검색결과 : 6건
| No. | Article |
|---|---|
| 1 |
Effects of thermal pre-treatment on physicochemical properties of nano-sized okara (soybean residue) insoluble dietary fiber prepared by wet media milling Ullah I, Yin T, Xiong SB, Huang QL, Zia-ud-Din, Zhang J, Javaid AB Journal of Food Engineering, 237, 18, 2018 |
| 2 |
Thermal treatments affect breakage kinetics and calcium release of fish bone particles during high-energy wet ball milling Zhang J, Yin T, Xiong SB, Li YJ, Ikram U, Liu R Journal of Food Engineering, 183, 74, 2016 |
| 3 |
Diffusion kinetics of sodium chloride in Grass carp muscle and its diffusion anisotropy Zhang QL, Xiong SB, Liu R, Xu J, Zhao SM Journal of Food Engineering, 107(3-4), 311, 2011 |
| 4 |
Rheological properties of fish actomyosin and pork actomyosin solutions Liu R, Zhao SM, Xiong SB, Qiu CG, Xie BJ Journal of Food Engineering, 85(2), 173, 2008 |
| 5 |
Study on creep properties of indica rice gel Xu YL, Xiong SB, Li YB, Zhao SM Journal of Food Engineering, 86(1), 10, 2008 |
| 6 |
Alignment of Liquid-Crystals on the Polymer-Films Made by Pulsed-Laser Ablation Luo Q, Xiong SB, Wu HM, Sun ZM, Ming NB Molecular Crystals and Liquid Crystals Science and Technology. Section A. Molecular Crystals and Liquid Crystals, 289, 69, 1996 |