Author/Creator: Yan, Shoulei - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Yan, Shoulei

1. Acetic acid pretreatment improves the hardness of cooked potato slices. (1st August 2017)

Authors:: Zhao, Wenlin; Shehzad, Hussain; Yan, Shoulei; Li, Jie; Wang, Qingzhang
Journal:: Food chemistry
Issue:: Volume 228(2017)
Page Start:: 204
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. Acetic acid reducing the softening of lotus rhizome during heating by regulating the chelate-soluble polysaccharides. (15th July 2020)

Authors:: Liu, Gongji; Liu, Yanzhao; Yan, Shoulei; Li, Jie
Journal:: Carbohydrate polymers
Issue:: Volume 240(2020)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. Cell wall CSF/WSF ratio value discriminates the cooked texture of lotus rhizome. (10th January 2018)

Authors:: Xie, Wei; Zhao, Wenlin; Yan, Shoulei; Wang, Qingzhang; Li, Jie
Journal:: International journal of food properties
Issue:: Volume 20(2017)Supplement 3
Page Start:: S3266
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

4. Cell wall CSF/WSF ratio value discriminates the cooked texture of lotus rhizome. (31st December 2017)

Authors:: Xie, Wei; Zhao, Wenlin; Yan, Shoulei; Wang, Qingzhang; Li, Jie
Journal:: International journal of food properties
Issue:: Volume 20(2017)Supplement 3
Page Start:: S3266
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

5. Changes in physicochemical properties related to the texture of lotus rhizomes subjected to heat blanching and calcium immersion. (15th November 2016)

Authors:: Zhao, Wenlin; Xie, Wei; Du, Shenglan; Yan, Shoulei; Li, Jie; Wang, Qingzhang
Journal:: Food chemistry
Issue:: Volume 211(2016)
Page Start:: 409
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

6. Dual effectiveness of ascorbic acid and ethanol combined treatment to inhibit browning and inactivate pathogens on fresh-cut apples. (July 2017)

Authors:: Yan, Shoulei; Luo, Yaguang; Zhou, Bin; Ingram, David T.
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 80(2017)
Page Start:: 311
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

7. Effect of micronisation on dietary fibre content and hydration properties of lotus node powder fractions. (21st November 2017)

Authors:: Hussain, Shehzad; Li, Jie; Jin, Wenjun; Yan, Shoulei; Wang, Qingzhang
Journal:: International journal of food science & technology
Issue:: Volume 53:Number 3(2018)
Page Start:: 590
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

8. Effects of different concentrations of ascorbic acid on the stability of (+) – Catechin under enzymatic conditions. (15th January 2023)

Authors:: Li, Caiyun; Ding, Xuefeng; Li, Jie; Yan, Shoulei
Journal:: Food chemistry
Issue:: Volume 399(2023)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

9. Effects of ethanol treatment on inhibiting fresh-cut sugarcane enzymatic browning and microbial growth. (April 2017)

Authors:: Homaida, Mamoun A.; Yan, Shoulei; Yang, Hong
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 77(2017)
Page Start:: 8
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

10. Effects of extrusion on structural and physicochemical properties of soluble dietary fiber from nodes of lotus root. (July 2018)

Authors:: Chen, Huanhuan; Zhao, Chunmei; Li, Jie; Hussain, Shehzad; Yan, Shoulei; Wang, Qingzhang
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 93(2018)
Page Start:: 204
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗