Luyan Liao

发表

Structural properties of sweet potato starch and its vermicelli quality as affected by heat-moisture treatment

Weiguo Wu, Luyan Liao, Huihui Liu, 2019, International Journal of Food Properties.

Fermentation Effect on the Properties of Sweet Potato Starch and its Noodle's Quality by Lactobacillus plantarum

Weiguo Wu, Luyan Liao, 2017 .

Analysis of microbial community and the characterization of Aspergillus flavus in Liuyang Douchi during fermentation

W. He, Pao Li, Bo Xia, 2022, LWT.

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS.

Pao Li, Liwen Jiang, Yi Chen, 2021, Food chemistry.

Processability and physical-functional properties of purple sweet potato powder as influenced by explosion puffing drying

Weiguo Wu, Liu Huihui, Luyan Liao, 2020, Journal of Food Measurement and Characterization.

Stability of carotenoids and carotenoid esters in pumpkin (Cucurbita maxima) slices during hot air drying.

Yiqun Huang, Yan Wang, F. Luo, 2021, Food chemistry.

Properties investigations of rape stalks fermented by different salt concentration: Effect of volatile compounds and physicochemical indexes

Weiguo Wu, Simin Peng, Congcong Li, 2023, Food chemistry: X.

Combining GC-MS and chemometrics to assess the quality of camellia seed oils

Weiguo Wu, Simin Peng, Yali Peng, 2021, CyTA - Journal of Food.

Effect of different pretreatment techniques on quality characteristics, chemical composition, antioxidant capacity and flavor of cold-pressed rapeseed oil

Luyan Liao, Junling Wu, Lu Jiang, 2024, LWT.