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52. Effects of lipids with different oxidation levels on protein degradation and biogenic amines formation in Sichuan-style sausages. (1st May 2022)

53. Effects of sodium alginate and rice variety on the physicochemical characteristics and 3D printing feasibility of rice paste. (June 2020)

59. Flexible six-dimensional force sensor inspired by the tenon-and-mortise structure of ancient Chinese architecture for orthodontics. (1st June 2022)