Yu Liu

Construction of solvent-resistant interphase of CF/PEEK composites via introducing water-based crosslinkable polyaryl ether sizing agent

Y. Ao, Liu Liu, Fei Yan, 2022, Composites Science and Technology.

Synthesis of hyperbranched polyurethane sizing agent with high-solid content via self-catalytic method for improving interfacial adhesion of CF/PA6 composites

Y. Ao, Liu Liu, Fei Yan, 2022, Composites Science and Technology.

Food additives and technologies used in Chinese traditional staple foods

Xinzhong Hu, Xiuxiu Yin, Xiaolong Wang, 2018, Chemical and Biological Technologies in Agriculture.

Effect of oatmeal on texture, water mobility, and starch retrogradation properties of Chinese steamed bread

Xinzhong Hu, Xiaolong Wang, Zhen Ma, 2019, Cereal Chemistry.

Chinese steamed bread: Packaging conditions and starch retrogradation

Xinzhong Hu, Xiaolong Wang, Zhen Ma, 2018, Cereal Chemistry.

Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage

Xinzhong Hu, Xiaolong Wang, Zhen Ma, 2020 .