[1]Study On The Water State, Mobility And Textural Property Of Chinese Noodles During Boiling. Ling, XW, Tang, N, Zhao, B, Zhang, YQ, Guo, BL, Wei, YM. 2020

[2]Improving The Physicochemical Properties Of W.hole Wheat Model Dough B y Modifying The Water-Unextractable Solids. Jiang, ZJ, Liu, LY, Yang, W, Ding, L, Awais, M, Wang, L, Zhou, SM. 2018

[3]Progressive Study Of The Effect Of Superfine Green Tea, Soluble Tea, And Tea Polyphenols On The Physico-Chemical And Structural Properties Of Wheat Gluten In Noodle System. Han, CW, Ma, M, Zhang, HH, Li, M, Sun, QJ. 2020

[4]Accuracy of predicting metabolizable energy from in vitro digestible energy determined with a computer-controlled simulated digestion system in feed ingredients for ducks. Wang Y., Yin L., Zhang H., Li K., Li D., Zhao F.. 2022

[5]Changes In The Vitamin C C.ontent Of Mango With W ater State And Ice Crystals Under State/Phase Transitions During Frozen Storage. Zhang, Y, Zhao, JH, Ding, Y, Xiao, HW, Sablani, SS, Nie, Y, Wu, SJ, Tang, XM. 2018

[6]Understanding Appearance Quality Improvement Of Jujube Slices During Heat Pump Drying Via Water State And Glass Transition. Hou, HN, Chen, QQ, Bi, JF, Wu, XY, Jin, XW, Li, X, Qiao, YN, Lyu, Y. 2020

[7]Comparative Analysis of the Cooking Quality of Chinese Dried Noodles under Different Drying Parameters [不同干燥条件下挂面烹饪特性比较分析]. Zhang Y.-Q.,Hui Y.,Zhang B.,Guo B.-L.,Zhang G.-Q.,Wei Y.-M.. 2021

[8]Impact Of Amylose Content On S.tructural Changes And Oil A bsorption Of Fried Maize Starches. Chen, Long,Jin, Zhengyu,Zhang, Zipei,Chen, Long,McClements, David Julian,Tian, Yaoqi,Zhang, Haihua. 2019

[9]Comparison Of Dynamic Water Distribution A.nd Microstructure Formation Of S hiitake Mushrooms During Hot Air And Far Infrared Radiation Drying By Low-Field Nuclear Magnetic Resonance And Scanning Electron Microscopy. Zhao, YY, Bi, JF, Yi, JY, Njoroge, DM, Peng, J, Hou, CH. 2019

[10]Lf-Nmr To Explore Water Migration A.nd Water-Protein Interaction Of L amb Meat Being Air-Dried At 35 Degrees C. Rao, WL, Wang, ZY, Shen, QW, Li, GX, Song, X, Zhang, DQ. 2018

[11]Effect Of Sub-Freezing Storage (-6,-9 A.nd-12 Degrees C) On Q uality And Shelf Life Of Beef. Qian, SY, Li, X, Wang, H, Sun, Z, Zhang, CH, Guan, WQ, Blecker, C. 2018

[12]Quality Differences Between Fresh And Dried Buckwheat Noodles Associated With Water Status And Inner Structure. Wang, RB, Li, M, Wei, YM, Guo, BL, Brennan, M, Brennan, CS. 2021

[13]Energy Efficient Improvements In Hot A.ir Drying By Controlling R elative Humidity Based On Weibull And Bi-Di Models. Ju, HY, Zhao, SH, Mujumdar, AS, Fang, XM, Gao, ZJ, Zheng, ZA, Xiao, HW. 2018

[14]Investigation on the phenolic composition, related oxidation and antioxidant activity of thinned peach dried by different methods. Guo Chongting,Bi Jinfeng,Li Xuan,Lyu Jian,Xu Ye,Hu Jiaxing. 2021

[15]Application of blanching pretreatment in herbaceous peony (Paeonia lactiflora Pall.) flower processing: Improved drying efficiency, enriched volatile profile and increased phytochemical content. Xu H., Wu M., Zhang X., Wang B., Wang S., Zheng Z., Li D., Wang F.. 2022

[16]Effects of pulsed vacuum drying temperature on drying kinetics, physicochemical properties and microstructure of bee pollen. Wang S., Bi Y., Zhou Z., Peng W., Tian W., Wang H., Fang X.. 2022

[17]Effects Of Ultrasound-Assisted Methods On T.he Drying Processes And Q uality Of Apple Slices In Microwave Drying. Lv, WQ, Lv, H, Jin, X, Cui, ZW, Su, DB. 2019

[18]Effects Of Different Drying Methods O.n Phenolic Contents, Antioxidant, A nd Tyrosinase Inhibitory Activity Of Peach Blossoms. Liu, JC, Jiao, ZG, Zhang, CL, Yang, WB, Liu, H, Lv, ZZ. 2018

[19]Polyphenols Accumulation Effects On Surface C.olor Variation In Apple S lices Hot Air Drying Process. Li, X, Wu, XY, Bi, JF, Liu, X, Li, X, Guo, CT. 2019