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	The effect of adding Gracilaria on flavor and quality of low-salt fermented soy sauce Journal article LWT-FOOD SCIENCE AND TECHNOLOGY,2024, volume: 210 Authors: Wang, Lina; Wang, Zhuo; Chen, Yuxin; Chen, Jing; Pan, Mingxue Favorite \| View/Download：3/0 \| Submit date：2024/11/04 Fermentation process Flavor compounds Gracilaria Physicochemical properties Soy sauce
	Structural characterization, and in vitro hypoglycemic activity of a polysaccharide from the mushroom Cantharellus yunnanensis Journal article International Journal of Biological Macromolecules,2023, volume: 253 Authors: Tian, Run; Zhang, Yu-Zhuo; Cheng, Xianbo; Xu, Baojun; Wu, Haitao Favorite \| View/Download：27/0 \| Submit date：2024/01/22 Hypoglycemic effect Physicochemical properties Structure elucidation
	Sensory, physicochemical and rheological properties of plant-based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat Journal article International Journal of Food Science and Technology,2022, volume: 57, issue: 8, pages: 4868-4878 Authors: Yao, Yueying; He, Wenmeng; Cai, Xifan; Bekhit, Alaa El Din Ahmed; Xu, Baojun Favorite \| View/Download：10/0 \| Submit date：2022/09/05 Physicochemical properties plant-based milk alternatives rheological properties sensory evaluation
	Morphological and physicochemical characterization of starches isolated from chestnuts cultivated in different regions of China Journal article International Journal of Biological Macromolecules,2019, volume: 130, pages: 357-368 Authors: Guo, Jiayue; Kong, Lingyan; Du, Bin; Xu, Baojun Favorite \| View/Download：4/0 \| Submit date：2021/04/23 Chestnut starch Morphology Physicochemical properties