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Journal of the Science of Food and Agriculture|September 19, 2018
Preparation, characterization and physicochemical properties of novel low-phosphorus egg yolk proteinJie Long, Fang Wang, Aiquan Jiao, et al.Food Chemistry|May 30, 2024
Effect of constant-current pulsed electric field thawing on proteins and water-holding capacity of frozen porcine longissimus muscleNa Yang, Huangbing Yao, Ankun Zhang, et al.Carbohydrate Polymers|August 21, 2019
Impact of frozen storage on whole wheat starch and its A-Type and B-Type granules isolated from frozen doughZixuan Yang, Wenjie Yu, Dan Xu, et al.Bioresource Technology|November 29, 2011
Low-cost production of 6G-fructofuranosidase with high value-added astaxanthin by Xanthophyllomyces dendrorhousYawei Ning, Qiang Li, Feng Chen, et al.Journal of Chromatography. A|January 11, 2011
Isolation of cycloamylose by iodine affinity capillary electrophoresisJinPeng Wang, AiQuan Jiao, YaoQi Tian, et al.Food Chemistry: X|May 6, 2022
Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and breadShangyuan Sang, Changrong Ou, Yaqian Fu, et al.Bioresource Technology|December 2, 2023
Improving microbial production of value-added products through the intervention of magnetic fieldsSirui Chen, Yamei Jin, Na Yang, et al.Carbohydrate Polymers|April 17, 2016
A comparative study of sodium dodecyl sulfate and freezing/thawing treatment on wheat starch: The role of water absorptionHan Tao, Pei Wang, Bao Zhang, et al.Food Chemistry|July 28, 2015
Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen doughHan Tao, Pei Wang, Barkat Ali, et al.Journal of Agricultural and Food Chemistry|April 6, 2018
Green Synthesis of Cyclodextrin-Based Metal-Organic Frameworks through the Seed-Mediated Method for the Encapsulation of Hydrophobic MoleculesChao Qiu, Jinpeng Wang, Yang Qin, et al.Pageof 24