[1] Yan XD, Xiao H, Chen RY, Luo SJ, Ye JP,* & Liu CM.* (2026). Molecular structure of varietal rice starch modulates the supramolecular structure of rice noodle gels: implications for rehydration properties and textural characteristics. Carbohydrate Polymers, 373, 124606. 

[2] Shu JX, McClements DJ, Luo SJ, Liu CM*, & Ye JP*.(2025)Advances of biopolymer-based emulsion gels: Fabrication, design, and application. Trends in Food Science & Technology, 165, 105335. 

[3] Ye SP, Fu YT, Ning FJ, Wu JY, Luo SJ*, Ye JP*, & Liu CM. (2025) Co-gelatinization with rutin nanoparticles for regulating rice starch digestibility. Food Hydrocolloids, 169, 111586. 

[4] Zhang ZL, Liu CM, Chen TT, Liu FL, Luo SJ*, Ye JP*. (2025) Microorganisms and characteristic volatile flavor compounds in Luocheng fermented rice noodles. Food Chemistry, 490, 145133. 

[5] Yan XD, McClements DJ, Luo SJ, Ye JP,* & Liu CM.* (2025). A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods. Critical Reviews in Food Science and Nutrition, 65(12), 2323-2342. 

[6] Zhong CP, Luo SJ,  Liu CM, Zhang GW*, & Ye JP* (2025). Eco-friendly one-pot preparation of starch smart labels based on natural deep eutectic solvents self-assembly system for monitoring the shrimp freshness. Food Chemistry, 475, 143366. 

[7] Yan XD, Luo SJ*, Ye JP*, & Liu CM. (2025). Improvement of rice noodle quality by saturated-steam heat moisture treatment. Carbohydrate Polymers, 353, 123303. 

[8] Huang A., Luo SJ, Ning FJ, Ye JP*, & Liu CM. (2024). Preparation of protein-polyphenol-polysaccharide ternary complexes to regulate the interfacial structure of emulsions: Interfacial behavior and emulsion stability. Food Hydrocolloids, 157, 110434. 

[9] Yan XD, Luo SJ, Ye JP*, & Liu CM.* (2024). Effect of starch degradation induced by extruded pregelatinization treatment on the quality of gluten-free brown rice bread. International Journal of Biological Macromolecules, 272(1), 132764.

[10] Yan XD, McClements DJ, Luo SJ, Liu CM*, & Ye JP* (2024). Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications. Carbohydrate Polymers, 340, 122273. 

[11] Zhong CP, Luo SJ, Xiong RY, Liu CM, & Ye JP.* (2024). A new green self-assembly strategy for preparing curcumin-loaded starch nanoparticles based on natural deep eutectic solvent: Development, characterization and stability. Food Hydrocolloids, 151, 109878. 

[12] Wang YR, Liu XH, Luo SJ, Zhong CP, Ye JP*, & Liu CM. (2024). The impact of pH shifting combined high-pressure homogenization on structural and functional properties of rice dreg protein. Innovative Food Science & Emerging Technologies, 91, 103520. 

[13] Chen Y, Chen X, Luo SJ, Chen TT, Ye JP*, & Liu CM.* (2024). Complex bio‐nanoparticles assembled by a pH‐driven method: environmental stress stability and oil–water interfacial behavior. Journal of the Science of Food and Agriculture, 104(4), 1971-1983. 

[14] Luo SJ, Fu YT, Ye JP*, & Liu CM. (2024). Encapsulation of rutin in protein nanoparticles by pH‐driven method: impact of rutin solubility and mechanisms. Journal of the Science of Food and Agriculture, 104(3), 1804-1812. 

[15] Zhong CP, Luo SJ, Ye JP*, & Liu CM. (2023). Shape and size-controlled starch nanoparticles prepared by self-assembly in natural deep eutectic solvents: Effect and mechanism. Food Hydrocolloids, 139, 108525. 

[16] Shu JX, McClements DJ, Luo SJ, Ye JP*, & Liu CM. (2023). Effect of internal and external gelation on the physical properties, water distribution, and lycopene encapsulation properties of alginate-based emulsion gels. Food Hydrocolloids, 139, 108499. 

[17] Fu YT, McClements DJ, Luo SJ, Ye JP*, & Liu CM. (2023). Degradation kinetics of rutin encapsulated in oil‐in‐water emulsions: impact of particle size. Journal of the Science of Food and Agriculture, 103(2), 770-778. 

[18] Luo SJ, Xiong SB, Li XB, Hu XT, Ye JP*, & Liu CM. (2023). Impact of starch–lipid complexes on oil absorption of starch and its mechanism. Journal of the Science of Food and Agriculture, 103(1), 83-91. 

[19] Zhang ZL, Ye JP*, Guo DB, Wu JY, Chen LY, Luo SJ, & Liu CM. (2022). Improving the instant properties of kudzu powder by complexing with different chain-length fatty acids. LWT, 167, 113821.

[20] Zhong CP, Xiong Y, Lu HX, Luo SJ, Wu JY, Ye JP*, & Liu CM. (2022). Preparation and characterization of rice starch citrates by superheated steam: a new strategy of producing resistant starch. LWT, 154, 112890. 

[21] Huang A., McClements DJ, Luo SJ, Chen TT, Ye JP*, & Liu CM. (2022). Fabrication of rutin-protein complexes to form and stabilize bilayer emulsions: Impact of concentration and pretreatment. Food Hydrocolloids, 122, 107056. 

[22] Ye JP, Deng LP, Wang YR, McClements DJ, Luo SJ, & Liu CM*. (2021). Impact of rutin on the foaming properties of soybean protein: Formation and characterization of flavonoid-protein complexes. Food Chemistry, 362, 130238. 

[23] Zhong YJ, Yang L., McClements DJ, Wang XH, Ye JP*, & Liu CM. (2021). Spray drying and rehydration of macadamia oil-in-water emulsions: Impact of macadamia protein isolate to chitosan hydrochloride ratio. Food Chemistry, 342, 128380.

[24] Ye JP, Liu CM*, Luo SJ, Wu JY, Hu XT, & McClements DJ*. (2019). A simulated gastrointestinal tract study of texturized rice grains: Impact of texturization on starch digestibility. Journal of Cereal Science, 89, 102800. 

[25] Ye JP, Luo SJ, Huang A, Chen J, Liu CM*, & McClements DJ*. (2019). Synthesis and characterization of citric acid esterified rice starch by reactive extrusion: A new method of producing resistant starch. Food Hydrocolloids, 92, 135-142. 

[26] Ye JP, Yang R, Liu CM, Luo SJ, Chen J, Hu XT, & Wu JY*. (2018). Improvement in freeze-thaw stability of rice starch gel by inulin and its mechanism. Food Chemistry, 268, 324-333. 

[27] Ye JP, Hu XT, Luo SJ, Liu W, Chen J, Zeng ZL, & Liu CM*. (2018). Properties of starch after extrusion: A review. Starch‐Stärke, 70(11-12), 1700110. 

[28] Ye JP, Liu CM*, Luo SJ, Hu XT, & McClements DJ*. (2018). Modification of the digestibility of extruded rice starch by enzyme treatment (β-amylolysis): An in vitro study. Food Research International, 111, 590-596. 

[29] Ye JP, Hu XT, Luo SJ, McClements DJ, Liang L, & Liu CM*. (2018). Effect of endogenous proteins and lipids on starch digestibility in rice flour. Food Research International, 106, 404-409. 

[30] Ye JP, Hu XT, Zhang F, Fang C, Liu CM*, & Luo SJ*. (2016). Freeze-thaw stability of rice starch modified by improved extrusion cooking technology. Carbohydrate Polymers, 151, 113-118.