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Peiyan Li

Showing results (21-30 of 68) with videos related to

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Food Chemistry|September 17, 2025
Improvement of the quality of frozen dough incorporated with phosphorylation-modified long-chain inulin: freeze-thawing rate, rheological behavior, and microstructure characterizationRuijie Zhang, Zhouya Bai, Denglin Luo, et al.
Food Research International (Ottawa, Ont.)|January 29, 2026
Impact of steam explosion on Sorghum starch digestibility and physicochemical propertiesXiaoli Ma, Heming Wang, Yuan Zhang, et al.
Foods (Basel, Switzerland)|April 14, 2026
Physicochemical and Multiscale Structural Characterization of Sorghum Cultivars and Their Associations with Anti-Digestion PropertiesYuan Zhang, Jingjie Lin, Peiyan Li, et al.
Food Chemistry: X|July 9, 2020
The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEMDan Yang, Gangcheng Wu, Peiyan Li, et al.
Molecules (Basel, Switzerland)|March 28, 2024
Purification and Biochemical Characterization of Polyphenol Oxidase Extracted from Wheat Bran (<i>Wan grano</i>)Kun Yu, Wei He, Xiaoli Ma, et al.
Journal of Texture Studies|January 20, 2020
Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurantPeiyan Li, Gangcheng Wu, Dan Yang, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Effect of multistage process on the quality, water and oil distribution and microstructure of French friesPeiyan Li, Gangcheng Wu, Dan Yang, et al.
Frontiers in Immunology|December 22, 2025
Solute carrier protein family: physiological functions, disease associations, and therapeutic potential in immune-related disordersPeiyan Li, Chen Liu, Yewei Niu, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat fryingDan Yang, Gangcheng Wu, Peiyan Li, et al.
Gels (Basel, Switzerland)|February 24, 2023
Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat FlourLiping Yang, Houfang Zhang, Biao Huang, et al.
Pageof 7

Showing results (21-30 of 68) with videos related to

Sort By:
Pageof 7
Food Chemistry|September 17, 2025
Improvement of the quality of frozen dough incorporated with phosphorylation-modified long-chain inulin: freeze-thawing rate, rheological behavior, and microstructure characterizationRuijie Zhang, Zhouya Bai, Denglin Luo, et al.
Food Research International (Ottawa, Ont.)|January 29, 2026
Impact of steam explosion on Sorghum starch digestibility and physicochemical propertiesXiaoli Ma, Heming Wang, Yuan Zhang, et al.
Foods (Basel, Switzerland)|April 14, 2026
Physicochemical and Multiscale Structural Characterization of Sorghum Cultivars and Their Associations with Anti-Digestion PropertiesYuan Zhang, Jingjie Lin, Peiyan Li, et al.
Food Chemistry: X|July 9, 2020
The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEMDan Yang, Gangcheng Wu, Peiyan Li, et al.
Molecules (Basel, Switzerland)|March 28, 2024
Purification and Biochemical Characterization of Polyphenol Oxidase Extracted from Wheat Bran (<i>Wan grano</i>)Kun Yu, Wei He, Xiaoli Ma, et al.
Journal of Texture Studies|January 20, 2020
Applying sensory and instrumental techniques to evaluate the texture of French fries from fast food restaurantPeiyan Li, Gangcheng Wu, Dan Yang, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Effect of multistage process on the quality, water and oil distribution and microstructure of French friesPeiyan Li, Gangcheng Wu, Dan Yang, et al.
Frontiers in Immunology|December 22, 2025
Solute carrier protein family: physiological functions, disease associations, and therapeutic potential in immune-related disordersPeiyan Li, Chen Liu, Yewei Niu, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat fryingDan Yang, Gangcheng Wu, Peiyan Li, et al.
Gels (Basel, Switzerland)|February 24, 2023
Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat FlourLiping Yang, Houfang Zhang, Biao Huang, et al.
Pageof 7