1. Acid/alkali shifting of Mesona chinensis polysaccharide-whey protein isolate gels: Characterization and formation mechanism. (1st September 2021) Authors: Jiang, Lian; Zhang, Jiahui; Ren, Yanming; Shen, Mingyue; Yu, Qiang; Chen, Yi; Zhang, Haide; Xie, Jianhua Journal: Food chemistry Issue: Volume 355(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Arecoline and arecaidine lixiviation in areca nut blanching: Liquid chromatography‐ion trap‐time of flight hybrid mass spectrometry determination and kinetic modeling. Issue 11 (1st August 2022) Authors: Liu, Xiaoling; Jiang, Lian; Zhang, Qi; Zhao, Zhendong; Zhang, Haide Journal: Journal of food processing and preservation Issue: Volume 46:Issue 11(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Calcite modification of agricultural waste biochar highly improves the adsorption of Cu(II) from aqueous solutions. Issue 5 (October 2021) Authors: Wang, Shenwan; Zhong, Shuang; Zheng, Xiaoyan; Xiao, Dao; Zheng, Lili; Yang, Yang; Zhang, Haide; Ai, Binling; Sheng, Zhanwu Journal: Journal of environmental chemical engineering Issue: Volume 9:Issue 5(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Chitosan inhibits advanced glycation end products formation in chemical models and bakery food. (July 2022) Authors: Wang, Shenwan; Zheng, Lili; Zheng, Xiaoyan; Yang, Yang; Xiao, Dao; Zhang, Haide; Ai, Binling; Sheng, Zhanwu Journal: Food hydrocolloids Issue: Volume 128(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of acid/alkali shifting on function, gelation properties, and microstructure of Mesona chinensis polysaccharide-whey protein isolate gels. (August 2021) Authors: Jiang, Lian; Ren, Yanming; Shen, Mingyue; Zhang, Jiahui; Yu, Qiang; Chen, Yi; Zhang, Haide; Xie, Jianhua Journal: Food hydrocolloids Issue: Volume 117(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography–mass spectrometry. (4th July 2017) Authors: He, Yuqin; Zhang, Haide; Wen, Nana; Hu, Rongsuo; Wu, Guiping; Zeng, Ying; Li, Xiong; Miao, Xiaodan Journal: Journal of the science of food and agriculture Issue: Volume 98:Number 1(2018) Page Start: 154 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Halloysite and coconut shell biochar magnetic composites for the sorption of Pb(II) in wastewater: Synthesis, characterization and mechanism investigation. Issue 6 (December 2021) Authors: Wang, Shenwan; Xiao, Dao; Zheng, Xiaoyan; Zheng, Lili; Yang, Yang; Zhang, Haide; Ai, Binling; Sheng, Zhanwu Journal: Journal of environmental chemical engineering Issue: Volume 9:Issue 6(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Optimization of [CnPy]Cl (n=2, 4, 6) ionic liquid aqueous two-phase system extraction of papain using response surface methodology with box-behnken design. (February 2019) Authors: Zhu, Xinru; Zhang, Haide Journal: Process biochemistry Issue: Volume 77(2019) Page Start: 113 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The relationship between acrylamide and various components during coffee roasting and effect of amino acids on acrylamide formation. Issue 5 (9th March 2021) Authors: Hu, Huihui; Liu, Xiaoling; Jiang, Lian; Zhang, Qi; Zhang, Haide Journal: Journal of food processing and preservation Issue: Volume 45:Issue 5(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗