31. Rheological behavior of nanocellulose gels at various calcium chloride concentrations. (15th November 2021) Authors: Qu, Rui-jing; Wang, Yong; Li, Dong; Wang, Li-jun Journal: Carbohydrate polymers Issue: Volume 274(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
32. Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content. (1st April 2022) Authors: Zhao, Xia; Li, Dong; Wang, Li-jun; Wang, Yong Journal: Carbohydrate polymers Issue: Volume 281(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
33. Rheological, thermal and microstructural properties of casein/κ-carrageenan mixed systems. (October 2019) Authors: Tang, Meng-xue; Zhu, Ying-dan; Li, Dong; Adhikari, Benu; Wang, Li-jun Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 113(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
34. Role of gelation temperature in rheological behavior and microstructure of high elastic starch-based emulsion-filled gel. (February 2023) Authors: Zhao, Xia; Li, Dong; Wang, Li-jun; Wang, Yong Journal: Food hydrocolloids Issue: Volume 135(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
35. Temperature thresholds and time-temperature dependence of gelatinization for heat-moisture treated corn starch. (January 2018) Authors: Xing, Jun-jie; Li, Dong; Wang, Li-jun; Adhikari, Benu Journal: Journal of food engineering Issue: Volume 217(2018) Page Start: 43 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
36. The effect of dry heat parboiling processing on the short-range molecular order structure of highland barley. (April 2021) Authors: Zhu, Ying-dan; Wang, Yong; Li, Dong; Wang, Li-jun Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 140(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
37. Thermal, structure, and rheological properties of native potato flour prepared under different combined drying methods. Issue 5 (26th March 2021) Authors: Zhu, Han-kun; Fang, Xian-fa; Wang, Yong; Li, Dong; Wang, Li-jun Journal: Drying technology Issue: Volume 39:Issue 5(2021) Page Start: 698 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
38. Valproic acid attenuates global cerebral ischemia/reperfusion injury in gerbils via anti-pyroptosis pathways. (March 2019) Authors: Zhu, Shu; Zhang, Zhe; Jia, Lian-qun; Zhan, Kai-xuan; Wang, Li-jun; Song, Nan; Liu, Yue; Cheng, Yan-yan; Yang, Yong-ju; Guan, Le; Min, Dong-yu; Yang, Guan-lin Journal: Neurochemistry international Issue: Volume 124(2019) Page Start: 141 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
39. Value-added application of Platycodon grandiflorus (Jacq.) A.DC. roots (PGR) by ultrasound-assisted extraction (UAE) process to improve physicochemical quality, structural characteristics and functional properties. (30th November 2021) Authors: Liu, Yuan-yuan; Sun, Wei-hong; Li, Bing-zheng; Shang, Nan; Wang, Yong; Lv, Wei-qiao; Li, Dong; Wang, Li-jun Journal: Food chemistry Issue: Volume 363(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗