| 公開日期 | 標題 | 作者 | 來源出版物 | WOS | 全文 |
1 | 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 | | |
2 | 2023/11/17 | Prediction and optimization of frying conditions of air fried pork rind using a direct linking model | Chan, Der-Sheng; Lin, Hong-Ting Victor ; Huang, Yu-Hsiang; Syu, Yu-Jin; Sung, Wen-Chieh | INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE | | |
3 | 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 | | |
4 | 2022 | A Kinetic Model of Acrylamide Formation inside of the Heat Boundary Layer | Chan, Der-Sheng; Lin, Hong-Ting Victor ; Kao, Ling-Yu; Sung, Wen-Chieh | J FOOD ENG | 0 | |
5 | 2022 | Inhibition of individual and combination of cell free supernatants of phenyllactic acid, pediocin- and nisin-producing lactic acid bacteria against food pathogens and bread spoilage molds | Sung, Wen-Chieh ; Lu, Szu-Hsaun; Chen, Yi-Chen; Pan, Chorng-Liang ; Hsiao, Hsin-, I | JOURNAL OF FOOD SAFETY | 1 | |
6 | 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 | |
7 | 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 | |
8 | 2021 | Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying | Lin, Hong-Ting Victor ; Chan, Der-Sheng; Huang, Yu-Hsiang; Sung, Wen-Chieh | FOODS | 0 | |
9 | 2021 | Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness | Lin, Hong-Ting Victor ; Hou, Po-Han; Sung, Wen-Chieh | FOODS | 1 | |
10 | 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 | |
11 | 2021 | Preparation of a Fucoidan-Grafted Hyaluronan Composite Hydrogel for the Induction of Osteoblast Differentiation in Osteoblast-Like Cells | Hsu, Fu-Yin ; Chen, Jheng-Jie; Sung, Wen-Chieh ; Hwang, Pai-An | MATERIALS | 8 | |
12 | 2021 | Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying | Fang, Mingchih ; Huang, Guan-Jing; Sung, Wen-Chieh | LWT-FOOD SCIENCE AND TECHNOLOGY | 26 | |
13 | 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 | |
14 | 2021 | Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniors | Lin, Hong-Ting Victor ; Wu, Hao-Xuan; Sung, Wen-Chieh | INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 1 | |
15 | 2020 | Influence of caramel and molasses addition on acrylamide and5-hydroxylmethylfurfuralformation and sensory characteristics ofnon-centrifugalcane sugar during manufacturing | Wen-Chieh Sung ; Chi, M. H.; Chiou, T. Y.; Lin, S. H.; Lee, W. J. | Journal of the Science of Food and Agriculture | | |
16 | 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 | | |
17 | 2020 | Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties | Wen-Chieh Sung ; Chiu, E. T.; Sun, A.; Hsin-I Hsiao | Journal of Food Science | 8 | |
18 | 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 | | |
19 | 2020 | Effect of chitooligosaccharide and different low molecular weight chitosans on the formation of acrylamide and 5-hydroxymethylfurfural and Maillard reaction products in glucose/fructose-asparagine model systems | Yu-Wei Chang ; Zeng, X. Y.; Wen-Chieh Sung | Lwt-Food Science and Technology | | |
20 | 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 | | |