An Efficient Time-Variant Reliability Analysis Method with Mixed Uncertainties by Fangyi Li, Yufei Yan, Jianhua Rong, Houyao Zhu

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Effect of Pretreatment Methods on the Formation of Advanced Glycation End Products in Fried Shrimp by Runlin Wu, Caihua Jia, Jianhua Rong, Shanbai Xiong, Ru Liu

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Development and Identification of Novel α-Glucosidase Inhibitory Peptides from Mulberry Leaves by Fanghui Deng, Yihao Liang, Yuelei Lei, Shanbai Xiong, Jianhua Rong, Yang Hu

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Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with 1H nuclear magnetic resonance by Benlun Hu, Runlin Wu, Jingwen Sun, Haonan Shi, Caihua Jia, Ru Liu, Jianhua Rong

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Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets by Jingwen Sun, Runlin Wu, Benlun Hu, Caihua Jia, Jianhua Rong, Shanbai Xiong, Ru Liu

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Formation of AGEs in Penaeus vannamei fried with high oleic acid sunflower oil by Jiao Mo, Yuanyuan Zhao, Runlin Wu, Benlun Hu, Caihua Jia, Jianhua Rong, Ru Liu, Siming Zhao

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Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp (<em>Litopenaeus vannamei</em>) by Jiechang Chen, Yuanyuan Zhao, Runlin Wu, Tao Yin, Juan You, Benlun Hu, Caihua Jia, Jianhua Rong, Ru Liu, Binjia Zhang, Siming Zhao

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