| 公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
| 2017 | Chitin nanofiber as a promising candidate for improved salty taste | Wan-Jou Jiang; Min-Lang Tsai ; Tristan Liu | Lwt-Food Science and Technology | | 21 | |
| 2022 | Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose-Asparagine Model Solution and the Functional Characteristics of the Resultants | Lin, Hong-Ting Victor ; Ting, Yen-Shu; Ndraha, Nodali; Hsiao, Hsin-, I ; Sung, Wen-Chieh | POLYMERS | | 1 | |
| 2021 | Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems | Lin, Hong-Ting Victor ; Chan, Der-Sheng; Kao, Ling-Yu; Sung, Wen-Chieh | POLYMERS | | 2 | |
| 2024/2/1 | Influences of Cosolvents and Antifreeze Additives Derived from Glycerol through Esterification on Fuel Properties of Biodiesel | Lin, Cherng-Yuan ; Chen, Yun-Chih | PROCESSES | | | |
| 2020 | Influences of Water Content in Feedstock Oil on Burning Characteristics of Fatty Acid Methyl Esters | Lin, Cherng-Yuan ; Ma, Lei | PROCESSES | | 12 | |
