1. Chun Cui*, Qingling Hu, Jiaoyan Ren, Haifeng Zhao, Lijun You, Mouming Zhao, Effect of the Structural Features of Hydrochloric Acid-Deamidated Wheat Gluten on Its Susceptibility to Enzymatic Hydrolysis. Journal of Agriculture and Food Chemistry, 2013, 61 (24), 5706–5714
2. Lu Y, Liu C, Zhao M M, Cui Chun*, et al. The structure and activity changes of phytohemagglutinin from red kidney bean (Phaseolus vulgaris) affected by ultra-high pressure treatments[J]. Journal of Agricultural & Food Chemistry, 2015, 63, 9513?9519
3.Chun Cui, Shaomin Zhang，Lijun You, Jiaoyan Ren, Wei Luo，Wenfen Chen; Mouming Zhao*，Antioxidant capacity of anthocyanins from Rhodomyrtus tomentosa (Ait.) and identification of the major anthocyanins， Food chemistry，2013,139（1）：1-8
4. Jianghong Lu，Zongyi Lin，Lijun You，Mouming Zhao，Bao Yang，Chun Cui*，The antioxidant capacity of polysaccharide from Laminaria japonica by citric acid extraction， International Journal of Food Science & Technology，2013,48（7）:1352-1358
5. Cui C, Lei F F, Wang Y R, et al. Antioxidant Properties of Maillard Reaction Products from Defatted Peanut Meal Hydrolysate-Glucose Syrup and its Application to Sachima[J]. Food Science & Technology Research, 2014, 20:327-335.
6.Cui C, Qian Y, Sun W, et al. Effects of high solid concentrations on the efficacy of enzymatic hydrolysis of yeast cells and the taste characteristics of the resulting hydrolysates[J]. International Journal of Food Science & Technology, 2016, 51(5):1298-1304.
7. Chun Cui*, Qingling Hu, Jiaoyan Ren, Mouming Zhao, Hongying Du，The effect of LAB fermentation on the antioxidant activity of wheat gluten pancreatin hydrolysates，International Journal of Food Science & Technology，2014，49 (4):46-87
