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	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：11/0 \| Submit date：2022/09/05 Physicochemical properties plant-based milk alternatives rheological properties sensory evaluation
	Development of a lexicon for red sufu Journal article Journal of Sensory Studies,2018, volume: 33, issue: 6 Authors: He, Wenmeng; Chen, Yan Ping; Chung, Hau Yin Favorite \| View/Download：7/0 \| Submit date：2022/05/24 Principal Component Analysis Descriptive Analysis Sensory Evaluation Amino-acid Soy-sauce Flavor Attributes Selection Whey NaCl
	Development of an orange juice beverage formulated with oat beta-glucan and whey protein isolate Journal article Journal of the Science of Food and Agriculture,2018, volume: 98, issue: 12, pages: 4685-4691 Authors: Wan, Wenjing; Xu, Baojun Adobe PDF(1327Kb) \| Favorite \| View/Download：8/2 \| Submit date：2021/04/23 beta-glucan orange juice sensory evaluation whey protein isolate