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Food Chemistry|February 25, 2023
Changes in polyphenolic compounds and antioxidant activities of seed-used pumpkin during hydrothermal treatmentErpeng Chao, Liuping FanFood Chemistry|March 4, 2022
Enhancing drying efficiency and quality of seed-used pumpkin using ultrasound, freeze-thawing and blanching pretreatmentsErpeng Chao, Jinwei Li, Liuping FanFood Chemistry|August 19, 2022
Influence of combined freeze-drying and far-infrared drying technologies on physicochemical properties of seed-used pumpkinErpeng Chao, Jinwei Li, Liuping FanFood Chemistry|August 19, 2025
Polysaccharide-based Janus materials: classification, multiscale structure, and applications in the food industryErpeng Chao, Jieying Li, Liuping FanFood Chemistry|September 2, 2021
Drying methods influence the physicochemical and functional properties of seed-used pumpkinErpeng Chao, Jianjun Tian, Liuping Fan, et al.Carbohydrate Polymers|February 19, 2026
Intra-phase reinforcement of chitin nanocrystals in bicontinuous bigels: a strategy for high-precision 3D food printingErpeng Chao, Qun Yu, Jieying Li, et al.Pageof 1