MengMeng, Haiyong Wang, Zhibin Li, MingzhuGuo, LihuaHou*. Protective effects of polysaccharides from Cordycepsgunnii mycelia against cyclophosphamide-induced immunosuppression to TLR4/TRAF6/N F-κBsignalling in BALB/c mice. Food & Function. 2019, 10, 3262-3271.
MengMeng,MingzhuGuo, Chengcheng Feng, Ruhua Wang, Dai Cheng ,Chunling Wang*. Water-soluble polysaccharides from GrifolaFrondosa fruiting bodies protect against immunosuppression in cyclophosphamideinduced mice via JAK2/STAT3/SOCS signal transduction pathways. Food & Function. 2019, 10, 4998-5007.
MengMeng,MingzhuGuo, Pei Wang, Ran Han, Jiaping Zhou, Chun ling Wang*.Chemopreventive eﬀect of the polysaccharides from Grifolafrondosa in colitis-associated colorectal cancer by modulating the Wnt /β-catenin/GSK3β signaling pathway in C57BL/6 mice. Journal of Functional Foods. 2019, 63, 103578
MengMeng, Dai Cheng,Lirong Han,YuanuanChen,ChunlingWang.Isolation, purification, structural analysis and immunostimulatory activity of water-soluble polysaccharides from GrifolaFrondosa fruiting body. Carbohydrate Polymers, 2016, 157:1134.
Zhen-Yuan Zhu, MengMeng, Huiqing Sun, Yang Li,NaYu,Yong-Min Zhang.Structural analysis and immunostimulatory activity of glycopeptides from Paecilomycessinensis.Food & Function,2016,7(3):1593-1600（导师为第一作者）.
Zhen-Yuan Zhu, MengMeng, HuiqingSun,Yang Li,Yuan-Yuan Ren, YongminZhang.Immunostimulatory activity of glycopeptides from Paecilomycessinensis under normal and cyclophosphamide induced immunosuppressive conditions in mice models.Food & Function, 2016, 7 (8):3566-3576.（导师为第一作者）.
Xiao-Xong Cao, MengMeng, Yuan-Yuan Wang, Chun-Ling Wang,Li-Hua Hou.Identiﬁcation of salt-tolerant gene HOG1 in Torulopsisversatilis.Biotechnology Letters, 2011, 33 (7):1449（导师为第一作者）.
. LuchenRuan#, MengMeng#, Cong Wang, LihuaHou*. Draft genome sequence of Candida versatilis and osmotolerance ability analysis in s oy sauce fermentation. Journal of the Science of Food and Agriculture. 2019, 99(6):3168-3175.
Chenfang Ding#, MengMeng#, Yuyang Jiang, LihuaHou*. Improvement of the quality of soy sauce by reducing enzyme activity in Aspergill us oryzae. Food Chemistry. 2019, 292,81-89.