1. Zong Meng,Yuanfa Liu, Qingzhe Jin, Jianhua Huang, Zhihua Song, Fengyan Wang, Xingguo Wang*.Comparative analysis of lipid composition and thermal, polymorphic, andcrystallization behaviors of granular crystals formed in beef tallow and palmoil, Journal of Agricultural and Food Chemistry, 2011, 59:1432-1441 (SCI，IF=2.816)
2. Zong Meng,Yuanfa Liu, Qingzhe Jin, Jianhua Huang, Zhihua Song, Fengyan Wang, Xingguo Wang*.Characterization of graininess formed in all beef tallow-based shortening,Journal of Agricultural and Food Chemistry, 2010, 58:11463-11470（SCI，IF=2.816）
3. Zong Meng,Yuanfa Liu, Liang Shan, Qingzhe Jin, Fengyan Wang , Xingguo Wang*. Specialtyfats from beef tallow and canola oil: establishment of reaction conditions,characterization of products, and evaluation of crystal stability, FoodBiophysics, 2011, 6:115-126（SCI，IF=2.187）
4. Zong Meng,Yuanfa Liu, Liang Shan, Qingzhe Jin, Xingguo Wang*. Reduction of graininessformation in beef tallow-based plastic fats by chemical interesterification ofbeef tallow and canola oil, Journal of the American Oil Chemists' Society,2010, 87:1435-1442（SCI，IF=1.587）
5. Yuanfa Liu, Zong Meng*,Liang Shan, Qingzhe Jin, Xingguo Wang*. Preparation of specialty fats from beeftallow and canola oil by chemical interesterification physico-chemicalproperties and bread applications of the products, European Food Research andTechnology, 2010, 230:457-466（SCI，IF=1.585）
6. Yuanfa Liu, Zong Meng*,Fuqing Zhang, Liang Shan, Xingguo Wang*. Influence of lipid composition,crystallization behavior and microstructure on hardness of palm oil-based margarines,European Food Research and Technology, 2010, 230:759-767 (SCI，IF=1.585）
7. Fengyan Wang, Yuanfa Liu, Liang Shan，Qingzhe Jin, Zong Meng, Xingguo Wang*. Effect of fat composition ontexture and bloom of lauric compound chocolate, European Journal of LipidScience and Technology, 2010, 112:1270-1276 (SCI，IF=1.487）
8. Fengyan Wang, Yuanfa Liu, Qingzhe Jin, Zong Meng, Xingguo Wang*. Characterization of cocoa buttersubstitutes, milk fat and cocoa butter mixtures, European Journal of LipidScience and Technology, 2011, 113:1145-1151 (SCI，IF=1.487）
9. Fengyan Wang, Yuanfa Liu, Qingzhe Jin, Jianhua Huang, Zong Meng, Xingguo Wang*.Kinetic analysis of isothermal crystallization in hydrogenated palm kernelstearin with emulsifier mixtures, Food Research International, 2011,44:3021-3025 (SCI，IF=2.416）
10. Lu Han,Zijian Xu, Jianhua Huang, Zong Meng,Yuanfa Liu*, Xingguo Wang*. Enzymatically catalyzed synthesis of low-caloriestructured lipid in a solvent-free system: optimization by response surfacemethodology, Journal of Agricultural and Food Chemistry, 2011, 59:12635-12642(SCI，IF=2.816)
