以第一作者或通讯作者发表的论文共400多篇，其中SCI、EI索引论文共208篇，其中A类（JCR SCI一区、二区）论文85篇，SCI索引论文单篇最高引用次数134次，H指数为28，进入国际农业科学家ESI排名前1%（42/4670，2016年）。

1.Liu Liya, Zhao Qiangzhong, Zhou Sumei, Zhao Mouming*. Modulating interfacial dilatational properties by electrostatic sodium caseinate and carboxymethylcellulose interactions. Food Hydrocolloids (IF: 3.858), 2016, 56, 303-310.

2.Zheng Lin, Dong Hongzhu, Su Guowan, Zhao Qiangzhong, Zhao Mouming*. Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in human erythrocytes. Food Chemistry (IF : 4.052), 2016, 197: 807-813.

3.Feng Yunzi, Cai Yu, Sun-Waterhouse Dongxiao, Cui Chun, Su Guawan, Lin Lianzhu, Zhao Mouming*. Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount, diluting the sample or adjusting split ratio? Food Chemistry (IF : 4.052), 2015, 187: 44-52.

4.Zhou Feibai, Sun Weizheng, Zhao Mouming*. Controlled Formation of Emulsion Gels Stabilized by Salted Myofibrillar Protein under Malondialdehyde (MDA)-Induced Oxidative Stress. Journal of Agricultural and Food Chemistry (IF: 2.912),2015, 63, 3766–3777.

5.Zheng Lin, Lin Lianzhu, Su Guowan, Zhao Qiangzhong, Zhao Mouming*. Pitfalls of using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay to assess the radical scavenging activity of peptides: Its susceptibility to interference and low reactivity towards peptides. Food Research International (IF: 3.182), 2015, 76: 359-365.

6.Chen Nannan, Lin Lianzhu, Sun Weizheng, Zhao Mouming*. Stable and pH-Sensitive Protein Nanogels Made by Self-Assembly of Heat Denatured Soy Protein. Journal of Agricultural and Food Chemistry (IF: 2.912), 2014, 62, 9553–9561.

7.Li Ying, Teng Zi, Parkin Kirk L., Wang Qin, Zhang Qingli, Luo Wei, Ma Deyun, Zhao Mouming*. Identification of Bioactive Metabolites Dihydrocanadensolide, Kojic Acid, and Vanillic Acid in Soy Sauce Using GC-MS, NMR Spectroscopy, and Single-Crystal X-ray Diffraction. Journal of Agricultural and Food Chemistry (IF: 2.912), 2014, 62, 8392–8401.

8.Zhao, Mouming, Zhu, Dashuai, Sun-Waterhouse, Dongxiao, Su, Guowan, Lin, Lianzhu, Wang, Xiao, Dong, Yi. In Vitro and In Vivo Studies on Adlay-Derived Seed Extracts: Phenolic Profiles, Antioxidant Activities, Serum Uric Acid Suppression, and Xanthine Oxidase Inhibitory Effects. Journal of Agricultural and Food Chemistry (IF: 2.912), 2014, 62: 7771-7778.

9.Qiu Chaoying, Sun Weizheng, Su Guowan, Cui Chun, Zhao Mouming*. Comparison of the conformational and nutritional changes of deamidated wheat gliadin by citric acid and hydrochloric acid. Journal of Cereal Science (IF: 2.402),  2014, 60: 143-150.

10.Chen Nannan, Zhao Qiangzhong, Sun Weizheng, Zhao Mouming*. Effects of Malondialdehyde Modification on the in Vitro Digestibility of Soy Protein Isolate. Journal of Agricultural and Food Chemistry (IF: 2.912), 2013, 61: 12139–12145.

11.You Lijun, Gao Qing, Feng Mengying, Yang Bao, Ren Jiaoyan, Gu Longjian, Cui Chun, Zhao Mouming*. Structural characterisation of polysaccharides from Tricholoma matsutake and their antioxidant and antitumour activities. Food Chemistry (IF : 4.052), 2013, 138: 2242–2249.

12.Liao Lan, Wang Qin, Zhao Mouming*. Functional, conformational and topographical changes of succinic acid deamidated wheat gluten upon freeze- and spray-drying: A comparative study. LWT - Food Science and Technology (IF: 2.711), 2013, 50: 177–184.