Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran by Wenjun Liu, Margaret Brennan, Dawei Tu, Charles Brennan

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Multi-Initialized States Referred Work Parameter Calibration for Gaze Tracking Human-Robot Interaction by Qijie Zhao, Xinming Yuan, Dawei Tu, Jianxia Lu

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Image polar radius distribution for seed orientation adjustment by Yafeng Zhang, Dawei Tu, Jianwen Cai, Meifeng Zhang

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Quality and Volatile Components of Dried Peppers Commonly Used in Hot Pot by Dawei TU, Yingqiu WENG, Qingqing LI, Luping FENG, Wenjun LIU

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Experimental Study of Defect Localization in a Cross-Ply Fiber Reinforced Composite with Diffuse Ultrasonic Waves by Qi Zhu, Yuxuan Ding, Dawei Tu, Haiyan Zhang, Yue Peng

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Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread by Wenjun Liu, Margaret Brennan, Charles Brennan, Linfeng You, Dawei Tu

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