1、R. Duan, K. Konno, J-J Zhang, S-J Wang, C-H Yuan. 2010. Different thermostability of collagens from scale of carp (Cyprinus carpio) in winter and summer. JOURNAL OF FOOD BIOCHEMISTRY 34: 1275-1287
2、J-J Zhang, R. Duan, Ch. Ye, K. Konno. 2010. Isolation and characterization of collagens from scale of silver carp (Hypophthalmichthys molitrix). JOURNAL OF FOOD BIOCHEMISTRY 34: 1343-1356
3、J-J Zhang, R. Duan, L. Huang, Y-J Song a, Joe M. Regenstein. 2014. Characterisation of acid-soluble and pepsin-solubilised collagen from jellyfish (Cyanea nozakii Kishinouye). FOOD CHEMISTRY. 150: 22–26
4、R. Duan, J-J Zhang, J. Li, X-H Zhong, K. Konno, H-B Wen. 2012. The effect of the subunit composition on the thermostability of collagens from the scales of freshwater fish. FOOD CHEMISTRY 135: 127-132
5、R. Duan, J-J Zhang, K. Konno, M-H Wu, J. Li., Y. Chen. 2012. Analysis and improvement of stability of pepsin-solubilized collagen from skin of carp (Cyprinus carpio). CHEMICAL PAPERS 66: 636-641
6、J-J Zhang, R. Duan, Y-L Wang, B-L Yan, W-L Xue. 2012. Seasonal differences in the properties of gelatins extracted from skin of silver carp (Hypophthalmichthys molitrix). FOOD HYDROCOLLOIDS 29: 100-105
7、R. Duan, J-J Zhang, F-F Xing, K. Konno, B. Xu. 2011. Study on the properties of gelatins from skin of carp (Cyprinus carpio) caught in winter and summer season. FOOD HYDROCOLLOIDS 25: 368-373
8、 R. Duan, J-J Zhang, B. Xu, L. Chen, K. Konno. 2010. Comparison on the stability of collagens from skin and bone of carp (Cyprinus carpio) caught in the winter and summer. 食品科学 12: 79-83 (published in English)
9、R. Duan, J-J Zhang, X-Q Du, X-C Yao, K. Konno. 2009. Properties of collagen from skin, scale and bone of carp (Cyprinus carpio).FOOD CHEMISTRY 112: 702-706
10、J-J Zhang, R. Duan, Y-Y Tian, K. Konno. 2009. Characterization of acid-soluble collagen from skin of silver carp (Hypophthalmichthys molitrix). FOOD CHEMISTRY 116: 318-322
