Reaction Kinetics in Food Extrusion: Methods and Results
Zhao, Xuewei, Wei, Yimin, Wang, Zhangcun, Chen, Fengliang, Ojokoh, Anthony Okhonlaye
Published in Critical reviews in food science and nutrition (01.10.2011)
Published in Critical reviews in food science and nutrition (01.10.2011)
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Mechanochemistry in Thermomechanical Processing of Foods: Kinetic Aspects
Zhao, Xuewei, Wei, Yimin, Wang, Zhangcun, Zhang, Bo, Chen, Fengliang, Zhang, Peiqi
Published in Journal of food science (01.09.2011)
Published in Journal of food science (01.09.2011)
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Journal Article
Identifying changes in soybean protein properties during high-moisture extrusion processing using dead-stop operation
Meng, Ang, Chen, Fengliang, Zhao, Donglin, Wei, Yimin, Zhang, Bo
Published in Food chemistry (30.11.2022)
Published in Food chemistry (30.11.2022)
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Journal Article
Surface characterization of corn stalk superfine powder studied by FTIR and XRD
Zhao, Xiaoyan, Chen, Jun, Chen, Fengliang, Wang, Xianchang, Zhu, Qingjun, Ao, Qiang
Published in Colloids and surfaces, B, Biointerfaces (01.04.2013)
Published in Colloids and surfaces, B, Biointerfaces (01.04.2013)
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Journal Article
Ultrahigh pressure enhances the extraction efficiency, antioxidant potential, and hypoglycemic activity of flavonoids from Chinese sea buckthorn leaves
Zhao, Jinmei, Su, Tingting, Sun, Qingzhan, Chen, Fengliang, Jiang, Yumei, Bi, Yang, Wei, Juan
Published in Food science & technology (01.09.2024)
Published in Food science & technology (01.09.2024)
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Journal Article
FTIR spectroscopic characterization of soy proteins obtained through AOT reverse micelles
Chen, Xiangyan, Ru, Yi, Chen, Fengliang, Wang, Xianchang, Zhao, Xiaoyan, Ao, Qiang
Published in Food hydrocolloids (01.06.2013)
Published in Food hydrocolloids (01.06.2013)
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Journal Article
Surface properties of walnut protein from AOT reverse micelles
Liu, Fenglan, Wang, Xianchang, Zhao, Xiaoyan, Hu, Haifang, Chen, Fengliang, Sun, Yali
Published in International journal of food science & technology (01.02.2014)
Published in International journal of food science & technology (01.02.2014)
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