1. Changes in the quality and in vitro digestibility of brown rice noodles with the addition of ultrasound‐assisted enzyme‐treated red lentil protein. (11th December 2021) Authors: Lin, Zexue; Liu, Lu; Qin, Wanyu; Wang, Aixia; Nie, Mengzi; Xi, Huihan; Chen, Zhiying; He, Yue; Wang, Fengzhong; Tong, Li‐Tao Journal: International journal of food science & technology Issue: Volume 57:Number 2(2022) Page Start: 1150 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Contact ultrasound strengthened far-infrared radiation drying on pear slices: Effects on drying characteristics, microstructure, and quality attributes. Issue 6 (26th April 2019) Authors: Liu, Yunhong; Sun, Changying; Lei, Yuqing; Yu, Huichun; Xi, Huihan; Duan, Xu Journal: Drying technology Issue: Volume 37:Issue 6(2019) Page Start: 745 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Drying characteristics, microstructure, glass transition temperature, and quality of ultrasound‐strengthened hot air drying on pear slices. Issue 3 (19th February 2019) Authors: Liu, Yunhong; Zeng, Ya; Wang, Qi; Sun, Changying; Xi, Huihan Journal: Journal of food processing and preservation Issue: Volume 43:Issue 3(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures. (June 2022) Authors: Wang, Aixia; Xiao, Tianzhen; Xi, Huihan; Qin, Wanyu; He, Yue; Nie, Mengzi; Chen, Zhiying; Wang, Lili; Liu, Liya; Wang, Fengzhong; Tong, Li-Tao Journal: Food research international Issue: Volume 156(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of wet milling on the properties of highland barley flour and the quality of highland barley bread. (24th September 2022) Authors: He, Yue; Xi, Huihan; Chen, Zhiying; Nie, Mengzi; Qin, Wanyu; Wang, Aixia; Liu, Liya; Wang, Lili; Sun, Jing; Bai, Yajuan; Huang, Yatao; Wang, Fengzhong; Tong, Li‐Tao Journal: International journal of food science & technology Issue: Volume 57:Number 11(2022) Page Start: 7275 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Physicochemical properties and in vitro digestibility of highland barley starch with different extraction methods. (1st March 2023) Authors: Nie, Mengzi; Piao, Chunhong; Wang, Aixia; Xi, Huihan; Chen, Zhiying; He, Yue; Wang, Lili; Liu, Liya; Huang, Yatao; Wang, Fengzhong; Tong, Li-Tao Journal: Carbohydrate polymers Issue: Volume 303(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Study on the microbial inactivation of whole hulless barley flour using a continuous instant pressure drop sterilizer. (17th October 2022) Authors: Chen, Zhiying; Wang, Aixia; Qin, Wanyu; Xi, Huihan; He, Yue; Nie, Mengzi; Liu, Liya; Wang, Lili; Bai, Yajuan; Huang, Yatao; Wang, Fengzhong; Tong, Li‐Tao Journal: Journal of food process engineering Issue: Volume 45:Number 12(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The structural and functional properties of dietary fibre extracts obtained from highland barley bran through different steam explosion-assisted treatments. (16th April 2023) Authors: Xi, Huihan; Wang, Aixia; Qin, Wanyu; Nie, Mengzi; Chen, Zhiying; He, Yue; Wang, Lili; Liu, Liya; Huang, Yatao; Wang, Fengzhong; Tong, Li-Tao Journal: Food chemistry Issue: Volume 406(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗