1. Design of Load Path-oriented BCCz Lattice Sandwich Structures. Issue 1 (1st April 2022) Authors: Zhao, Shengjie; Zong, Xinxiang; Wu, Nan Journal: Journal of physics Issue: Volume 2239:Issue 1(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Emulsified blend film based on konjac glucomannan/carrageenan/ camellia oil: Physical, structural, and water barrier properties. (1st January 2021) Authors: Zhou, Xi; Zong, Xinxiang; Wang, Shanglong; Yin, Cong; Gao, Xueqin; Xiong, Guoyuan; Xu, Xinglian; Qi, Jun; Mei, Lin Journal: Carbohydrate polymers Issue: Volume 251(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Evaluation of the taste profile of traditional Chinese Fuliji Red-cooked Chicken during processing. Issue 1 (1st January 2020) Authors: Xiong, Guoyuan; Xia, Luyang; Gao, Xueqin; Zong, Xinxiang; Qi, Jun; Jia, Jingmin Journal: CyTA: journal of food Issue: Volume 18:Issue 1(2020) Page Start: 344 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Novel emulsion film based on gelatin/polydextrose/camellia oil incorporated with Lactobacillus pentosus: Physical, structural, and antibacterial properties. (December 2021) Authors: Zong, Xinxiang; Zhang, Xingguo; Bi, Keyi; Zhou, Ying; Zhang, Min; Qi, Jun; Xu, Xinglian; Mei, Lin; Xiong, Guoyuan; Fu, Mengwei Journal: Food hydrocolloids Issue: Volume 121(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗