2016年以来主要发表学术论著（作者、论文题目、期刊名称、发表时间、期卷页码） Yuanyuan Liu, Keshan Wang, Haonan Zheng, Meihu Ma, Shugang Li, Lulu Ma*，Papain immobilization on interconnected-porous chitosan macroparticles: Application in controllable hydrolysis of egg white for foamability improvement. Food Hydrocolloids, 2023, 139: 108551. Yuanyuan Liu, Yifan Zhang, Meiyang Zhen, Yuangen Wu, Meihu Ma, Yuxin Cheng**, Yongguo Jin*. Effect of catechin and tannins on the structural and functional properties of sodium alginate/gelatin/ poly (vinylalcohol) blend films.Food Hydrocolloids, 2023, 135: 108141. Yuanyuan Liu, Bangyan Liu, Lian Xia, Hongyan Yu, Qiaodie Wang, Yuangen Wu*. Cationic polyelectrolyte as powerful capture molecule in aptamer-based chromatographic strip for rapid visual detection of paraquat residue in agricultural products. Sensors and Actuators: B. Chemical, 2022, 368: 132237. Yuanyuan Liu, Zhaoxia Cai, Long Sheng, Meihu Ma*, Xiaoyun Wang.A magnetic relaxation switching and visual dual-mode sensor for selective detection of Hg2+ based on aptamers modified Au@Fe3O4 nanoparticles. Journal of Hazardous Materials, 2020, 388, 121728. Yuanyuan Liu,Zhaoxia Cai, Long Sheng, Yongguo Jin, Meihu Ma*. Volcanic rock-inspired fabrication of porous chitosan macroparticles via gas porogen for enhancing activity of immobilized enzyme. ACS Sustainable Chemistry & Engineering, 2020 8 (41), 15560-15572 Yuanyuan Liu, Zhaoxia Cai, Long Sheng, Meihu Ma*, Qi Xu, Yongguo Jin. Influence of nanosilica on inner structure and performance of chitosan based films. Carbohydrate Polymers, 2019, 212: 421-429 Yuanyuan Liu, Zhaoxia Cai, Meihu Ma*, Effect of eggshell membrane as porogen on the physicochemical structure and protease immobilization of chitosan-based macroparticles, Carbohydrate Polymers. 2020, 242, 116387 Yuanyuan Liu, Zhaoxia Cai, Long Sheng, Meihu Ma*, Qi Xu. Structure-property of crosslinked chitosan/silica composite films modified by genipin and glutaraldehyde under alkaline conditions. Carbohydrate Polymers, 2019, 215: 348-357 Xiao-le Xiang†, Yuan-yuan Liu†, Xiao-yun Wang, Yong-guo Jin*. Changes in structure and flavor of egg yolk gel induced by lipid migration under heating. Food Hydrocolloids. 2020, 98: 105257 (Co-firstauthor) Hu, G. , Ma, M. , Batool, Z. , Sheng, L. , Cai, Z. , & Liu, Y. , et al. Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications. Food Chemistry, 369. Yaofa Liu, Yuanyuan Liu, Ke Han, Ying Cai, Meihu Ma, Qunyi Tong, Long Sheng⁎. Effect of nano-TiO2 on the physical, mechanical and optical properties of pullulan film. Carbohydrate Polymers, 2019, 218: 95-102 Ke Han, Yaofa Liu, Yuanyuan Liu, Xi Huang, Long Sheng⁎. Characterization and film-forming mechanism of egg white/pullulan blend film. Food Chemistry, 2020, 315: 126201. Mostafa Gouda, Shisi Zhang, Yuanyuan Liu, Long Sheng*, Meihu Ma**. Effects of four natural antioxidant phenyl terpenes on emulsifying and rheological properties of egg yolk. LWT - Food Science and Technology. 2017, 83: 59-67 Long Sheng, Peishan Li, Huiqing Wu, Yuanyuan Liu, Ke Han, Mostafa Gouda, Qunyi Tong, Meihu Ma∗, Yongguo Jin∗∗. Tapioca starch-pullulan interaction during gelation and retrogradation. LWT - Food Science and Technology. 2018, 96: 432-438 Hammad HHM, Meihu Ma*, Guofeng Jin1*, Yongguo Jin, Ibrahim Khalifa, Qi Zeng, and Yuanyuan Liu. Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study. Food Science of Animal Resources. 2019, 39: 653-673
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