Effect of obeticholic acid on glucolipid homeostasis in high-fat fed C57BL/6J mice by WANG Xing, GUO Nan

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The Current Progress in Research on the Quality and New Risk Factors of Fried Foods by WANG Xing-guo, ZHANG Hui, WU Gang-cheng

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RESEARCH ON DYNAMIC STRESS OF CYLINDRICAL SHELL OF RADICAL PHONONIC CRYSTALS IN RADIAL WAVE BAND GAP by WANG XingGuo, SHU HaiSheng, ZHANG Liang

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Research on the Reducing the Oil Absorption of Fried Potato Strips by Microwave Combined with Ultra-Low Temperature Freezing Pretreatment by YANG Dan, WU Gang-cheng, LI Pei-yan, JIN Jun, JIN Qing-zhe, ZHANG Hui, WANG Xing-guo

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Application of the Index of Oxidized Triglyceride in Quality Evaluation of Frying Oil by LI Xu, ZHANG Hui, JIN Qing-zhe, ZHAO Cheng-wei, JIN Jun, WU Gang-cheng, WANG Xing-guo

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Research on the Influence of Oil Types on the Texture of Fried French Fries Based on Mass Transfer Characteristics by ZHANG Hui, LI Pei-yan, WU Gang-cheng, YANG Dan, ZHAO Chen-wei, JIN Qing-zhe, WANG Xing-guo

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Research Progress on the Enrichment of γ-Linolenic Acid and Its Physiological Functions by YOU Yue, ZHANG Wen-jing, XU Rui, ZHOU Yi-fang, LYU Yan-kun, ZHANG Hui, WU Gang-cheng, WANG Xing-guo

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Analysis of Key Flavor Components in French Fries and Frying Oil at Different Frying Stages by XU Li-rong, CHANG Jia-rui, MEI Xue, ZHU Chen-fei, WU Gang-cheng, ZHANG Hui, JIN Qing-zhe, WANG Xing-guo

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Study on the Production Technology of Olive High Fiber Bread by HUANG Xiao-yu1, LIU Yu-hong, LI Jian-ke, JIN Feng, WU Gang-cheng, ZHANG Hui, JIN Qing-zhe, WANG Xing-guo

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