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- Bilal Muhammad, Li Dandan, Xie Chong, Yang Runqiang, Gu Zhenxin, Jiang Dong, Xu Xueming, Wang Pei.Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive,FOOD CHEMISTRY,2025,(通讯作者)
- Yang Tao, Zhang Yining, Guo Li, Li Dandan, Liu Anqi, Bilal Muhammad, Xie Chong, Yang Runqiang, Gu Zhenxin, Jiang Dong, Wang Pei..Antifreeze Polysaccharides from Wheat Bran: The Structural Characterization and Antifreeze Mechanism,BIOMACROMOLECULES,2024,25(7):3877–3892（通讯作者）
- Yang Bailu,Wang Xinnuo,Li Weiwei,Liu Guannan,Li Dandan,Xie Chong,Yang Runqiang,Jiang Dong,Zhou Qin,Wang Pei.Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein,FOOD CHEMISTRY,2024,456(通讯作者)
- Yan Lihua,Xie Chong,Zhou Jie,Wang Pei,Tao Yang,Yang Runqiang.Electrochemical advanced oxidation of glucosinolates derived from rapeseed meal: Parameter optimization, degradation mechanism and toxicity assessment,CHEMICAL ENGINEERING JOURNAL,2024,493(参与作者)
- Zhang Yining,Zhang Wei,Yang Bailu,Li Weiwei,Bilal Muhammad,Li Dandan,Xie Chong,Yang Runqiang,Wang Pei.Stabilization of delphinidin-3-O-rutinoside by mixed β-conglycinin and hydrolysates of glycinin upon heating,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,204(通讯作者)
- Zhu Ping, Yang Kesheng, Shen Juan, Lu Zhaoxin, Lv Fengxia, Wang Pei.Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,71(48):19129-19141(通讯作者)
- Liu Anqi,Zhang Yining,Zhao Xiaohui,Li Dandan,Xie Chong,Yang Runqiang,Gu Zhenxin,Zhong Yingxin,Jiang Dong,Wang Pei.The role of feruloylation of wheat bran arabinoxylan in regulating the heat-evoked polymerization behavior of gluten,FOOD HYDROCOLLOIDS,2023,134(通讯作者)
- Yang Tao,Ge Jiakun,Wang Pei,Zhong Yingxin,Zhou Qin,Wang Xiao,Cai Jian,Huang Mei,Jiang Dong,Dai Tingbo,Cao Weixing.Effect of High-Molecular Weight Glutenin Subunits (HMW-GSs) on Gluten Polymerization during Biscuit Making: Insights from Experimental and Molecular Dynamics Simulation Study,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,71(21):8150-8163(参与作者)
- Liu Guannan,Yan Lihua,Wang Shufang,Yuan Huidong,Zhu Ying,Xie Chong,Wang Pei,Yang Runqiang.A novel type of sprout food development: Effects of germination on phytic acid, glucosinolates, and lipid profiles in rapeseed,FOOD BIOSCIENCE,2023,55(参与作者)
- Yang Tao,Wang Yingpeng,Jiang Jiali,Wang Pei,Zhong Yingxin,Zhou Qin,Wang Xiao,Cai Jian,Huang Mei,Jiang Dong,Dai Tingbo,Cao Weixing.Influence of High-Molecular-Weight Glutenin Subunit on Components and Multiscale Structure of Gluten and Dough Quality in Soft Wheat,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,(参与作者)
