1. Ge, J., P. Yue, J. Chi, J. Liang and X. Gao, 2018. Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan. Food Hydrocolloids, 74: 23-31.
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2. Yue, J., X. Lu, H. Zhang, J. Ge, X. Gao and Y. Liu, 2017. Identification of conserved and novel MicroRNAs in blueberry. Front. Plant Sci., Vol. 8. 10.3389/fpls.2017.01155.
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3. Wang, Y., M. Zhang, Z. Zhang, H. Lu, X. Gao and P. Yue, 2017. High-theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: Alpha-glucosidase and pancreatic lipase inhibition and antioxidant activity. J. Sci. Food Agric., 97: 5100-5106.
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4. Liang, J., H. Yan, X. Wang, Y. Zhou, X. Gao, P. Puligundla and X. Wan, 2017. Encapsulation of epigallocatechin gallate in zein/chitosan nanoparticles for controlled applications in food systems. Food Chem., 231: 19-24.
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5. Liang, J., H. Yan, P. Puligundla, X. Gao, Y. Zhou and X. Wan, 2017. Applications of chitosan nanoparticles to enhance absorption and bioavailability of tea polyphenols: A review. Food Hydrocolloids, 69: 286-292.
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6. Liang, J., H. Yan, J. Zhang, W. Dai and X. Gao et al., 2017. Preparation and characterization of antioxidant edible chitosan films incorporated with epigallocatechin gallate nanocapsules. Carbohydr. Polym., 171: 300-306.
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7. He, B., J. Ge, P. Yue, X. Yue, R. Fu, J. Liang and X. Gao, 2017. Loading of anthocyanins on chitosan nanoparticles influences anthocyanin degradation in gastrointestinal fluids and stability in a beverage. Food Chem., 221: 1671-1677.
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8. Zhang, L., P. Yue, J. Jiang, J. Fan and X. Gao, 2016. Effect of phenolic compounds on antioxidant activity in 8 blueberry (Vaccinum spp.) juices. Carpathian J. Food Sci. Technol., 8: 178-186.
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9. Zhang, L., N. Li and X. Gao, 2016. Phenolic compounds and antioxidant activity of wines fermented using ten blueberry varieties. Am. J. Food Technol., 11: 291-297.
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10. Shi, W., Y. Li, X. Gao and R. Fu, 2016. Improvement of the respiration efficiency of Lactococcus lactis by decreasing the culture pH. Biotechnol. Lett., 38: 495-501.
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11. Rong, L., L.J. Peng, C.T. Ho, S.H. Yan and M. Meurens et al., 2016. Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast. Food Chem., 197: 161-167.
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12. Lu, H.Q., P.X. Yue, Y.W. Wang and X.L. Gao, 2016. Study of bioactive components and color properties of dark tea infusion manufactured by Eurotium cristatum using submerged fermentation. Adv. J. Food Sci. Technol., 10: 591-596.
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13. Lu, H., P. Yue, Y. Wang, R. Fu, J. Jiang and X. Gao, 2016. Optimization of submerged fermentation parameters for instant dark tea production by Eurotium cristatum. J. Food Process. Preservation, 40: 1134-1144.
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14. He, B., L.L. Zhang, X.Y. Yue, J. Liang, J. Jiang, X.L. Gao and P.X. Yue, 2016. Optimization of ultrasound-assisted extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace. Food Chem., 204: 70-76.
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15. Li, Y., Z. Kan, Y. You, X. Gao, Z. Wang and R. Fu, 2015. Exogenous transglutaminase improves multiple-stress tolerance in Lactococcus lactis and other lactic acid bacteria with glutamine and lysine in the cell wall. Biotechnol. Lett., 37: 2467-2474.
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16. Gao, X.L., J. Zhang, H. Liu, N. Li and P.X. Yue, 2015. Influence of low temperature enzyme maceration techniques on volatile compounds of semi-dry wine made with cv. Premier of Rabbiteye Blueberries (Vaccinium ashei). Adv. J. Food Sci. Technol., 7: 442-448.
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17. Fu, H.X., L.L. Zhang, B. He, P.X. Yue and X.L. Gao, 2015. Analysis of organic acids in blueberry juice and its fermented wine by high performance liquid chromatography. Adv. J. Food Sci. Technol., 9: 127-134.
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18. Gao, X.L., N. Li, J. Liu and P.X. Yue, 2014. Multi-response optimization of pectinase processing conditions on blueberry juice extraction by desirability function methodology. Adv. J. Food Sci. Technol., 6: 647-654.
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19. Gao, X.L., B. Zhang, Z.L. Shao, Y. Yang and P.X. Yue, 2014. Separation of caffeine and tea poly-phenols from instant (soluble) tea waste liquor by macro-porous resins. Adv. J. Food Sci. Technol., 6: 768-773.
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