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CORC

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Synthesis and Application of Sustainable Furfuryl Alcohol-based Plasticizer 期刊论文
CHEMISTRYSELECT, 2020, 卷号: 5, 期号: 13, 页码: 4085-4090
作者:  Chen, Hao;  Ding, Jiheng;  Liang, Hongzhe;  Yu, Haibin
收藏  |  浏览/下载：19/0  |  提交时间：2020/12/16
Microfluidic evaluation of some edible oil quality based on viscosity and interfacial tensions 期刊论文
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018, 卷号: 53, 页码: 946-953
作者:  Deng, Ning[1];  Cao, Ning[2];  Li, Piaopiao[3];  Peng, Yu[4];  Li, Xiaomao[5]
收藏  |  浏览/下载：10/0  |  提交时间：2019/04/24
A novel antioxidant: 6,6 '-(butane-1, 1-diyl)bis(4-methylbenzene-1,2-diol) 期刊论文
GRASAS Y ACEITES, 2018, 卷号: 69
作者:  Olajide, T. M.[1];  Pasdar, H.[2];  Weng, X. C.[3]
收藏  |  浏览/下载：3/0  |  提交时间：2019/04/22
Application of pretreatment methods on agricultural products prior to frying: a review 期刊论文
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018, 卷号: 98, 期号: 2, 页码: 456-466
作者:  Oladejo, Ayobami Olayemi[1];  Ma, Haile[2];  Qu, Wenjuan[3];  Zhou, Cunshan[4];  Wu, Bengang[5]
收藏  |  浏览/下载：2/0  |  提交时间：2019/12/24
Oil Uptake by Potato Chips or French Fries: A Review 期刊论文
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2018, 卷号: 120, 期号: 10
作者:  Arslan, Muhammad[1];  Zou Xiaobo[2];  Shi, Jiyong[3];  Rakha, Allah[4];  Hu, Xuetao[5]
收藏  |  浏览/下载：19/0  |  提交时间：2019/12/24
Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets 期刊论文
Journal of Food Science, 2018, 卷号: 83, 期号: 7, 页码: 1832-1838
作者:  Shan, Jinhui;  Chen, Jiwang*;  Xie, Dan;  Xia, Wenshui;  Xu, Wei
收藏  |  浏览/下载：4/0  |  提交时间：2019/12/27
Butylated caffeic acid: An efficient novel antioxidant 期刊论文
GRASAS Y ACEITES, 2017, 卷号: 68
作者:  Shi, G.[1];  Liao, X.[2];  Olajide, T. M.[3];  Liu, J.[4];  Jiang, X.[5]
收藏  |  浏览/下载：3/0  |  提交时间：2019/04/24
Effects of ultrasound pretreatments on the kinetics of moisture loss and oil uptake during deep fat frying of sweet potato (Ipomea batatas) 期刊论文
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2017, 卷号: 43, 页码: 7-17
作者:  Oladejo, Ayobami Olayemi[1];  Ma, Haile[2];  Qu, Wenjuan[3];  Zhou, Cunshan[4];  Wu, Bengang[5]
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/24
Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber 期刊论文
LWT, 2016, 卷号: 73, 页码: 425-431
作者:  Zeng, Heng;  Chen, Jiwang*;  Zhai, Jinling;  Wang, Haibin;  Xia, Wenshui
收藏  |  浏览/下载：4/0  |  提交时间：2019/12/27
Optimizing rhamnolipid production by Pseudomonas aeruginosa ATCC 9027 grown on waste frying oil using response surface method and batch-fed fermentation 期刊论文
Journal of Central South University, 2013, 卷号: Vol.20 No.4, 页码: 1015-1021
作者:  Luo, Z;  Yuan, XZ;  Zhong, H;  Zeng, GM;  Liu, ZF
收藏  |  浏览/下载：3/0  |  提交时间：2020/01/05

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