In vitro and in silico studies of the inhibition activity of anthocyanins against porcine pancreatic α-amylase by Xiaonan Sui, Yan Zhang, Weibiao Zhou

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Protection Function and Mechanism of Rosemary (<i>Rosmarinus officinalis</i> L.) Extract on the Thermal Oxidative Stability of Vegetable Oils by Xiaoxiao Song, Xiaonan Sui, Lianzhou Jiang

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Effect of High Intensity Ultrasound on the Conformational and Physicochemical Properties of Soy 7S and 11S Globulin by Ran TIAN, Junran FENG, Xiaonan SUI, Lianzhou JIANG

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Analytical approaches for assessing protein structure in protein-rich food: A comprehensive review by Tian Lan, Yabo Dong, Lianzhou Jiang, Yan Zhang, Xiaonan Sui

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Further evaluation on structural and antioxidant capacities of soy protein isolate under multiple freeze–thaw cycles by Jiayue Wang, Zejian Xu, Lianzhou Jiang, Yan Zhang, Xiaonan Sui

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Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties by Xin Zhang, Yu Zhao, Tianyi Zhang, Yan Zhang, Lianzhou Jiang, Xiaonan Sui

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Enhancing Postharvest Quality and Antioxidant Capacity of Blue Honeysuckle cv. ‘Lanjingling’ with Chitosan and Aloe vera Gel Edible Coatings during Storage by Jinli Qiao, Dalong Li, Liangchuan Guo, Xiaoqi Hong, Shuman He, Junwei Huo, Xiaonan Sui, Yan Zhang

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Development of composite electrospun films utilizing soy protein amyloid fibrils and pullulan for food packaging applications by Yabo Dong, Tian Lan, Luying Wang, Xing Wang, Zejian Xu, Lianzhou Jiang, Yan Zhang, Xiaonan Sui

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