1. Effects of fat-to-lean ratio and cooking time on the water distribution, nutritional quality and fatty acid composition of traditional Chinese pork meatballs. Issue 1 (31st December 2023) Authors: Zhu, Wenzheng; Wang, Qiuyu; Xu, Yan; Hui, Zengyu; Liu, Jun; Zhou, Xiaoyan Journal: International journal of food properties Issue: Volume 26:Issue 1(2023) Page Start: 139 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling. Issue 1 (31st December 2022) Authors: Wang, Qiuyu; Zhang, Haifeng; Zhu, Wenzheng; Li, Chunmei; Xu, Yan; Ding, Xiangli; Zhou, Xiaoyan Journal: International journal of food properties Issue: Volume 25:Issue 1(2022) Page Start: 748 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗