1. Juan Li, Yuting Wu, Naiyan Lu, Dasong Liu, Joe M. Regenstein, Peng Zhou⁎. Effects of hydrocolloids on the rheological and microstructural properties of semisolid whey protein-rich systems.Food Bioscience, 2019, 30:1–8.
2. Juan Li, Xueer Xu, Zhengxing Chen⁎, Tao Wang, Zhengjie Lu, Weicheng Hu, Li Wang. Zein/gum Arabic nanoparticle-stabilized Pickering emulsion with thymol as an antibacterial delivery system.Carbohydrate Polymers, 2018, 200:416–426.
3. Juan Li, Xueer Xu, Zhengxing Chen⁎, Tao Wang, Li Wang, Qixing Zhong. Biological macromolecule delivery system fabricated using zein and gum Arabic to control the release rate of encapsulated tocopherol during in vitro digestion.Food Research International, 2018, 114:251–257.
4. Juan Li, Cunkuan Shen, Bingquan Ge, Li Wang, Ren Wang, Xiaohu Luo & Zhengxing Chen*. Preparation and application of potato flour with low gelatinization degree using flash drying.Drying Technology, 2018, 36(3):374-382.
5.Juan Li, Yuting Wu, Ying Ma, Naiyan Lu, Joe Mac Regenstein, Peng Zhou*. Eﬀects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate.Food & Function, 2017, 8(8):2897–2904.
6.Juan Li, Gary G. Hou, Zhengxing Chen*. Improvement of gums in physicochemical and rheological properties of barley-fortifed saltine cracker dough.Cereal Research Communications, 2016, 44(3):481–489.
7.Juan Li, Gary G. Hou*, Zhengxing Chen*, Ai-Lan Chung, Kathleen Gehring. Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique.LWT-Food Science and Technology, 2014, 55:43–50.
8.Juan Li, Gary G. Hou*, Zhengxing Chen*, Kathleen Gehring. Effects of endoxylanases, vital wheat gluten, and gum Arabic on the rheological properties, water mobility, and baking quality of whole-wheat saltine cracker dough.Journal of Cereal Science, 2013, 58:437–445.
9.Juan Li, Gary G. Hou*, Zhengxing Chen*. Whole Grain Saltine Crackers: Formulation, Processing, and Quality Improvements.Cereal Food World, 2013, 58:1–9.
10.Juan Li, Ji Kang, Li Wang, Zhen Li, Ren Wang, Zhengxing Chen*. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI).Journal of Agricultural and Food Chemistry, 2012, 60:6507−6514.