1. Bing Liu*; Yu-miao Wang; Shu-qi Lv; Can Zhou; Yuan Wu; Yi Wang. A review of aerogel-based Sensors: Fabrication, performance modulation, and novel approaches for detecting foodborne hazards, Trends in Food Science & Technology, 2025, 165(105293).（一区，IF=15.4）

2. Yuan, Wu; Yu-miao Wang; Zhi-xu Chen; Bing, Liu*; Yi Wang*. A colorimetric-stable multifunctional aerogel based on covalent organic framework-loaded blueberry anthocyanin: New prospects for active intelligent food packaging, Chemical Engineering Journal, 2025, 521(166986). （一区，IF=13.2）

3. Bing Liu, Yuan Wu, Yu-miao Wang, Abulimiti Yili*, Beeswax-modified halloysite nanotube composite aerogels as intelligent packaging materials for colorimetric monitoring of shrimp freshness in high-humidity environments, Food Chemistry, 2025, 494(146160). （一区，IF=9.8）

4. Yuan Wu; Yu-tian Lan; Tian Gan; Bing Liu*. Ultrasound-assisted freezing for the preparation of aerogel-based intelligent packaging. Food Hydrocolloids, 2024, 158(110534). （一区，IF=12.4）

5. Yuan, Wu; Bing-hang, Li; Miao-miao Chen; Bing, Liu*. An aerogel-based intelligent active packaging with the dual functions of spoilage detection and freshness preservation, Food Hydrocolloids, 2024, 156(110160). （一区，IF=12.4）

6. Binghang Li, Miaomiao Chen, Yuan Wu, Bing Liu*. Effects of glycerol and PVA on gelatin/Gum Arabic aerogels: Microstructure, mechanical properties, and applications for food monitoring. Food Hydrocolloids. 2024, (149)109515. （一区，IF=12.4）

7. Yu-miao Wang, Yuan Wu, Zhi-xu Chen, Bang-chao Zhong, Bing Liu*. Intelligent food packaging materials: Principles, types, applications, and hydrophobization, Food Control, 2025, 171(111138). （一区，IF=6.3）

8. Bing Liu, Yuan Wu, Qiu-yan Liang, Hong Zheng. Effects of high-intensity ultrasound on physicochemical and gel properties of myofibrillar proteins from the bay scallop (Argopecten irradians). Ultrasonics Sonochemistry. 2024. （一区，IF=9.7）

9. Bing Liu, Zi-qiang Liu, De-yang Li, Man-man Yu, Yu-xin Liu, Lei Qin, Da-yong Zhou, Fereidoon Shahidic, Bei-wei Zhu. Action of endogenous proteases on texture deterioration of the bay scallop (Argopecten irradians) adductor muscle during cold storage and its mechanism. Food chemistry. 2020:126790. （一区，IF=9.8）

10. Bing Liu, De-yang Li, Zi-xuan Wu, Wen-jian Yang, Da-yong Zhou, Bei-wei Zhu. Combined effects of ultrasound and antioxidants on the quality maintenance of bay scallop (Argopecten irradians) adductor muscles during cold storage. Ultrasonics Sonochemistry. 2022, 82, 105883. （一区，IF=9.7）

11. Yuan Wu, Bing-Hang Li, Miao-Miao Chen, Bing Liu*, Liang-Liang Jiang. Research progress on ginger polysaccharides: extraction, purification and structure–bioactivity relationship. Food & Function.2023.11.28. （一区，IF=5.4）

12. Miao-miao Chen , Yu-song Lu, Bing-hang Li, Yuan Wu, Shan-bin Yang, Bing Liu*, Yan Zhang*, Development of a chitosan and whey protein-based, biodegradable, colorimetric/fluorescent dual-channel monitoring label for real-time sensing of shrimp freshness, International Journal of Biological Macromolecules, 2024, (262) 130203.

13. Bing Liu, You-Lin Liao, Liang-Liang Jiang, Miao-Miao Chen, Shan-Bin Yang. Effects of Ultrasound-Assisted Immersion Freezing on the Protein Structure, Physicochemical Properties and Muscle Quality of the Bay Scallop (Argopecten irradians) during Frozen Storage. Foods. 2022, 11, 3247.

14. Bing Liu, Hong-bin Ye, Qiu-yan Liang, Liang-liang Jiang, Miao-miao Chen, Shan-bin Yang. Development and characterization of pectin and chitosan films incorporated with a new cross-linking agent. J Sci Food Agric. 2022.

15. Miao-miao Chen, Bing-hang Li, Yuan Wu, Ze He, Xiao-bing Xiong, Wei-dong Han, Bing Liu*, Shan-bin Yang. Intelligent biogenic pH-sensitive and amine-responsive color-changing label for real-time monitoring of shrimp freshness. J Sci Food Agric. 2023.

16. Bing Liu, Yu-xin Liu, Zi-qiang Liu, Man-man Yu, Hui-lin Liu, Lei Qin, Da-yong Zhou, Bei-wei Zhu. Effects of natural trypsin inhibitor from soybean (SBTI) on quality deterioration of scallop (Argopecten irradians) during cold storage and its mechanism. International Journal of Food Science and Technology. 2020, 55, 3432–3440.