代表论文： 1. Lixia Zhang* , Franklin B. Apea-Bah , Xin Chen, Polyanna Silveira Hornung, Lovemore Nkhata Malunga, Trust Beta*. (2023) . The physicochemical and structural properties and in vitro digestibility of pea starch isolated from flour ground by milling and air classification. Food Chemistry,419,13086. https://doi.org/ 10.1016/j.foodchem.2023.136086. SCI, IF=9.321. 2. Lixia Zhang* , Chenyan Zhang, Zhaohui Wei, Wuyang Huang, Zheng Yan, Zisheng Luo, Trust Beta and Xueming Xu. (2023). Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace. Food Production, Processing and Nutrition,5:35. https://doi.org/10.1186/s43014-023-00150-3 3. Lixia Zhang*, Gongjian Fan, Muhammad Ammar Khan, Zheng Yan, Trust Beta.Ultrasonic-assisted enzymatic extraction and identification of anthocyanin components from mulberry wine residues[J]. Food Chemistry,2020(323), 126714. 4.Xingyu Zhao *, zhi Chai*, Jing Wang', Dongjie Hou, Bin Lid, Lixia Zhang，Wuyang Huang*.Assessment on malvidin-3-glucoside interaction with TlR4 viamulti-spectroscopic analysis and molecular docking. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2024, (318):124460. 5. Lixia Zhang, Jianzhong Zhou , Hongjin Liu Zhenxin Gu. Compositions of anthocyanins in blackberry juice and their thermal degradation in relation to antioxidant activity[J]. European Food Research and Technolgy, 2012, 235:637–645, 6. Amoussa, A. M. O., Zhang, L.*, Lagnika, C., Riaz, A., Zhang, L., Liu, X., & Beta, T. Effects of preheating and drying methods on pyridoxine, phenolic compounds, ginkgolic acids, and antioxidant capacity of Ginkgo biloba nuts. Journal of Food Science, 2021, 86(9): 4197-4208. https://doi.org/10.1111/1750-3841.15864 https://doi.org/10.1016/j.foodchem. 2020.126714 7. Wang, J., Bian, Z., Wang, S., & Zhang, L*. Effects of ultrasonic waves, microwaves, and thermal stress treatment on the germination of Tartary buckwheat seeds[J]. Journal of Food Process Engineering, 2020, 43(10): e13494. https://doi.org/10.1111/jfpe.13494 8.Jin Feng, Huiqing Xu, Lixia Zhang, Hua Wang, Songbai Liu, Yujiao Liu, Wanwei Hou, and Chunyang Li. Development of Nanocomplexes for Curcumin Vehiculization Using Ovalbumin and Sodium Alginate as Building Blocks: Improved Stability, Bioaccessibility, and Antioxidant Activity. J. Agric. Food Chem.,2019,67:379-390（SCI） 9.Linlin Fan, Ying Wang, Pujun Xie, Lixia Zhang, Yahui Lia, Jianzhong Zhou, Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation[J].Food Chemistry,2019, 275 :299–308（SCI） 10. Zhaohui Wei, Chengjun Shan, Lixia Zhang, Da'e Ge, Ying Wang, Xiudong Xia, Xiaoli Liu, Jianzhong Zhou, A novel subtilin-like lantibiotics subtilin JS-4 produced by Bacillus subtilis JS-4, and its antibacterial mechanism against Listeria monocytogenes, LWT,2021(142),110993, https://doi.org/10.1016/j.lwt.2021.110993. 11. Xizhe Fu, Di Wang, Tarun Belwal, Jing Xie, Yanqun Xu, Li Li, Ligen Zou, Lixia Zhang, Zisheng Luo,Natural deep eutectic solvent enhanced pulse-ultrasonication assisted extraction as a multi-stability protective and efficient green strategy to extract anthocyanin from blueberry pomace, LWT,2021(144) ,111220, https://doi.org/10.1016/j.lwt.2021.111220. 12.张晨颜, 张丽霞*, 魏照辉, 周存山. 乳酸菌发酵蓝莓汁工艺优化及功能特性研究[J].河南工业大学学报(自然科学版),2022,43(05):77-85. 13.郭文会，张丽霞，陈晓明. 黑豆花色苷-豌豆淀粉复合物制备及其抗氧化活性研究，粮食与油脂，2024，37（12）：128-134. 14.张丽霞，刘书晶，范龚健. 鸡卵白蛋白桑葚花色苷纳米颗粒特性,林业工程学报,2020,16(1):92-97. |
