(1) Huang Kun, Ning Xine, Cai Jianing, Sun Shan, Sun Wanyi, Zhu Beiwei, Guo Xiaoming*, Enhancing the emulsifying properties of sugar beet pectin through 4-(4,6-dimethoxy-1, 3, 5-triazin-2-yl)-4-methylmorpholinium chloride-catalyzed crosslinking, Food Hydrocolloids, 2026, 174, 112416
(2) Sun Shan, Ning Xinger, Guo Xiaoming*, Zhu Beiwei**, Stabilization of high internal phase emulsions by chitooligosaccharide-sodium tripolyphosphate complexes: Application in enhancing stability and bioaccessibility of nicotinamide mononucleotide and Antarctic krill oil, Food Chemistry, 2026, 509, 148543
(3) Liang Yuxuan, Jiang Kaiyu, Tu Juncai, Liu Zhengqi, Hu Yuanyuan, Gong Wei, Li Jinjin, Dong Xiuping, Hardiman Gary, Guo Xiaoming*, Zhu Beiwei**, Efficient separation and quantitative sleep evaluation of phospholipids and glycerides of Antarctic krill, Food Chemistry, 2025, 486 ,144529
(4) Chen Hualei, Guo Xiaoming a*, YuShujuan, MengHecheng, Ai Chunqing, Song Shuang, Zhu Beiweia, c **, Phycocyanin/tannic acid complex nanoparticles as Pickering stabilizer with synergistic interfacial antioxidant properties, Food Chemistry, 2024, 434: 137353
(5) Chen Hualei, Yu Shujuan, Li He, Wang Zhiming, Cai Pingyao, Yang Zhanwei, Meng Hecheng*, Xiaoming Guo**, Conjugation of aminated sugar beet pectin–tannic acid nanoparticles with cinnamaldehyde at the oil–water interface to stabilize a 3D printable high-internal phase emulsion, Food Hydrocolloids, 2023, 144: 108937
(6) Chen Hualei, Wang Zhiming, Guo Xiaoming*, et al., Tannic Acid-Aminated Sugar Beet Pectin Nanoparticles as a Stabilizer of High-Internal-Phase Pickering Emulsions, Journal of Agricultural and Food Chemistry, 2022, 70(26), 8052-8063
(7) Guo Xiaoming, Wang Zhiming, Pi Fang, et al., Sequential extraction and physicochemical characterization of polysaccharides from chicory (Cichorium intybus) root pulp, Food Hydrocolloids, 2018, 77, 277-285
(8) Guo Xiaoming, Zhang Tao, Meng Hecheng, et al., Ethanol precipitation of sugar beet pectins as affected by electrostatic interactions between counter ions and pectin chains, Food Hydrocolloids, 2017, 65: 187–197
(9) Guo Xiaoming, Meng Hecheng, Tang Qiang, et al., Effects of the precipitation pH on the ethanolic precipitation of sugar beet pectins, Food Hydrocolloids, 2016, 52: 431-437
(10) Guo Xiaoming, Meng Hecheng, Zhu Siming, et al., Stepwise ethanolic precipitation of sugar beet pectins from the acidic extract, Carbohydrate Polymers, 2016, 136: 316-321
(11) Guo Xiaoming, Meng Hecheng, Zhu Siming, et al., Purifying sugar beet pectins from non-pectic components by means of metal precipitation, Food Hydrocolloids, 2015, 51: 69-75
(12) Guo Xiaoming, Meng Hecheng, Zhu Siming, et al., Developing precipitation modes for preventing the calcium-oxalate contamination of sugar beet pectins, Food Chemistry, 2015, 182: 64-71
(13) Guo Xiaoming, Zhu Siming, Tang Qiang, et al., Characterisation of the turbid particles in the extraction of sugar beet pectins, Food Chemistry, 2014, 162: 99-103
(14) Zhang Tao, Yu Shujuan, Guo Xiaoming**, et al., Ethanol-soluble polysaccharide from sugar beet pulp for stabilizing zein nanoparticles and improving encapsulation of curcumin, Food Hydrocolloids, 2022, 124:107208
(15) Ai Chao, Meng Hecheng*, Guo Xiaoming**, et al., Emulsification properties of alkaline soluble polysaccharide from sugar beet pulp: Effect of acetylation and methoxylation, Food Hydrocolloids, 2022, 124: 107361.
*通讯作者
