[1]Juan Li^*, Guining Li, Jing Hao, Zhiming Zhong, Zhaoxin Tu, Wenju Zhou, Yan Du, Li Wang, Xinxia Zhang, Ting Li, Zhengxing Chen. Comprehensive Evaluation Model for Highland Spring Wheat Cultivars: Assessing Protein Composition and Dough Quality. Journal of Food Composition and Analysis, 2025, 144, 107737.

[2]Juan Li^*, Zhaozhan Liu, Yan Du, Zhiming Zhong, Zhaoxin Tu, Wenju Zhou, Zhengxing Chen, Li Wang, Xinxia Zhang, Ting Li. Highland Barley Functional Tea Extract Alleviates Alcoholic Liver Disease by Modulating Gut Microbiota and Reducing Hepatic Oxidative Stress and Inflammation in Mice. Food Bioscience, 2025, 68, 106434.

[3]Juan Li, Tianli Xia, Wenju Zhou, Zhengxing Chen, Yan Du^*. Chitosan-highland barley gliadin complex stabilizes Pickering emulsion. Journal of Food Engineering, 2024, 381, 112140.

[4]Juan Li, Shuai Yang, Zhengxing Chen, Yan Du^*. Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice. Food Chemistry, 2024, 462, 140847.

[5]Juan Li, Xin Zhang, Wenju Zhou, Zhaoxin Tu, Shuai Yang, Tianli Xia, Zhengxing Chen, Yan Du^*. Intelligent films based on highland barley β-glucan/highland barley prolamin incorporated with black rice bran anthocyanins. Food Package and Shelf Life, 2023, 38, 101146.

[6]Juan Li, Xin Zhang, Wenju Zhou, Zhaoxin Tu, Xijuan Yang, Jing Hao, Feng Liang, Zhengxing Chen, Yan Du^*. Impacts of proanthocyanidin binding on conformational and functional properties of decolorized highland barley protein. Foods, 2023, 12(3):481.

[7]Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Tingyu Li, Zhaoxin Tu, Youjin Tan, Juan Li^*. Effects of hypoxia stress germination on nutrients, physicochemical properties and cooking characteristics of highland barley. Journal of Cereal Science, 2022, 103, 103411.

[8]Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Zhaoxin Tu, Xin Zhang, Ze Xu,Juan Li^*. Effects of salidroside on functional and structural changes in highland barley proteins. LWT-Food Science and Technology, 2022, 160, 113310.

[9]Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Zhaoxin Tu, Xin Zhang, Ze Xu,Juan Li^*. Effect of decolorization of highland barley proteinson enhancing its protein aggregationbehavior. Food Research International, 2022, 160, 111712.

[10]Juan Li, Zhenjie Lu, Zhengxing Chen^⁎, Cheng Li, Yan Du,Chen Chen, Li Wang. Preparation and characterization of pH-responsive microgel using arabinoxylan from wheat bran for BSA delivery. Food Chemistry, 2020, 342, 128220.

[11]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, 100424.

[12]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.

[13]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.

[14]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.

[15]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.

[16]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.

[17]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.

[18]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.

[19]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.

[20]Juan Li, Gary G. Hou^*, Zhengxing Chen^*. Whole Grain Saltine Crackers: Formulation, Processing, and Quality Improvements. Cereal Food World, 2013, 58, 1–9.

[21]厉桂宁，郝静，钟志明，周文菊，涂兆鑫，杜艳，王莉，张新霞，李婷，陈正行，杨哪，李娟^*.磁场改性小麦粉对面团特性及面条品质的影响.食品与发酵工业，2025，网络首发地址：https://doi.org/10.13995/j.cnki.11-1802/ts.042214.

[22]刘昭展，余红，何有慧，张云，陈正行，王莉，张新霞，李婷，李娟^*.青稞复配茶对高脂诱导高血糖小鼠的降血糖作用研究.食品与发酵工业，2025，网络首发地址：https://doi.org/10.13995/j.cnki.11-1802/ts.042171.

[23]夏天立，周文菊，钟志明，杨帅，杜艳，涂兆鑫，李娟^*.壳聚糖改性青稞醇溶蛋白及相互作用分析.食品与发酵工业，2025，51(04)，214-220.

[24]张鑫，周文菊，杜艳，涂兆鑫，梁锋，马桂连，李娟^*.不同碾减率青稞麸皮成分及功能性检测与分析.食品科学，2024，45(01)：166-172.

[25]王则徐，周文菊，陈正行，张鑫，杜艳，涂兆鑫，李娟^*.不同制备方法对青稞抗性淀粉消化性的影响.食品与发酵工业，2024，50(01)：189-195.

[26]杜艳，梁锋，李婷玉，周文菊，陈正行，涂兆鑫，杨静，樊梅香，李娟^*.发芽青稞的营养品质及降血压效果.食品与生物技术学报，2023，42(07):44-52.

[27]李婷玉，杜艳，陈正行，周文菊，涂兆鑫，李娟^*.发芽青稞辅助降血糖和降血脂功效研究.中国食品学报，2022，22(09): 114-122.

[28]李婷玉，杜艳，陈正行，周文菊，涂兆鑫，李娟^*.胁迫萌发对青稞籽粒中β-葡聚糖和γ-氨基丁酸含量的影响.中国粮油学报，2021，36(06): 30-35.

[29]杜艳，李娟^*，陈正行^*，周文菊，杨艳红，刘煜，郝静，马萍. 不同品种青稞籽粒不同部位粉营养价值综合评价.中国粮油学报，2021, 36(10):50-56.

[30]李娟，葛斌权，陈正行^*，王莉，詹锦玲，余培斌，胡卫成.马铃薯生全粉对饺子皮蒸煮特性和质构特性的影响.中国粮油学报，2019，34(9):28-32.

[31]李娟，何雪丹，陈正行^*，詹锦玲，余培斌，鲁振杰.糙米浓浆制备及其稳定性和消化性研究.中国粮油学报，2019，34(3):7-12.

[32]李娟，葛斌权，许雪儿，尹仁文，鲁振杰，胡卫成，陈阳，冯芾，余培斌，陈正行^*.基于高压微通道粉碎技术的全藕汁制备及其稳定性研究.食品与发酵工业，2019，45(9):123-127.

[33]李娟，许雪儿，胡卫成，余培斌，鲁振杰，陈正行^*.静电纺丝法制备玉米醇溶蛋白基纳米纤维抗菌膜.食品与发酵工业，2019，45(10):104-109.

[34]李娟，许雪儿，余培斌，尹仁文，葛斌权，王昕月，陈正行^*.高压微通道射流技术对谷物超细微粉碎及其减菌作用.食品与发酵工业，2017，43(12):45-49.

[35]李娟，许雪儿，陈正行^*，王昕月，尹仁文，王韧，王莉.高压微通道超细微粉碎技术制备糯米粉及性质研究.中国粮油学报，2017，32(10):151–155.

[36]李娟，许雪儿，尹仁文，王昕月，王莉，王韧，罗小虎，陈正行^*.小米与黄小米Mixolab流变学特性差异研究及其产品应用.食品与发酵工业，2017，43(12):62-66.

[37]李娟，王韧，王莉，黄柏林，曹红婷，陈正行^*.全麦粉粒度对全麦面包品质影响的MRI研究.江苏大学学报（自然科学版），2012，(6):654-658.

[38]李娟，王莉，李晓瑄，陈正行^*.阿拉伯木聚糖对小麦面筋蛋白的作用机理研究.粮食与饲料工业，2012，(1):39-41.

[1]Juan Li^*, Guining Li, Jing Hao, Zhiming Zhong, Zhaoxin Tu, Wenju Zhou, Yan Du, Li Wang, Xinxia Zhang, Ting Li, Zhengxing Chen. Comprehensive Evaluation Model for Highland Spring Wheat Cultivars: Assessing Protein Composition and Dough Quality. Journal of Food Composition and Analysis, 2025, 144, 107737.

[2]Juan Li^*, Zhaozhan Liu, Yan Du, Zhiming Zhong, Zhaoxin Tu, Wenju Zhou, Zhengxing Chen, Li Wang, Xinxia Zhang, Ting Li. Highland Barley Functional Tea Extract Alleviates Alcoholic Liver Disease by Modulating Gut Microbiota and Reducing Hepatic Oxidative Stress and Inflammation in Mice. Food Bioscience, 2025, 68, 106434.

[3]Juan Li, Tianli Xia, Wenju Zhou, Zhengxing Chen, Yan Du^*. Chitosan-highland barley gliadin complex stabilizes Pickering emulsion. Journal of Food Engineering, 2024, 381, 112140.

[4]Juan Li, Shuai Yang, Zhengxing Chen, Yan Du^*. Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice. Food Chemistry, 2024, 462, 140847.

[5]Juan Li, Xin Zhang, Wenju Zhou, Zhaoxin Tu, Shuai Yang, Tianli Xia, Zhengxing Chen, Yan Du^*. Intelligent films based on highland barley β-glucan/highland barley prolamin incorporated with black rice bran anthocyanins. Food Package and Shelf Life, 2023, 38, 101146.

[6]Juan Li, Xin Zhang, Wenju Zhou, Zhaoxin Tu, Xijuan Yang, Jing Hao, Feng Liang, Zhengxing Chen, Yan Du^*. Impacts of proanthocyanidin binding on conformational and functional properties of decolorized highland barley protein. Foods, 2023, 12(3):481.

[7]Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Tingyu Li, Zhaoxin Tu, Youjin Tan, Juan Li^*. Effects of hypoxia stress germination on nutrients, physicochemical properties and cooking characteristics of highland barley. Journal of Cereal Science, 2022, 103, 103411.

[8]Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Zhaoxin Tu, Xin Zhang, Ze Xu,Juan Li^*. Effects of salidroside on functional and structural changes in highland barley proteins. LWT-Food Science and Technology, 2022, 160, 113310.

[9]Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Zhaoxin Tu, Xin Zhang, Ze Xu,Juan Li^*. Effect of decolorization of highland barley proteinson enhancing its protein aggregationbehavior. Food Research International, 2022, 160, 111712.

[10]Juan Li, Zhenjie Lu, Zhengxing Chen^⁎, Cheng Li, Yan Du,Chen Chen, Li Wang. Preparation and characterization of pH-responsive microgel using arabinoxylan from wheat bran for BSA delivery. Food Chemistry, 2020, 342, 128220.

[11]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, 100424.

[12]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.

[13]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.

[14]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.

[15]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.

[16]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.

[17]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.

[18]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.

[19]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.

[20]Juan Li, Gary G. Hou^*, Zhengxing Chen^*. Whole Grain Saltine Crackers: Formulation, Processing, and Quality Improvements. Cereal Food World, 2013, 58, 1–9.

[21]厉桂宁，郝静，钟志明，周文菊，涂兆鑫，杜艳，王莉，张新霞，李婷，陈正行，杨哪，李娟^*.磁场改性小麦粉对面团特性及面条品质的影响.食品与发酵工业，2025，网络首发地址：https://doi.org/10.13995/j.cnki.11-1802/ts.042214.

[22]刘昭展，余红，何有慧，张云，陈正行，王莉，张新霞，李婷，李娟^*.青稞复配茶对高脂诱导高血糖小鼠的降血糖作用研究.食品与发酵工业，2025，网络首发地址：https://doi.org/10.13995/j.cnki.11-1802/ts.042171.

[23]夏天立，周文菊，钟志明，杨帅，杜艳，涂兆鑫，李娟^*.壳聚糖改性青稞醇溶蛋白及相互作用分析.食品与发酵工业，2025，51(04)，214-220.

[24]张鑫，周文菊，杜艳，涂兆鑫，梁锋，马桂连，李娟^*.不同碾减率青稞麸皮成分及功能性检测与分析.食品科学，2024，45(01)：166-172.

[25]王则徐，周文菊，陈正行，张鑫，杜艳，涂兆鑫，李娟^*.不同制备方法对青稞抗性淀粉消化性的影响.食品与发酵工业，2024，50(01)：189-195.

[26]杜艳，梁锋，李婷玉，周文菊，陈正行，涂兆鑫，杨静，樊梅香，李娟^*.发芽青稞的营养品质及降血压效果.食品与生物技术学报，2023，42(07):44-52.

[27]李婷玉，杜艳，陈正行，周文菊，涂兆鑫，李娟^*.发芽青稞辅助降血糖和降血脂功效研究.中国食品学报，2022，22(09): 114-122.

[28]李婷玉，杜艳，陈正行，周文菊，涂兆鑫，李娟^*.胁迫萌发对青稞籽粒中β-葡聚糖和γ-氨基丁酸含量的影响.中国粮油学报，2021，36(06): 30-35.

[29]杜艳，李娟^*，陈正行^*，周文菊，杨艳红，刘煜，郝静，马萍. 不同品种青稞籽粒不同部位粉营养价值综合评价.中国粮油学报，2021, 36(10):50-56.

[30]李娟，葛斌权，陈正行^*，王莉，詹锦玲，余培斌，胡卫成.马铃薯生全粉对饺子皮蒸煮特性和质构特性的影响.中国粮油学报，2019，34(9):28-32.

[31]李娟，何雪丹，陈正行^*，詹锦玲，余培斌，鲁振杰.糙米浓浆制备及其稳定性和消化性研究.中国粮油学报，2019，34(3):7-12.

[32]李娟，葛斌权，许雪儿，尹仁文，鲁振杰，胡卫成，陈阳，冯芾，余培斌，陈正行^*.基于高压微通道粉碎技术的全藕汁制备及其稳定性研究.食品与发酵工业，2019，45(9):123-127.

[33]李娟，许雪儿，胡卫成，余培斌，鲁振杰，陈正行^*.静电纺丝法制备玉米醇溶蛋白基纳米纤维抗菌膜.食品与发酵工业，2019，45(10):104-109.

[34]李娟，许雪儿，余培斌，尹仁文，葛斌权，王昕月，陈正行^*.高压微通道射流技术对谷物超细微粉碎及其减菌作用.食品与发酵工业，2017，43(12):45-49.

[35]李娟，许雪儿，陈正行^*，王昕月，尹仁文，王韧，王莉.高压微通道超细微粉碎技术制备糯米粉及性质研究.中国粮油学报，2017，32(10):151–155.

[36]李娟，许雪儿，尹仁文，王昕月，王莉，王韧，罗小虎，陈正行^*.小米与黄小米Mixolab流变学特性差异研究及其产品应用.食品与发酵工业，2017，43(12):62-66.

[37]李娟，王韧，王莉，黄柏林，曹红婷，陈正行^*.全麦粉粒度对全麦面包品质影响的MRI研究.江苏大学学报（自然科学版），2012，(6):654-658.

[38]李娟，王莉，李晓瑄，陈正行^*.阿拉伯木聚糖对小麦面筋蛋白的作用机理研究.粮食与饲料工业，2012，(1):39-41.

[1]Juan Li^*, Guining Li, Jing Hao, Zhiming Zhong, Zhaoxin Tu, Wenju Zhou, Yan Du, Li Wang, Xinxia Zhang, Ting Li, Zhengxing Chen. Comprehensive Evaluation Model for Highland Spring Wheat Cultivars: Assessing Protein Composition and Dough Quality. Journal of Food Composition and Analysis, 2025, 144, 107737.

[2]Juan Li^*, Zhaozhan Liu, Yan Du, Zhiming Zhong, Zhaoxin Tu, Wenju Zhou, Zhengxing Chen, Li Wang, Xinxia Zhang, Ting Li. Highland Barley Functional Tea Extract Alleviates Alcoholic Liver Disease by Modulating Gut Microbiota and Reducing Hepatic Oxidative Stress and Inflammation in Mice. Food Bioscience, 2025, 68, 106434.

[3]Juan Li, Tianli Xia, Wenju Zhou, Zhengxing Chen, Yan Du^*. Chitosan-highland barley gliadin complex stabilizes Pickering emulsion. Journal of Food Engineering, 2024, 381, 112140.

[4]Juan Li, Shuai Yang, Zhengxing Chen, Yan Du^*. Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice. Food Chemistry, 2024, 462, 140847.

[5]Juan Li, Xin Zhang, Wenju Zhou, Zhaoxin Tu, Shuai Yang, Tianli Xia, Zhengxing Chen, Yan Du^*. Intelligent films based on highland barley β-glucan/highland barley prolamin incorporated with black rice bran anthocyanins. Food Package and Shelf Life, 2023, 38, 101146.

[6]Juan Li, Xin Zhang, Wenju Zhou, Zhaoxin Tu, Xijuan Yang, Jing Hao, Feng Liang, Zhengxing Chen, Yan Du^*. Impacts of proanthocyanidin binding on conformational and functional properties of decolorized highland barley protein. Foods, 2023, 12(3):481.

[7]Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Tingyu Li, Zhaoxin Tu, Youjin Tan, Juan Li^*. Effects of hypoxia stress germination on nutrients, physicochemical properties and cooking characteristics of highland barley. Journal of Cereal Science, 2022, 103, 103411.

[8]Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Zhaoxin Tu, Xin Zhang, Ze Xu,Juan Li^*. Effects of salidroside on functional and structural changes in highland barley proteins. LWT-Food Science and Technology, 2022, 160, 113310.

[9]Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Zhaoxin Tu, Xin Zhang, Ze Xu,Juan Li^*. Effect of decolorization of highland barley proteinson enhancing its protein aggregationbehavior. Food Research International, 2022, 160, 111712.

[10]Juan Li, Zhenjie Lu, Zhengxing Chen^⁎, Cheng Li, Yan Du,Chen Chen, Li Wang. Preparation and characterization of pH-responsive microgel using arabinoxylan from wheat bran for BSA delivery. Food Chemistry, 2020, 342, 128220.

[11]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, 100424.

[12]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.

[13]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.

[14]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.

[15]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.

[16]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.

[17]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.

[18]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.

[19]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.

[20]Juan Li, Gary G. Hou^*, Zhengxing Chen^*. Whole Grain Saltine Crackers: Formulation, Processing, and Quality Improvements. Cereal Food World, 2013, 58, 1–9.

[21]厉桂宁，郝静，钟志明，周文菊，涂兆鑫，杜艳，王莉，张新霞，李婷，陈正行，杨哪，李娟^*.磁场改性小麦粉对面团特性及面条品质的影响.食品与发酵工业，2025，网络首发地址：https://doi.org/10.13995/j.cnki.11-1802/ts.042214.

[22]刘昭展，余红，何有慧，张云，陈正行，王莉，张新霞，李婷，李娟^*.青稞复配茶对高脂诱导高血糖小鼠的降血糖作用研究.食品与发酵工业，2025，网络首发地址：https://doi.org/10.13995/j.cnki.11-1802/ts.042171.

[23]夏天立，周文菊，钟志明，杨帅，杜艳，涂兆鑫，李娟^*.壳聚糖改性青稞醇溶蛋白及相互作用分析.食品与发酵工业，2025，51(04)，214-220.

[24]张鑫，周文菊，杜艳，涂兆鑫，梁锋，马桂连，李娟^*.不同碾减率青稞麸皮成分及功能性检测与分析.食品科学，2024，45(01)：166-172.

[25]王则徐，周文菊，陈正行，张鑫，杜艳，涂兆鑫，李娟^*.不同制备方法对青稞抗性淀粉消化性的影响.食品与发酵工业，2024，50(01)：189-195.

[26]杜艳，梁锋，李婷玉，周文菊，陈正行，涂兆鑫，杨静，樊梅香，李娟^*.发芽青稞的营养品质及降血压效果.食品与生物技术学报，2023，42(07):44-52.

[27]李婷玉，杜艳，陈正行，周文菊，涂兆鑫，李娟^*.发芽青稞辅助降血糖和降血脂功效研究.中国食品学报，2022，22(09): 114-122.

[28]李婷玉，杜艳，陈正行，周文菊，涂兆鑫，李娟^*.胁迫萌发对青稞籽粒中β-葡聚糖和γ-氨基丁酸含量的影响.中国粮油学报，2021，36(06): 30-35.

[29]杜艳，李娟^*，陈正行^*，周文菊，杨艳红，刘煜，郝静，马萍. 不同品种青稞籽粒不同部位粉营养价值综合评价.中国粮油学报，2021, 36(10):50-56.

[30]李娟，葛斌权，陈正行^*，王莉，詹锦玲，余培斌，胡卫成.马铃薯生全粉对饺子皮蒸煮特性和质构特性的影响.中国粮油学报，2019，34(9):28-32.

[31]李娟，何雪丹，陈正行^*，詹锦玲，余培斌，鲁振杰.糙米浓浆制备及其稳定性和消化性研究.中国粮油学报，2019，34(3):7-12.

[32]李娟，葛斌权，许雪儿，尹仁文，鲁振杰，胡卫成，陈阳，冯芾，余培斌，陈正行^*.基于高压微通道粉碎技术的全藕汁制备及其稳定性研究.食品与发酵工业，2019，45(9):123-127.

[33]李娟，许雪儿，胡卫成，余培斌，鲁振杰，陈正行^*.静电纺丝法制备玉米醇溶蛋白基纳米纤维抗菌膜.食品与发酵工业，2019，45(10):104-109.

[34]李娟，许雪儿，余培斌，尹仁文，葛斌权，王昕月，陈正行^*.高压微通道射流技术对谷物超细微粉碎及其减菌作用.食品与发酵工业，2017，43(12):45-49.

[35]李娟，许雪儿，陈正行^*，王昕月，尹仁文，王韧，王莉.高压微通道超细微粉碎技术制备糯米粉及性质研究.中国粮油学报，2017，32(10):151–155.

[36]李娟，许雪儿，尹仁文，王昕月，王莉，王韧，罗小虎，陈正行^*.小米与黄小米Mixolab流变学特性差异研究及其产品应用.食品与发酵工业，2017，43(12):62-66.

[37]李娟，王韧，王莉，黄柏林，曹红婷，陈正行^*.全麦粉粒度对全麦面包品质影响的MRI研究.江苏大学学报（自然科学版），2012，(6):654-658.

[38]李娟，王莉，李晓瑄，陈正行^*.阿拉伯木聚糖对小麦面筋蛋白的作用机理研究.粮食与饲料工业，2012，(1):39-41.

[1]Juan Li^*, Guining Li, Jing Hao, Zhiming Zhong, Zhaoxin Tu, Wenju Zhou, Yan Du, Li Wang, Xinxia Zhang, Ting Li, Zhengxing Chen. Comprehensive Evaluation Model for Highland Spring Wheat Cultivars: Assessing Protein Composition and Dough Quality. Journal of Food Composition and Analysis, 2025, 144, 107737.

[2]Juan Li^*, Zhaozhan Liu, Yan Du, Zhiming Zhong, Zhaoxin Tu, Wenju Zhou, Zhengxing Chen, Li Wang, Xinxia Zhang, Ting Li. Highland Barley Functional Tea Extract Alleviates Alcoholic Liver Disease by Modulating Gut Microbiota and Reducing Hepatic Oxidative Stress and Inflammation in Mice. Food Bioscience, 2025, 68, 106434.

[3]Juan Li, Tianli Xia, Wenju Zhou, Zhengxing Chen, Yan Du^*. Chitosan-highland barley gliadin complex stabilizes Pickering emulsion. Journal of Food Engineering, 2024, 381, 112140.

[4]Juan Li, Shuai Yang, Zhengxing Chen, Yan Du^*. Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice. Food Chemistry, 2024, 462, 140847.

[5]Juan Li, Xin Zhang, Wenju Zhou, Zhaoxin Tu, Shuai Yang, Tianli Xia, Zhengxing Chen, Yan Du^*. Intelligent films based on highland barley β-glucan/highland barley prolamin incorporated with black rice bran anthocyanins. Food Package and Shelf Life, 2023, 38, 101146.

[6]Juan Li, Xin Zhang, Wenju Zhou, Zhaoxin Tu, Xijuan Yang, Jing Hao, Feng Liang, Zhengxing Chen, Yan Du^*. Impacts of proanthocyanidin binding on conformational and functional properties of decolorized highland barley protein. Foods, 2023, 12(3):481.

[7]Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Tingyu Li, Zhaoxin Tu, Youjin Tan, Juan Li^*. Effects of hypoxia stress germination on nutrients, physicochemical properties and cooking characteristics of highland barley. Journal of Cereal Science, 2022, 103, 103411.

[8]Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Zhaoxin Tu, Xin Zhang, Ze Xu,Juan Li^*. Effects of salidroside on functional and structural changes in highland barley proteins. LWT-Food Science and Technology, 2022, 160, 113310.

[9]Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Zhaoxin Tu, Xin Zhang, Ze Xu,Juan Li^*. Effect of decolorization of highland barley proteinson enhancing its protein aggregationbehavior. Food Research International, 2022, 160, 111712.

[10]Juan Li, Zhenjie Lu, Zhengxing Chen^⁎, Cheng Li, Yan Du,Chen Chen, Li Wang. Preparation and characterization of pH-responsive microgel using arabinoxylan from wheat bran for BSA delivery. Food Chemistry, 2020, 342, 128220.

[11]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, 100424.

[12]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.

[13]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.

[14]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.

[15]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.

[16]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.

[17]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.

[18]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.

[19]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.

[20]Juan Li, Gary G. Hou^*, Zhengxing Chen^*. Whole Grain Saltine Crackers: Formulation, Processing, and Quality Improvements. Cereal Food World, 2013, 58, 1–9.

[21]厉桂宁，郝静，钟志明，周文菊，涂兆鑫，杜艳，王莉，张新霞，李婷，陈正行，杨哪，李娟^*.磁场改性小麦粉对面团特性及面条品质的影响.食品与发酵工业，2025，网络首发地址：https://doi.org/10.13995/j.cnki.11-1802/ts.042214.

[22]刘昭展，余红，何有慧，张云，陈正行，王莉，张新霞，李婷，李娟^*.青稞复配茶对高脂诱导高血糖小鼠的降血糖作用研究.食品与发酵工业，2025，网络首发地址：https://doi.org/10.13995/j.cnki.11-1802/ts.042171.

[23]夏天立，周文菊，钟志明，杨帅，杜艳，涂兆鑫，李娟^*.壳聚糖改性青稞醇溶蛋白及相互作用分析.食品与发酵工业，2025，51(04)，214-220.

[24]张鑫，周文菊，杜艳，涂兆鑫，梁锋，马桂连，李娟^*.不同碾减率青稞麸皮成分及功能性检测与分析.食品科学，2024，45(01)：166-172.

[25]王则徐，周文菊，陈正行，张鑫，杜艳，涂兆鑫，李娟^*.不同制备方法对青稞抗性淀粉消化性的影响.食品与发酵工业，2024，50(01)：189-195.

[26]杜艳，梁锋，李婷玉，周文菊，陈正行，涂兆鑫，杨静，樊梅香，李娟^*.发芽青稞的营养品质及降血压效果.食品与生物技术学报，2023，42(07):44-52.

[27]李婷玉，杜艳，陈正行，周文菊，涂兆鑫，李娟^*.发芽青稞辅助降血糖和降血脂功效研究.中国食品学报，2022，22(09): 114-122.

[28]李婷玉，杜艳，陈正行，周文菊，涂兆鑫，李娟^*.胁迫萌发对青稞籽粒中β-葡聚糖和γ-氨基丁酸含量的影响.中国粮油学报，2021，36(06): 30-35.

[29]杜艳，李娟^*，陈正行^*，周文菊，杨艳红，刘煜，郝静，马萍. 不同品种青稞籽粒不同部位粉营养价值综合评价.中国粮油学报，2021, 36(10):50-56.

[30]李娟，葛斌权，陈正行^*，王莉，詹锦玲，余培斌，胡卫成.马铃薯生全粉对饺子皮蒸煮特性和质构特性的影响.中国粮油学报，2019，34(9):28-32.

[31]李娟，何雪丹，陈正行^*，詹锦玲，余培斌，鲁振杰.糙米浓浆制备及其稳定性和消化性研究.中国粮油学报，2019，34(3):7-12.

[32]李娟，葛斌权，许雪儿，尹仁文，鲁振杰，胡卫成，陈阳，冯芾，余培斌，陈正行^*.基于高压微通道粉碎技术的全藕汁制备及其稳定性研究.食品与发酵工业，2019，45(9):123-127.

[33]李娟，许雪儿，胡卫成，余培斌，鲁振杰，陈正行^*.静电纺丝法制备玉米醇溶蛋白基纳米纤维抗菌膜.食品与发酵工业，2019，45(10):104-109.

[34]李娟，许雪儿，余培斌，尹仁文，葛斌权，王昕月，陈正行^*.高压微通道射流技术对谷物超细微粉碎及其减菌作用.食品与发酵工业，2017，43(12):45-49.

[35]李娟，许雪儿，陈正行^*，王昕月，尹仁文，王韧，王莉.高压微通道超细微粉碎技术制备糯米粉及性质研究.中国粮油学报，2017，32(10):151–155.

[36]李娟，许雪儿，尹仁文，王昕月，王莉，王韧，罗小虎，陈正行^*.小米与黄小米Mixolab流变学特性差异研究及其产品应用.食品与发酵工业，2017，43(12):62-66.

[37]李娟，王韧，王莉，黄柏林，曹红婷，陈正行^*.全麦粉粒度对全麦面包品质影响的MRI研究.江苏大学学报（自然科学版），2012，(6):654-658.

[38]李娟，王莉，李晓瑄，陈正行^*.阿拉伯木聚糖对小麦面筋蛋白的作用机理研究.粮食与饲料工业，2012，(1):39-41.

[1]Juan Li^*, Guining Li, Jing Hao, Zhiming Zhong, Zhaoxin Tu, Wenju Zhou, Yan Du, Li Wang, Xinxia Zhang, Ting Li, Zhengxing Chen. Comprehensive Evaluation Model for Highland Spring Wheat Cultivars: Assessing Protein Composition and Dough Quality. Journal of Food Composition and Analysis, 2025, 144, 107737.

[2]Juan Li^*, Zhaozhan Liu, Yan Du, Zhiming Zhong, Zhaoxin Tu, Wenju Zhou, Zhengxing Chen, Li Wang, Xinxia Zhang, Ting Li. Highland Barley Functional Tea Extract Alleviates Alcoholic Liver Disease by Modulating Gut Microbiota and Reducing Hepatic Oxidative Stress and Inflammation in Mice. Food Bioscience, 2025, 68, 106434.

[3]Juan Li, Tianli Xia, Wenju Zhou, Zhengxing Chen, Yan Du^*. Chitosan-highland barley gliadin complex stabilizes Pickering emulsion. Journal of Food Engineering, 2024, 381, 112140.

[4]Juan Li, Shuai Yang, Zhengxing Chen, Yan Du^*. Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice. Food Chemistry, 2024, 462, 140847.

[5]Juan Li, Xin Zhang, Wenju Zhou, Zhaoxin Tu, Shuai Yang, Tianli Xia, Zhengxing Chen, Yan Du^*. Intelligent films based on highland barley β-glucan/highland barley prolamin incorporated with black rice bran anthocyanins. Food Package and Shelf Life, 2023, 38, 101146.

[6]Juan Li, Xin Zhang, Wenju Zhou, Zhaoxin Tu, Xijuan Yang, Jing Hao, Feng Liang, Zhengxing Chen, Yan Du^*. Impacts of proanthocyanidin binding on conformational and functional properties of decolorized highland barley protein. Foods, 2023, 12(3):481.

[7]Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Tingyu Li, Zhaoxin Tu, Youjin Tan, Juan Li^*. Effects of hypoxia stress germination on nutrients, physicochemical properties and cooking characteristics of highland barley. Journal of Cereal Science, 2022, 103, 103411.

[8]Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Zhaoxin Tu, Xin Zhang, Ze Xu,Juan Li^*. Effects of salidroside on functional and structural changes in highland barley proteins. LWT-Food Science and Technology, 2022, 160, 113310.

[9]Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Zhaoxin Tu, Xin Zhang, Ze Xu,Juan Li^*. Effect of decolorization of highland barley proteinson enhancing its protein aggregationbehavior. Food Research International, 2022, 160, 111712.

[10]Juan Li, Zhenjie Lu, Zhengxing Chen^⁎, Cheng Li, Yan Du,Chen Chen, Li Wang. Preparation and characterization of pH-responsive microgel using arabinoxylan from wheat bran for BSA delivery. Food Chemistry, 2020, 342, 128220.

[11]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, 100424.

[12]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.

[13]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.

[14]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.

[15]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.

[16]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.

[17]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.

[18]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.

[19]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.

[20]Juan Li, Gary G. Hou^*, Zhengxing Chen^*. Whole Grain Saltine Crackers: Formulation, Processing, and Quality Improvements. Cereal Food World, 2013, 58, 1–9.

[21]厉桂宁，郝静，钟志明，周文菊，涂兆鑫，杜艳，王莉，张新霞，李婷，陈正行，杨哪，李娟^*.磁场改性小麦粉对面团特性及面条品质的影响.食品与发酵工业，2025，网络首发地址：https://doi.org/10.13995/j.cnki.11-1802/ts.042214.

[22]刘昭展，余红，何有慧，张云，陈正行，王莉，张新霞，李婷，李娟^*.青稞复配茶对高脂诱导高血糖小鼠的降血糖作用研究.食品与发酵工业，2025，网络首发地址：https://doi.org/10.13995/j.cnki.11-1802/ts.042171.

[23]夏天立，周文菊，钟志明，杨帅，杜艳，涂兆鑫，李娟^*.壳聚糖改性青稞醇溶蛋白及相互作用分析.食品与发酵工业，2025，51(04)，214-220.

[24]张鑫，周文菊，杜艳，涂兆鑫，梁锋，马桂连，李娟^*.不同碾减率青稞麸皮成分及功能性检测与分析.食品科学，2024，45(01)：166-172.

[25]王则徐，周文菊，陈正行，张鑫，杜艳，涂兆鑫，李娟^*.不同制备方法对青稞抗性淀粉消化性的影响.食品与发酵工业，2024，50(01)：189-195.

[26]杜艳，梁锋，李婷玉，周文菊，陈正行，涂兆鑫，杨静，樊梅香，李娟^*.发芽青稞的营养品质及降血压效果.食品与生物技术学报，2023，42(07):44-52.

[27]李婷玉，杜艳，陈正行，周文菊，涂兆鑫，李娟^*.发芽青稞辅助降血糖和降血脂功效研究.中国食品学报，2022，22(09): 114-122.

[28]李婷玉，杜艳，陈正行，周文菊，涂兆鑫，李娟^*.胁迫萌发对青稞籽粒中β-葡聚糖和γ-氨基丁酸含量的影响.中国粮油学报，2021，36(06): 30-35.

[29]杜艳，李娟^*，陈正行^*，周文菊，杨艳红，刘煜，郝静，马萍. 不同品种青稞籽粒不同部位粉营养价值综合评价.中国粮油学报，2021, 36(10):50-56.

[30]李娟，葛斌权，陈正行^*，王莉，詹锦玲，余培斌，胡卫成.马铃薯生全粉对饺子皮蒸煮特性和质构特性的影响.中国粮油学报，2019，34(9):28-32.

[31]李娟，何雪丹，陈正行^*，詹锦玲，余培斌，鲁振杰.糙米浓浆制备及其稳定性和消化性研究.中国粮油学报，2019，34(3):7-12.

[32]李娟，葛斌权，许雪儿，尹仁文，鲁振杰，胡卫成，陈阳，冯芾，余培斌，陈正行^*.基于高压微通道粉碎技术的全藕汁制备及其稳定性研究.食品与发酵工业，2019，45(9):123-127.

[33]李娟，许雪儿，胡卫成，余培斌，鲁振杰，陈正行^*.静电纺丝法制备玉米醇溶蛋白基纳米纤维抗菌膜.食品与发酵工业，2019，45(10):104-109.

[34]李娟，许雪儿，余培斌，尹仁文，葛斌权，王昕月，陈正行^*.高压微通道射流技术对谷物超细微粉碎及其减菌作用.食品与发酵工业，2017，43(12):45-49.

[35]李娟，许雪儿，陈正行^*，王昕月，尹仁文，王韧，王莉.高压微通道超细微粉碎技术制备糯米粉及性质研究.中国粮油学报，2017，32(10):151–155.

[36]李娟，许雪儿，尹仁文，王昕月，王莉，王韧，罗小虎，陈正行^*.小米与黄小米Mixolab流变学特性差异研究及其产品应用.食品与发酵工业，2017，43(12):62-66.

[37]李娟，王韧，王莉，黄柏林，曹红婷，陈正行^*.全麦粉粒度对全麦面包品质影响的MRI研究.江苏大学学报（自然科学版），2012，(6):654-658.

[38]李娟，王莉，李晓瑄，陈正行^*.阿拉伯木聚糖对小麦面筋蛋白的作用机理研究.粮食与饲料工业，2012，(1):39-41.

[1]Juan Li^*, Guining Li, Jing Hao, Zhiming Zhong, Zhaoxin Tu, Wenju Zhou, Yan Du, Li Wang, Xinxia Zhang, Ting Li, Zhengxing Chen. Comprehensive Evaluation Model for Highland Spring Wheat Cultivars: Assessing Protein Composition and Dough Quality. Journal of Food Composition and Analysis, 2025, 144, 107737.

[2]Juan Li^*, Zhaozhan Liu, Yan Du, Zhiming Zhong, Zhaoxin Tu, Wenju Zhou, Zhengxing Chen, Li Wang, Xinxia Zhang, Ting Li. Highland Barley Functional Tea Extract Alleviates Alcoholic Liver Disease by Modulating Gut Microbiota and Reducing Hepatic Oxidative Stress and Inflammation in Mice. Food Bioscience, 2025, 68, 106434.

[3]Juan Li, Tianli Xia, Wenju Zhou, Zhengxing Chen, Yan Du^*. Chitosan-highland barley gliadin complex stabilizes Pickering emulsion. Journal of Food Engineering, 2024, 381, 112140.

[4]Juan Li, Shuai Yang, Zhengxing Chen, Yan Du^*. Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice. Food Chemistry, 2024, 462, 140847.

[5]Juan Li, Xin Zhang, Wenju Zhou, Zhaoxin Tu, Shuai Yang, Tianli Xia, Zhengxing Chen, Yan Du^*. Intelligent films based on highland barley β-glucan/highland barley prolamin incorporated with black rice bran anthocyanins. Food Package and Shelf Life, 2023, 38, 101146.

[6]Juan Li, Xin Zhang, Wenju Zhou, Zhaoxin Tu, Xijuan Yang, Jing Hao, Feng Liang, Zhengxing Chen, Yan Du^*. Impacts of proanthocyanidin binding on conformational and functional properties of decolorized highland barley protein. Foods, 2023, 12(3):481.

[7]Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Tingyu Li, Zhaoxin Tu, Youjin Tan, Juan Li^*. Effects of hypoxia stress germination on nutrients, physicochemical properties and cooking characteristics of highland barley. Journal of Cereal Science, 2022, 103, 103411.

[8]Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Zhaoxin Tu, Xin Zhang, Ze Xu,Juan Li^*. Effects of salidroside on functional and structural changes in highland barley proteins. LWT-Food Science and Technology, 2022, 160, 113310.

[9]Yan Du, Zhengxing Chen, Feng Liang, Wenju Zhou, Zhaoxin Tu, Xin Zhang, Ze Xu,Juan Li^*. Effect of decolorization of highland barley proteinson enhancing its protein aggregationbehavior. Food Research International, 2022, 160, 111712.

[10]Juan Li, Zhenjie Lu, Zhengxing Chen^⁎, Cheng Li, Yan Du,Chen Chen, Li Wang. Preparation and characterization of pH-responsive microgel using arabinoxylan from wheat bran for BSA delivery. Food Chemistry, 2020, 342, 128220.

[11]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, 100424.

[12]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.

[13]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.

[14]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.

[15]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.

[16]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.

[17]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.

[18]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.

[19]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.

[20]Juan Li, Gary G. Hou^*, Zhengxing Chen^*. Whole Grain Saltine Crackers: Formulation, Processing, and Quality Improvements. Cereal Food World, 2013, 58, 1–9.

[21]厉桂宁，郝静，钟志明，周文菊，涂兆鑫，杜艳，王莉，张新霞，李婷，陈正行，杨哪，李娟^*.磁场改性小麦粉对面团特性及面条品质的影响.食品与发酵工业，2025，网络首发地址：https://doi.org/10.13995/j.cnki.11-1802/ts.042214.

[22]刘昭展，余红，何有慧，张云，陈正行，王莉，张新霞，李婷，李娟^*.青稞复配茶对高脂诱导高血糖小鼠的降血糖作用研究.食品与发酵工业，2025，网络首发地址：https://doi.org/10.13995/j.cnki.11-1802/ts.042171.

[23]夏天立，周文菊，钟志明，杨帅，杜艳，涂兆鑫，李娟^*.壳聚糖改性青稞醇溶蛋白及相互作用分析.食品与发酵工业，2025，51(04)，214-220.

[24]张鑫，周文菊，杜艳，涂兆鑫，梁锋，马桂连，李娟^*.不同碾减率青稞麸皮成分及功能性检测与分析.食品科学，2024，45(01)：166-172.

[25]王则徐，周文菊，陈正行，张鑫，杜艳，涂兆鑫，李娟^*.不同制备方法对青稞抗性淀粉消化性的影响.食品与发酵工业，2024，50(01)：189-195.

[26]杜艳，梁锋，李婷玉，周文菊，陈正行，涂兆鑫，杨静，樊梅香，李娟^*.发芽青稞的营养品质及降血压效果.食品与生物技术学报，2023，42(07):44-52.

[27]李婷玉，杜艳，陈正行，周文菊，涂兆鑫，李娟^*.发芽青稞辅助降血糖和降血脂功效研究.中国食品学报，2022，22(09): 114-122.

[28]李婷玉，杜艳，陈正行，周文菊，涂兆鑫，李娟^*.胁迫萌发对青稞籽粒中β-葡聚糖和γ-氨基丁酸含量的影响.中国粮油学报，2021，36(06): 30-35.

[29]杜艳，李娟^*，陈正行^*，周文菊，杨艳红，刘煜，郝静，马萍. 不同品种青稞籽粒不同部位粉营养价值综合评价.中国粮油学报，2021, 36(10):50-56.

[30]李娟，葛斌权，陈正行^*，王莉，詹锦玲，余培斌，胡卫成.马铃薯生全粉对饺子皮蒸煮特性和质构特性的影响.中国粮油学报，2019，34(9):28-32.

[31]李娟，何雪丹，陈正行^*，詹锦玲，余培斌，鲁振杰.糙米浓浆制备及其稳定性和消化性研究.中国粮油学报，2019，34(3):7-12.

[32]李娟，葛斌权，许雪儿，尹仁文，鲁振杰，胡卫成，陈阳，冯芾，余培斌，陈正行^*.基于高压微通道粉碎技术的全藕汁制备及其稳定性研究.食品与发酵工业，2019，45(9):123-127.

[33]李娟，许雪儿，胡卫成，余培斌，鲁振杰，陈正行^*.静电纺丝法制备玉米醇溶蛋白基纳米纤维抗菌膜.食品与发酵工业，2019，45(10):104-109.

[34]李娟，许雪儿，余培斌，尹仁文，葛斌权，王昕月，陈正行^*.高压微通道射流技术对谷物超细微粉碎及其减菌作用.食品与发酵工业，2017，43(12):45-49.

[35]李娟，许雪儿，陈正行^*，王昕月，尹仁文，王韧，王莉.高压微通道超细微粉碎技术制备糯米粉及性质研究.中国粮油学报，2017，32(10):151–155.

[36]李娟，许雪儿，尹仁文，王昕月，王莉，王韧，罗小虎，陈正行^*.小米与黄小米Mixolab流变学特性差异研究及其产品应用.食品与发酵工业，2017，43(12):62-66.

[37]李娟，王韧，王莉，黄柏林，曹红婷，陈正行^*.全麦粉粒度对全麦面包品质影响的MRI研究.江苏大学学报（自然科学版），2012，(6):654-658.

[38]李娟，王莉，李晓瑄，陈正行^*.阿拉伯木聚糖对小麦面筋蛋白的作用机理研究.粮食与饲料工业，2012，(1):39-41.