1. Bao Z., Xiong J., Lin W.* et al. Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented by Lactobacillus casei GBHM-21 with different fat levels. CyTA - Journal of Food. 2016, 14:10-17
2. Ye J., Wang B., Xiong J.* et al. Enhanced fluorescence and structural characteristics ofcarboxymethyl cellulose/Eu(III) nano-complex: Influence ofreaction time. Carbohydrate Polymers, 2016, 135:57–63
3. Li Q., Ye J., Xiong J.* et al. Structures and high fluorescence of novel nanocomposites of sodium carboxymethyl cellulose/Tb (III) prepared at different pHs. Polymer Composites, 2016:
4. Ye J., Xiong J.*, Sun R. The fluorescence property of Schiff's bases of carboxymethyl cellulose. Carbohydrate Polymers, 2012, 88: 1420–1424
5. Ye J., Feng L., Xiong J.*, et al. Ultrasound-assisted extraction of corn carotenoids in ethanol. 2011, 46: 2131–2136