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	1.	Effects of inulin on the structure and emulsifying properties of protein components in dough. [electronic resource] by Liu, Juan Luo, Denglin Li, Xuan Xu, Baocheng Zhang, Xiaoyu Liu, Jianxue Producer: 20170118 In: Food chemistry vol. 210 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch. [electronic resource] by Luo, Denglin Li, Yun Xu, Baocheng Ren, Guangyue Li, Peiyan Li, Xuan Han, Sihai Liu, Jianxue Producer: 20170503 In: Food chemistry vol. 229 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Classification and adulteration detection of vegetable oils based on fatty acid profiles. [electronic resource] by Zhang, Liangxiao Li, Peiwu Sun, Xiaoman Wang, Xuefang Xu, Baocheng Wang, Xiupin Ma, Fei Zhang, Qi Ding, Xiaoxia Producer: 20150904 In: Journal of agricultural and food chemistry vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Determination of free steroidal compounds in vegetable oils by comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry. [electronic resource] by Xu, Baocheng Zhang, Liangxiao Ma, Fei Zhang, Wen Wang, Xiupin Zhang, Qi Luo, Denglin Ma, Hongyan Li, Peiwu Producer: 20180726 In: Food chemistry vol. 245 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Textural and staling characteristics of steamed bread prepared from soft flour added with inulin. [electronic resource] by Kou, Xuerui Luo, Denglin Zhang, Kangyi Xu, Wei Li, Xuan Xu, Baocheng Li, Peiyan Han, Sihai Liu, Jianxue Producer: 20191114 In: Food chemistry vol. 301 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Detection of virgin coconut oil adulteration with animal fats using quantitative cholesterol by GC × GC-TOF/MS analysis. [electronic resource] by Xu, Baocheng Li, Peiwu Ma, Fei Wang, Xiuping Matthäus, Bertrand Chen, Ran Yang, Qingqing Zhang, Wen Zhang, Qi Producer: 20150918 In: Food chemistry vol. 178 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Characterization of volatile components in four vegetable oils by headspace two-dimensional comprehensive chromatography time-of-flight mass spectrometry. [electronic resource] by Hu, Wei Zhang, Liangxiao Li, Peiwu Wang, Xiupin Zhang, Qi Xu, Baocheng Sun, Xiaoman Ma, Fei Ding, Xiaoxia Producer: 20150616 In: Talanta vol. 129 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Polydopamine nanospheres as high-affinity signal tag towards lateral flow immunoassay for sensitive furazolidone detection. [electronic resource] by Liu, Sijie Dou, Leina Yao, Xiaolin Zhang, Wentao Zhao, Bingxin Wang, Zonghan Ji, Yanwei Sun, Jing Xu, Baocheng Zhang, Daohong Wang, Jianlong Producer: 20200610 In: Food chemistry vol. 315 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)