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Food Chemistry|November 5, 2019
A new HPTLC platformed luminescent biosensor system for facile screening of captan residue in fruitsYisheng Chen, Caihong Huang, Bernhard Hellmann, et al.Journal of Separation Science|October 7, 2017
Photoirradiation surface molecularly imprinted polymers for the separation of 6-O-α-d-maltosyl-β-cyclodextrinHaoran Fan, Jinpeng Wang, Qingran Meng, et al.International Journal of Biological Macromolecules|June 11, 2013
Acid-thermal dextrin prepared from rice starch: structure and encapsulation propertiesYong Wang, Hongyan Li, Xuli Wu, et al.Journal of Food Science|June 4, 2026
Traditional and Emerging Strategies for Bread Preservation: A Sourdough-Centered Critical ReviewYuqing Wu, Tingting Wang, Yamei Jin, et al.Molecules (Basel, Switzerland)|February 24, 2017
Preparation of Photoirradiation Molecular Imprinting Polymer for Selective Separation of Branched CyclodextrinsHaoran Fan, Jinpeng Wang, Qingran Meng, et al.Carbohydrate Polymers|April 4, 2015
Preparation and characterization of carboxymethyl starch microgel with different crosslinking densitiesBao Zhang, Benxi Wei, Xiuting Hu, et al.International Journal of Biological Macromolecules|September 6, 2012
Effect of temperature-cycled retrogradation on slow digestibility of waxy rice starchYaoqi Tian, Lulu Zhang, Xueming Xu, et al.Food Research International (Ottawa, Ont.)|September 9, 2025
Biopreservation technology of sourdough co-fermented with Fructilactobacillus sanfranciscensis and Propionibacterium freudenreichii: Effects and mechanisms for enhancing bread quality and extending shelf lifeYuqing Wu, Tingting Wang, Yamei Jin, et al.International Journal of Biological Macromolecules|March 22, 2025
Oat flour and β-glucan regulate the quality of cereal flour and cereal products: Unveiling novel physicochemical insights with future perspectivesRuoyuan Xu, Honggao Ye, Dexiong Zeng, et al.Food Chemistry|June 13, 2020
Structural, thermal and rheological properties of gluten dough: Comparative changes by dextran, weak acidification and their combinationYao Zhang, Tingting Hong, Wenjie Yu, et al.Pageof 26