1.Comparative Analysis of Dietary Fibre Extract Isolated from Citrus Juice By-products using Water Extraction, Fermentation and Enzymatic Treatment Methods

作　　者：Tian Yi ;Kexing Wang ;Zimeng Zhuang 等

出　　处：Advance Journal of Food Science and Technology. 2014 ;6(9):1058-1066.

出版社：MAXWELL Science Publication

文章 ID：98176695

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2.Effects of Sodium Tripolyphosphate, Microbial Transglutaminase and Enzyme-hydrolyzed Soy Protein Fraction on the Quality of Cooked Pork Batter by Response Surface Methodology

作　　者：Xingjian Huang ;Tian Yi ;Fang Yang 等

出　　处：Advance Journal of Food Science and Technology. 2014 ;6(11):1228-1240.

出版社：MAXWELL Science Publication

文章 ID：98176724

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3.Comparative Analysis of Dietary Fibre Extract Isolated from Citrus Juice By-products using Water Extraction, Fermentation and Enzymatic Treatment Methods

作　　者：Tian Yi ;Kexing Wang ;Zimeng Zhuang 等

出　　处：Advance Journal of Food Science and Technology. 2014 ;6(9):1058-1066.doi:10.19026/ajfst.6.160

出版社：MAXWELL Science Publication

文章 ID：202431878

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4.Effects of Sodium Tripolyphosphate, Microbial Transglutaminase and Enzyme-hydrolyzed Soy Protein Fraction on the Quality of Cooked Pork Batter by Response Surface Methodology

作　　者：Xingjian Huang ;Tian Yi ;Fang Yang 等

出　　处：Advance Journal of Food Science and Technology. 2014 ;6(11):1228-1240.doi:10.19026/ajfst.6.189

出版社：MAXWELL Science Publication

文章 ID：202431907

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5.Effect of Electrostatic Interaction on the Characteristics of Compound-induced Soy Protein Isolates Gels

作　　者：Ping Du ;Xingjian Huang ;Siyi Pan 等

出　　处：Advance Journal of Food Science and Technology. 2015 ;8(5):322-330.doi:10.19026/ajfst.8.1517

出版社：MAXWELL Science Publication

文章 ID：202434473

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6.Research on the Technology of Inhibiting Browning in Chestnut Paste Processing

作　　者：Qi Liu ;Xuemei Liu ;Fang Yang 等

出　　处：Advance Journal of Food Science and Technology. 2016 ;11(9):599-604.doi:10.19026/ajfst.11.2734

出版社：MAXWELL Science Publication

文章 ID：202434914

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7.High-Intensity Ultrasound Treatment on Soy Protein after Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties

作　　者：Wenjie Xia ;Siyi Pan ;Zhe Cheng 等

出　　处：Foods. 2020 ;9(6):839-857.doi:10.3390/foods9060839

出版社：MDPI Publishing

文章 ID：257045539

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