1.Mathematical Modeling of Hot Air Drying Kinetics of Momordica Charantia Slices and Its Color Change

作　　者：Jie Chen ;Ying Zhou ;Sheng Fang 等

出　　处：Advance Journal of Food Science and Technology. 2013 ;5(09):1214-1219.

出版社：MAXWELL Science Publication

文章 ID：88409427

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2.Effects of Preheat on the Flavor and Texture Properties of Yoghurt Made of Reconstituted Milk

作　　者：Yanhua Li ;Weijun Wang ;Yuecheng Meng 等

出　　处：Advance Journal of Food Science and Technology. 2015 ;7(2):81-87.

出版社：MAXWELL Science Publication

文章 ID：98176765

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3.Interaction between Casein and Soybean Soluble Polysaccharide during Acidification

作　　者：Yanhua Li ;Xuejiao Xu ;Yuecheng Meng 等

出　　处：Advance Journal of Food Science and Technology. 2015 ;9(7):514-518.

出版社：MAXWELL Science Publication

文章 ID：113517027

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4.Effects of Preheat on the Flavor and Texture Properties of Yoghurt Made of Reconstituted Milk

作　　者：Yanhua Li ;Weijun Wang ;Yuecheng Meng 等

出　　处：Advance Journal of Food Science and Technology. 2015 ;7(2):81-87.doi:10.19026/ajfst.7.1271

出版社：MAXWELL Science Publication

文章 ID：202432138

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5.Mathematical Modeling of Hot Air Drying Kinetics of Momordica charantia Slices and Its Color Change

作　　者：Jie Chen ;Ying Zhou ;Sheng Fang 等

出　　处：Advance Journal of Food Science and Technology. 2013 ;5(9):1214-1219.doi:10.19026/ajfst.5.3085

出版社：MAXWELL Science Publication

文章 ID：202432926

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6.Interaction between Casein and Soybean Soluble Polysaccharide during Acidification

作　　者：Yanhua Li ;Xuejiao Xu ;Yuecheng Meng 等

出　　处：Advance Journal of Food Science and Technology. 2015 ;9(7):514-518.doi:10.19026/ajfst.9.1957

出版社：MAXWELL Science Publication

文章 ID：202434235

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7.Antibacterial Activity and Mechanism of Action of Whey Protein-ε-Polylysine Complexes against Staphylococcus aureus and Bacillus subtilis

作　　者：Yuecheng Meng ;Li Lou ;Zhipeng Shao 等

出　　处：Foods. 2022 ;11(15).doi:10.3390/foods11152311

出版社：MDPI Publishing

文章 ID：1038835715

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	Rong Qiu	2篇
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	Xiaobo Zuo	2篇
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	Li Lou	1篇
	Tianqi Zhang	1篇
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	Jie Chen	7篇
	Yuecheng Meng	7篇
	Yanhua Li	5篇
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	Advance Journal of Food Science and Technology	6篇
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