1、Lina Zhao, Qimin Huang, Shunli Huang, Jiaping Lin, Shaoyun Wang, Yifan Huang, Jing Hong, Pingfan Rao. Novel peptide with a specific calcium-binding capacity from whey protein hydrolysate and the possible chelating mode. Journal of Agricultural and Food Chemistry, 2014, 62:10274-10282. (SCI)
2、Lina Zhao, Shaoyun Wang, Yifan Huang. Antioxidant function of tea dregs protein hydrolysates in liposome–meat system and its possible action mechanism.International Journal of Food Science and Technology, 2014, 49:2299-2306. (SCI)
3、Lina Zhao, Shunli Huang, Xixi Cai, Jing Hong, Shaoyun Wang.A specific peptide with calcium chelating capacity isolated from whey protein hydrolysate. Journal of Functional Foods, 2014, 10:46-53. (SCI)
4、Lina Zhao, Xixi Cai, Shunli Huang, Shaoyun Wang, Yifan Huang, Jing Hong, Pingfan Rao.Isolation and identification of a whey protein-sourced calcium-binding tripeptide Tyr-Asp-Thr, International Dairy Journal, 2015, 40:16-23. (SCI)
5、Shunli Huang, Lina Zhao, Xixi Cai, Shaoyun Wang, Yifan Huang, Jing Hong, Lan Liaoand Pingfan Rao. Purification and characterization of a glutamic acid-containing peptide with calcium-binding capacity from whey protein hydrolysate, Journal of Dairy Research, 2015, 82:29-35.(SCI)
6、Cai Xixi, Zhao Lina, Wang Shaoyun, Rao Pingfan. Fabrication and characterization of the nanocomposite of whey protein hydrolysate chelated with calcium. Food & Function, 2015, 6, 816-823. (SCI)
7、Pengpeng Hua, Zhiying Yu, Yu Xiong, Bin Liu*, Lina Zhao*(通讯作者).Regulatory Efficacy of Spirulina platensis Protease Hydrolyzate on Lipid Metabolism and Gut Microbiota in High-Fat Diet-Fed Rats [J]. International Journal of Molecular Sciences, 2018.12.13, (19): 4023-4041.
8、Pengpeng Hua, Yu Xiong, Zhiying Yu, Bin Liu*, Lina Zhao*(通讯作者).Effect of chlorella pyrenoidosa protein hydrolysate-calcium chelate on calcium absorption metabolism and gut microbiota composition in low calcium diet-Fed Rats, Marinedrugs, 2019, 17(6), 348
9、Lina Zhao, Shaoyun Wang, Shunli Huang,Yifan Huang.The relationship between the hydrolysis degree and calcium-binding capacity of whey protein by enzymatic hydrolysis. Applied Mechanics and Materials, 2014, 541-542:214-219. (EI).
10、赵立娜,陈紫红,于志颖,陈旭,汪少芸.利用双孢蘑菇蛋白酶解液制备呈味基料的研究,食品研究与开发.2017, 38(23):77-81
11、赵立娜,陈紫红,陈濠,花朋朋,刘斌.响应面法优化菌草灵芝多肽-硒螯合物的制备工艺,食品科学.2017, 38(14):187-192
12、赵立娜,汪少芸,郭淋凯,黄顺丽,黄一帆.乳清蛋白肽-钙螯合物的制备及性质研究,中国食品学报.2015,15(7):160-167. (EI).
13、赵立娜,汪少芸,张亚娇,黄顺丽,黄一帆.响应面法优化乳清蛋白肽螯合钙离子的研究,中国食品学报,2014,14(4):64-71.(EI).
14、汪少芸,赵立娜,周焱富,饶平凡.食源性明胶多肽的制备、分离及其抗冻活性,食品科学,2013,34(9):135-139.