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Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage
- Feng, Tao*; Ye, Ran; Zhuang, Haining; Rong, Zhiwei; Fang, Zhongxiang; Wang, Yifei; Gu, Zhengbiao; Jin, Zhengyu
- Food Research International, 2013, 50(1): 85-93.
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Ghost Structures, Pasting, Rheological and Textural Properties between Mesona Blumes Gum and Various Starches
- Feng, Tao*; Su, Qiang; Zhuang, Haining; Ye, Ran; Gu, Zhengbiao; Jin, Zhengyu
- Journal of Food Quality, 2014, 37(2): 73-82.
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A thermogravimetric analysis (TGA) method developed for estimating the stoichiometric ratio of solid-state alpha-cyclodextrin-based inclusion complexes
- Bai, Yuxiang; Wang, Jinpeng; Bashari, Mohanad; Hu, Xiuting; Feng, Tao; Xu, Xueming; Jin, Zhengyu*; Tian, Yaoqi
- Thermochimica Acta, 2012, 541: 62-69.
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Comparison of volatile components in Chinese traditional pickled peppers using HS-SPME-GC-MS, GC-O and multivariate analysis
- Xiao, Z. B.*; Zhu, J. C.; Feng, T.; Tian, H. X.; Yu, H. Y.; Niu, Y. W.; Zhang, X. M.
- Natural Product Research, 2010, 24(20): 1939-1953.
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