1.Jiang, J., Zhu, B., Liu, Y., and Xiong, Y.L. 2014. Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of O/W emulsions. Journal of Agricultural and Food Chemistry 62:1683–1691.引用次数：40.
2.Jiang, J., and Xiong, Y.L. 2015. Technologies and mechanisms for safety control of ready-to-eat muscle foods: an updated review. Critical Reviews in Food Science and Nutrition 55:1886-1901.引用次数：9.
3.Jiang, J., and Xiong, Y.L. 2015. Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage. Meat science 109:56-65.引用次数：18.
4.Jiang, J., and Xiong, Y.L. 2016. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Science 120:107–117. 引用次数：91.
5.Jiang, J., Tang, X., Xue, Y., Lin, G. and Xiong, Y.L. 2017. Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh pork. Meat Science 131:99-106. 引用次数：16.
6.Jiang, J., Jin, Y., Liang, X., Piatko, M., Campbell, S., Lo, S.K. and Liu, Y., 2018. Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions. Food Hydrocolloids 81: 15-22.引用次数：10.
7.Jiang, J., Zhang, Z., Zhao, J. and Liu, Y., 2018. The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests. Food Chemistry 268: 334-341.引用次数：6.
8.Jiang, J., Wang, Q. and Xiong, Y.L., 2018. A pH shift approach to the improvement of interfacial properties of plant seed proteins. Current Opinion in Food Science.引用次数：3.
9.Jiang, J., Jing, W., Xiong, Y.L. and Liu, Y, 2019. Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion. Food Hydrocolloids, 87: 670-678.引用次数：1.
10.Jiang, J., Song, Z., Wang, Q., Xu, X., Liu, Y., and Xiong, Y. L. (2019). Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion. Ultrasonics Sonochemistry, 104641.引用次数：0.