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Meat Science|November 9, 2011
Temperature evolution and mass losses during immersion vacuum cooling of cooked beef joints - A finite difference modelLiana Drummond, Da-Wen SunFood Chemistry|April 6, 2020
Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging techniqueJi Ma, Da-Wen SunTalanta|April 30, 2013
Potential of time series-hyperspectral imaging (TS-HSI) for non-invasive determination of microbial spoilage of salmon fleshDi Wu, Da-Wen SunTalanta|October 24, 2013
Application of visible and near infrared hyperspectral imaging for non-invasively measuring distribution of water-holding capacity in salmon fleshDi Wu, Da-Wen SunPhysical Review Letters|February 4, 2014
Directing the self-assembly of block copolymers into a metastable complex network phase via a deep and rapid quenchMarcus Müller, De-Wen SunCritical Reviews in Food Science and Nutrition|February 16, 2008
Factors affecting the water holding capacity of red meat products: a review of recent research advancesQiaofen Cheng, Da-Wen SunMeat Science|November 9, 2011
Effect of cooking bag and netting packaging on the quality of pork ham during water cookingQiaofen Cheng, Da-Wen SunMeat Science|November 9, 2011
Application of PLSR in correlating physical and chemical properties of pork ham with different cooling methodsQiaofen Cheng, Da-Wen SunAnalytica Chimica Acta|April 13, 2020
A novel NIR spectral calibration method: Sparse coefficients wavelength selection and regression (SCWR)Tong Lei, Da-Wen SunPhysical Review Letters|February 25, 2017
Process-Accessible States of Block CopolymersDe-Wen Sun, Marcus MüllerPageof 249