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Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Recent advances in processing food powders by using superfine grinding techniques: A reviewWenjie Gao, Feng Chen, Xi Wang, et al.
Frontiers in Nutrition|April 10, 2023
Pickering emulsions stabilized by β-CD microcrystals: Construction and interfacial assembly mechanismXingran Kou, Xinping Zhang, Qinfei Ke, et al.
Journal of Food Science|June 2, 2020
Effects of superfine grinding on asparagus pomace. Part I: Changes on physicochemical and functional propertiesWenjie Gao, Feng Chen, Lianfu Zhang, et al.
Journal of Food Science|February 5, 2022
SAFE and SBSE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquorLonghua Ma, Qingran Meng, Feng Chen, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
HS-SPME and SDE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquorLonghua Ma, Wenjie Gao, Feng Chen, et al.
Journal of the Science of Food and Agriculture|September 14, 2017
Preparation and characterization of Dendrobium officinale powders through superfine grindingQingran Meng, Haoran Fan, Feng Chen, et al.
International Journal of Biological Macromolecules|April 30, 2018
Polysaccharides from Diaphragma juglandis fructus: Extraction optimization, antitumor, and immune-enhancement effectsQingran Meng, Yaqi Wang, Feng Chen, et al.
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