HS-GC-IMS and ATR-FT-MIR Analysis Reveal the Differences in Volatile Compounds, Proteins, and Polyphenols of Royal Jelly by Di Chen, Wenjing Lu, Qin Ye, Cen Zhang, Xiao Ge, Chaogeng Xiao

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Potential of beef tallow/palm oil blend as Chongqing hotpot oil from a physicochemical and flavor perspective by Cen Zhang, Wenjing Lu, Di Chen, Yuhao Zhang, Jie Li, Zhongjun Gou, Chaogeng Xiao

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Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance by Huajiang Zhang, Shihui Hua, Mengzhuo Liu, Rui Chuang, Xin Gao, Hanyu Li, Ning Xia, Chaogeng Xiao

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Effects of Ultrasonic Pretreatment on Nutrient Migration and Micro-nano Particles Formation in Chicken Soup by Zhuojian LI, Cen ZHANG, Di CHEN, Wenjing LU, Guangyin CHEN, Chenyi DAI, Xuan CHEN, Xiao'e CHEN, Chaogeng XIAO

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