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| 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 |
| Functional Food Based on Potato 期刊论文 Foods, 2023, 卷号: 12, 期号: 11, 页码: 2145 Authors: Jian Xu; Yang Li; Lovedeep Kaur; Jaspreet Singh; Fankui Zeng Adobe PDF(1311Kb)  |  Favorite  |  View/Download:25/0  |  Submit date:2023/11/03 |
| 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 |
| Preparation of carboxymethyl cellulose-g- poly(acrylamide)/attapulgite porous monolith by eco-friendly Pickering-MIPEs template for Ce(III) and Gd(III) adsorption 期刊论文 Frontiers in Chemistry, 2020, 期号: 8, 页码: 398 Authors: Wang F(王峰); Zhu YF(朱永峰); Wang AQ(王爱勤) Adobe PDF(1762Kb)  |  Favorite  |  View/Download:73/1  |  Submit date:2020/11/16 |
| 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 |
| Evaluation of palygorskite on pellet quality, growth, antioxidant status, and trace elements contents of Chinese mitten crab (Eriocheir sinensis) 期刊论文 Aquaculture Research, 2020, 期号: 51, 页码: 1446–1454 Authors: Zhang RQ(张瑞强); Du MF(杜明芳); Wen C(温超); Chen YP(陈跃平); Jiang Y(蒋英); Liu WB(刘文斌); Wang WB(王文波); Wang AQ(王爱勤); Zhou YM(周岩民) Adobe PDF(876Kb)  |  Favorite  |  View/Download:59/2  |  Submit date:2020/11/16 |
| MAYA BLUE PIGMENTS DERIVED FROM CLAY MINERALS 专著章节 出自: Nanomaterials From Clay Minerals: A New Approach to Green Functional Materials, 美国/英国:Elsevier, 2019 Authors: Dong J(董洁); Zhang JP(张俊平) Adobe PDF(118450Kb)  |  Favorite  |  View/Download:140/1  |  Submit date:2019/11/25 |
| 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 |
| Simultaneous determination of bifenox, dichlobenil and diclofop methyl by hollow carbon nanospheres enhanced magnetic carboxylic multi-walled carbon nanotubes 期刊论文 Analytica Chimica Acta, 2018, 卷号: 1011, 期号: 0, 页码: 40-49 Authors: Li WK(李文奎); Zhang, Hai-xia; Shi YP(师彦平); Shi YP(师彦平) Adobe PDF(3062Kb)  |  Favorite  |  View/Download:96/2  |  Submit date:2018/06/11 Magnetic Solid-phase Extraction Hollow Carbon Nanospheres Magnetic Carboxylic Multi-walled Carbon Nanotubes High Performance Liquid Chromatography Wheat Flour |
| 中国马铃薯主食化面临的问题及解决方法(英文) 期刊论文 现代食品科技, 2017, 卷号: 33, 期号: 9, 页码: 293-298 Authors: 曾凡逵; 刘刚 Adobe PDF(2397Kb)  |  Favorite  |  View/Download:98/1  |  Submit date:2018/01/02 Potato Staple Food China Ecological Environment Dietary Culture 马铃薯 主食 中国 生态环境 饮食文化 |