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• Analysis of oil-water interface behavior of soy protein isolate-/3-Lactoglobulin blend system and rheological properties in high internal phase emulsion

  作者：Qiu, Runkang;Ma, Peihua;Chen, Zhaoshi;Luo, Huanxiang;Liu, Linggao;Fan, Bei;Tong, Litao;Wang, Lili;Liu, Liya;Wang, Fengzhong;Fan, Bei;Tong, Litao;Liu, Liya;Wang, Fengzhong;Fan, Bei;Liu, Liya;Wang, Fengzhong

  关键词：Soy protein isolate (SPI); High internal phase emulsions; Interfacial rheology; Dynamic large oscillation rheology

• Development of whole highland barley ready-to-eat 3D printed dysphagia diet: Effect of heat treatment

  作者：Kou, Delin;Zhao, Peiyao;Qiu, Runkang;Fan, Bei;Tong, Litao;Wang, Lili;Liu, Liya;Wang, Fengzhong;Kou, Delin;Li, Yifei;Fan, Bei;Liu, Liya;Wang, Fengzhong;Fan, Bei;Liu, Liya;Wang, Fengzhong

  关键词：Whole grain food; Highland barley; 3D printing; Dysphagia

• Development of soy protein emulsion gels-based 3D printed dysphagia foods: Effects of the egg white protein supplementation

  作者：Zhao, Peiyao;Kou, Delin;Qiu, Runkang;Tong, Litao;Wang, Lili;Fan, Bei;Wang, Fengzhong;Liu, Liya;Li, Shugang;Awais, Muhammad

  关键词：3D printing; Soy protein isolate; Egg white protein; Dysphagia food

• Genome-Wide Analysis of the PLATZ Gene Family in Oryza Genus: Evolution, Expression During Inflorescence Development and Stress Responses

  作者：Chen, Hongwei;Ma, Xiufang;Lv, Guilan;Wang, Zheng;Wang, Lili;Yan, Bowen;Shang, Wenqi;Wang, Xianju;Ma, Zuobin;Zheng, Wenjing

  关键词：PLATZ gene family; Oryza genus; molecular evolution; expression profiling

• A strategy to improve the detection accuracy and universality of highland barley muti-quality attributes based on near infrared spectroscopy combined with model transfer method

  作者：Li, Linglei;Li, Long;Li, Jingfeng;Yang, Jingjing;Jia, Lang;Fan, Bei;Tong, Litao;Liu, Liya;Huang, Yatao;Wang, Fengzhong;Wang, Lili;Li, Long;Wang, Fengzhong;Fan, Bei;Huang, Yatao;Wang, Fengzhong;Yang, Xiaolong

  关键词：Highland barley; Near-infrared spectroscopy; Direct standardization; Piecewise direct standardization; Model transfer; Scatter correction; Powder

• Analysis of printing temperature effect on texture modification: Potential of soy protein isolate-based bigel for swallowing-friendly food

  作者：Qiu, Runkang;Zhao, Peiyao;Wang, Ge;Liu, Liya;Fan, Bei;Huang, Yatao;Tong, Litao;Wang, Lili;Wang, Fengzhong;Liu, Liya;Fan, Bei;Huang, Yatao;Tong, Litao;Wang, Fengzhong;Accoroni, Cecilia

  关键词：3D printing temperature; Texture modification; Soy protein isolate

• A comprehensive review of starch-based technology for encapsulation of flavor: From methods, materials, and release mechanism to applications

  作者：Shan, Yimeng;Li, Jiaxin;Nie, Mengzi;Li, Dezhi;Zhang, Yue;Li, Yang;Wang, Lili;Liu, Liya;Wang, Fengzhong;Tong, Li-Tao;Tong, Li-Tao

  关键词：Encapsulation techniques; Flavor; Starch-based materials; Inclusion complex; Release mechanisms; Industry applications