Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten

por Chen, Gengjun, Hu, Ruijia, Li, Yonghui
Publicado 2019

Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain

por Hu, Ruijia, Chen, Gengjun, Li, Yonghui
Publicado 2020

Production of cyclopentanone from furfural over Ru/C with Al(11.6)PO(23.7) and application in the synthesis of diesel range alkanes

por Shen, Tao, Hu, Ruijia, Zhu, Chenjie, Li, Ming, Zhuang, Wei, Tang, Chenglun, Ying, Hanjie
Publicado 2018