Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties

por Gao, Yuan, Liu, Tingting, Su, Caihong, Li, Qi, Yu, Xiuzhu
Publicado 2022

Effect of water content on the physical properties and structure of walnut oleogels

por Wang, Liqian, Wen, Yuxiu, Su, Caihong, Gao, Yuan, Li, Qi, Du, Shuangkui, Yu, Xiuzhu
Publicado 2022

Effect of flaxseed gum on the brittleness of oleogels based on candelilla wax

por Su, Caihong, Li, Yancai, Zhu, Jiabin, Gao, Yuan, Li, Qi, Du, Shuangkui, Yu, Xiuzhu
Publicado 2022