| Issue Date | Title | Author(s) | Source | scopus | WOS | Fulltext/Archive link |
| 2021 | The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao) | Shyu, Yung-Shin; Hwang, Jean-Yu; Shen, Shih-Ting; Sung, Wen-Chieh | APPLIED SCIENCES-BASEL | | 2 | |
| 2016 | Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products | Yu-Wei Chang ; Chen, J. Y.; Wen-Chieh Sung | Food Chemistry | | 27 | |
| 2024/11/1 | Effect of Drying Time and Frying Conditions on the Quality of Pork Rinds by Response Surface Methodology | Wang, Shang-Ta ; Lin, Hong-Ting Victor ; Syu, Yu-Jin; Sung, Wen-Chieh | FOOD SCIENCE & NUTRITION | | | |
| 2025/2/1 | Effect of Hydrocolloids on Penetration Tests, Sensory Evaluation, and Syneresis of Milk Pudding | Lin, Hong-Ting Victor ; Tsai, Jenn-Shou ; Liao, Hsiao-Hui; Sung, Wen-Chieh | POLYMERS | | | |
| 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 | |
| 2012 | EFFECT OF MULBERRY LEES ADDITION ON THE QUALITY OF BREAD AND ANTHOCYANIN CONTENT | Hwang, J. Y.; Wen-Chieh Sung | Journal of Marine Science and Technology-Taiwan | | 2 | |
| 2023 | The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake | Der-Sheng Chan; Shang-Ta Wang ; Mei-Yan Chen; Wen-Chieh Sung | Food Science and Technology International | | | |
| 2020 | The Effect of Tamarind Seed Gum on the Qualities of Gluten-Free Cakes | Wu, S. C.; Shyu, Y. S.; Tseng, Y. W.; Wen-Chieh Sung | Processes | | | |
| 2024/12/1 | Effect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels | Lin, Hong-Ting Victor ; Huang, Luan-Hui; Tsai, Jenn-Shou ; Sung, Wen-Chieh | GELS | | | |
| 2024/6/23 | The effect of yam (<i>Dioscorea japonica</i>) addition on aroma and properties of gluten-free rice chiffon cake | Wang, Shang-Ta ; Chen, Hong-Jhang; Fang, Mingchih ; Huang, Ching-Wen; Sung, Wen-Chieh | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | | | |
| 2018 | Effects of blanching and refrigerated storage on quality attributes of hybrid abalone (Haliotidae discushannai x H-diversicolor diversicolor) | Tsai, C. L.; Shiau, C. Y.; Wen-Chieh Sung | Journal of Food Processing and Preservation | | | |
| 2020 | Effects of calcium citrate, chitosan and chitooligosaccharide addition on acrylamide and 5-hydroxymethylfurfural formation in dark brown sugar | Lee, W. J.; Chi, M. H.; Wen-Chieh Sung | Journal of Food Science and Technology-Mysore | | | |
| 2016 | Effects of calcium supplements on the quality and acrylamide content of puffed shrimp chips | Luo, H. M.; Pang-Hung Hsu ; Wen-Chieh Sung ; Tai-Yuan Chen | Journal of Food and Drug Analysis | | 19 | |
| 2019 | Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies | Shyu, Y. S.; Fang, J. Y.; Wen-Chieh Sung ; Hsin-I Hsiao | Processes | | 1 | |
| 2020 | Effects of Different Softening Processes on the Hardness and Quality of Thawed Neritic Squid (Uroteuthis edulis) Muscle | Grygier, M. J.; Fan, Y. W.; Wen-Chieh Sung | Processes | | | |
| 2023/12/1 | Effects of Halogen Lamp and Traditional Sun Drying on the Volatile Compounds, Color Parameters, and Gel Texture of Gongliao <i>Gelidium</i> Seaweed | Sung, Wen-Chieh ; Lin, Hong-Ting (Victor); Liao, Wei-Chih; Fang, Mingchih | FOODS | | | |
| 2022 | Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits | Fang, Mingchih ; Ting, Yen-Shu; Sung, Wen-Chieh | POLYMERS | | 0 | |
| 2025/3/13 | Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers | Sung, Wen-Chieh ; Tan, Chui-Xuan; Lai, Pei-Hsuan; Wang, Shang-Ta ; Chiou, Tai-Ying; Lee, Wei-Ju | FOODS | | | |
| 2019 | Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan | Ndraha, Nodali; Sung, Wen-Chieh ; Hsiao, Hsin-, I | Journal of Food Engineering | | 20 | |
| 2016 | FUNCTIONAL CHARACTERISTICS AND QUALITY OF ULTRAVIOLET-IRRADIATED PARTIALLY INSOLUBLE FISH GELATIN AS SHARK FIN ANALOGS | Yu-Wei Chang ; Liu, C. S.; Chiang, C. C.; Wen-Chieh Sung ; Jenn-Shou Tsai | Journal of Marine Science and Technology-Taiwan | | 1 | |
