1.On Source Language Interference in Interpretation

作　　者：Gao, Haiyan

出　　处：Theory and Practice in Language Studies. 2013 ;3(7):1194-1199.doi:10.4304/tpls.3.7.1194-1199

出版社：Academy Publisher

文章 ID：99964091

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2.Effects of different storage temperatures on the structure and physicochemical properties of starch in frozen non-fermented dough

作　　者：ZENG Jingjing ;GAO Haiyan ;HUANG Keqiang 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.19922

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038809335

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3.Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch

作　　者：QIN Yueqi ;GAO Haiyan ;ZENG Jie 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.95021

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038809431

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4.Effects of different frozen storage conditions on the functional properties of wheat gluten protein in nonfermented dough

作　　者：ZHANG Lin ;ZENG Jie ;GAO Haiyan 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.97821

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038809564

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5.Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage

作　　者：ZHANG Lin ;TIAN Xiaoling ;ZENG Jie 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.113821

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038809565

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