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Evaluation of cooking, nutritional, and quality characteristics of fresh-cut potato slice pretreated with acetic acid 期刊论文
Food science wiley, 2021, 期号: 87, 页码: 427-437
Authors:  Weihua Gong;  Bingyan Shi;  Fan-kui Zeng;  Nan Dong;  Zunguo Lei;  Jia Liu
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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
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3D打印结构化功能水凝胶及其性能研究 学位论文
工学博士, 北京: 中国科学院大学, 2021
Authors:  蒋盼
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水凝胶，3D打印，高强韧，梯度结构，生物润滑  
添加马铃薯雪花全粉对面团特性和纸杯蛋糕营养品质的变化 期刊论文
现代食品科技, 2021, 卷号: 37, 期号: 3, 页码: 1-9
Authors:  许丹;  赵宇慈;  曾凡逵;  刘刚
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马铃薯雪花全粉  纸杯蛋糕  营养品质  热机械学特性  面团  微观结构  
Polysaccharides isolated from Lycium barbarum L. by integrated tandem hybrid membrane technology exert antioxidant activities in mitochondria 期刊论文
Industrial Crops & Products, 2021, 期号: 168, 页码: 113547
Authors:  Jianfei Liu;  Qiaosheng Pu;  Hongdeng Qiu;  Duolong Di
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