Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough by Xueyan ZHANG, Jingke LIU, Pengliang LI, Wei ZHAO, Xiaodi ZHANG, Huan YANG, Qinghai SHENG, Aixia ZHANG

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Comparative Analysis of Bioactive Compounds and Flavor Characteristics in Red Fermentation of Waxy and Non-Waxy Millet Varieties by Zehui Yang, Jie Liu, Xiaopeng Li, Changyu Zhang, Pengliang Li, Yawei Zhu, Jingke Liu, Bin Liu

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Retrospective evaluation of three types of expanded polytetrafluoroethylene grafts for upper limb vascular access by Tianjiao Zhao, Weiya Wang, Koon Hei Winson Lui, Haibo Liu, Pengliang Li, Yuanwen Xu, Di Wen, Yi Zhang

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Amphiphilic mPEG-PLGA copolymer nanoparticles co-delivering colistin and niclosamide to treat colistin-resistant Gram-negative bacteria infections by Kaifang Yi, Xilong Wang, Pengliang Li, Yanling Gao, Dandan He, Yushan Pan, Xiaoyuan Ma, Gongzheng Hu, Yajun Zhai

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