1. Development of a lexicon for red sufu. Issue 6 (27th July 2018) Authors: He, Wenmeng; Chen, Yan Ping; Chung, Hau Yin Journal: Journal of sensory studies Issue: Volume 33:Issue 6(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Dynamic correlations between major enzymatic activities, physicochemical properties and targeted volatile compounds in naturally fermented plain sufu during production. (1st June 2022) Authors: He, Wenmeng; Chen, Zixing; Chung, Hau Yin Journal: Food chemistry Issue: Volume 378(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates. (30th March 2019) Authors: He, Wenmeng; Yang, Ruijin; Zhao, Wei Journal: Food chemistry Issue: Volume 277(2019) Page Start: 655 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of wheat gluten modified by deamidation-heating with three different acids on the microstructure of model oil-in-water emulsion and rheological–physical property of ice cream. (February 2019) Authors: He, Wenmeng; Zhao, Wei; Yang, Ruijin Journal: Food hydrocolloids Issue: Volume 87(2019) Page Start: 679 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd). (September 2020) Authors: He, Wenmeng; Chung, Hau Yin Journal: Food microbiology Issue: Volume 90(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods. (November 2019) Authors: He, Wenmeng; Chung, Hau Yin Journal: Food research international Issue: Volume 125(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Optimization of adlay (Coix lacryma-jobi) bran oil extraction: Variability in fatty acids profile and fatty acid synthase inhibitory activities. (September 2020) Authors: He, Wenmeng; Yin, Minxia; Yang, Ruijin; Zhao, Wei Journal: Biocatalysis and agricultural biotechnology Issue: Number 28(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer. (25th August 2022) Authors: Chen, Yanyu; Wei, Zilai; Zhang, Tianyu; Ng, Keng Hong; Ye, Jun; He, Wenmeng Other Names: Lozano Jesús Academic Editor. Journal: Journal of food quality Issue: Volume 2022(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Sensory, physicochemical and rheological properties of plant‐based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat. (12th June 2022) Authors: Yao, Yueying; He, Wenmeng; Cai, Xifan; Bekhit, Alaa El‐Din Ahmed; Xu, Baojun Journal: International journal of food science & technology Issue: Volume 57:Number 8(2022) Page Start: 4868 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts. Issue 2 (19th December 2021) Authors: Li, Dengyun; Zhang, Yifang; Jiang, Ru; He, Wenmeng Journal: Journal of texture studies Issue: Volume 53:Issue 2(2022) Page Start: 255 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗