[1]Protein characteristics of Chinese black-grained wheat. Li, WD,Beta, T,Sun, SC,Corke, H. 2006

[2]Influence of potato flour on dough rheological properties and quality of steamed bread. Liu Xing-li,Mu Tai-hua,Sun Hong-nan,Zhang Miao,Chen Jing-wang,Liu Xing-li. 2016

[3]Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Liu, Xingli,Mu, Taihua,Sun, Hongnan,Zhang, Miao,Chen, Jingwang,Liu, Xingli,Mu, Taihua,Sun, Hongnan,Zhang, Miao,Chen, Jingwang,Liu, Xingli,Chen, Jingwang,Fauconnier, Marie Laure,Liu, Xingli. 2018

[4]Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars. Liu, Xingli,Mu, Taihua,Sun, Hongnan,Zhang, Miao,Chen, Jingwang,Liu, Xingli,Fauconnier, Maire Laure.

[5]Nutritional compositions of various potato noodles: Comparative analysis. Xu Fen,Hu Honghai,Dai Xiaofeng,Liu Qiannan,Huang Yanjie,Zhang Hong,Xu Fen,Hu Honghai,Dai Xiaofeng,Liu Qiannan,Huang Yanjie,Zhang Hong. 2017

[6]Milling and Chinese raw white noodle qualities of common wheat near-isogenic lines differing in puroindoline b alleles. He, Zhonghu,Ma, Dongyun,Morris, Craig F..

[7]Fate of ochratoxin A during wheat milling and some Chinese breakfast processing. Peng, Chunhong,Wang, Li,Li, Shurong,Peng, Chunhong,An, Fengping,Zhang, Le,Wang, Changgang,Peng, Chunhong,Wang, Yichun,Liu, Hongzhi.

[8]Microstructure and rheological properties of mixtures of acid-deamidated rice protein and dextran. Li, Xianghong,Liu, Yongle,Yi, Cuiping,Cheng, Yunhui,Zhou, Sumei,Hua, Yufei. 2010

[9]Effect of drying temperature on sensory and flavor of perilla. Zhang, Chao. 2015

[10]Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle. Li, Chao,Wang, Daoying,Xu, Weimin,Li, Chao,Gao, Feng,Zhou, Guanghong. 2013

[11]Effects of Vacuum Impregnation with Sucrose Solution on Mango Tissue. Lin, Xian,Luo, Cailian,Chen, Yulong. 2016

[12]Improving transparency of incompatible polymer blends by reactive compatibilization. Zhang, Weiyang,Lu, Chong,Cheng, Shujun,Gao, Yun,Gui, Zongyan,Cai, Dianxiong.

[13]Fluctuated Low Temperature Combined with High-Humidity Thawing to Reduce Physicochemical Quality Deterioration of Beef. Li, Yin,Jia, Wei,Zhang, Chun Hui,Li, Xia,Wang, Jin Zhi,Zhang, De Quan,Li, Yin,Jia, Wei,Zhang, Chun Hui,Li, Xia,Wang, Jin Zhi,Zhang, De Quan,Mu, Guo Feng.

[14]Preparation and characterization of highly dispersed nanocrystalline rutile powders. Liu, Zhao-Tie,Yao, Shushan,Sun, Ping,Song, Liping,Lu, Jian,Xiong, Heping,Peng, Yuande,Tang, Shouwei.

[15]Byssogenesis in the juvenile pink heelsplitter mussel, Potamilus alatus (Bivalvia: Unionidae). Wen, Hai B.,Ma, Xue Y.,Gu, Ruo B.,Yuan, Xin H.,Du, Xin W.,Xu, Pao,Wen, Hai B.,Ma, Xue Y.,Jin, Wu,Zhuang, Yan B.,Gu, Ruo B.,Yuan, Xin H.,Xu, Pao,Wen, Hai B.,Hua, Dan,Ma, Xue Y.,Jin, Wu,Zhuang, Yan B.,Gu, Ruo B.,Yuan, Xin H.,Du, Xin W.,Xu, Pao.

[16]A microstructural study of individual nacre tablet of Pinctada maxima. Wang, Sheng-Nan,Yan, Xiao-Hui,Wang, Xiao-Xiang,Wang, Rizhi,Yu, Da-Hui.

[17]Intestine-targeted delivery potency of the O-carboxymethyl chitosangum Arabic coacervate: Effects of coacervation acidity and possible mechanism. Huang, Guo-Qing,Han, Xiao-Na,Xiao, Jun-Xia,Liu, Li-Na.

[18]Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure. Arogundade, Lawrence A.,Mu, Tai-Hua,Anon, Maria C.,Arogundade, Lawrence A.,Anon, Maria C.,Anon, Maria C.. 2012

[19]Impacts of Explosion Puffing Drying Combined with Hot-Air and Freeze Drying on the Quality of Papaya Chips. Lyu, Jian,Yi, Jianyong,Bi, JinFeng,Gao, He,Zhou, Mo,Liu, Xuan,Lyu, Jian,Lyu, Jian.

[20]Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips. Yi, Jianyong,Zhou, Linyan,Bi, Jinfeng,Chen, Qinqin,Liu, Xuan,Wu, Xinye.