Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content von Guo, Hongzhen, Shang, Xiaolan, Cheng, Yunping, Li, Qiuling

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Effect of High-Pressure Treatment on the Quality of a Hericium erinaceus: Millet Composite Beverage von Zhou, Zhiguo, Shang, Xiaolan, Wang, Zixin, Sun, Chengxi, Zhang, Lin

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Changes in Lipase and Antioxidant Enzyme Activities during Processing of Cantonese Sausage with D-Sodium Erythorbate von Shang, Xiaolan, Chen, Zhanxiong, Qiao, Jie

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Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat von Shang, Xiaolan, Du, Juan, Zhao, Yuhan, Tian, Jiajia, Jiang, Shuhui

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Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content von Shang, Xiaolan, Yan, Xunyou, Li, Qiuling, Liu, Zizheng, Teng, Anguo

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Effects of the addition sequence of soybean protein isolate and cellulose nanofibers on the properties and in vitro digestion of emulsions von Shang, Xiaolan, Qiao, Jie, Chang, Shimin, Li, Kexin

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Effect of different forms of nanocellulose on the stability of pork myofibrillar proteins' emulsion system von Shang, Xiaolan, Zhang, Chundan, Zhao, Pengyi, Wu, Yuxin, Wang, Zehan

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Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat von Shang, Xiaolan, Du, Juan, Zhao, Yuhan, Tian, Jiajia, Jiang, Shuhui

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Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d‐sodium erythorbate von Shang, Xiaolan, Zhou, Zhiguo, Jiang, Shuhui, Guo, Hongzhen, Lu, Yanxia

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Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content von Shang, Xiaolan, Yan, Xunyou, Li, Qiuling, Liu, Zizheng, Teng, Anguo

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Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze–thaw cycles with different pork backfat conten... von Shang, Xiaolan, Guo, Jingjing, Liu, Wangying, Wu, Haifeng, Zhou, Zhiguo

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Preparation of Wear-Resistant Superhydrophobic Coatings Based on a Discrete-Phase Adhesive von Liu, Xuejuan, Shi, Zhenxia, Lin, Lin, Shang, Xiaolan, Wang, Jing, Xie, Chunyan, Wang, Lei

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Optimization of the Use of Selected Non-Phosphate Water Retention Additives in Minced Beef Using Response Surface Methodology von Shang, Xiaolan, Qiao, Jie, Liu, Yujie

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Fermentation of Functional Monascus on Rice and Soybean Meal Solid Culture von Shang, Xiao Lan, Liu, An Jun

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Effect of Ultra-High Pressure Treatment on Tenderness of Sea Bass von Shang, Xiao Lan, Liu, An Jun, Zheng, Jie

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Straw crushing treatment equipment von SHANG XIAOLAN, JIN LEILEI, YE MIN, ZHANG QIYI, ZHENG SIWEI, WEI JIQIAN

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Drying device and drying process for fermented sausages and bacon von SHANG XIAOLAN, YAN XUNYOU, LIU XUEJUAN, SHI ZHENXIA, AN QI

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Gluing device for composite door production von SHANG XIAOLAN, CHEN LEI, YANG XIUMEI, SHANG YANGYANG, WU LIYUAN, ZHANG HONGJIE

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Salzige Sodakekse mit Pilzen und Verfahren zu ihrer Herstellung von ZHOU Zhiguo, XIE Chunyan, SHANG Xiaolan, LIN Tong, LI Zhanyong, QIAO Jie

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Flax threshing and straw smashing device von SHANG XIAOLAN, ZOU LINA, CHEN CHANGLI, ZHU GUANLIN, LIU QIN, AN XIA, LIU TINGTING, LUO XIAHONG

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