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[1] 钱建亚,Effect of pulsed electric field on structural properties of protein in solid state.LWT-FOOD SCIENCE AND TECHNOLOGY,2016,74331-337.
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[2] 钱建亚,Antioxidation and α-glucosidase inhibitory activities of barley polysaccharides modified with sulfation.LWT - Food Science and Technology,2015,64(1)104-111.
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[3] 钱建亚,Inactivating effect of pulsed electric field on lipase in brown rice.Innovative Food Science and Emerging Technologies,2014,2289-94.
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[4] 钱建亚,Antioxidation and α-glucosidase inhibitory activities of barley polysaccharides modified with sulfation.LWT-Food Science and Technology,2015,64104-111.
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[5] 钱建亚,Inactivating effect of pulsed electric field on lipase in brown rice.INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2014,2289-94.
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[6] 钱建亚,白冶宇,蒋伟,陈卫.Antioxidation and α-glucosidase inhibitory activities of barley polysaccharides modified with sulfation.LWT-FOOD SCIENCE AND TECHNOLOGY,2015,64（1）104-111.
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[7] 钱建亚,陈学好.芡实的营养与应用.?扬州大学烹饪学报,2010,27（4）57-60.
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[8] 钱建亚,李成良.芡实黄酮类物质的提取及抗氧化性研究.?长江蔬菜,2010,(14):57-61.
