（1）Ruyi L, Taotao D, Yunbing T, Guiming F* et al. Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions.Food Chemistry, 2020, 4(310): 125828

（2）Jingjing L , Yin W , Yanru C, Guiming F*et al. Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E–nose combined with HS-SPME-GC-MS[J].Food Chemistry,2024,453

（3）Yanru C, Yili Y, Wenqin C, Guiming F*et al. Research progress of anti-environmental factor stress mechanism and anti-stress tolerance way of Saccharomyces cerevisiae during the brewing process.[J]. Critical reviews in food science and nutrition,2022, 63(33): 12308-12323.

（4）Xiaowen P, Yin W*, Yili Y,Guiming F* et al. Research progress in peanut allergens and their allergenicity reduction. Trends in Food Science & Technology. 2019, (93): 212-220.

（5）Haowei F,Yin W,Yixin H,Guiming F*et al. Breeding of lactic acid-tolerant Saccharomyces cerevisiae based on atmospheric and room temperature plasma technology and automatic high-throughput microbial microdroplet culture system[J]. Food Microbiology,2025,Vol.128: 104717.

（6）Xiaming C,Bang L,Jiali Z,Guiming F*et al. Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine[J]. Food Research International,2024,Vol.196: 115051.

（7）Lijuan R,Biao D,Yanru C,Guiming F*et al. Study on the mechanism of lactic acid bacteria and their fermentation broth in alleviating hyperuricemia based on metabolomics and gut microbiota[J]. Frontiers in Nutrition,2024,Vol.11: 1495346.

（8）Wenqin C, Yin W, Yanru C, Guiming F*et al. Transcriptomics to evaluate the influence mechanisms of ethanol on the ester production of Wickerhamomyces anomalus with the induction of lactic acid[J]. Food Microbiology,2024,122.

（9）Mei W ,Qi Z ,Yuancong Z , Guiming F*et al.Effects of superheated steam pretreatment on phenolics and its antioxidant activity in camellia oleifera oil[J].LWT,2023,185.

（10）Haowei F, Guiming F, Silin F, Yin W* et al.Fabrication of casein-crocin nanocomplexes: Interaction mechanism, impact on stability and bioavailability of crocin[J].Food Hydrocolloids,2023,136(PA):

（11）Jingjing L, Yan C, Guiming F*, et al. Improvement of the flavor of major ethyl ester compounds during Chinese Te-flavor Baijiu brewing by Wickerhamomyces anomalus[J]. Food Bioscience,2022,50(PA).

（12）Xiaowen P, Guiming F,Yili Y, Yin W* et al. Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment[J]. Food Chemistry,2022,392.

（13）Yulong Z, Shuailing G, Guiming F*, et al. Transglutaminase-catalyzed modification of fish skin gelatin enhanced the protection of microcapsules to Limosilactobacillus reuteri[J]. Food Bioscience,2022,50(PA).: