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赵立艳

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:中国农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Sun Hailan, Qiu Yunzhu, Qian Yirong, Liang Jingyi, Yu Zeyu, Chen Xiao, Zhao Liyan.How volatile sulfur compounds reshape soybean protein: From multiscale molecular binding mechanism study to emulsion system design,FOOD HYDROCOLLOIDS,2026,(175)(Correspondence Author)

Wang Ge, Cheng Zhi, Chen Yuxin, Yu Bo, Zhan Qiping, Chen Xiao, Zhao Liyan.Beyond fibrous alignment: Cross-scale assembly and mesoscopic continuity of edible mushroom proteins and mycelial materials in meat analogues,TRENDS IN FOOD SCIENCE &amp;amp; TECHNOLOGY,2026,177:-(Correspondence Author)

Qiu Yunzhu, Sun Hailan, Cheng Zhi, Chen Xiao, Zhan Qiping, Zhao Liyan.Enhancing the properties of Pleurotus ostreatus protein-konjac glucomannan gels through pH regulation: Gel formation mechanism and application in low-fat cheese sticks,FOOD CHEMISTRY,2026,521:-(Correspondence Author)

Chen Shuai, Li Ziyi, Fan Xia, Gu Zixuan, Lan Weijie, Zhao Liyan, Chen Xiao.Cross-modal saltiness perception in MRPs derived from hydrolyzed Coprinus comatus protein: linking sulfur-containing volatiles to saltiness-enhancing capacities.,Food chemistry,2026,Pt 1(147131-147131)(Co corresponding author)

Dong Sizhe, Cheng Zhi, Qian Zheng, Liu Xiao, Chen Xiao, Zhan Qiping, Hu Qiuhui, Zhao Liyan.Unraveling interfacial interactions and multiscale structural remodeling in emulsion-filled gels for 3D printing: Potential role of hydrophobic association in converting olive oil to active fillers,FOOD RESEARCH INTERNATIONAL,2026,239:-(Correspondence Author)

Wang Yifan, Meng Keke, Ji Yang, Hu Qiuhui, Zhao Liyan.Novel insights into selenium-biofortified P. eryngii polysaccharides: Unveiling selenium release patterns and gut microbiota modulation through in vitro models,FOOD HYDROCOLLOIDS,2026,172:-(Correspondence Author)

Liu Xiao, Cheng Zhi, Zhong Menghan, Zhang Shixiao, Zhan Qiping, Chen Xiao, Hu Qiuhui, Tan Yinglin, Zhao Liyan.Dual-network anionic polysaccharide films: pH-induced negative charge loading enhances film performance,FOOD HYDROCOLLOIDS,2026,181:-(Correspondence Author)

Xi Jiapei, Sun Hailan, Qian Yirong, Chen Xiao, Zhao Liyan.Mechanisms of formation and consumption of VSCs in thermal dehydration of Lentinula edodes: A transcriptomic analysis utilizing WGCNA,FOOD RESEARCH INTERNATIONAL,2025,209:-(Correspondence Author)

Qian Zheng, Yang Mengdie, Chen Xiao, Zhan Qiping, Zhong Lei, Hu Qiuhui, Zhao Liyan.Evaluation of physicochemical and functional properties of protein isolates from 5 edible mushroom species,FOOD SCIENCE AND HUMAN WELLNESS,2025,14(2):-(Correspondence Author)

Meng Keke, Shen Baochuan, Wang Xue, Wang Yifan, Liu Feifei, Zhao Liyan, Zhan Qiping.Structural characterization, physicochemical properties and lead toxicity antagonism in a mouse model of Sparassis crispa soluble dietary fiber (ScDF),FOOD BIOSCIENCE,2025,72:-(Co corresponding author)

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