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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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