1.Liu R, Wang L, Liu Y, Wu T, Zhang M. Fabricating soy protein hydrolysate/xanthan gum as fat replacer in ice cream by combined enzymatic and heat-shearing treatment. Food Hydrocolloids, 2018, 81: 39-47.
2.Liu R, Xu C, Cong X, Wu T, Song Y, Zhang M. Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios. Food Chemistry, 2017, 221: 2010-2017.
3.Liu R, Liu D, Liu Y, Song Y, Wu T, Zhang M. Using soy protein SiOx nanocomposite film coating to extend the shelf life of apple fruit. International Journal of Food Science & Technology, 2017, 52: 2018-2030.
4.Liu R, Zhu T, Li J, Wu T, Li Q, Meng YQ, Cao Q, Zhang M. Physicochemical and Antioxidative Properties of Superfine-ground Oat Bran Polysaccharides. Food Science & Technology Research, 2016, 22(1):101-109.
5.Liu R, Wang N, Li Q, Zhang M. Comparative studies on physicochemical properties of raw and hydrolyzed oat β-glucan and their application in low-fat meatballs. Food Hydrocolloids, 2015, 51: 424-431.
6.Liu R, Li J, Wu T, Li Q, Meng Y, Zhang M. Effects of ultrafine grinding and cellulase hydrolysis treatment on physicochemical and rheological properties of oat (Avena nuda L.) β-glucans. Journal of Cereal Science, 2015, 65: 125-131.
8.Zhang M, Wang F, Liu R, Tang XL, Zhang Q, Zhang ZS. Effects of superfine grinding on physicochemical and antioxidant properties of Lycium barbarum polysaccharides, LWT-Food Science and Technology, 58, 94-601, 2014.
9.Zhang ZS, Lei MM, Liu R, Gao YF, Xu MY, Zhang M. Evaluation of alliin, saccharide contents and antioxidant activities of black garlic during thermal processing. Journal of Food Biochemistry, 2014 (online)
10.Liu R, Wang LB, Huang RL, Su RX, Qi W, Yu YJ, He ZM. Self-assembled oligomeric procyanidin–insulin hybrid nanoparticles: a novel strategy for controllable insulin delivery, Biomaterials Science, 1, 834-841, 2013.
11.Liu R, Su RX, Liang M, Huang RL, Wang MF, Qi W, He ZM. Physicochemical Strategies for Inhibition of Amyloid Fibril Formation: An Overview of Recent Advances, Current Medicinal Chemistry, 19(24), 4157-4174, 2012. (邀稿综述)
12.Liu R, Su RX, Yu YJ, Qi W, Wang LB, He ZM. Regeneration of insulin monomers from amyloid fibrils by NH3-H2O2 two-step method, Biotechnology Letters, 34(10), 1959-1964, 2012.
13.Liang M, Liu R, Qi W, Su RX, Yu YJ, Wang LB, He ZM. Interaction between lysozyme and procyanidin: Multilevel structural nature and effect of carbohydrates, Food Chemistry, 138(2-3), 1596-1603, 2012.
14.Liang M, Liu R, Su RX, Qi W, Wang LB, He ZM. Advances in aptamer-based sensing technology towards food safety analysis, Progress in Chemistry, 24(7), 159-168, 2012. (邀稿综述)
15.Su RX, Liang M, Qi W, Liu R, He ZM. Pancreatic hydrolysis of bovine casein: Peptide release and time-dependent reaction behavior, Food Chemistry, 133(3), 857-864, 2012.
16.Liu R, Su RX, Qi W, He ZM. Photo-induced inhibition of insulin amyloid fibrillation on online laser measurement, Biochemical and Biophysical Research Communications, 409(2), 229-234, 2011.
17.Liu R, He MX, Su RX, Yu YJ, Qi W, He ZM. Insulin amyloid fibrillation studied by terahertz spectroscopy and other biophysical methods, Biochemical and Biophysical Research Communications, 391(1), 862-867, 2010.
18.Yu YJ, Liu R (co-first author), Su RX, Wang LB, Qi W, He ZM. Artificial neural network approach for prediction of toxicity of organic compounds based on an improved group contribution method, Fresenius Environmental Bulletin, 19(12), 2777-2782, 2010.
