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Food Chemistry|February 15, 2020
Investigation on molecular and morphology changes of protein and starch in rice kernel during cookingLing Zhu, Gangcheng Wu, Lilin Cheng, et al.Food Chemistry|February 7, 2019
The effects of phosphate salts on the pasting, mixing and noodle-making performance of wheat flourMin Chen, Li Wang, Haifeng Qian, 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.Journal of Agricultural and Food Chemistry|November 7, 2018
Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard ReactionsYajing Qi, Hui Zhang, Hao Zhang, et al.International Journal of Biological Macromolecules|November 13, 2018
In vitro digestibility and quality attributes of white salted noodles supplemented with pullulanase-treated flourHaifeng Qian, Rong Ye, Li Wang, et al.Food Chemistry|January 22, 2014
Effect of whole wheat flour on the quality of traditional Chinese SachimaLi Wang, Lulu Deng, Yingyao Wang, et al.Journal of Affective Disorders Reports|April 29, 2026
Insights from deep learning models on new-onset anxiety in patients following bariatric metabolic surgeryHongyi Zou, Chen Jiang, Xiguang Qi, et al.Journal of the Science of Food and Agriculture|October 1, 2021
Insight into the effect of fatty acid composition on the texture of French friesPeiyan Li, Ling Zhu, Xiaojing Li, et al.Food & Function|June 21, 2021
Effects of cereal fibers on short-chain fatty acids in healthy subjects and patients: a meta-analysis of randomized clinical trialsJunying Bai, Yan Li, Wenhui Zhang, et al.Food Chemistry|February 8, 2018
Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp modelsYajing Qi, Hao Zhang, Gangcheng Wu, et al.Pageof 9