The Study of the Construction and the Practice of Digital Campus in Sports University von Wang, Shuntang

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The research based on the motion law of human body to capture data of movement fusion von Yu Yecheng, Yue Zhigang, Wang Shuntang

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Practical research on teachers' information technology literacy and ability in sports colleges and universities von Shuntang Wang

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Technology Alienation in Sports Activities von Yu, Yecheng, Yue, Zhigang, Wang, Shuntang

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CCS assembly adopting novel structure of PC sheet von WANG SHUNTANG, ZHANG LIN

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Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety von Wang, Ruican, Guo, Shuntang

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Effects of endogenous small molecular compounds on the rheological properties, texture and microstructure of soymilk coagulum: Removal of phytate using ultrafiltration von Wang, Ruican, Guo, Shuntang

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Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process von Zuo, Feng, Chen, Zhenjia, Shi, Xiaodi, Wang, Ruican, Guo, Shuntang

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Binding of phytate to soybean protein during the heat treatment of soymilk and its effect on protein aggregation von Wang, Ruican, Liu, Jingyuan, Guo, Shuntang

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Effects of heat treatment on protein molecular structure and in vitro digestion in whole soybeans with different moisture content von Zhang, Jiayu, Wang, Jing, Li, Mengdi, Guo, Shuntang, Lv, Ying

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The analysis of the causes of protein precipitate formation in the blanched soymilk von Wang, Yahui, Xing, Jiyun, Wang, Ruican, Guo, Shuntang

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Effects of drying methods on starch crystallinity of gelatinized foxtail millet (α-millet) and its eating quality von Wang, Ruican, Chen, Chen, Guo, Shuntang

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Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction von Peng, Xingyun, Wang, Yahui, Xing, Jiyun, Wang, Ruican, Shi, Xiaodi, Guo, Shuntang

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Soymilk gelation: The determinant roles of incubation time and gelation rate von Wang, Ruican, Jin, Xuehua, Su, Shiwei, Lu, Yeye, Guo, Shuntang

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Effects of small molecular compounds in soymilk on the protein coagulation process: Ca2+ as coagulant von Wang, Ruican, Xie, Laichao, Guo, Shuntang

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Identification of the key off-flavor odorants for undesirable spoiled odor in thermally sterilized fermented soymilk von Hao, Zhengqi, Zhang, Xiong, Peng, Xingyun, Shi, Xiaodi, Wang, Ruican, Guo, Shuntang

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The attenuating effect of fermented soymilk on DSS-induced colitis in mice by suppressing immune response and modulating gut microbiota von Sun, Yijiao, Wang, Ruican, Sun, Yuyang, Zhang, Xiong, Hao, Zhengqi, Xu, Jingting, Yang, Baichong, Guo, Shuntang

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Effects of high-temperature pressure cooking on cold-grind and blanched soymilk: Physico-chemical properties, in vitro digestibility and sensory quality von Wang, Jing, Li, Mengdi, Zhang, Jiayu, Lv, Ying, Li, Xingyu, Guo, Shuntang

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Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing von Shi, Xiaodi, Li, Jingyan, Wang, Shuming, Zhang, Lei, Qiu, Lijuan, Han, Tianfu, Wang, Qianyu, Chang, Sam Kow-Ching, Guo, Shuntang

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Effect of Carbon-Coating on Internal Resistance and Performance of Lithium Iron Phosphate Batteries von Wen, Lizhi, Guan, Zhiwei, Wang, Lei, Hu, Shuntang, Lv, Donghui, Liu, Xiaoming, Duan, Tingting, Liang, Guangchuan

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