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Physical Properties, Sensory Attributes, and Consumer Preference of Pear Fruit Leather

Type: Journal Paper

Author : Xuguang Huang; Fu-Hung Hsieh

Year: 2005

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Protein–Protein Interactions in High Moisture-Extruded Meat Analogs and Heat-Induced Soy Protein Gels

Type: Journal Paper

Author : Ke Shun Liu; Fu-Hung Hsieh

Publisher: The American Oil Chemists' Society

Year: 2007

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Acid-induced gelation properties of heated whey protein–pectin soluble complex (Part I): Effect of initial pH

Type: Journal Paper

Author : Sha Zhang; Fu-Hung Hsieh; Bongkosh Vardhanabhuti

Year: 2014

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An Image Processing Method for Quantifying Fiber Formation in Meat Analogs Under High Moisture Extrusion

Type: Journal Paper

Author : Janaka Ranasinghesagara; Fu-Hung Hsieh; Gang Yao

Year: 2005

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Water-blown rigid and flexible polyurethane foams containing epoxidized soybean oil triglycerides

Type: Journal Paper

Author : Yuan-Chan Tu; Galen J. Suppes; Fu-Hung Hsieh

Year: 2008

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Physicochemical Properties of Rice-based Expanded Snacks according to Extrusion Conditions

Type: Journal Paper

Author : Eun, Jong-Bang, Fu-Hung Hsieh, and Ok-Ja Choi.

Publisher: The Korean Society of Food Science and Nutrition

Year: 2014

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Physicochemical Properties of Rice-based Expanded Snacks according to Extrusion Conditions

Type: Journal Paper

Author : Eun, Jong-Bang, Fu-Hung Hsieh, and Ok-Ja Choi.

Publisher: The Korean Society of Food Science and Nutrition

Year: 2014

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Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration

Type: Journal Paper

Author : Si-quan Li; Howard Q. Zhang; Z. Tony Jin; Fu-hung Hsieh

Year: 2005

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Physical Properties, Sensory Attributes, and Consumer Preference of Pear Fruit Leather

Protein–Protein Interactions in High Moisture-Extruded Meat Analogs and Heat-Induced Soy Protein Gels

Acid-induced gelation properties of heated whey protein–pectin soluble complex (Part I): Effect of initial pH

An Image Processing Method for Quantifying Fiber Formation in Meat Analogs Under High Moisture Extrusion

Water-blown rigid and flexible polyurethane foams containing epoxidized soybean oil triglycerides

Physicochemical Properties of Rice-based Expanded Snacks according to Extrusion Conditions

Physicochemical Properties of Rice-based Expanded Snacks according to Extrusion Conditions

Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration

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Physical Properties, Sensory Attributes, and Consumer Preference of Pear Fruit Leather

Protein–Protein Interactions in High Moisture-Extruded Meat Analogs and Heat-Induced Soy Protein Gels

Acid-induced gelation properties of heated whey protein–pectin soluble complex (Part I): Effect of initial pH

An Image Processing Method for Quantifying Fiber Formation in Meat Analogs Under High Moisture Extrusion

Water-blown rigid and flexible polyurethane foams containing epoxidized soybean oil triglycerides

Physicochemical Properties of Rice-based Expanded Snacks according to Extrusion Conditions

Physicochemical Properties of Rice-based Expanded Snacks according to Extrusion Conditions

Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration