Xiankui Kong

发表

Effects of ultra-high temperature treatment and packages on baked purple sweet potato nectar

X. Liao, Yongtao Wang, Lei Xu, 2018, LWT.

Extraction and profiling of proteins in yellow powder from sweet potato starch wastewater using response surface methodology and proteomic approach.

X. Liao, Zhenzhen Xu, Xiankui Kong, 2021, Journal of food science.