De-Wei Chen

3PUBLICATIONS
0CO-AUTHORS
Food chemistry and food sensory scienceOenology and viticultureAerodynamics (excl. hypersonic aerodynamics)
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Publications (3)

|May 23, 2025
Oleogel containing egg yolk phospholipids: an ideal flavored oil of fatty note.

Li Ling, Liqiong Wen, Runyu Jiao

|Jul 20, 2019
Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants.

De-Wei Chen, Dimitrios P Balagiannis, Jane K Parker

|Oct 27, 2017
Cooling combined with hyperoxic CO2 anesthesia is effective in improving the air exposure duration of tilapia.

Wei-Liang Guan, Mou-Ming Zhao, Tian-Tian Liu

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