代表性論文
1.Yueqin Li, Li Xie, Xintong Jiang, Gaoyang Cai, Guobin Zhu, Zhi Zheng, Fengru Liu*(通訊作者). Effect of anthocyanins on mechanical and physicochemical properties of wheat dough. Journal of Cereal Science, 2023, 110:103652.
2.Guobin Zhu, Yueqin Li, Li Xie, Huizi Sun, Zhi Zheng, Fengru Liu*(通訊作者). Effects of enzymatic cross-linking combined with ultrasound on the oil adsorption capacity of chickpea protein. Food Chemistry, 2022, 383:132641.
3.Ziqiao Liu , Zhi Zheng , Guobin Zhu , Shuizhong Luo , Danfeng Zhang , Fengru Liu*(通訊作者), Yizhong Shen *. Modification of the structural and functional properties of wheat gluten protein using a planetary ball mill. Food Chemistry, 2021,363 :130251.
4.Fengru Liu, Yiyin Zhang, Qiuyang Yu, Yizhong Shen, Zhi Zheng, Jieshun Cheng, Wencheng Zhang, Yingwang Ye. Exploration of the binding bet ween ellagic acid, a potentially risky food additive, and bovine serum albumin. Food and Chemical Toxicology, 2019, 134: 110867.
5.Fengru Liu, Yiyin Zhang, Qiuyang Yu, Yizhong Shen, Zhi Zheng, Jieshun Cheng, Wencheng Zhang, Yingwang Ye. Exploration of the binding between ellagic acid, a potentially risky food additive, and bovine serum albumin , Food and Chemical Toxicology, 2019, 134: 0-110867
6.Bingzhi Wang,?Fengru Liu, Shuizhong Luo, Peijun Li, Dongdong Mu, Yanyan Zhao, Xiyang Zhong, Shaotong Jiang, Zhi Zheng. Effects of high hydrostatic pressure on the properties of heat-induced wheat gluten gels. Food and Bioprocess Technology, 2019, 12(2): 220-227.
7.Feng-Ru Liu, Si-Min Wang, Bao-Chen He, Su-Yue Sun and Chun-Xian Wang, Behavior and characteristics of calcium-induced aggregation of wheat germ proteins, Current Topics in Nutraceutical Research, 2018, 16(1): 9-20.
8.Fengru Liu, Zhengxing Chen, Juanjuan Shao, Chunxian Wang, Chen Zhan, Effect of fermentation on the peptide content, phenolics and antioxidantactivity of defatted wheat germ, Food Bioscience, 2017, 20: 141-148.
9. Li Wang, Xinxia Zhang,?Fengru Liu, Yuanyuan Ding, Ren Wang, Xiaohu Luo, Yanan Li, Zhengxing Chen. Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam. Innovative Food Science & Emerging Technologies, 2017, 41: 124-129.
10.Tao Wang,?Fengru Liu, Ren Wang, Li Wang, Hao Zhang and Zhengxing Chen. Solubilization by freeze-milling of water-insoluble subunits in rice proteins. Food & Function, 2015, 6, 423-430.
11.Fengru Liu, Li Wang, Ren Wang, Zhengxing Chen. Calcium-Induced Disaggregation of Wheat Germ Globulin under Acid and Heat Conditions. Food Research International. 2014, 62: 27-34.
12.Zhongwei Chen,?Fengru Liu, Li Wang, Yongfu Li, Ren Wang, Zhengxing Chen. Tribocharging properties of wheat bran fragments in air-solids pipe flow. Food Research International. 2014, 62: 262-271.
13.Feng-Ru Liu, Li Wang, Ren Wang, and Zheng-Xing Chen. Calcium-Binding Capacity of Wheat Germ Protein Hydrolysate and Characterization of Peptide–Calcium Complex. Journal of Agricultural and Food Chemistry. 2013, 61 (31): 7537–7544.
14.Fengru Liu, Zhengxing Chen, Li Wang, Ren Wang. Effects of protein solubilisation and precipitation pH values on the functional properties of defatted wheat germ protein isolates. International Journal of Food Science and Technology. 2013, 48 (7): 1490–1497.
專利
1.一種改性糯米粉及其制備方法與應(yīng)用，發(fā)明專利，專利申請(qǐng)?zhí)枺?023103267210
2.一種提高小麥粉粉色的方法，發(fā)明專利，專利授權(quán)號(hào)：ZL202011087434.1
3.基于深度學(xué)習(xí)的多功能農(nóng)作物分選機(jī)，實(shí)用新型專利，專利授權(quán)號(hào)：ZL202121276331.X
4.多功能農(nóng)作物分選設(shè)備自動(dòng)化操作控制管理系統(tǒng)V1.0，計(jì)算機(jī)軟件著作權(quán)，2022SR0133270
5.一種脫脂小麥胚芽蛋白的提取方法，發(fā)明專利，專利授權(quán)號(hào)：ZL 201210165588.7
6.一種脂肪酸淀粉酯制備方法與應(yīng)用，發(fā)明專利，專利授權(quán)號(hào)：ZL 200810242673.2
