1. Zhang, B., Liu, W.-J., He, T.-S., Xu, B.-C., & Xie, Q.-T. * (2023). Insight into interfacial adsorption behavior of high-density lipoprotein hydrolysates regulated by carboxymethyl dextrin and in vitro digestibility of curcumin loaded high internal phase emulsions. Food Chemistry, 400, 134006.
2. Li, X.-L., Liu, W.-J., Xu, B.-C., Zhang, B. *, Wang, W., & Su, D.-L. * (2023). OSA-linear dextrin enhances the compactness of pea protein isolate nanoparticles: Increase of high internal phase emulsions stability. Food Chemistry, 404, 134590.
3. Chen, P. #, Xie, Q.-T. #, Wang, R.-M., Wang, S.-Y., Cheng, J.-s., & Zhang, B. * (2022). Effects of pullulanase enzymatic hydrolysis on the textural of acorn vermicelli and its influencing mechanism on the quality. Food Research International, 156, 111294.
4. Chen, P. #, Yang, B.-Q. #, Wang, R.-M., Xu, B.-C., & Zhang, B. * (2022). Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization. Food Hydrocolloids, 133, 107983.
5. Li, X.-L. #, Meng, R. #, Xu, B.-C., Zhang, B. *, Cui, B., & Wu, Z.-Z. * (2022). Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages. Food Chemistry, 389, 133005.
6. Wang, R.-M., Chen, P., He, T.-S., Zhang, B. *, & Bai, B. * (2022). The influence mechanism of brown rice starch structure on its functionality and digestibility under the combination of germination and zinc fortification. Food Research International, 161, 111825.
7. Zhang, B. *, Wang, R.-M., Chen, P., He, T.-S., & Bai, B*. (2022). Study on zinc accumulation, bioavailability, physicochemical and structural characteristics of brown rice combined with germination and zinc fortification. Food Research International, 158, 111450.
8. Li Xiao-Long, Liu Wen-Jie, Xu Bao-Cai & Zhang Bao*. Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature [J]. Food Chemistry, 2022, 370, 130899.
9. Liu Wen-Jie, Li Xiao-Long, Li Shu-Gang, Xu Bao-Cai & Zhang Bao*. Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk [J]. Food Chemistry, 2022, 369, 130891.
10. Li Xiao-Long#, Xie Qiu-Tao#, Liu Wen-Jie, Xu Bao-Cai & Zhang Bao*. Self-Assembled Pea Protein Isolate Nanoparticles with Various Sizes: Explore the Formation Mechanism [J]. Journal of Agricultural and Food Chemistry, 2021, 69(34), 9905-9914.
11. Pan Yi, Li Xiao-Min, Meng Ran, Xu Bao-Cai & Zhang Bao*. Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis [J]. Journal of Agricultural and Food Chemistry, 2021, 69(8), 2557-2563.
12. Liu Wen-Jie, Li Xiao-Long, Xu Bao-Cai & Zhang Bao*. Self-Assembled Micellar Nanoparticles by Enzymatic Hydrolysis of High-Density Lipoprotein for the Formation and Stability of High Internal Phase Emulsions [J]. Journal of Agricultural and Food Chemistry, 2021, 69(37), 11015-11025.
13. Li Xiao-Min, Meng Ran, Xu Bao-Cai & Zhang Bao*. Investigation of the fabrication, characterization, protective effect and digestive mechanism of a novel Pickering emulsion gels [J]. Food Hydrocolloids, 2021, 117, 106708.
14. Meng Ran, Wu Zhengzong, Xie Qiu-Tao, Cheng Jie-Shun & Zhang Bao*. Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties [J]. Food Chemistry, 2021, 340, 127893.
15. Pan Yi, Li Xiao-Min, Meng Ran & Zhang Bao*. Stability and bioaccessibility of curcumin emulsions stabilized by casein hydrolysates after maleic anhydride acylation and pullulan glycation. Journal of Dairy Science, 2021, 104(8), 8425-8438.
16. Zhang Bao, Meng Ran, Li Xiao-Long, Liu Wen-Jie, Cheng Jie-Shun & Wang Wu*. Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin [J]. Food Chemistry, 2021, 357, 129726.
17. Pan Yi, Li Xiao-Min, Meng Ran, Zhang Bao*. Exploration of the Stabilization Mechanism and Curcumin Bioaccessibility of Emulsions Stabilized by Whey Protein Hydrolysates after Succinylation and Glycation in Different Orders [J]. Journal of Agricultural and Food Chemistry, 2020, 68(2), 623-632.
18. Pan Y, Wu Z, Xie Q-T, Li X-M, Meng R, Zhang B*, Jin Z-Y. Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization [J]. Food Hydrocolloids, 2020, 99, 105347.
19. Meng Ran, Wu Zhengzong, Xie Qiu-Tao, Zhang Bao*, Li Xiao-Long, Liu Wen-Jie, Tao Han, Li Pei-Jun*. Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion. [J]. Food Hydrocolloids, 2020, 108, 106020.
20. Li Xiao-Min #, Li Xuehong #, Wu Zhengzong, Wang Ying, Cheng Jie-Shun, Wang Ting, Zhang Bao*. Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of ß-carotene: Protection Effect and in Vitro Digestion Study [J]. Food Chemistry, 2020, 315, 126288.
21. Li Xiao-Min, Xie Qiu-Tao, Zhu Jie, Pan Yi, Meng Ran, Zhang Bao*, Chen Han-Qing, Jin Zheng-Yu. Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: Physical stability and rheological properties [J]. Food Hydrocolloids, 2019, 93, 215-225.
22. Pan Yi, Xie Qiu-Tao, Zhu Jie, Li Xiao-Min, Meng Ran, Zhang Bao *, Chen Han-Qing, Jin Zheng-Yu. Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates [J]. Food Chemistry, 2019, 287: 76-84.
23. Li Xiao-Min #, Zhu Jie #, Pan Yi, Meng Ran, Zhang Bao*, Chen Han-Qing. Fabrication and characterization of Pickering emulsions stabilized by octenyl succinic anhydride -modified gliadin nanoparticle [J]. Food Hydrocolloids, 2019, 90: 19-27.
24. Ma Y-S#, Pan Y#, Xie Q-T, Li X-M, Zhang B*, Chen H-Q. Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch [J]. Food Chemistry, 2019, 274: 319-323.
25. Pan Y, Wu Z, Zhang B*, Li X-M, Meng R, Chen H-Q*, Jin Z-Y. Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation [J]. Food Chemistry, 2019, 294: 326-332.
26. Li X-M, Wu Z-Z, Zhang B*, Pan Y, Meng R, Chen H-Q *. Fabrication of chitosan hydrochloride and carboxymethyl starch complex nanogels as potential delivery vehicles for curcumin. Food Chemistry, 2019, 293: 197-203.
27. Zhang B, Bai B, Pan Y, Li X-M, Cheng J-S, Chen H-Q *. Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch [J]. Food Chemistry, 2018, 264: 58-63.
28. Lv Q-Q#, Li G-Y#, Xie Q-T, Zhang B*, Li X-M, Pan Y, Chen H-Q *. Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch [J]. Food Chemistry, 2018, 256: 413-418.
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30. Zhang B, Pan Y, Chen H, Liu T, Tao H, Tian Y*. Stabilization of starch-based microgel-lysozyme complexes using a layer-by-layer assembly technique [J]. Food Chemistry, 2017, 214: 213-217.
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授权发明专利
1. Zhang Bao, Xu Baocai, Li Xiaomin, Li Peijun, Pan Yi, Meng Ran, Li Xiaolong, Liu Wenjie. Dual-Function Starch-Based Composite Nano Particle As Well As Preparation Method And Application Thereof, 美国专利号：US 11203647B2, 授权日：2021.12.21.
2. 章宝，孟然，潘怡，李小敏，刘文杰，李小龙. CMC/FA-壳聚糖盐酸盐复合纳米颗粒、其制备方法及应用，专利号：ZL 201910831768.6，授权日：2021.9.30.
3. 章宝，潘怡，孟然，李小敏，刘文杰，李小龙. 果胶-大豆分离蛋白-咖啡酸三元复合物、其制法及应用，专利号：ZL 201910831762.9，授权日：2021.9.24.
4. 章宝，潘怡，李小敏，孟然，李小龙，刘文杰. 酪蛋白-果胶-原儿茶酸三元复合物、其制备方法及应用，专利号：ZL 201910831771.8，授权日：2021.9.24.
5. 章宝，李小敏，陈寒青，潘怡，孟然. 一种羧甲基淀粉/壳聚糖盐酸盐纳米凝胶的制备及其在制备稳定的皮克林乳液中的应用，专利号：ZL 201910046715.3，授权日：2021.9.24.
6. 章宝，徐宝才，李小敏，潘怡，孟然，李小龙，李沛军. 一种双功能型淀粉基复合纳米颗粒及其制备方法与应用，专利号：ZL 201911020326.X，授权日：2021.9.14.
7. 章宝，潘怡，陈寒青，李小敏. 酰化改性酪蛋白多肽、纳米乳液、其制备方法及应用，专利号：ZL 201810296442.3，授权日：2021.8.24.
8. 章宝，李小敏，潘怡，孟然，李小龙，刘文杰. LM/TA-壳聚糖盐酸盐复合纳米颗粒、其制备方法和应用，专利号：ZL 201910831778.X，授权日：2020.11.3.
9. 章宝，潘怡，陈寒青，李小敏. 淀粉基糊精改性酪蛋白多肽共轭物、其制备方法及应用，专利号：ZL 201810286656.2，授权日：2020.9.4
10. 章宝，李小敏，陈寒青，潘怡. 羧甲基糊精/壳聚糖复合纳米凝胶及其制备方法与应用，专利号：ZL 201810245672.7，授权日：2020.7.28.
11. 田耀旗、章宝、陈海龙、金征宇、孙冰华、龙杰、李晓晓、徐学明. 一种淀粉基微凝胶的制备方法，专利号： ZL 201510439202.0. 授权日：2017.09.26
12. Jin Zhengyu, Tian Yaoqi, Zhang Bao, Tao Han, Wei Benxi, Hu Xiuting, Wu Chunsen, Xu Xueming, Yang Na. Triple-Responsive Starch-Based Microgel and Preparation Method Thereof, Patent No.: US 9956536B2. 授权日：2018.5.1
