[1]PROTEIN CONTENTS IN DIFFERENT PEANUT VARIETIES AND THEIR RELATIONSHIP TO GEL PROPERTY. Wang, Li,Liu, Hongzhi,Liu, Li,Wang, Qiang,Du, Yin,Zhang, Jianshu,Li, Qizhai.

[2]Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions. Qiu, Chaoying,Hu, Xiao,Li, Laihao,Yang, Xianqing,Qiu, Chaoying,Zhao, Mouming,Ren, Jiaoyan.

[3]Comparative Studies On The Functional Properties Of Various Protein Concentrate Preparations Of Peanut Protein. Wu, Haiwen,Wang, Qiang,Ma, Tiezheng,Ren, Jiajia.

[4]Influence of extraction and solubilizing treatments on the molecular structure and functional properties of peanut protein. Ma, Tiezheng,Zhu, Hongguang,Wang, Jing,Yu, Liangli (Lucy),Sun, Baoguo,Wang, Qiang,Yu, Liangli (Lucy).

[5]Effect of rutin and quercetin on the physicochemical properties of Tartary buckwheat starch. He, Caian,Zhang, Zhen,Liu, Hang,Wang, Min,Gao, Jinfeng,Li, Yunlong. 2018

[6]Use of ultrasonic and pepsin treatment in tandem for collagen extraction from meat industry by-products. Ran, Xue-Guang,Ran, Xue-Guang,Ran, Xue-Guang,Ran, Xue-Guang,Wang, Ling-Yun. 2014

[7]Hydration properties and binding capacities of dietary fibers from bamboo shoot shell and its hypolipidemic effects in mice. Luo, Xianliang,Wang, Qi,Zheng, Baodong,Lin, Liangmei,Chen, Bingyan,Zheng, Yafeng,Xiao, Jianbo,Wang, Qi,Xiao, Jianbo. 2017

[8]Preparation and Characterization of Camellia Shell Biochar. Qin, Zuodong,Li, Zhizhang,Wang, Meifeng,Duns, Gregory J.,He, Fulin,Luo, Xiaofang,Qin, Zuodong,Qin, Zuodong,Wang, Jianhua,Yang, Shengmao,Wang, Yuying,Zeng, Weixi,Yang, Shengmao,Wang, Yuying,Zeng, Weixi. 2016

[9]Structural characterization of inclusion complex of arbutin and hydroxypropyl-beta-cyclodextrin. Li, Yun,Li, Fang,Cai, Hongyan,Chen, Xuan,Sun, Wei,Shen, Wangyang,Li, Fang,Shen, Wangyang. 2016

[10]Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch. Gao, Jinfeng,Chao, Guimei,Wang, Pengke,Gao, Xiaoli,Feng, Baili,Kreft, Ivan,Wang, Ying,Liu, Xiaojin,Wang, Li. 2016

[11]Soil fungal communities in tea plantation after 10 years of chemical vs. integrated fertilization. Wang, Li-Min,Huang, Dong-Feng,Fang, Yu,Wang, Fei,Li, Fang-Liang,Wang, Li-Min,Liao, Min. 2017

[12]Optimization and physicochemical properties of nutritional protein isolate from pork liver with ultrasound-assisted alkaline extraction. Zou, Ye,Bian, Huan,Li, Pengpeng,Sun, Zhilan,Sun, Chong,Zhang, Muhan,Geng, Zhiming,Xu, Weimin,Wang, Daoying. 2018

[13]Effect of parboiling on phytochemical content, antioxidant activity and physicochemical properties of germinated red rice. Hu, Zhanqiang,Zhu, Zhiwei,Shao, Yafang,Tang, Xiaozhi,Liu, Junfei.

[14]Purification and characterization of an antioxidant protein from Ginkgo biloba seeds. Huang, Wen,Xie, Bijun,Tian, Binqiang,Deng, Qianchun,Huang, FengHong,Huang, Qingde,Shi, John,Xue, Sophia.

[15]Cultivar difference in starch-related physicochemical and functional properties of flours from ginseng (Panax ginseng) roots. Huang, Hanhan,Li, Xia,Mao, Xinhui,Jamaldin, Kadirya,Gao, Wenyuan,Wang, Yingping.

[16]Physicochemical properties and structure of starches from Chinese rice cultivars. Wang, Lan,Xie, Bijun,Tian, Binqiang,Wang, Lan,Wei, Yu,Shi, John,Xue, Sophia,Deng, Qianchun.

[17]Investigation of Physicochemical and Textural Characteristics and Volatile Compounds of Kazakh Dry-cured Beef. Sha, Kun,Zhang, Ze-Jun,Sun, Bao-Zhong,Li, Hai-Peng,Lang, Yu-Miao,Lei, Yuan-Hua,Song, Huan-Lu,Li, Hong-Do,Zhang, Yang.

[18]Composition and Physicochemical Properties of Dietary Fiber Extracted from Residues of 10 Varieties of Sweet Potato by a Sieving Method. Mei, Xin,Mu, Tai-Hua,Han, Jun-Juan.

[19]Effect of Industrial Chemical Refining on the Physicochemical Properties and the Bioactive Minor Components of Peanut Oil. Zhu, Minghui,Wen, Xin,Liu, Fang,Ni, Yuanying,Ma, Liyan,Li, Jingming,Zhu, Minghui,Wen, Xin,Liu, Fang,Ni, Yuanying,Zhu, Minghui,Wen, Xin,Liu, Fang,Ni, Yuanying,Zhao, Jinhong.

[20]Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking. Wei, Yimin.