1.Zhang, X., Zhang, Z., Zhang, T., Zhang, Y., Jiang, L., & Sui, X. (2025). Heteroprotein complex coacervates of soy protein isolate and type-A gelatin: Formation mechanism, structure and rheological properties. Food Hydrocolloids, 158, 110533.（第一作者）
2.Zhang, X., Shen, A., Zhang, Z., Zhang, T., Jiang, L., Zhou, W., ... & Sui, X. (2024). Advancing molecular understanding in high moisture extrusion for plant-based meat analogs: Challenges and perspectives. Food Chemistry, 460, 140458. （第一作者）
3.Zhang, X., Zhang, T., Zhao, Y., Jiang, L., & Sui, X. (2024). Structural, extraction and safety aspects of novel alternative proteins from different sources. Food Chemistry, 436, 137712. （第一作者）
4.Zhang, X., Zhao, Y., Zhang, T., Zhang, Y., Jiang, L., & Sui, X. (2023). Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties. Food Chemistry: X, 20, 100921. （第一作者）
5.Zhang, X., Zhang, Z., Shen, A., Zhang, T., Jiang, L., El-Seedi, H., ... & Sui, X. (2024). Legumes as analternative protein source in plant-based foods: Applications, challenges, and strategies. Current Research in Food Science, 9, 100876. （第一作者）
6.Zhang, X., Zhao, Y., Zhang, T., Zhang, Y., Jiang, L., & Sui, X. (2022). High moisture extrusion of soyprotein and wheat gluten blend: An underlying mechanism for the formation of fibrous structures. Lwt, 163, 113561. （第一作者，ESI）
7.Zhang, X., Zhao, Y., Zhao, X., Sun, P., Zhao, D., Jiang, L., & Sui, X. (2023). The texture of plantprotein‐based meat analogs by high moisture extrusion: A review. Journal of texture studies, 54(3), 351-364. （第一作者）
8.Zhang, X., Shi，J., Fu，Y., Zhang T., Jiang, L., & Sui, X.Structural, nutritional, and functional properties of amaranth protein and its application in the food industry: A review, 1, 45-55. （第一作者）
9.江连洲，张鑫，窦薇等.植物基肉制品研究进展与未来挑战[J].中国食品学报,2020, 20(8): 1-10.
