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Foods (Basel, Switzerland)|February 15, 2022
Disintegrating the Structure and Improving the Functionalities of Pea Fiber by Industry-Scale Microfluidizer SystemXiaohong He, Taotao Dai, Jian Sun, et al.Food & Function|April 5, 2017
Physical-chemical stability and in vitro digestibility of hybrid nanoparticles based on the layer-by-layer assembly of lactoferrin and BSA on liposomesWeilin Liu, Youyu Kong, Piaohan Tu, et al.Food Chemistry|April 16, 2014
Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technologyYanjun Zhang, Wei Liu, Chengmei Liu, et al.Foods (Basel, Switzerland)|June 10, 2022
Effect of Homogenization Modified Rice Protein on the Pasting Properties of Rice StarchJianyong Wu, Shunqian Xu, Xiaoyan Yan, et al.Neural Regeneration Research|September 11, 2014
Research progress in rehabilitation treatment of stroke patients: A bibliometric analysisXiaodong Feng, Chengmei Liu, Qingchuan Guo, et al.Foods (Basel, Switzerland)|August 12, 2022
Effects of Moderate Enzymatic Hydrolysis on Structure and Functional Properties of Pea ProteinXixiang Shuai, Lizhi Gao, Qin Geng, et al.Comprehensive Reviews in Food Science and Food Safety|July 27, 2025
Recent Advances in Heat Pump Drying System for the Food Industry: Structure, System Optimization, Applications, and ProspectsZhixia Sun, Jun Chen, Taotao Dai, et al.Carbohydrate Polymers|March 30, 2025
Feruloylation of arabinoxylan enhances the protective effects on probiotic viability and stability in tablet formulationsHuibin Zhang, Yaqin Hou, Zebang Hu, et al.Journal of Food Science|July 17, 2023
A novel whole peanut butter refined by stirred media mill: The size, microstructure, rheology, nutrients, and flavorChanghong Li, Taotao Dai, Lizhen Deng, et al.Food Chemistry|January 28, 2021
The quality of gluten-free bread made of brown rice flour prepared by low temperature impact millShunjing Luo, Xudong Yan, Yuteng Fu, et al.Pageof 21