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Journal of the Science of Food and Agriculture|March 3, 2017
Changes of the phenolic compounds and antioxidant activities in germinated adlay seedsLei Xu, Pei Wang, Barkat Ali, et al.International Journal of Biological Macromolecules|May 24, 2015
Synthesis of pH- and ionic strength-responsive microgels and their interactions with lysozymeBao Zhang, Binghua Sun, Xiaoxiao Li, et al.Food Chemistry|July 9, 2021
Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodlesTingting Hong, Yue Ma, Yirong Yuan, et al.Carbohydrate Polymers|August 27, 2016
Changes in crystal structure and physicochemical properties of potato starch treated by induced electric fieldDandan Li, Na Yang, Yamei Jin, et al.Journal of Agricultural and Food Chemistry|March 24, 2015
New method for the immobilization of pullulanase onto hybrid magnetic (Fe3O4-κ-carrageenan) nanoparticles by electrostatic coupling with pullulanase/chitosan complexJie Long, Zhengzong Wu, Xingfei Li, et al.Food Research International (Ottawa, Ont.)|April 11, 2022
Effect of optimal-water boiling cooking on the volatile compounds in 26 Japonica rice varieties from ChinaQiyan Zhao, Jinzhong Xi, Dan Xu, et al.Food Chemistry|December 26, 2018
Effect of organic acids on bread quality improvementXueqian Su, Fengfeng Wu, Yuqing Zhang, et al.Foods (Basel, Switzerland)|January 21, 2022
Design of Saline Gel Coil for Inner Heating of Electrolyte Solution and Liquid Foods under Induced Electric FieldLingtao Zhang, Fan Liu, Ting Wang, et al.Carbohydrate Polymers|August 11, 2015
In situ synthesis of new magnetite chitosan/carrageenan nanocomposites by electrostatic interactions for protein delivery applicationsJie Long, Xiaoqin Yu, Enbo Xu, et al.Frontiers in Bioengineering and Biotechnology|October 15, 2021
Epsilon-poly-L-lysine: Recent Advances in Biomanufacturing and ApplicationsLiang Wang, Chongyang Zhang, Jianhua Zhang, et al.Pageof 24