|
Selected(0)Clear
Items/Page: Sort: |
| High Protein Yangyu jiaotuan (): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties. 期刊论文
Foods, 2023, 卷号: 12, 期号: 13, 页码: 2460
Authors: Fankui Zeng ; Abhilasha Abhilasha; Yufan Chen; Yuci Zhao; Gang Liu; Lovedeep Kaur; Jaspreet Singh
 Adobe PDF(8865Kb) |  Favorite | View/Download：21/0 | Submit date：2023/11/03 |
| Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties 期刊论文
Foods, 2023, 卷号: 12, 期号: 11, 页码: 2252
Authors: Hong Jiang; Wensheng Duan; Yuci Zhao; Xiaofeng Liu; Guohong Wen; Fankui Zeng; Gang Liu
Adobe PDF(3810Kb) | Favorite | View/Download：30/0 | Submit date：2023/11/03 |
| Monitoring of organophosphorus pesticide residues in plant and vegetable tissues by a novel silver nanocluster probe 期刊论文
Analytical Methods, 2023, 期号: 15, 页码: 762-770
Authors: Xiqiong Mu; Yinquan Wang; Bo Qian; Gang Liu; Jian Xu; Fankui Zeng
Adobe PDF(1068Kb) | Favorite | View/Download：25/0 | Submit date：2023/11/02 |
| Enabling Highly Enhanced Solar Thermoelectric Generator Efficiency by a CuCrMnCoAlN-Based Spectrally Selective Absorber 期刊论文
ACS Applied Materials & Interfaces, 2022, 卷号: 2022, 期号: 14, 页码: 50180−50189
Authors: Xi Liu; Peng Zhao; Cheng-Yu He; Wei-Ming Wang; Bao-Hua Liu; Zhong-Wei Lu; Yun-Feng Wang; Hui-Xia Guo; Gang Liu; Xiang-Hu Gao
Adobe PDF(8278Kb) | Favorite | View/Download：60/0 | Submit date：2022/12/20 |
| The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes 期刊论文
Food Engineering, 2021, 卷号: 17, 期号: 8, 页码: 619-632
Authors: Yuci Zhao; Xiaoping Zhou; Chunni Lei; Yan Shang; Dan Xu; Gang Liu
Adobe PDF(3862Kb) | Favorite | View/Download：30/0 | Submit date：2022/11/27 |
| Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation 期刊论文
Food Processing and Preservation, 2020, 期号: 1, 页码: 1-16
Authors: Dan Xu; Xiaoping Zhou; Chunni Lei; Yan Shang; Yuci Zhao; Zhaojun Wang; Fankui Zeng; Gang Liu
Adobe PDF(1276Kb) | Favorite | View/Download：37/0 | Submit date：2022/11/27 |
| Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread 期刊论文
f Potato Research, 2019, 期号: 96, 页码: 69-78
Authors: Fan-kui Zeng; Hong Liu; Hui Yu; Jin-chun Cheng; Guo-qiang Gao; Yan Shang; Gang Liu
Adobe PDF(789Kb) | Favorite | View/Download：23/0 | Submit date：2022/11/27
Bread Wheat flour Potato flour Rheological properties Volatile aroma components |
| A new potato variety grown in China suitable for raw eating 期刊论文
European Food Research and Technology, 2018, 期号: 244, 页码: 851-860
Authors: Dan Xu; Liu H(刘红); Cheng‑yu Jin; Chun‑mei Cao; Wen‑gang; Fan‑kui Zeng; Yu‑ci Zhao; Gang Liu
Adobe PDF(1534Kb) | Favorite | View/Download：95/2 | Submit date：2018/12/05 |
| Study on superabsorbent composite XXII. Effects of modified sepiolite on water absorbency and swelling behavior of chitosan-g-poly (acrylic acid)/sepiolite superabsorbent composite 期刊论文
Polymer Composites, 2010, 卷号: 31, 期号: 1, 页码: 89-96
Authors: Yuntao Xie; Aiqin Wang; Gang Liu
Adobe PDF(251Kb) | Favorite | View/Download：25/0 | Submit date：2020/02/11 |
