1. Characterization of pre-gelatinized kidney bean (Phaseolus vulgaris L.) produced using microwave hot-air flow rolling drying technique. (15th January 2022) Authors: Li, Mengge; Wang, Bo; Lv, Weiqiao; Lin, Rongru; Zhao, Donglin Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 154(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Design of microwave hot-airflow vibrating drying equipment for initial drying and enzymatic inactivation of fresh fruits and vegetables. Issue 8 (15th June 2022) Authors: Lv, Hao; Su, Dianbin; Lv, Weiqiao; Lv, Huangzhen; Song, Kai; Du, Zhilong Journal: Drying technology Issue: Volume 40:Issue 8(2022) Page Start: 1688 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Drying characteristics and water dynamics during microwave hot-air flow rolling drying of Pleurotus eryngii. Issue 11 (3rd August 2020) Authors: Su, Dianbin; Lv, Weiqiao; Wang, Yong; Li, Dong; Wang, Lijun Journal: Drying technology Issue: Volume 38:Issue 11(2020) Page Start: 1493 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying. (April 2022) Authors: Zeng, Shiyu; Wang, Bo; Lv, Weiqiao; Wang, Lijun; Liao, Xiaojun Journal: Food control Issue: Volume 134(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying. (15th December 2022) Authors: Li, Mengge; Wang, Bo; Lv, Weiqiao; Zhao, Donglin Journal: Food chemistry Issue: Volume 397(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying. (15th March 2023) Authors: Zeng, Shiyu; Wang, Bo; Lv, Weiqiao; Wu, Yiran Journal: Food chemistry Issue: Volume 404:Part B(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of ultrasound-assisted methods on the drying processes and quality of apple slices in microwave drying. Issue 13 (1st September 2020) Authors: Lv, Weiqiao; Lv, Hao; Jin, Xin; Cui, Zhengwei; Su, Dianbin Journal: Drying technology Issue: Volume 38:Issue 13(2020) Page Start: 1806 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Experimental study on the hygrothermal dynamics of peanut (Arachis hypogaea Linn.) in the process of superposition and variable temperature drying. Issue 7 (10th June 2022) Authors: Zeng, Shiyu; Du, Zhilong; Lv, Weiqiao; Li, Dong; Su, Dianbin; Lv, Huangzhen Journal: Drying technology Issue: Volume 40:Issue 7(2022) Page Start: 1463 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Freeze drying and vacuum impregnating characteristics of Nostoc sphaeroides Kützing. Issue 11 (18th August 2017) Authors: Lv, Weiqiao; Zhang, Min; Bhandari, Bhesh; Wang, Yuchuan; Liu, Chunquan Journal: Drying technology Issue: Volume 35:Issue 11(2017) Page Start: 1379 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing: Increasing oil content. (1st February 2023) Authors: Mu, Rongyi; Wang, Bo; Lv, Weiqiao; Yu, Jie; Li, Guohua Journal: Carbohydrate polymers Issue: Volume 301(2023)Part A Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗