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A sensitive and quantitative immunochromatographic assay for simultaneous detection of three stimulant laxatives in slimming food

Food chemistry, 2023-01, Vol.398, p.133861-133861, Article 133861

2023

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Self-Agglomeration in Fluidised Beds after Spray Drying

ChemEngineering, 2020-06, Vol.4 (2), p.35

2020

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Effects of calcium chelation on the neutralization of milk protein isolate and casein micelle reassembling

Food chemistry, 2020-12, Vol.332, p.127440-127440, Article 127440

2020

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The effect of pH on the wetting and dissolution of milk protein isolate powder

Journal of food engineering, 2019-01, Vol.240, p.114-119

2019

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Updating insights into the rehydration of dairy-based powder and the achievement of functionality

Critical reviews in food science and nutrition, 2022-08, Vol.62 (24), p.6664-6681

2022

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Effects of spraying surfactants in a fluidised bed on the rehydration behaviour of milk protein isolate powder

Journal of food engineering, 2020-02, Vol.266, p.109694, Article 109694

2020

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Active film preparation using pectin and polyphenols of watermelon peel and its applications for super-chilled storage of chilled mutton

Food chemistry, 2023-08, Vol.417, p.135838-135838, Article 135838

2023

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Influence of acidification or alkalization followed by neutralization on dissolution and acid gelation ability of MPI

Food hydrocolloids, 2021-04, Vol.113, p.106422, Article 106422

2021

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Effect of sodium carbonate on the rehydration of milk protein isolate powder

Food hydrocolloids, 2020-02, Vol.99, p.105305, Article 105305

2020

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Effects of dielectric barrier discharge plasma modification on structure, physicochemical and functional properties of watermelon peel pectin

Food hydrocolloids, 2024-02, Vol.147, p.109350, Article 109350

2024

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Modelling of gas evolution during powder rehydration for Broadband Acoustic Resonance Dissolution Sepectroscopy (BARDS)

Powder technology, 2021-07, Vol.387, p.444

2021

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Modelling of gas evolution during powder rehydration for Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS)

Powder technology, 2021-07, Vol.387, p.444-453

2021

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Freeze-drying pretreatment of watermelon peel to improve the efficiency of pectin extraction: RSM optimization, extraction mechanism, and characterization

International journal of biological macromolecules, 2023-09, Vol.249, p.125944-125944, Article 125944

2023

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Untargeted metabolomics by liquid chromatography‐mass spectrometry for food authentication: A review

Comprehensive reviews in food science and food safety, 2022-05, Vol.21 (3), p.2455-2488

2022

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Isolation, structural, biological activity and application of Gleditsia species seeds galactomannans

Carbohydrate polymers, 2024-06, Vol.334, p.122019, Article 122019

2024

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The effect of pH shifting on the calcium-fortified milk analogue with chickpea protein

Food chemistry, 2024-12, Vol.460 (Pt 2), p.140623, Article 140623

2024

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Development of amine-sensitive intelligent film with MIL-100(Fe) as function filler based on anthocyanins/pectin for monitoring chilled meat freshness

International journal of biological macromolecules, 2024-06, Vol.270 (Pt 2), p.132463-132463, Article 132463

2024

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Integration of Untargeted and Pseudotargeted Metabolomics for Authentication of Three Shrimp Species Using UHPLC-Q-Orbitrap

Journal of agricultural and food chemistry, 2021-08, Vol.69 (31), p.8861-8873

2021

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Application of broadband acoustic resonance dissolution spectroscopy (BARDS) to the gas release behaviour during rehydration of milk protein isolate agglomerates

Journal of food engineering, 2019-07, Vol.253, p.14-20

2019

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Effect of stepwise cooking on the water-retention capacity and protein denaturation degree of chicken breast

International journal of gastronomy and food science, 2024-09, p.101012, Article 101012

2024

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Characterisation and Improvement of the Rehydration Behaviour of High-Protein Milk Powder

Wu, Shaozong

2020

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Short communication: Effects of nanofiltration and evaporation on the physiochemical properties of milk protein during processing of milk protein concentrate

Journal of dairy science, 2015-01, Vol.98 (1), p.100-105

2015

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Quantitative assessment of the rehydration behaviour of three dairy powders in a stirred vessel

Powder technology, 2019-03, Vol.346, p.17-22

2019

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Effects of glycerol monostearate and Tween 80 on the physical properties and stability of recombined low-fat dairy cream

Dairy science & technology, 2016, Vol.96 (3), p.377-390

2016

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Comparison of nanofiltration and evaporation technologies on the storage stability of milk protein concentrates

Dairy science & technology, 2016, Vol.96 (1), p.107-121

2016

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A sensitive and quantitative immunochromatographic assay for simultaneous detection of three stimulant laxatives in slimming food

Self-Agglomeration in Fluidised Beds after Spray Drying

Effects of calcium chelation on the neutralization of milk protein isolate and casein micelle reassembling

The effect of pH on the wetting and dissolution of milk protein isolate powder

Updating insights into the rehydration of dairy-based powder and the achievement of functionality

Effects of spraying surfactants in a fluidised bed on the rehydration behaviour of milk protein isolate powder

Active film preparation using pectin and polyphenols of watermelon peel and its applications for super-chilled storage of chilled mutton

Influence of acidification or alkalization followed by neutralization on dissolution and acid gelation ability of MPI

Effect of sodium carbonate on the rehydration of milk protein isolate powder

Effects of dielectric barrier discharge plasma modification on structure, physicochemical and functional properties of watermelon peel pectin

Modelling of gas evolution during powder rehydration for Broadband Acoustic Resonance Dissolution Sepectroscopy (BARDS)

Modelling of gas evolution during powder rehydration for Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS)

Freeze-drying pretreatment of watermelon peel to improve the efficiency of pectin extraction: RSM optimization, extraction mechanism, and characterization

Untargeted metabolomics by liquid chromatography‐mass spectrometry for food authentication: A review

Isolation, structural, biological activity and application of Gleditsia species seeds galactomannans

The effect of pH shifting on the calcium-fortified milk analogue with chickpea protein

Development of amine-sensitive intelligent film with MIL-100(Fe) as function filler based on anthocyanins/pectin for monitoring chilled meat freshness

Integration of Untargeted and Pseudotargeted Metabolomics for Authentication of Three Shrimp Species Using UHPLC-Q-Orbitrap

Application of broadband acoustic resonance dissolution spectroscopy (BARDS) to the gas release behaviour during rehydration of milk protein isolate agglomerates

Effect of stepwise cooking on the water-retention capacity and protein denaturation degree of chicken breast

Characterisation and Improvement of the Rehydration Behaviour of High-Protein Milk Powder

Short communication: Effects of nanofiltration and evaporation on the physiochemical properties of milk protein during processing of milk protein concentrate

Quantitative assessment of the rehydration behaviour of three dairy powders in a stirred vessel

Effects of glycerol monostearate and Tween 80 on the physical properties and stability of recombined low-fat dairy cream

Comparison of nanofiltration and evaporation technologies on the storage stability of milk protein concentrates

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