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Food Research International (Ottawa, Ont.)|March 9, 2025
Harnessing pea proteins for thermo-reversible gels: Novel strategy and molecular principleYanna Zhang, Xing Chen, Xingwei Li, et al.Annual Review of Food Science and Technology|October 31, 2023
Fabrication, Functional Properties, and Potential Applications of Mixed Gellan-Polysaccharide Systems: A ReviewBowen Yan, Tiantian Chen, Yuan Tao, et al.Journal of Agricultural and Food Chemistry|August 8, 2023
Effects of Stigmasterol on 3-Chloropropane-1,2-diol Fatty Acid Esters and Aldehydes Formation in Heated Soybean OilLinghui Kong, Xinyi Fan, Limin Guo, et al.Current Research in Food Science|September 11, 2023
Microwave treatment on structure and digestibility characteristics of Spirulina platensis proteinJian Zhang, Yingying Zou, Bowen Yan, et al.Scientific Reports|March 9, 2019
Microwave treatment regulates the free volume of rice starchBowen Yan, Huijie Shen, Daming Fan, et al.Food Chemistry|December 21, 2021
Chitosan and flavonoid glycosides are promising combination partners for enhanced inhibition of heterocyclic amine formation in roast beefNana Zhang, Qian Zhou, Yueliang Zhao, et al.Journal of Food Science|April 10, 2025
Molecular and microstructural changes of chicken breasts in preheating-freezing-reheating process: The role of ice crystal formation and growthBowen Wang, Xing Chen, Bowen Yan, et al.Food Chemistry|November 24, 2015
Influence of microwave parameters and water activity on radical generation in rice starchDaming Fan, Yixiao Liu, Bo Hu, et al.Materials (Basel, Switzerland)|November 2, 2019
A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline ConditionsWeijian Ye, Bowen Yan, Jie Pang, et al.Comprehensive Reviews in Food Science and Food Safety|September 19, 2025
Gluten-Free Noodles: Materials, Processing, Formation Mechanisms, and Quality Enhancement StrategiesXiaohui Ji, Yuan Tao, Nana Zhang, et al.Pageof 11