Optimization of Vacuum Flavoring Technology and Quality Analysis of Pepper-flavored Peanut Kernel by Xiaoqing CHEN, Luyan LIAO, Weiguo WU

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Optimization of Purification Process of Konjac Glucomannan by Response Surface Methodology by Ruining BAO, Weiguo WU, Luyan LIAO, Yan WANG

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Impact of Oat Supplementation on the Structure, Digestibility, and Sensory Properties of Extruded Instant Rice by Junling Wu, Kai Zhu, Sijie Zhang, Meng Shi, Luyan Liao

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Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach by Liwen Jiang, Yi Chen, Tiantian Zhao, Pao Li, Luyan Liao, Yang Liu

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Effects of Different Pretreatment Oat Flour on the Quality of Extruded Instant Rice by Junling WU, Huihui LIU, Weiguo WU, Xianlong REN, Wenhui YAN, Luyan LIAO

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Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment by Sijie Zhang, Weiguo Wu, Jihe Zhu, Junling Wu, Zengpeng Gan, Houqin Deng, Yu Zhang, Luyan Liao

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Composition and Comprehensive Evaluation of Free Amino Acids in Different Brassica campestris Cultivars by Kai ZHU, Zhuoyi DING, Yifei WU, Zhiquan LIU, Xiaoquan DUAN, Zhuqing ZHANG, Wenchao CHEN, Luyan LIAO, Xiaobo ZHOU

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