Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review
Jianing Liu, Jinfeng Bi, David Julian McClements, Xuan Liu, Jianyong Yi, Jian Lyu, Mo Zhou, Ruud Verkerk, Matthijs Dekker, Xinye Wu, Dazhi Liu. (2020)
Carbohydrate Polymers, 250, 116890
Effects of pectins and sugars on ß-carotene bioaccessibility in an in vitro simulated digestion model
Jianing Liu, Jinfeng Bi, Xuan Liu, Dazhi Liu, Xinye Wu, Jian Lyu, Yingying Ding. (2020)
Journal of Food Composition and Analysis, 91, 103537.
Effects of high pressure homogenization and addition of oil on carotenoid bioaccessibility of carrot juice
Jianing Liu, Jinfeng Bi, Xuan Liu, Xinye Wu, Chandi Kanchana Deepali Wellala, Biao Zhang (2019)
Food & Function, 10, 458-468.
Effects of high pressure homogenization on pectin structural characteristics and carotenoid bioaccessibility of carrot juice.
Xuan Liu, Jianing Liu (co-first author), Jinfeng Bi., Jianyong Yi, Jian Peng, Chunyuan Ninga, Chandi Kanchana Deepali Wellala, Baiqing Zhang (2019)
Carbohydrate Polymers, 203, 176-184
Effects of high pressure homogenization on physical stability and carotenoid degradation kinetics of carrot beverage during storage
Xuan Liu, Jianing Liu (co-first author), Jinfeng Bi, Feng Cao, Yingying Ding, Jian Peng (2019)
Journal of Food Engineering, 263, 63-69