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  1. Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing β-glucan from yeast or oat

    Article • Cereal Chemistry, January 2018, Wiley

    Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil shuizhong luo

  2. Improvement of the activity and thermostability of microbial transglutaminase by multiple-site mutagenesis

    Article • Bioscience Biotechnology and Biochemistry, December 2017, Taylor & Francis

    Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil shuizhong luo

  3. Effect of grape seed extract on sensory, textural, and anti-staling properties of Chinese steamed bread

    Article • Journal of Food Processing and Preservation, September 2017, Wiley

    Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil shuizhong luo

  4. Antioxidative capacity of crude camellia seed oil: Impact of lipophilization products of blueberry anthocyanin

    Article • International Journal of Food Properties, July 2017, Taylor & Francis

    Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil shuizhong luo

  5. Enzymatic lipophilization of epicatechin in crude camellia seed oil

    Article • Journal of the Science of Food and Agriculture, June 2016, Wiley

    Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil shuizhong luo