Wen-Chieh Sung

发表

Analysis of Volatile Constituents of Different Temperature Rice Hulls Liquid Smoke

M. Stone, F. Sun, Wen-Chieh Sung, 2007 .

IMPROVING THE EMULSION STABILITY OF SPONGE CAKE BY THE ADDITION OF γ-POLYGLUTAMIC ACID

Yung-Shin Shyu, Wen-Chieh Sung, 2010 .

The Effect of Tamarind Seed Gum on the Qualities of Gluten-Free Cakes

Shao-Chi Wu, Y. Tseng, W. Sung, 2020, Processes.

Volatile constituents detected in smoke condensates from the combination of the smoking ingredients sucrose, black tea leaves, and bread flour

Wen-Chieh Sung, 2013 .

Volatile Components Detected in Liquid Smoke Flavoring Preparations from the Smoking Ingredients of Smoked Large Yellow Croaker

F. Sun, Wen-Chieh Sung, Ching-Hsu Huang, 2007 .

Protective effects of three smoke flavouring phenols on oxidative damage and nitric oxide production.

Lee-Wen Chang, Ming-Hsing Huang, Bor-Sen Wang, 2011, Food chemistry.

Molecular and thermal characteristics of acid-soluble collagen from orbicular batfish: effects of deep-sea water culturing

Bonnie Sun Pan, Wen-Chieh Sung, Hoa EN Chen, 2018 .

Effect of gamma irradiation on rice and its food products

Wen-Chieh Sung, 2005 .

Inhibition of individual and combination of cell free supernatants of phenyllactic acid, pediocin‐ and nisin‐producing lactic acid bacteria against food pathogens and bread spoilage molds

H. Hsiao, Yi-Chen Chen, C. Pan, 2022, Journal of Food Safety.

Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples

Guan-Wen Chen, Yung-Shin Shyu, Wen-Chieh Sung, 2019, Molecules.

The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans.

Yu-Wei Chang, H. Hsiao, Wen-Chieh Sung, 2018, Food chemistry.

Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products.

Yu-Wei Chang, Jing-Yi Chen, Wen-Chieh Sung, 2016, Food chemistry.

Effect of chitooligosaccharide and different low molecular weight chitosans on the formation of acrylamide and 5-hydroxymethylfurfural and Maillard reaction products in glucose/fructose-asparagine model systems

Yu-Wei Chang, X. Zeng, Wen-Chieh Sung, 2020 .

Influence of Caramel and Molasses Addition on Acrylamide and 5-Hydroxylmethylfurfural Formation and Sensory Characteristics of Non-Centrifugal Cane Sugar during Manufacturing.

Tai-Ying Chiou, Shyh-Hsiang Lin, Wei-Ju Lee, 2020, Journal of the science of food and agriculture.

Effects of calcium citrate, chitosan and chitooligosaccharide addition on acrylamide and 5-hydroxymethylfurfural formation in dark brown sugar

Wei-Ju Lee, Wen-Chieh Sung, Ming-Hsuan Chi, 2019, Journal of Food Science and Technology.

Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies

H. Hsiao, Yung-Shin Shyu, Wen-Chieh Sung, 2019, Processes.

Effects of Different Softening Processes on the Hardness and Quality of Thawed Neritic Squid (Uroteuthis edulis) Muscle

Yuntao Fan, M. Grygier, Wen-Chieh Sung, 2020, Processes.

Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

W. Sung, P. Chai, Wen-Chieh Sung, 2017 .

Effects of storage and gamma irradiation on (Japonica) waxy rice

Te-Sheng Chang, Wen-Chieh Sung, M. Hong, 2008 .

Studies on the Development and Quality of Fish Chiffon Cake and its Storage Stability

C. Shiau, Chun-Ju Chang, Wen-Chieh Sung, 2017 .

Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniors

H. Lin, Hao-Xuan Wu, W. Sung, 2021, International Journal of Food Properties.

Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying

Wen-Chieh Sung, Ming-Yi Fang, G. Huang, 2021 .

Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying

D. Chan, H. Lin, Wen-Chieh Sung, 2021, Foods.

Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness

H. Lin, Wen-Chieh Sung, Po-Han Hou, 2021, Foods.

The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao)

Yung-Shin Shyu, JeanYu Hwang, Wen-Chieh Sung, 2021 .

Effects of calcium supplements on the quality and acrylamide content of puffed shrimp chips

P. Hsu, Tai-Yuan Chen, Wen-Chieh Sung, 2015, Journal of food and drug analysis.

Functional Characteristics of Ultraviolet-Irradiated Tilapia Fish Skin Gelatin

J. Tsai, Wen-Chieh Sung, Cheng-Kuo Wu, 2019, Molecules.

CHARACTERIZATION OF LEGUME STARCHES AND THEIR NOODLE QUALITY

M. Stone, Wen-Chieh Sung, 2004 .

Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.

H. Hsiao, W. Sung, En Ting Chiu, 2020, Journal of food science.

Effect of Resistant Starch on Physicochemical Properties of Wheat Dough and Bread

W. Sung, Tzu-Ching Huang, Yung-Shin Shyu, 2018 .

Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs

Yung-Shin Shyu, JeanYu Hwang, Wen-Chieh Sung, 2018 .

Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits

Wen-Chieh Sung, Mingchih Fang, Yen-Shu Ting, 2022, Polymers.

Purification and characterization of cysteine proteinase inhibitors from crucian carp Carassius auratus eggs

Chien-An Liu, S. Tzeng, Hui-Chun Wu, 2009, Fisheries Science.

Preparation of a Fucoidan-Grafted Hyaluronan Composite Hydrogel for the Induction of Osteoblast Differentiation in Osteoblast-Like Cells

P. Hwang, F. Hsu, Wen-Chieh Sung, 2021, Materials.

A Kinetic Model of Acrylamide Formation inside of the heat boundary layer

D. Chan, W. Sung, Hong-Ting Victor Lin, 2022, Journal of Food Engineering.

Calcium Salts Reduce Acrylamide Formation and Improve Qualities of Cookies

K. Chang, Wen-Chieh Sung, Jen-Shiang Wang, 2014 .

CHARACTERIZATION OF VARIOUS WHEAT STARCH IN PASTA DEVELOPMENT

M. Stone, Wen-Chieh Sung, 2003 .

UV treatment and γ irradiation processing on improving porcine and fish gelatin and qualities of their premix mousse

Wen-Chieh Sung, Zih-Ying Chen, 2014 .

MICROSTRUCTURAL STUDIES OF PASTA AND STARCH PASTA

M. Stone, Wen-Chieh Sung, 2005 .

Effect of Far-Infrared Oven on the Qualities of Bakery Products

M. H. Chang, Yung-Shin Shyu, JeanYu Hwang, 2008 .

Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan

Wen-Chieh Sung, H. Hsiao, Nodali Ndraha, 2019, Journal of Food Engineering.

Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems

D. Chan, H. Lin, L. Kao, 2021, Polymers.

Impact of Ultraviolet Treatment on Improving Gel Strength of Tilapia Skin Gelatin

J. Tsai, Wen-Chieh Sung, Cheng-Kuo Wu, 2015 .

Characteristics of Gelatin from Giant Grouper (Epinephelus Lanceolatus) Skin

T. Chiou, Wen-Chieh Sung, C. Lin, 2015 .

Influence of Cookies Formulation on the Formation of Acrylamide

Wen-Chieh Sung, Chih Ya Chen, 2017 .

Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening

Yu‐Chin Lin, W. Sung, Wen-Chieh Sung, 2017 .

Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying

Tai-Yuan Chen, Wen-Chieh Sung, Ming-Chih Fang, 2023, Molecules.

Studies on the Development of Small Abalone (Haliotis diversicolor supertexta) Essence and its Antioxidative Properties

Yu-Wei Chang, Wen-Chieh Sung, Chun-Che Lin, 2018, Journal of Aquatic Food Product Technology.