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International Journal of Biological Macromolecules|April 11, 2012
Effect of pulsed electric fields on the activity of neutral trehalase from beer yeast and RSM analysisHaiqing Ye, Yan Jin, Songyi Lin, et al.Food Chemistry|November 6, 2012
Multiple toxicity studies of trehalose in mice by intragastric administrationMingyuan Liu, Meishuo Zhang, Haiqing Ye, et al.Food Chemistry|March 30, 2025
Sous-vide cooking as a promising approach for developing high-quality salt pan shrimp productsChenqi Li, Songyi Lin, Tingjia Chen, et al.Food Chemistry|October 25, 2019
Enhancing the hardness of potato slices after boiling by combined treatment with lactic acid and calcium chloride: Mechanism and optimizationJia Liu, Chengrong Wen, Mei Wang, et al.International Journal of Biological Macromolecules|April 17, 2013
Optimized antioxidant peptides fractions preparation and secondary structure analysis by MIRSongyi Lin, Jia Wang, Ping Zhao, et al.Food Chemistry|September 23, 2023
Differentiation of antioxidants in reducing oxidation and improving quality of ready-to-eat roasted shrimp after thermal sterilizationShuo Wang, Songyi Lin, Rui Liang, et al.Food Chemistry|December 31, 2025
Construction of a multilayer perceptron based intelligent platform for dynamic quality monitoring and shelf-life prediction of bivalvesYi Yuan, Songyi Lin, Xiuping Dong, et al.International Journal of Biological Macromolecules|August 14, 2012
Optimized PEF treatment for antioxidant polypeptides with MW 10-30 kDa and preliminary analysis of structure changeKe Wang, Jia Wang, Ping Zhao, et al.Journal of the Science of Food and Agriculture|November 15, 2012
Effects on DPPH inhibition of egg-white protein polypeptides treated by pulsed electric field technologyKe Wang, Jia Wang, Bolong Liu, et al.International Journal of Biological Macromolecules|June 21, 2025
The physicochemical and structural properties of pulsed electric field pretreated acid-thinned native corn starchMuhammad Talha Afraz, Xindong Xu, Kaiyang Shi, et al.Pageof 22