Old Web
English
Sign In
Acemap
>
authorDetail
>
Jiecheng Li
Jiecheng Li
University of Auckland
Chemistry
Linum
Food science
Chromatography
Ingredient
4
Papers
25
Citations
0.00
KQI
Citation Trend
Filter By
Interval:
1900~2024
1900
2024
Author
Papers (4)
Sort By
Default
Most Recent
Most Early
Most Citation
No data
Journal
Conference
Others
In-flow SAXS investigation of whey protein isolate hydrolyzed by bromelain
2021
Colloids and Surfaces A: Physicochemical and Engineering Aspects
Jiecheng Li
Zhi Yang
Xiaoling Lin
Sinong Wu
Guantian Li
Na Li
Don Otter
Fan Zhu
Christian Hartinger
Harold Corke
Yacine Hemar
Show All
Source
Cite
Save
Citations (0)
Physicochemical and sensory properties of fresh noodles fortified with ground linseed (Linum usitatissimum)
2019
Lwt - Food Science and Technology
Fan Zhu
Jiecheng Li
Show All
Source
Cite
Save
Citations (15)
Physicochemical properties of steamed bread fortified with ground linseed (Linum usitatissimum)
2019
International Journal of Food Science and Technology
Fan Zhu
Jiecheng Li
Show All
Source
Cite
Save
Citations (10)
Physicochemical and nutritional properties of Chinese steamed bread and fresh noodles fortified with linseed (Linum usitatissimum)
2018
Jiecheng Li
Show All
Source
Cite
Save
Citations (0)
1