Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits

por Fang, Mingchih, Ting, Yen-Shu, Sung, Wen-Chieh
Publicado 2022

Functional Characteristics of Ultraviolet-Irradiated Tilapia Fish Skin Gelatin

por Wu, Cheng-Kuo, Tsai, Jenn-Shou, Sung, Wen-Chieh
Publicado 2019

Quality function deployment modified for the food industry: An example of a granola bar

por Wang, Tzu‐Yun, Hsiao, Hsin‐I, Sung, Wen‐Chieh
Publicado 2019

Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness

por Lin, Hong-Ting Victor, Hou, Po-Han, Sung, Wen-Chieh
Publicado 2021

Preparation of a Fucoidan-Grafted Hyaluronan Composite Hydrogel for the Induction of Osteoblast Differentiation in Osteoblast-Like Cells

por Hsu, Fu-Yin, Chen, Jheng-Jie, Sung, Wen-Chieh, Hwang, Pai-An
Publicado 2021

Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples

por Shyu, Yung-Shin, Chen, Guan-Wen, Chiang, Shao-Ching, Sung, Wen-Chieh
Publicado 2019

Effects of calcium supplements on the quality and acrylamide content of puffed shrimp chips

por Chen, Tai-Yuan, Luo, Hsuan-Min, Hsu, Pang-Hung, Sung, Wen-Chieh
Publicado 2015

Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying

por Fang, Ming-Chih, Chin, Peng-Shih-Yun, Sung, Wen-Chieh, Chen, Tai-Yuan
Publicado 2023

The Effect of Hydrocolloids on Penetration Tests and Syneresis of Binary Gum Gels and Modified Corn Starch–Gum Gels

por Lin, Hong-Ting Victor, Tsai, Jenn-Shou, Liao, Hsiao-Hui, Sung, Wen-Chieh
Publicado 2023

Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Syst...

por Lin, Hong-Ting Victor, Chan, Der-Sheng, Kao, Ling-Yu, Sung, Wen-Chieh
Publicado 2021

Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying

por Lin, Hong-Ting Victor, Chan, Der-Sheng, Huang, Yu-Hsiang, Sung, Wen-Chieh
Publicado 2021

Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose–Asparagine Model Solution and the Functional Characteristics of the Resultant...

por Lin, Hong-Ting Victor, Ting, Yen-Shu, Ndraha, Nodali, Hsiao, Hsin-I, Sung, Wen-Chieh
Publicado 2022

Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells

por Lin, Hong-Ting Victor, Chen, Guan-Wen, Chang, Ke-Liang Bruce, Bo, Yi-Jun, Sung, Wen-Chieh
Publicado 2023