[1]吴兴美,毛雨婷,季炯汛,白玛曲珍,吴琼英. 家蚕丝素蛋白抗氧化肽的制备及其稳定性研究.蚕业科学,2021,47(2):0171-0178.
[2]周颖,朱玉杰,吴琼英,贾俊强. 米糠膳食纤维对小麦淀粉糊老化性质的影响. 食品工业,2021.03:192-197.
[3]贾俊强,孙晟源,周晓瑞,缪楠,朱玉杰,吴琼英*. 超声处理对鲫鱼皮胶原蛋白的自组装行为和理化性质影响,食品科学,2020,(1): 98-104,EI.
[4]Qiongying Wu,Xuefen Zhang; Junqiang Jia*,Cong Kuang; Hongshun Yang. Effect of ultrasonic pretreatment on whey protein hydrolysis by alcalase: Thermodynamic parameters, physicochemical properties and bioactivities, Process Biochemistry. 2018.4:46-54. (SCI)
[5]Qiongying Wu*, Jinjuan Du, Junqiang Jia, Cong Kuang. Production of ACE inhibitory peptides from sweet sorghum grain protein using alcalase: Hydrolysis kinetic, purification and molecular docking study. Food Chemistry, 2016 (199): 140-149. (SCI,高被引)
[6]Qiongying Wu*, Hongsen Qu, Junqiang Jia, Cong Kuang, Yan Wen, Hui Yan, Zhongzheng Gui. Characterization, antioxidant and antitumor activities of polysaccharides from purple sweet potato. Carbohydrate Polymers, 2015, 11(132): 31-40. (SCI)
[7]Qiongying Wu*, Junqiang Jia, Hui Yan, Jinjuan Du, Zhongzheng Gui. A novel angiotensin-І converting enzyme (ACE) inhibitory peptide from gastrointestinal protease hydrolysate of silkworm pupa (Bombyx mori) protein: Biochemical characterization and molecular docking study. Peptides, 2015, 6(68): 17-24. (SCI)
[8]Junqiang Jia#*, Qiongying Wu#, Hui Yan, Zhongzheng Gui. Purification and molecular docking study of a novel angiotensin-І converting enzyme (ACE)inhibitory peptide from alcalase hydrolysate of ultrasonic-pretreated silkworm pupa (Bombyx mori) protein. Process Biochemistry, 2015(50): 876-883. (SCI)
[9]Qiong-Ying Wu*, Jun-Qiang Jia, Guang-Xiu Tan, Hui Yan, Zhong-Zheng Gui. Isolation and characterization of an antimicrobial endophytic bacterium ME-2 from mulberry twig in China. African Journal of Microbiology Research, 2012, 6(35), 6462-6467. (SCI)
[10]Qiong-Ying Wu*, Jun-Qiang Jia, Guang-Xiu Tan, Jin-Ling Xu, Zhong-Zheng Gui. Physicochemical properties of silkworm larvae protein isolate and gastrointestinal hydrolysate bioactivities. African Journal of Biotechnology, 2011, 10(32), 6145-6153. (SCI)
[11]匡聪,贾俊强*,吴琼英*,张雪纷,桂仲争. 超声-离子液体处理对乳清蛋白酶解动力学及其产物抗氧化活性的影响, 食品科学, 2017.12.15, 38(23):32~38, EI
[12]刘海庆,苑晢雯,吴琼英*. 超声作用下离子液体-水介质中麦谷蛋白的酶解工艺及产物抗氧化研究. 食品科技2017.42(11):194-200
[13]韩苗,颜纵横,匡聪,贾俊强,吴琼英*,刘海庆,史振瑞. 超声波处理对蚕蛹蛋白质理化性质及酶解产物抗氧化活性的影响. 蚕业科学,2016, 42(4): 0711-0716.