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Mengfan Lin

Showing results (1-10 of 8) with videos related to

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Gels (Basel, Switzerland)|December 27, 2024
Steam Explosion Modified κ-Carrageenan Structure and Its Jelly ApplicationMengfan Lin, Qingyu Yang, Changrong Wang, et al.
Food Chemistry|November 4, 2023
Improvement of soluble dietary fiber quality in Tremella fuciformis stem by steam explosion technology: An evaluation of structure and functionChangrong Wang, Mengfan Lin, Yibin Li, et al.
International Journal of Biological Macromolecules|March 16, 2024
Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuitsChangrong Wang, Mengfan Lin, Yibin Li, et al.
Food Chemistry: X|January 10, 2025
Quality, improvement of soluble dietary fiber from <i>Dictyophora indusiata</i> by-products by steam explosion and cellulase modification: Structural and functional analysisMengfan Lin, Changrong Wang, Wenfei Wu, et al.
Foods (Basel, Switzerland)|September 9, 2023
The Principle of Steam Explosion Technology and Its Application in Food Processing By-ProductsChangrong Wang, Mengfan Lin, Qingyu Yang, et al.
Food Research International (Ottawa, Ont.)|May 5, 2026
Orchestrating the oriented fibrous architecture in high-moisture soy protein extrudates via Tremella fuciformis stem dietary fiberChangrong Wang, Jingyi Lin, Zhizhi Yang, et al.
Water Research|May 6, 2026
Application of neural network models integrating network topology and mechanistic knowledge for burst localization in water distribution networksKaiQin Xu, Zhipeng Cai, Yang Tao, et al.
Food Chemistry|January 7, 2026
Steam explosion modified Gracilariopsis lemaneiformis agar: Dual response characteristics of rheology and dynamic in vitro digestionChangrong Wang, Yi Chen, Mengfan Lin, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Gels (Basel, Switzerland)|December 27, 2024
Steam Explosion Modified κ-Carrageenan Structure and Its Jelly ApplicationMengfan Lin, Qingyu Yang, Changrong Wang, et al.
Food Chemistry|November 4, 2023
Improvement of soluble dietary fiber quality in Tremella fuciformis stem by steam explosion technology: An evaluation of structure and functionChangrong Wang, Mengfan Lin, Yibin Li, et al.
International Journal of Biological Macromolecules|March 16, 2024
Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuitsChangrong Wang, Mengfan Lin, Yibin Li, et al.
Food Chemistry: X|January 10, 2025
Quality, improvement of soluble dietary fiber from <i>Dictyophora indusiata</i> by-products by steam explosion and cellulase modification: Structural and functional analysisMengfan Lin, Changrong Wang, Wenfei Wu, et al.
Foods (Basel, Switzerland)|September 9, 2023
The Principle of Steam Explosion Technology and Its Application in Food Processing By-ProductsChangrong Wang, Mengfan Lin, Qingyu Yang, et al.
Food Research International (Ottawa, Ont.)|May 5, 2026
Orchestrating the oriented fibrous architecture in high-moisture soy protein extrudates via Tremella fuciformis stem dietary fiberChangrong Wang, Jingyi Lin, Zhizhi Yang, et al.
Water Research|May 6, 2026
Application of neural network models integrating network topology and mechanistic knowledge for burst localization in water distribution networksKaiQin Xu, Zhipeng Cai, Yang Tao, et al.
Food Chemistry|January 7, 2026
Steam explosion modified Gracilariopsis lemaneiformis agar: Dual response characteristics of rheology and dynamic in vitro digestionChangrong Wang, Yi Chen, Mengfan Lin, et al.
Pageof 1