[1] Hanyu Li, Minghui Zhao, Jinghong Li, Jiaqi Wang, Huajiang Zhang*, Jing Wang*, Ning Xia, Zhongjiang Wang, Ahmed M. Rayan. Advancing the pH-driven encapsulation technique of curcumin: Molecular interaction shifts due to structural and charge variations[J]. Food Hydrocolloids, 2024, 152: 109952. DOI:10.1016/j.foodhyd.2024.109952. (中科院一区，第一作者，ESI高被引)

[2] Hanyu Li, Minghui Zhao, Sijie Zhou, Huajiang Zhang*, Jing Wang*, Ning Xia, Yujia Liu, Shihui Hua, Guixin Tan. Enhancing encapsulation of curcumin by pH-driven and sodium alginate blending with ovalbumin as a carrier[J]. Food Hydrocolloids, 2024, 149: 109623. DOI:10.1016/j.foodhyd.2023.109623. (中科院一区，第一作者)

[3] Xueying Wang, Nan Zhang, Zeyang Wu, Yunze Ma, Huajiang Zhang*, Yanqiu Ma*, Hanyu Li*, Ahmed M. Rayan, Mohamed Ghamry, Ahmed Mohamed Taha. Construction of mixed gels of yolk granules and salted ovalbumin driven by pH: phase behavior and calcium bioaccessibility[J]. Food Hydrocolloids, 2025, 159: 141319. DOI:10.1016/j.foodhyd.2024.110682. (中科院一区，通讯作者)

[4] Jingjie Hou, Yujia Liu, Zhongtao Jiang, Rui Chuang, Huajiang Zhang*, Hanyu Li*, Ning Xia*, Yanqiu Ma, Li Zheng, Ahmed M. Rayan, Mohamed Ghamry, Dong Qin. Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties[J]. Food Hydrocolloids, 2025, 159: 110612. DOI:10.1016/j.foodhyd.2024.110612. (中科院一区，通讯作者)

[5] Jingjie Hou, Yujia Liu, Yunze Ma, Huajiang Zhang*, Ning Xia*, Hanyu Li*, Zhongjiang Wang, Ahmed M. Rayan, Mohamed Ghamry, Taha Ahmed Mohamed. High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates[J]. Carbohydrate Polymers, 2024, 342: 141319. DOI:10.1016/j.carbpol.2024.122430. (中科院一区，通讯作者)

[6] Hanyu Li, Mengzhuo Liu, Siyao Han, Shihui Hua, Huajiang Zhang*, Jing Wang*, Ning Xia, Yujia Liu, Dekun Meng. Edible chitosan-based Pickering emulsion coatings: Preparation, characteristics, and application in strawberry preservation[J]. International Journal of Biological Macromolecules, 2024, 264: 130672. DOI:10.1016/j.ijbiomac.2024.130672. (中科院一区，第一作者，ESI高被引)

[7] Hanyu Li, Xiaohan Zhang, Congrui Zhao, Huajiang Zhang*, Yujie Chi*, Lechuan Wang, Hong Zhang, Songyuan Bai, Xinxin Zhang. Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism[J]. LWT, 2022, 153: 112480. DOI:10.1016/j.lwt.2021.112480. (中科院一区，第一作者)

[8] Jingjie Hou, Mengzhuo Liu, Yujia Liu, Rui Chuang, Huajiang Zhang *, Li Zheng *, Hanyu Li *, Ning Xia, Yanqiu Ma, Ahmed M. Rayan, Mohamed Ghamry . Strategy to kill two birds with one stone: High internal phase Pickering emulsions to modulate 3D printed pork texture as a dysphagia diet[J]. Food Chemistry, 2025, 463: 141319. DOI:10.1016/j.foodchem.2024.141319. (中科院一区，通讯作者)

[9] Jingjie Hou, Hongyu Chang, Yufei Liu, Huajiang Zhang *, Hanyu Li *, Zhongjiang Wang, Ahmed M. Rayan, Mohamed Ghamry, Taha Ahmed Mohamed, Kuangyu Zhao. Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties[J]. Food Hydrocolloids, 2024, 157: 141319. DOI:10.1016/j.foodhyd.2024.110385. (中科院一区，通讯作者)

[10] Jian Li, Rui Chuang, Zhongjiang Wang, Yunze Ma, Huajiang Zhang*, Yanqiu Ma*, Hanyu Li*, Zhongjiang Wang, Mohamed Ghamry, Ahmed M. Rayan. Improvement of rheological, network structure and 3D printing properties of heat-induced egg yolk low density lipoprotein hydrogel: The role of bivalent metal ions[J]. Food Chemistry, 2025, 467: 141319. DOI:10.1016/j.foodchem.2024.142214. (中科院一区，通讯作者)

[11] Jian Li, Mengzhuo Liu, Yuze Ma, Lina Xu, Huajiang Zhang*, Hanyu Li*, Lili Zhang*, Ning Xia, Rui Chuang, Rayan, Ahmed M. Mohamed Ghamry. Elucidating the mechanism by which hofmeister anions influence rheological properties and microstructure of egg yolk low–density lipoprotein/κ–carrageenan double–network hydrogels[J]. Food Hydrocolloids, 2025, 111275. DOI:10.1016/j.foodhyd.2025.111275. (中科院一区，通讯作者)

[12] Guixin Tan, Jingjie Hou, Dekun Meng, Huajiang Zhang*, Xiue Han*, Hanyu Li*, Zhongjiang Wang, Mohamed Ghamry, Ahmed M Rayan. 3D printing cassava starch-ovalbumin intelligent labels: Co-pigmentation effects of gallic acid on anthocyanins[J]. International Journal of Biological Macromolecules, 2024, 281: 135684. DOI:10.1016/j.ijbiomac.2024.135684. (中科院一区，通讯作者)

[13] Siyao Han, Dekun Meng, Yujia Liu, Lina Xu, Yunze Ma, Huajiang Zhang*，Hanyu Li*, Wentao Zhang*, Ahmed M. Rayan, Mohamed Ghamry. Egg white protein sodium alginate smart labels based on pH-driven method and nonphase change 3D printing in mackerel freshness response[J]. International Journal of Biological Macromolecules, 2025, 293: 139404. DOI:10.1016/j.ijbiomac.2024.139404. (中科院一区，通讯作者)

[14] Hanyu Li, Xiaohan Zhang, Simin Tan, Guixin Tan, Huajiang Zhang*, Ning Xia*, Longwei Jiang, Haowei Ren, Ahmed M. Rayan. Intelligent colorimetric soy protein isolate-based films incorporated with curcumin through an organic solvent-free pH-driven method: Properties, molecular interactions, and application[J]. Food Hydrocolloids, 2022, 133: 107904. DOI:10.1016/j.foodhyd.2022.107904. (中科院一区，第一作者)

[15] Hanyu Li, Mengzhuo Liu, Jinghong Li, Xiaohan Zhang, Huajiang Zhang*, Li Zheng*, Ning Xia, Afeng Wei, Shihui Hua. 3D Printing of smart labels with curcumin-loaded soy protein isolate[J]. International Journal of Biological Macromolecules, 2024, 255: 128211. DOI:10.1016/j.ijbiomac.2023.128211. (中科院一区，第一作者)

[16] Hanyu Li, Mengzhuo Liu, Xinyi Ju, Huajiang Zhang*, Ning Xia*, Jing Wang*, Zhongjiang Wang, Ahmed M, Rayan. Physico-Chemical Characteristics of pH-Driven Active Film Loading with Curcumin Based on the Egg White Protein and Sodium Alginate Matrices[J]. Foods, 2024, 13(9):1391340. DOI:10.3390/foods13091340. (中科院二区，第一作者)