Roles of different polysaccharides on the structures of alginate-based Bigel beads and co-delivery of bioactives by Guangmin Liu, Yuxuan Wang, Jingyi Yang, Yaqin Wang, Hongju He, Like Mao

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Frozen Egg Yolk Gelation Mechanism and Inhibition Method: A Review by Ruihong WANG, Kunlin ZHANG, Panchuang YANG, Song HE, Wei YANG, Hongju HE, Bo LI

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Machine-Learning-Algorithm-Assisted Portable Miniaturized NIR Spectrometer for Rapid Evaluation of Wheat Flour Processing Applicability by Yuling Wang, Chen Zhang, Xinhua Li, Longzhu Xing, Mengchao Lv, Hongju He, Leiqing Pan, Xingqi Ou

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Miniaturized NIRS Coupled with Machine Learning Algorithm for Noninvasively Quantifying Gluten Quality in Wheat Flour by Yuling Wang, Chen Zhang, Xinhua Li, Longzhu Xing, Mengchao Lv, Hongju He, Leiqing Pan, Xingqi Ou

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Comparative Quantitative and Discriminant Analysis of Wheat Flour with Different Levels of Chemical Azodicarbonamide Using NIR Spectroscopy and Hyperspectral Imaging by Hongju He, Yuling Wang, Shengqi Jiang, Jie Zhang, Jicai Bi, Hong Qiao, Leiqing Pan, Xingqi Ou

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Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis by Jicai Bi, Bian Li, Zhuo Chen, Chunyuan Ping, Junyang Zhang, Qiong Luo, Yunbo Li, Hongju He

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Quality variation analysis and rehydration kinetics modeling of yuba subjecting to three different drying process by Jicai Bi, Junyang Zhang, Zhuo Chen, Yunbo Li, Mohammed Obadi, Wenhao Liu, Renbing Qin, Lingwen Zhang, Hongju He

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