1. Amidated pectin with amino acids: Preparation, characterization and potential application in Hydrocolloids. (August 2022) Authors: Wang, Pengkai; Gao, Yifan; Wang, Daqing; Huang, Zhili; Fei, Peng Journal: Food hydrocolloids Issue: Volume 129(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Application of InP Quantum Dot film by Photolithography Technology on a Micro-LED Display. (1st April 2023) Authors: Tian, Wenya; Wu, Tianxiang; Wu, Yongshuan; Xiao, Jinqing; Wang, Pengkai; Li, Junhui Journal: ECS journal of solid state science and technology Issue: Volume 12:Number 4(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Di-aldehyde starch crystal: A novel bio-crosslinker for strengthening the structure and physio-chemical properties of gelatin-based films. (October 2021) Authors: Wang, Pengkai; Wang, Yao; Hong, Pengzhi; Zhou, Chunxia Journal: Food bioscience Issue: Volume 43(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles. Issue 7 (27th May 2019) Authors: Nawaz, Asad; Xiong, Zhouyi; Li, Qing; Xiong, Hanguo; Liu, Jing; Chen, Lei; Wang, Pengkai; Walayat, Noman; Irshad, Sana; Regenstein, Joe M. Journal: Journal of food processing and preservation Issue: Volume 43:Issue 7(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of granule size on physicochemical and digestive properties of potato powder. (15th May 2020) Authors: Hu, Chun; Xiong, Zhouyi; Xiong, Hanguo; Chen, Lei; Zhang, Mengchao; Wang, Pengkai; Nawaz, Asad; Walayat, Noman Journal: Journal of the science of food and agriculture Issue: Volume 100:Number 10(2020) Page Start: 4005 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of nano-TiO2 on bonding performance, structure stability and film-forming properties of starch-g-VAc based wood adhesive. (15th November 2018) Authors: Chen, Lei; Xiong, Zhouyi; Xiong, Hanguo; Wang, Zhenjiong; Din, Zia-ud; Nawaz, Asad; Wang, Pengkai; Hu, Chun Journal: Carbohydrate polymers Issue: Volume 200(2018) Page Start: 477 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of xanthan gum and sodium dodecyl sulfate on physico-chemical, rheological and microstructure properties of non-fried potato instant noodles. (April 2021) Authors: Javaid, Allah Bakhsh; Xiong, Hanguo; Xiong, Zhouyi; Zia-ud-Din, ; Ullah, Ikram; Wang, Pengkai Journal: Food structure Issue: Volume 28(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Egg white proteins and β‐cyclodextrin: effective cryoprotectant mixture against oxidative changes in the myofibrillar proteins of Culter alburnus. (16th March 2021) Authors: Walayat, Noman; Rincón, Miguel Ángel; Niaz, Sobia; Nawaz, Asad; Niaz, Nadia; Zahid Farooq, Muhammad; Ahmad, Ishtiaq; Wang, Pengkai; Zhang, Zhongli Journal: International journal of food science & technology Issue: Volume 56:Number 8(2021) Page Start: 4009 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks. (16th August 2019) Authors: Nawaz, Asad; Xiong, Zhouyi; Li, Qing; Xiong, Hanguo; Irshad, Sana; Chen, Lei; Wang, Pengkai; Zhang, Mongchao; Hina, Sundas; Regenstein, Joe M Journal: Journal of the science of food and agriculture Issue: Volume 99:Number 13(2019) Page Start: 5771 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Ferulic acid‐ and gallic ester‐acylated pectin: Preparation and characterization. Issue 7 (16th June 2022) Authors: Chen, Ping; Wang, Pengkai; Hong, Pengzhi Journal: Journal of food science Issue: Volume 87:Issue 7(2022) Page Start: 3013 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗