERNATIONAL | 2022 |
| 45 | Insights into biomacromolecule-based alcogels: A review on their synthesis, characteristics and applications | 张迎凤（学）,宋庆辉（学）,Tian, Yuan（外）,赵国华,周韵 | FOOD HYDROCOLLOIDS | 2022 |
| 46 | Optimization and evaluation of hydration method for cold recovery of oils and defatted meal from Pinus armandi seed kernels | 吴文标,付舒婷（学） | Journal of Oleo Science | 2022 |
| 47 | Linear and non-linear rheological properties of water-ethanol hybrid pectin gels for aroma enhancement | 田缘（学）,宋庆辉（学）,刘贞军（学）,叶发银,周韵,赵国华 | Food Chemistry-X | 2022 |
| 48 | In Vitro and In Vivo Digestive Fate and Antioxidant Activities of Polyphenols from Hulless Barley: Impact of Various Thermal Processing Methods and beta-Glucan | 谢勇（学）,Gong Ting（外）,刘海波（学）,Fan Zhiping（外）,Zhaojun Chen（外）,刘雄 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2022 |
| 49 | Advances of nanopore-based sensing techniques for contaminants evaluation of food and agricultural products | Xiaoyi Tan（外）,Chenyan Lv（外）,陈海 | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2022 |
| 50 | Inhibitory Effect and Potential Mechanism of Lactobacillus plantarum YE4 against Dipeptidyl Peptidase-4 | Jia Sha,Jiajia Song,Yechuan Huang,Yuhong Zhang,Hongwei Wang,Yu Zhang,Huayi Suo | Foods | 2022 |
| 51 | Changes in quality and microbial compositions of ground beef packaged on food absorbent pads incorporated with levulinic acid and sodium dodecyl sulfate | 王鑫,颜小雪（学）,徐一玮（学）,刘珈银,陈栋 | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2022 |
| 52 | The protective effect of collagen peptides from bigeye tuna (Thunnus obesus) skin and bone to attenuate UVB-induced photoaging via MAPK and TGF-β signaling pathways | 付余,黎重阳（学）,Wang Qiang（外）,Gao Ruichang（外）,Cai Xixi（外）,Wang Shaoyun（外）,张宇昊 | Journal of Functional Foods | 2022 |
| 53 | An advanced aqueous method of recovering pumpkin seed kernel oils and de-oiled meal: Optimization and comparison with other methods | 吴文标,付家园（学） | GRASAS Y ACEITES | 2022 |
| 54 | Study on the stability and oral bioavailability of curcumin loaded (-)-epigallocatechin-3-gallate/poly(N-vinylpyrrolidone) nanoparticles based on hydrogen bonding-driven self-assembly | 陈媛媛（学）,王婧婷（学）,饶哲楠（学）,胡峻峰（学）,王启明（学）,孙跃如（学）,雷小娟,赵吉春,曾凯芳,许志刚,明建 | FOOD CHEMISTRY | 2022 |
| 55 | Capsaicin regulates lipid metabolism through modulation of bile acid/gut microbiota metabolism in high-fat-fed SD rats | 龚婷（学）,Wang Haizhu（外）,Liu Shanli（外）,Zhang Min（外）,谢勇（学）,刘雄 | Food & Nutrition Research | 2022 |
| 56 | Brain Accumulation and Toxicity Profiles of Silica Nanoparticles: The Influence of Size and Exposure Route | 魏薇（学）,晏子宜（学）,刘旭挺（学）,秦宗明（学）,陶晓奇,朱小康,宋尔群,Chunying Chen（外）,Pu Chun Ke（外）,David Tai Leong（外）,宋杨 | ENVIRONMENTAL SCIENCE & TECHNOLOGY | 2022 |
| 57 | Changes in biochemical properties and pectin nanostructures of juice sacs during the granulation process of pomelo fruit (Citrus grandis) | Qiuyu Li,Shixiang Yao,Lili Deng, Kaifang Zeng | FOOD CHEMISTRY | 2022 |
| 58 | Fabrication of nanocellulose fibril-based composite film from bamboo parenchyma cell for antimicrobial food packaging | 任丹,王郁,王汉坤（外）,徐丹,吴习宇 | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2022 |
| 59 | Membrane-disruptive engineered peptide amphiphiles restrain the proliferation of penicillins and cephalosporins resistant Vibrio alginolyticus and Vibrio parahaemolyticus in instant jellyfish | Zeng Ping（外）,Cheng Qipeng（外）,Xu Jiangtao（外）,Xu Qi（外）,Xu Yating（外）;Gao Wei（外）,Wong Kwok-Yin（外）,Chan Kin-Fai（外）,Chen, Sheng（外）,易兰花 | FOOD CONTROL | 2022 |
| 60 | Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods | Tang, Caidie;Yang, Jinlai（外）;张甫生;阚建全;Wu, Liangru（外）;郑炯 | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2022 |
| 61 | Modifying the rheological properties, in vitro digestion, and structure of rice starch by extrusion assisted addition with bamboo shoot dietary fiber | 汪楠（学）,Wu, Liangru（外）,张甫生,阚建全,郑炯 | FOOD CHEMISTRY | 2022 |
| 62 | Optimization of hydration method for efficiently separating high quality oils from macadamia seed kernels. | 吴文标,陈玲（学） | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2022 |
| 63 | Recent progress in preventive effect of collagen peptides on photoaging skin and action mechanism | 黎重阳（学）,付余,戴宏杰,王强（外）,高瑞昌（外）,张宇昊 | Food Science and Human Wellness | 2022 |
| 64 | Regulation mechanism of myofibrillar protein emulsification mode by adding psyllium (Plantago ovata) husk | 邵婷（学）,周扬（学）,戴宏杰,马良,冯鑫（学）,王洪霞,张宇昊 | FOOD CHEMISTRY | 2022 |
| 65 | Hydrophobically modified polysaccharides and their self-assembled systems: A review on structures and food applications | 吴振（学）,Li Hong（外）,赵小皖（学）,叶发银,赵国华 | CARBOHYDRATE POLYMERS | 2022 |
| 66 | Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect | 喻彬彬,邬威,汪蓓（学）,Zhang Na（外）,Kathrine H. Bak（外）,Olugbenga P. Soladoye（外）,Rotimi E. Aluko（外）,张宇昊,付余 | FOOD CHEMISTRY | 2022 |
| 67 | Zein structure and its hidden zearalenone: Effect of zein extraction methods | 谭红霞（学）,周鸿媛,郭婷,李佳欣（学）,张驰（学）,王硕（外）,张宇昊,马良 | FOOD CHEMISTRY | 2022 |
| 68 | Compartmentalized chitooligosaccharide/ferritin particles for controlled co-encapsulation of curcumin and rutin | 陈海,韩雪儿（学）,付余,戴宏杰,王洪霞,马良,张宇昊 | CARBOHYDRATE POLYMERS | 2022 |
| 69 | Effect of γ-oryzanol on oxygen consumption and fatty acids changes of canola oil | 陶建明（学）,Liu Lijun（学）,马倩（学）,Ka Ying Ma（外）,Zhen-Yu Chen（外）,叶发银,雷琳,赵国华 | LWT-FOOD SCIENCE AND TECHNOLOGY | 2022 |
| 70 | Effect of micro-perforated film packing on physicochemical quality and volatile profile of button mushroom (Agaricus bisporus) during postharvest shelf-life | 程玉娇,魏亚青（学）,张敏,王华 | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2022 |
| 71 | Prevalence of antibiotic resistance pathogens in online fresh-cut fruit from Chongqing, China and controlling Enterococcus faecalis by bacteriocin GF-15 | 易兰花,Chen Sirui（外）,李广（学）,Ren Junhe（外）,Zhou Ruotao（外）,Zeng Kaifang（外） | LWT-FOOD SCIENCE AND TECHNOLOGY | 2022 |
| 72 | Effect of different dehydration methods on the properties of gelatin films | 彭林（学）,戴宏杰,王洪霞,朱瀚昆,马良,付余,余永,冯鑫（学）,杜杰（学）,张宇昊 | FOOD CHEMISTRY | 2022 |
| 73 | Modulation of Intestinal Barrier, Inflammatory Response, and Gut Microbiota by Pediococcus pentosaceus zy-B Alleviates Vibrio parahaemolyticus Infection in C57BL/6J Mice | 王润东（博后）（外）,张宇昊,邓义佳（外）,李学鹏（外）,Lijun Sun（外）,Qi Deng（外）,Ying Liu（外）,Ravi Gooneratne（外）,Jianrong Li（外） | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2022 |
| 74 | Fabricating low glycaemic index foods: Enlightened by the impacts of soluble dietary fibre on starch digestibility | 周真江（学）,叶发银,雷琳,周思远,赵国华 | TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2022 |
| 75 | Advances in Rational Protein Engineering toward Functional Architectures and Their Applications in Food Science | 陈海,马良,戴宏杰,付余,王洪霞,张宇昊 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2022 |
| 76 | Inhibition of Lactobacillus fermentum SHY10 on the white membrane production of soaked pickled radish | 张玉,杨洋,练银银,殷世梅,索化夷,曾凡坤,王洪伟,宋佳佳 | Food Science & Nutrition | 2022 |
| 77 | A High Sensitivity Electrochemical Immunosensor Based on Monoclonal Antibody Coupled Flower-Shaped Nano-ZnO for Detection of Tenuazonic Acid | 张驰（学）,杜聪聪（学）,刘微（学）,郭婷,周莹,周鸿媛,张宇昊,刘晓竹（外）,马良 | Agriculture-Basel | 2022 |
| 78 | Comparison of the performance of the same panel with different training levels: Flash profile versus descriptive analysis | 王洪伟,冯西娅（学）,索化夷,袁星,Zhou Shengmin（外）,Huijing Ren（外）,Jiang Yuanrong（外）,阚建全 | FOOD QUALITY AND PREFERENCE | 2022 |
| 79 | Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry | 汪蓓（学）,孟庆,肖凌（外）,李瑞丽（外）, Chunhai Peng（外）,廖雪利（学）,闫敬娜（学）,刘洪林（学）,谢关华（学）,Chi-Tang Ho（外）,童华荣 | Food Science and Human Wellness | 2022 |
| 80 | A good method of preparing ternary glutaraldehyde/polyvinyl alcohol/silicate microfiltration membrane applicable to removal of spores. | 吴文标,胡运昊（学） | JOURNAL OF POROUS MATERIALS | 2022 |
| 81 | Phenylethanol as a quorum sensing molecule to promote biofilm formation of the antagonistic yeast Debaryomyces nepalensis for the control of black spot rot on jujube | Xingmeng Lei, Bing Deng,Changqing Ruan, Lili Deng, Kaifang Zeng | POSTHARVEST BIOLOGY AND TECHNOLOGY | 2022 |
| 82 | Exploration of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from silkworm pupae (Bombyx mori) proteins based on in silico and in vitro assessments | 罗发莉（学）,付余,马良,戴宏杰,王洪霞,陈海,朱瀚昆,余永,侯勇,张宇昊 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2022 |
| 83 | Dynamic high pressure microfluidization enhanced the emulsifying properties of wheat gliadin by rutin | 李春翼（学）,王启明（学）,张驰（学）,雷琳,雷小娟,张宇昊,李琳（外）,王强（外）,明建 | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2022 |
| 84 | Interactions and Structural Properties of Zein/Ferulic acid: The Effect of Calcium Chloride | 王启明（学）,唐瑜婉（学）,杨雅轩（学）,雷琳,雷小娟,赵吉春,张宇昊,李琳（外）,王强（外）,明建 | FOOD CHEMISTRY | 2022 |
| 85 | The interaction mechanisms, and structural changes of the interaction between zein and ferulic acid under different pH conditions | 王启明（学）,唐瑜婉（学）,杨雅轩（学）,雷琳,雷小娟,赵吉春,张宇昊,李琳（外）,王强（外）,明建 | FOOD HYDROCOLLOIDS | 2022 |
| 86 | A green extraction method for gelatin and its molecular mechanism | 冯鑫（学）,刘廷薇（学）,马良,戴宏杰,付余,余永,朱瀚昆,王洪霞,谭红霞（学）,张宇昊 | FOOD HYDROCOLLOIDS | 2022 |
| 87 | Characterization of bitter taste theacrine in Pu-erh tea. | Yu Shi,Shao-Rong Zhang,Kang Sun,Xing-Hua Wang,Jie-ling Jiang,li-Yong Luo, Liang Zeng | JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2022 |
| 88 | A high-performance fluorescence immunoassay based on pyrophosphate-induced MOFs NH2-MIL-88B(Fe) hydrolysis for chloramphenicol detection | 王鑫（学）,Yanjing Yun（外）,Wei Sun（外）,鲁志松,陶晓奇 | SENSORS AND ACTUATORS B-CHEMICAL | 2022 |
| 89 | Influence of arginine on the biocontrol efficiency of Metschnikowia citriensis against Geotrichum citri-aurantii causing sour rot of postharvest citrus fruit | Shupei Wang,Hongyan Zhang,Teng Qi, Lili Deng,Lanhua Yi,Kaifang Zeng | FOOD MICROBIOLOGY | 2022 |
| 90 | Recent Advances in Bioutilization of Marine Macroalgae Carbohydrates: Degradation, Metabolism, and Fermentation | 郑雨婷,李艳萍（学）,杨元元,张冶,王笛,王沛瑶,Wong, Ann C. Y.（外）,Hsieh, Yves S. Y.（外）,王大毛 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2022 |
| 91 | Phosphorylation modification of collagen peptides from fish bone enhances their calcium-chelating and antioxidant activity | 骆佳琪,Xin-Tong Yao（外）,Olugbenga P. Soladoye（外）,张宇昊,付余 | LWT-FOOD SCIENCE AND TECHNOLOGY | 2022 |
| 92 | A novel high-sensitive indirect competitive chemiluminescence enzyme immunoassay based on monoclonal antibody for tenuazonic acid (TeA) detection | 周鸿媛,潘姝历（外）,谭红霞（学）,杨玉莲（学）,郭婷,张宇昊,马良 | EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2022 |
| 93 | Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions | 赵子璇（学）,明建,赵国华,雷琳 | Foods | 2022 |
| 94 | Lactobacillus plantarum SHY130 isolated from yak yogurt attenuates hyperglycemia in C57BL/6J mice by regulating the enteroinsular axis. | Guangqi Wang,Jiajia Song,Yechuan Huang,Xueqiong Li,Hongwei Wang,Yu Zhanga, Huayi Suo | Food & Function | 2022 |
| 95 | Studies on the interactions of theaflavin-3,3'-digallate with bovine serum albumin: multi- spectroscopic analysis and molecular docking | Xia Yu,Xinghong Cai,Shuang Li,Liyong Luo, Jie Wang, Min Wang, Liang Zeng | FOOD CHEMISTRY | 2022 |
| 96 | Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review | 孙澳,邬威,Olugbenga P. Soladoye（外）,Rotimi E. Aluko（外）,Kathrine H. Bak（外）,付余,张宇昊 | FOOD RESEARCH INTERNATIONAL | 2022 |
| 97 | Structural and functional properties of chestnut starch based on high-pressure homogenization | 郭泽航（学）,李兴州,杨代宸铃,雷爱玲（学）,张甫生 | LWT-FOOD SCIENCE AND TECHNOLOGY | 2022 |
| 98 | Structural characteristics and physicochemical properties of starches from winter squash (Cucurbita maxima Duch.) and pumpkin (Cucurbita moschata Duch. ex Poir.) | 叶发银,袁甜甜（学）,陈婷（学）,李梦飒（学）,赵国华 | FOOD HYDROCOLLOIDS | 2022 |
| 99 | CsWRKY25 improves resistance of citrus fruit to Penicillium digitatum via modulating reactive oxygen species production | Wenjun Wang,Ting Li,Qi Chen,Shixiang Yao,Lili Deng,Kaifang Zeng | Frontiers in Plant Science | 2022 |
| 100 | Effect of defatted soy and peanut flour obtained by new aqueous method on quality of gluten-free cookies | 吴文标,王思琪（学） | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2022 |
| 101 | Preparation of water-soluble dialdehyde cellulose enhanced chitosan coating and its application on the preservation of mandarin fruit | 阮长晴,康晓鸥（学）,曾凯芳 | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2022 |
| 102 | Recent advances in biotransformation, extraction and green production of D-mannose | 王佩瑶,郑雨婷,李艳萍（学）,沈记（学）,但美玲（学）,王大毛 | Current Research in Food Science | 2022 |
| 103 | Capsaicin combined with dietary fiber prevents high-fat diet associated aberrant lipid metabolism by improving the structure of intestinal flora | 龚婷（学）,Zhou Yujing（外）,Zhang Lei（外）,Wang Haizhu（外）,Zhang Min（外）,刘雄 | Food Science & Nutrition | 2022 |
| 104 | Cherry Polyphenol Extract Ameliorated Dextran Sodium Sulfate-Induced Ulcerative Colitis in Mice by Suppressing Wnt/beta-Catenin Signaling Pathway | 李富华,闫慧明（学）,蒋玲（学）,赵吉春,雷小娟,明建 | Foods | 2022 |
| 105 | How does a celiac iceberg really float? The relationship between celiac disease and gluten | 朱晓雪,Xin-Huai Zhao（外）,Qiang Zhang（外）,Na Zhang（外）,Olugbenga P. Soladoye（外）,Rotimi E. Aluko（外）,张宇昊,付余 | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2022 |
| 106 | effect of simultaneous treatment combining ultrasonication and rutin on gliadin in the formation of nanoparticles | 李春翼（学）,王启明（学）,张驰（学）,雷琳,雷小娟,张宇昊,李琳（外）,王强（外）,明建 | JOURNAL OF FOOD SCIENCE | 2022 |
| 107 | Polypropylene crisper and 1-MCP delayed the softening, lignification and transcription levels of related enzyme genes of golden needle mushrooms (Flammulina velutipes) | 王文军（学）,李瑶（学）,李富华,曾凯芳,明建 | Journal of Integrative Agriculture | 2022 |
| 108 | Effect of high pressure ultrasonic extraction on structural characterization and biological activities of polysaccharide from ginger stems and leaves | Xuhui Chen, Zhirong Wang, Qingqing Yang, Jianquan Kan | Journal of Food Measurement and Characterization | 2021 |
| 109 | Kinetic study on soybean hydration during soaking andresulting softening kinetic during cooking | Di Wang, Guangjing Chen, Bing Yang, Xuhui Chen, Jun Song, Xiangbing Kong, Jianquan Kan | JOURNAL OF FOOD SCIENCE | 2021 |
| 110 | Effects of ethephon on ethephon residue and quality properties of chili pepper during pre-harvest ripening | Bing Yang, Yuxin Luo, Yue Tan, Jianquan Kan | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2021 |
| 111 | Antifungal activity of volatile organic compounds produced by Pseudomonas fluorescens ZX and potential biocontrol of blue mold decay on postharvest citrus | Zhirong Wang, Xiaofei Mei, Muying Du, Kewei Chen, Mengyao Jiang, Kaituo Wang, Zsolt Zalán, Jianquan Kan | FOOD CONTROL | 2021 |
| 112 | Potential of Volatile Organic Compounds Emitted by Pseudomonas fluorescens ZX as Biological Fumigants to Control Citrus Green Mold Decay at Postharvest | Zhirong Wang, Tao Zhong, Xuhui Chen, Bing Yang, Muying Du, Kaituo Wang, Zsolt Zalán, Jianquan Kan | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2021 |
| 113 | Effects of inulins with various molecular weights and added concentrations on the structural properties and thermal stability of heat-induced gliadin and glutenin gels | Zehang Guo, Min Liu, Xuwen Xiang, Zhirong Wang, Bing Yang, Xuhui Chen, Guangjing Chen, Jianquan Kan | LWT-FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 114 | Thermostability and kinetics analysis of oil color, carotenoids and capsaicinoids in hotpot oil models (butter, rapeseed oil, and their blends) | Rui Zhang, Kewei Chen, Xuhui Chen, Bing Yang, Jianquan Kan | LWT-FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 115 | Zanthoxylum alkylamides ameliorate protein metabolism in type 2 diabetes mellitus rats by regulating multiple signaling pathways | Xunyu Wei, Bing Yang, Xuhui Chen, Leyan Wen, Jianquan Kan | Food & Function | 2021 |
| 116 | Polysaccharides from ginger stems and leaves: Effects of dual and triple frequency ultrasound assisted extraction on structural characteristics and biological activities |
