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Functional Food Based on Potato 期刊论文
Foods, 2023, 卷号: 12, 期号: 11, 页码: 2145
Authors:  Jian Xu;  Yang Li;  Lovedeep Kaur;  Jaspreet Singh;  Fankui Zeng
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Evaluation of cooking, nutritional, and quality characteristics of fresh-cut potato slice pretreated with acetic acid 期刊论文
Food science wiley, 2021, 期号: 87, 页码: 427-437
Authors:  Weihua Gong;  Bingyan Shi;  Fan-kui Zeng;  Nan Dong;  Zunguo Lei;  Jia Liu
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The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes 期刊论文
Food Engineering, 2021, 卷号: 17, 期号: 8, 页码: 619-632
Authors:  Yuci Zhao;  Xiaoping Zhou;  Chunni Lei;  Yan Shang;  Dan Xu;  Gang Liu
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Recent researches on natural pigments stabilized by clay minerals: A review 期刊论文
Dyes and Pigments, 2021, 期号: 190, 页码: 109322
Authors:  Li SE(李淑娥);  Mou B(牟斌);  Wang XW(王晓雯);  Wang AQ(王爱勤)
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A comparative study on surface/interface mechanism and antibacterial properties of different hybrid materials prepared with essential oils active ingredients and palygorskite 期刊论文
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2021, 期号: 618, 页码: 126455
Authors:  Zhong HQ(钟火清);  Mou B(牟斌);  Yan PJ(闫盆吉);  Jing YM(景阳梅);  Hui AP(惠爱平);  Wang AQ(王爱勤)
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Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation 期刊论文
Food Processing and Preservation, 2020, 期号: 1, 页码: 1-16
Authors:  Dan Xu;  Xiaoping Zhou;  Chunni Lei;  Yan Shang;  Yuci Zhao;  Zhaojun Wang;  Fankui Zeng;  Gang Liu
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Hydrothermal Fabrication of Spindle-Shaped ZnO/Palygorskite Nanocomposites Using Nonionic Surfactant for Enhancement of Antibacterial Activity 期刊论文
Nanomaterials, 2019, 卷号: 9, 期号: 10, 页码: 1453
Authors:  Hui AP(惠爱平);  Dong SQ(董树清);  Kang YR(康玉茹);  Zhou YM(周岩民);  Wang AQ(王爱勤)
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ZnO  palygorskite  antibacterial agent  hydrothermal  nonionic surfactants