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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Tuning the band gap and effective mass of black arsenic phosphide monolayer by in-plane strain by Yuliang Mao, Zihua Yao, Runlin Wu, Xing Zhou, Yuting Du

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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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