31. Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers. Issue 4 (11th March 2020) Authors: Yang, Yuling; Guan, Erqi; Zhang, Tingjing; Li, Mengmeng; Bian, Ke Journal: Journal of food science Issue: Volume 85:Issue 4(2020) Page Start: 956 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
32. Construction of Optically Active 2H‐ and 3H‐Pyrroles by Cyclization and Chirality Maintaining 1, 5‐Ester Shift Reactions. Issue 16 (5th July 2019) Authors: Li, Dan; Wang, Linqing; Yang, Yuling; Zhang, Minmin; Peng, Tianyu; Yang, Dongxu; Wang, Rui Journal: Advanced synthesis & catalysis Issue: Volume 361:Issue 16(2019) Page Start: 3744 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
33. Corrigendum to "Can TODness improve (expected) performances of TODs? An exploration facilitated by non-traditional data". [Transport. Res. Part D 74 (2019) 28–47]. (February 2020) Authors: Zhou, Jiangping; Yang, Yuling; Gu, Peiqin; Yin, Ling; Zhang, Fan; Zhang, Fan; Li, Dong Journal: Transportation research Issue: Volume 79(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
34. Dextran and peptide-based pH-sensitive hydrogel boosts healing process in multidrug-resistant bacteria-infected wounds. (15th February 2022) Authors: Wu, Siwen; Yang, Yuling; Wang, Shihan; Dong, Chunyan; Zhang, Xueyan; Zhang, Rui; Yang, Li Journal: Carbohydrate polymers Issue: Volume 278(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
35. DNA-mediated reversible capture and release of circulating tumor cells with a multivalent dual-specific aptamer coating network. Issue 37 (18th April 2019) Authors: Lin, Yuhong; Jiang, Lili; Huang, Yuqing; Yang, Yuling; He, Yu; Lu, Chunhua; Yang, Huanghao Journal: Chemical communications Issue: Volume 55:Issue 37(2019) Page Start: 5387 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
36. Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism. (17th May 2022) Authors: Wei, Sumeng; Xu, Yining; Kong, Baohua; Wang, Meijuan; Zhang, Jingming; Liu, Qian; Yang, Yuling Journal: International journal of food science & technology Issue: Volume 57:Number 8(2022) Page Start: 5024 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
37. Effect of partial substitution of buckwheat on cooking characteristics, nutritional composition, and in vitro starch digestibility of extruded gluten-free rice noodles. (May 2020) Authors: Fu, Meixia; Sun, Xuyang; Wu, Di; Meng, Linghan; Feng, Xiao; Cheng, Weiwei; Gao, Chengcheng; Yang, Yuling; Shen, Xinchun; Tang, Xiaozhi Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 126(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
38. Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating. (17th May 2021) Authors: Han, Keying; Feng, Xiao; Yang, Yuling; Wei, Sumeng; Tang, Xiaozhi; Li, Shanshan; Chen, Yumin Journal: International journal of food science & technology Issue: Volume 56:Number 11(2021) Page Start: 5708 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
39. Effects of ethanol treatment on rheological and gel properties of chicken myofibrillar protein. Issue 1 (1st January 2019) Authors: Zhou, Lei; Yang, Yuling; Tang, Xiaozhi; Gao, Chengcheng; Wei, Sumeng; Li, Shanshan Journal: CyTA: journal of food Issue: Volume 17:Issue 1(2019) Page Start: 384 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
40. Effects of high pressure modification on conformation and gelation properties of myofibrillar protein. (15th February 2017) Authors: Zhang, Ziye; Yang, Yuling; Zhou, Peng; Zhang, Xing; Wang, Jingyu Journal: Food chemistry Issue: Volume 217(2017) Page Start: 678 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗