1. Liu He, Bao Xiaolan, Lu Ying, Guo Shuntang. Comparison of adsorption capacity of different metal ion chelating affinity chromatography media (Cu2+, Fe3+, Zn2+ and Ca2+) for soybean peptides. China Scientific Papers Online, February 20 10.

2. Lv Ying, Bao Xiaolan and Guo Shuntang. Study on soybean peptide promoting calcium absorption and its application in beverages. Proceedings of the 2007 World Forum on Beverage, Sports and Health.

3. Liu Zhao, Guo Shuntang and Lv Ying. Study on separation of soybean protein by Mucor minimus chymosin. Soybean Science, 2008 (4):110-14.

4. Wang Jin, Yang Baichong, Lv Ying and Guo Shuntang. β -conglycinin inhibits pathogenic bacteria from adhering to Caco-2 cells. Soybean Science, 2008 (5): 124- 128.

5. Lv Ying, Guo Shuntang. Effect of hydrolysis on bioavailability of soybean protein iron. Proceedings of 2009 doctoral academic forum on food safety and human health.

6. Hao,,. Separation and purification of poly -R- glutamic acid. Food and Fermentation Industry, 2005 (2): 133- 134.

7. Lv Ying, Zhang Lu, Feng Lei and Lee Hung. Purification and properties of nattokinase. Food and Fermentation Industry, 2004 (3): 122- 124.

8. Niu Tiangui, Lu Ying. Study on culture conditions of cholesterol-lowering Bacillus T 12- 1. Journal of China Agricultural University.2001(1): 79-83.

9. Niu Tiangui, Lu Ying. Screening and application of Bacillus T 12- 1 for degrading food cholesterol. Journal of China Agricultural University.2001(1): 74-78.