Effects of heat treatment at different moisture of mung bean flour on the structural, gelation and in vitro digestive properties of starch von Gu, Yue, Chen, Bifen, Xu, Rong, Liu, Tongxun, Huangfu, Junjing, Zhou, Feibai, Zhao, Mouming, Zhao, Qiangzhong

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Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream von Wang, Junwei, Zeng, Di, Yan, Ren, Huangfu, Junjing, Hu, Qingyan, Cai, Yongjian, Liu, Tongxun, Zhao, Mouming, Zhao, Qiangzhong

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Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties von Huangfu, Junjing, Huang, Lihua, Gu, Yue, Yang, Shuo, Wu, Jinjin, Liu, Tongxun, Cai, Yongjian, Zhao, Mouming, Zhao, Qiangzhong

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Characterization of sodium caseinate derived from various sources: Unraveling the relationship between structure and functional properties von Hu, Qingyan, Huang, Lihua, Wang, Junwei, Huangfu, Junjing, Cai, Yongjian, Liu, Tongxun, Zhao, Mouming, Zhao, Qiangzhong

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Whole-bean soybean milk with rich bean fragrance and preparation method of whole-bean soybean milk von HUANGFU JUNJING, ZHAO QIANGZHONG, ZHAO MOUMING

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生物传感器在食品检测领域的应用研究进展 von 窦博鑫, 张云亮, 王艳, 皇甫俊静, 赵星莹, 周景文, 陈林林, 刘颖

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