1. Aroma Stability of Millet Powder During Storage and Effects of Cooking Methods and Antioxidant Treatment. Issue 3 (14th May 2014) Authors: Wang, Ruican; Chen, Yijing; Ren, Jianhua; Guo, Shuntang Journal: Cereal chemistry Issue: Volume 91:Issue 3(2014.) Page Start: 262 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Binding of phytate to soybean protein during the heat treatment of soymilk and its effect on protein aggregation. (November 2018) Authors: Wang, Ruican; Liu, Jingyuan; Guo, Shuntang Journal: Food hydrocolloids Issue: Volume 84(2018) Page Start: 368 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Caramel stickiness: Effects of composition, rheology, and surface energy. (January 2021) Authors: Wang, Ruican; Hartel, Richard W. Journal: Journal of food engineering Issue: Volume 289(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Changes in physiochemical properties and stability of peanut oil body emulsions by applying gum arabic. (May 2016) Authors: Sukhotu, Rujira; Guo, Shiwen; Xing, Jiyun; Hu, Qi; Wang, Ruican; Shi, Xiaodi; Nishinari, Katsuyoshi; Fang, Yapeng; Guo, Shuntang Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 68(2016) Page Start: 432 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Changes of hexanal content in fermented soymilk: Induced by lactic acid bacterial fermentation and thermal treatment. Issue 5 (4th April 2022) Authors: Shi, Xiaodi; Hao, Zhengqi; Wang, Ruican; Chen, Zhenjia; Zuo, Feng; Wan, Yanglin; Guo, Shuntang Journal: Journal of food processing and preservation Issue: Volume 46:Issue 5(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction. (February 2017) Authors: Peng, Xingyun; Wang, Yahui; Xing, Jiyun; Wang, Ruican; Shi, Xiaodi; Guo, Shuntang Journal: Food hydrocolloids Issue: Volume 63(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Citric acid and heating on gelatin hydrolysis and gelation in confectionery gels. (August 2022) Authors: Wang, Ruican; Hartel, Richard W. 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) ↗
8. Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions. (March 2022) Authors: Wang, Ruican; Hartel, Richard W. Journal: Food hydrocolloids Issue: Volume 124:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effects of drying methods on starch crystallinity of gelatinized foxtail millet (α-millet) and its eating quality. (August 2017) Authors: Wang, Ruican; Chen, Chen; Guo, Shuntang Journal: Journal of food engineering Issue: Volume 207(2017) Page Start: 81 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effects of endogenous small molecular compounds on the rheological properties, texture and microstructure of soymilk coagulum: Removal of phytate using ultrafiltration. (15th November 2016) Authors: Wang, Ruican; Guo, Shuntang Journal: Food chemistry Issue: Volume 211(2016) Page Start: 521 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗