Wei Wang

Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long‐term storage

Chao‐Hui Feng, Yong Yang, Baolin Liu, 2016 .

Preparation of Phospholipid Microcapsule by Spray Drying

Hongjin Liu, Caiyuan Yu, Hui Yao, 2007 .

Evaluation of storage time and temperature on physicochemical properties of immersion vacuum cooled sausages stuffed in the innovative casings modified by surfactants and lactic acid

Chao‐Hui Feng, Y. Makino, J. F. García-Martín, 2019, Journal of Food Engineering.

Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long-Term Storage.

Chao‐Hui Feng, J. F. García-Martín, Yaowen Liu, 2017, Journal of food science.

Characteristics of soy sauce powders spray-dried using dairy whey proteins and maltodextrins as drying aids

Weibiao Zhou, Wei Wang, Yifan Jiang, 2013 .

Effect of annealing on the hydrolysis of sago starch granules

C. Oates, A. Powell, Wei Wang, 1997 .

Changes in the Composition and Meltability of Mozzarella Cheese During Contact with Pizza Sauce

P. Kindstedt, M. Guo, J. Gilmore, 1998 .

Impacts of spray-drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as auxiliary drying carrier

Weibiao Zhou, C. Dufour, Wei Wang, 2015 .