A Case Study of a Typical Potato Flavoring based on Aroma Characteristic of Purple Potato.
- Published in:
- Food Science & Technology Research, 2020, v. 26, n. 1, p. 69, doi. 10.3136/fstr.26.69
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- Publication type:
- Article
Works by Shengxiang Gong
Results: 9
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Effects of endogenous and exogenous corn protein and its hydrolysates on the structural change and starch digestibility of fried corn starch.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 6, p. 2732, doi. 10.1111/ijfs.14904
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- Publication type:
- Article
3
A Systematic Review and Meta-Analysis of Acupressure for Postoperative Gastrointestinal Symptoms among Abdominal Surgery Patients.
- Published in:
- American Journal of Chinese Medicine, 2017, v. 45, n. 6, p. 1127, doi. 10.1142/S0192415X17500616
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- Publication type:
- Article
4
Kinetics and Molecular Docking Studies of Activating Effect of Canna edulis Ker Residue Lignin on the Activity of Lipase.
- Published in:
- Starch / Staerke, 2021, v. 73, n. 1/2, p. 1, doi. 10.1002/star.202000154
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- Publication type:
- Article
5
Insoluble dietary fibers from yellow- and purple-fleshed potatoes by-products and their physicochemical properties and structural characteristics: A comparative study.
- Published in:
- Starch / Staerke, 2018, v. 70, n. 1/2, p. 1, doi. 10.1002/star.201700104
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- Publication type:
- Article
6
Study on the effects of sugar alcohols and Angelica keiskei flour on cookie quality, antioxidant, and nutrition.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 3, p. 714, doi. 10.1002/cche.10287
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- Publication type:
- Article
7
Inhibitory effect of lignin from Canna edulis Ker residues on trypsin: kinetics and molecular docking studies.
- Published in:
- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 5, p. 2090, doi. 10.1002/jsfa.10831
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- Publication type:
- Article
8
Physicochemical properties and structural characteristics of soluble dietary fibers from yellow and purple fleshed potatoes by-product.
- Published in:
- International Journal of Food Properties, 2017, v. 20, p. S2939, doi. 10.1080/10942912.2017.1387557
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- Publication type:
- Article
9
Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread.
- Published in:
- Journal of Food Processing & Preservation, 2019, v. 43, n. 8, p. N.PAG, doi. 10.1111/jfpp.14053
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- Publication type:
- Article