近5年，发表论文26篇，其中SCI收录论文17篇，6篇发表在I区Top期刊Journal of Agricultural and Food Chemistry上。

 

　　代表性文章：

 

　　1. Jin-MeiWang, Xiao-Quan Yang, Shou-Wei Yin, Ye Zhang, Chuan-He Tang, Bian-ShengLi, De-Bao Yuan, Jian Guo. Structural rearrangement of ethanol-denatured soyproteins by high hydrostatic pressure treatment.Journal of Agricultural and Food Chemistry,2011, 59(13), 7324–7332.

 

　　2. Jin-Mei Wang, Xiao-Quan Yang, Shou-Wei Yin, De-Bao Yuan,Ning Xia, Jun-Ru Qi. Growth kinetics of amyloid-like fibrils derived fromindividual subunits of soy β-conglycinin. Journalof Agricultural and Food Chemistry, 2011, 59(20), 11270–11277.

 

　　3. Jin-Mei Wang,Ning Xia, Xiao-Quan Yang, Shou-Wei Yin, Jun-Ru Qi, Xiu-Ting He, De-Bao Yuan,Li-Juan Wang. Adsorption and dilatational rheology of heat-treated soy proteinat the oil-water interface: Relationship to structural properties. Journal of Agricultural and Food Chemistry,2012, 60(12), 3302–3310.

 

　　4.Zhi-Li Wan, Jin-Mei Wang, Li-Ying Wang,Xiao-Quan Yang, Yang Yuan. Enhanced physical and oxidative stabilities of soyprotein-based emulsions by incorporation of a water-soluble stevioside?resveratrolcomplex. Journal of Agricultural and FoodChemistry, 2013, 61, 4433?4440.

 

　　5. Zhi-Ming Gao, Jin-MeiWang, Na-Na Wu, Zhi-li Wan, Jian Guo, Xiao-Quan Yang, Shou-wei Yin.Formation of complex interface and stability of oil-in-Water (O/W) emulsionprepared by soy lipophilic protein nanoparticles. Journal of Agricultural and Food Chemistry, 2013, 61, 7838?7847.

 

　　6. Zhi-Li Wan,Jin-Mei Wang, Li-Ying Wang, Yang Yuan, Xiao-Quan Yang.  Complexation of resveratrol with soy proteinand its improvement on oxidative stability of corn oil/water emulsions. FoodChemistry, 2014, 161: 324–331.

 

　　7. Ning Xia, Jin-MeiWang, Xiao-Quan Yang, Shouwei Yin, Junru Qi, Lei Hu, Xiaoling Zhou.Preparation and characterization of protein from heat-stabilized rice branusing hydrothermal cooking combined with amylase pretreatment. Journal of Food Engineering, 2012, 110,95–101.

 

　　8. Ning Xia, Jin-MeiWang, Qian Gong, Xiao-Quan Yang, Shou-Wei Yin, Jun-Ru Qi.Characterization and In Vitro digestibilityof rice protein prepared by enzyme-assisted microfluidization: Comparison toalkaline extraction. Journal of CerealScience, 2012, 56: 482-489.

 

　　9. Zhi-Li Wan, Li-Ying Wang, Jin-Mei Wang, Yang Yuan, and Xiao-Quan Yang. Synergisticfoaming and surface properties of a weakly interacting mixture of soy glycininand biosurfactant stevioside. Journal ofAgricultural and Food Chemistry, 2014, 62, 6834?6843.

 

　　10. Zhi-Li Wan, Li-Ying Wang, Jin-Mei Wang, Qian Zhou, Yang Yuan, Xiao-Quan Yang.Synergistic interfacial properties of soy proteinestevioside mixtures:Relationship to emulsion stability. FoodHydrocolloids, 2014, 39: 127-135.

 

　　博士学位论文《大豆蛋白热聚集行为及其界面、乳化性质研究》被评为2013年华南理工大学优秀博士学位论文。