[1]Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure. Arogundade, Lawrence A.,Mu, Tai-Hua,Anon, Maria C.,Arogundade, Lawrence A.,Anon, Maria C.,Anon, Maria C.. 2012

[2]Rheological and microstructural properties of wheat flour dough systems added with potato granules. Xu, Fen,Hu, Honghai,Liu, Qiannan,Dai, Xiaofeng,Zhang, Hong,Xu, Fen,Hu, Honghai,Liu, Qiannan,Dai, Xiaofeng,Zhang, Hong. 2017

[3]Interaction between Vaccinium bracteatum Thunb. leaf pigment and rice proteins. Wang, Li,Xu, Yuan,Qian, Haifeng,Zhang, Hui,Qi, Xiguang,Zhou, Sumei,Fan, Meihua.

[4]Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization. Jiao, Bo,Shi, Aimin,Liu, Hongzhi,Sheng, Xiaojing,Liu, Li,Hu, Hui,Wang, Qiang,Adhikari, Benu. 2018

[5]Detection of bacterial concentration variations based on dielectric magnetic flux. Chen, Jingyao,Huang, Xingjian,Wang, Kexing,Pan, Siyi,Cai, Jie,Yi, Tian. 2016

[6]Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt. Wu, Sha,Li, Dong,Yang, Bao-ling,Mao, Zhi-huai,Li, Shu-jun,Bhandari, Bhesh,Chen, Xiao Dong. 2009

[7]Interaction between carrageenan/soy protein isolates and salt-soluble meat protein. Gao, Xue-qin,Ge, Qing-feng,Zhang, Wan-gang,Zhou, Guang-hong,Gao, Xue-qin,Hao, Xiu-zhen,Yue, Xiao-yu,Xiong, Guo-yuan,Ge, Qing-feng.

[8]The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion. Khan, Nasir Mehmood,Mu, Tai-Hua,Zhang, Miao,Arogundade, Lawrence A..

[9]Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system. Khan, Nasir Mehmood,Mu, Tai-Hua,Arogundade, Lawrence A.,Zhang, Maio,Sun, Hong-Nan,Khan, Nasir Mehmood,Ali, Farman,Khan, Zia Ullah,Ahmad, Shujaat.

[10]Characterization the relationship between rheology behavior and molecular weight of natural rubber with different protein content. Gao, Tianming,Xie, Ruihong,Li, Puwang,Huang, Maofang. 2011

[11]Effects of coagulation processes on properties of epoxidized natural rubber. Zeng Zong-Qiang,Yu He-Ping,Wang Qi-Fang,Guang, Lu.

[12]Rheological characterization of pH-responsive carboxymethyl starch/beta-cyclodextrin microgels. Long, Jie,Tian, Yaoqi,Zhang, Bao,Xu, Xueming,Jin, Zhengyu,Xie, Qiutao.

[13]Application and rheology of anisotropic particle stabilized emulsions: Effects of particle hydrophobicity and fractal structure. Chen, Kai,Feng, Yuhong,Yu, Gaobo,Zhang, Lei,Li, Jiacheng,Chen, Miancai.

[14]Effect of drying temperature on sensory and flavor of perilla. Zhang, Chao. 2015

[15]Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle. Li, Chao,Wang, Daoying,Xu, Weimin,Li, Chao,Gao, Feng,Zhou, Guanghong. 2013

[16]Effects of Vacuum Impregnation with Sucrose Solution on Mango Tissue. Lin, Xian,Luo, Cailian,Chen, Yulong. 2016

[17]Improving transparency of incompatible polymer blends by reactive compatibilization. Zhang, Weiyang,Lu, Chong,Cheng, Shujun,Gao, Yun,Gui, Zongyan,Cai, Dianxiong.

[18]Fluctuated Low Temperature Combined with High-Humidity Thawing to Reduce Physicochemical Quality Deterioration of Beef. Li, Yin,Jia, Wei,Zhang, Chun Hui,Li, Xia,Wang, Jin Zhi,Zhang, De Quan,Li, Yin,Jia, Wei,Zhang, Chun Hui,Li, Xia,Wang, Jin Zhi,Zhang, De Quan,Mu, Guo Feng.

[19]Preparation and characterization of highly dispersed nanocrystalline rutile powders. Liu, Zhao-Tie,Yao, Shushan,Sun, Ping,Song, Liping,Lu, Jian,Xiong, Heping,Peng, Yuande,Tang, Shouwei.

[20]Byssogenesis in the juvenile pink heelsplitter mussel, Potamilus alatus (Bivalvia: Unionidae). Wen, Hai B.,Ma, Xue Y.,Gu, Ruo B.,Yuan, Xin H.,Du, Xin W.,Xu, Pao,Wen, Hai B.,Ma, Xue Y.,Jin, Wu,Zhuang, Yan B.,Gu, Ruo B.,Yuan, Xin H.,Xu, Pao,Wen, Hai B.,Hua, Dan,Ma, Xue Y.,Jin, Wu,Zhuang, Yan B.,Gu, Ruo B.,Yuan, Xin H.,Du, Xin W.,Xu, Pao.