代表性论文：
1. Yujuan Xu, Xinglian Xu*, Baocai Xu*. Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins. Critical Reviews in Food Science and Nutrition, 2023, 15:1-15.
2. Yujuan Xu & Xinglian Xu*. Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 2021, 20: 458-500.
3. Yujuan Xu, Minyi Han, Mingyuan Huang, Xinglian Xu*. Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols. Food Chemistry, 2021, 352:129376. (ESI高被引论文)
4. Yujuan Xu, Ming Dong, Changbo Tang, Minyi Han, Xinglian Xu*, Guanghong Zhou. Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties. LWT-Food Science and Technology, 2020, 117:1-7. (ESI高被引论文)
5. Yujuan Xu, Yuqi Zhao, Hao Zhang, Ming Dong, Minyi Han, Xinglian Xu*, Guanghong Zhou. Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property. Food Hydrocolloids, 2020, 105:105852.
6. Yujuan Xu, Xue Zhao, Guangliang Bian, Liu Yang, Minyi Han, Xinglian Xu*, Guanghong Zhou. Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation. LWT-Food Science and Technology, 2018, 95: 209-215.
7. Yali Li, Yujuan Xu, Xinglian Xu*. Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: A study on the structures, solubility and emulsifying properties. Food Chemistry, 2022, 388: 133035.
8. Yali Li, Yujuan Xu, Xinglian Xu*, Guanghong Zhou. Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH. Food Research International, 2022, 161(15): 11834.
9. Ming Dong, Yujuan Xu, Minyi Han*, et al. Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF). Innovative Food Science & Emerging Technologies, 2020, 59(7): 102277.
10. 李亚丽, 许玉娟, 徐幸莲*. 多酚对肌原纤维蛋白结构与功能特性的影响进展.食品与发酵工业, 2021, 47(19): 296-306.
