Meng Yue-cheng

Relationship between rice components, stress-relaxation and instant rice noodles quality

Effect of heat treatment on rheological properties of stirred yogurt

Effect of addition of maize flour in raw materials of instant rice noodles on rheological properties of mixed systems

Impact of rheological properties on ice cream mixes with fat replaced by maltodextrinin

Hot Air Drying Characteristics and Mathematical Modeling of Sugar Infused Sweet Potato Slices

Drying characteristics and mathematical modeling of hot air drying of cooked sweet potatoes

Process Conditions Optimization for Rice Burger Production Using Orthogonal Array Design

Optimization of the fermentation process for beef jerky by response surface methodology

Study on the microstructure of gellan gum by confocal scanning light microscopy(CSLM)

Influences of food thickeners on the texture of set soybean yoghurt