Transportation carbon reduction technologies: A review of fundamentals, application, and performance by Xin Wang, Xiuping Dong, Zihe Zhang, Yuanqing Wang

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Application Progress of Food 4D Printing Technology in Food Industry by Qiang TONG, Shuailei XIAO, Ye BI, Hao WU, Xiuping DONG

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Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF by Pengfei Jiang, Xiaoqing Miao, Jing Li, Hang Qi, Shan Shang, Xiuping Dong

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Application of Artificial Neural Network in the Baking Process of Salmon by Pengfei Jiang, Kaiyue Zhu, Shan Shang, Wengang Jin, Wanying Yu, Shuang Li, Shen Wang, Xiuping Dong

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The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (<i>Euphausia superba</i>) Oil as High Internal Phase Emul... by Yinyin Lv, Xiuqin Wang, Ruoyi Hao, Xianhao Zhang, Xianbing Xu, Shengjie Li, Xiuping Dong, Jinfeng Pan

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