1. Ying Lv, Qi Liu, Xiaolan Bao, Wuxia Tang, Baichong Yang, Shuntang Guo. Identification and Characteristics of Iron-Chelating Peptides from Soybean Protein Hydrolysates Using IMAC-Fe3+. Journal of Agricultural and Food Chemistry. 2009, 57, 4593-4597.
2. Ying Lv, Shuntang Guo, Baichong Yang. Aggregation of hydrophobic soybean protein hydrolysates: Changes in molecular weight distribution during storage. LWT - Food Science and Technology. 2009, 42,914-917.
3. Ying Lv, Xiaolan Bao, Baichong Yang, Chengang Ren, Shuntang Guo. Effect of Soluble Soybean Protein Hydrolysate-Calcium Complexes on Calcium Uptake by Caco-2 Cells. Journal of Food Science, 2008, 73(7), H168-H173.
4. Baichong Yang, Ying Lv, Yang Chen, Jin Wang, Wuxia Tang, Shuntang Guo. Inhibitory Action of Soybean-Conglycinin Hydrolysates on Salmonella typhimurium Translocation in Caco-2 Epithelial Cell Monolayers Journal of Agricultural and Food Chemistry, 2008, 56, 7522-7527.
5. Xiaolan Bao, Ying Lv, Baichong Yang, Chenggang Ren, Shuntang Guo. A study of the soluble complexes formed during calcium binding by soybean protein hydrolysates. Journal of Food Science. 2008, 73(3), 117-122.
6. Baichong Yang, Xuemei Zhang, Xiaolan Bao, Ying Lv, Jing Zhang, Shuntang Guo. Glycopeptide derived from soybean b-conglycinin inhibits the adhesion of Escherichia coli and Salmonella to human intestinal cells. Food Research International, 2008, 41, 594-599.
