Influence of an Edible Oil–Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise

por Hsu, Heng-I, Lee, Tan-Ang, Wang, Ming-Fu, Li, Po-Hsien, Ho, Jou-Hsuan
Publicado 2022

Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise

por Ho, Jou-Hsuan, Lee, Tan-Ang, Namai, Nobuaki, Sakai, Shunji, Lou, Siao-Syuan, Handa, Akihiro, Lin, Wan-Teng
Publicado 2022

On the removal efficiency of copper ions in wastewater using calcined waste eggshells as natural adsorbents

por Chou, Ming-Yu, Lee, Tan-Ang, Lin, Ying-Shen, Hsu, Shan-Yin, Wang, Ming-Fu, Li, Po-Hsien, Huang, Ping-Hsiu, Lu, Wen-Chien, Ho, Jou-Hsuan
Publicado 2023