1. Liping Sun*, Xue Bai, Yongliang Zhuang. Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms. Journal of Food Science & Technology, 第51卷, 第11期, 3362-3368, 2014
2. Liping Sun, Yufeng Zhang, Yongliang Zhuang*. Antiphotoaging effect and purification of an antioxidant peptide from tilapia (Oreochromis niloticus) gelatin peptides. Journal of Function Foods, 第5卷, 第1期, 154-163页, 2013
3. Liping Sun*, Gaoxiang Liu, Meizhizi Yang, Yongliang Zhuang. Bioaccessibility of cadmium in fresh and cooked Agaricus blazei Murrill assessed by in vitro biomimetic digestion system. Food chemical toxicology, 第50卷, 第5期, 1729-1733页, 2012
4. Liping Sun*, Yongliang Zhuang. Characterization of the Maillard Reaction of enzyme-hydrolyzed wheat protein producing meaty aromas. Food and Bioprocess Technology, 第5卷, 第4期, 1287-1294页, 2012
5. Liping Sun*, Huilin Zhang, and Yongliang Zhuang. Preparation of free, soluble conjugate, and insoluble-bound phenolic compounds from peels of rambutan (Nephelium lappaceum) and evaluation of antioxidant activities in vitro. Journal of Food Science, 第77卷, 第2期, C198-C204页, 2012
6. Liping Sun*, Yongliang Zhuang, Xue Bai. Effects of boiling and microwaving treatments on nutritional characteristics and antioxidant activities of Agaricus blazei Murril. International Journal of Food Science and Technology, 第46卷, 第6期, 1209-1215页, 2011
