| 發表年度 | 作者 | 著作名稱 | 著作類別 |
|---|---|---|---|
|
2024
|
宋文杰
|
Shang-Ta Wang, Hong-Ting Victor Lin, Yu-Jin Syu, Wen-Chieh Sung*(2024)Effect of drying time, frying conditions on the quality of pork rinds by response surface methodology.Food Science & Nutrition.
|
期刊論文
|
|
2024
|
宋文杰
|
Yu-Wei Chang, Yen-Ling Chen, Sung Hoon Park, Encarnacion Emilia S. Yap, Wen-Chieh Sung*(2024) Characterization of functional ingredients extracted with ethanol solvents from ponkan (Citrus reticulata) by-products using microwave vacuum drying method combined with ultrasound-assisted extraction.Foods.
|
期刊論文
|
|
2024
|
宋文杰
|
Shang-Ta Wang, Hong-Jhang Chen, Mingchih Fang, Ching-Wen Huang, and Wen-Chieh Sung*(2024)The effect of yam (Dioscorea japonica) addition on aroma and properties of gluten-free rice chiffon cake.International Journal of Food Science and Technology.
|
期刊論文
|
|
2023
|
宋文杰
|
Wen-Chieh Sung, Hong-Ting Victor Lin, Wei-Chih Liao1 and Mingchih Fang*(2023)Effects of Halogen Lamp and Traditional Sun Drying on the Volatile Compounds, Color Parameters and Gel Texture of Gongliao Gelidium Seaweed.Foods.
|
期刊論文
|
|
2023
|
宋文杰
|
Der-Sheng Chan, Hong-Ting Victor Lin, Yu-Hsiang Huang, Yu-Jin Syu, Wen-Chieh Sung*(2023)Prediction and optimization of frying conditions of air fried pork rind using a direct linking model.International Journal of Gastronomy and Food Science.
|
期刊論文
|
|
2023
|
宋文杰
|
Hong-Ting Victor Lin, Jenn-Shou Tsai, Hui-Hsiao Liao, and Wen-Chieh Sung*(2023)The effect of polysaccharides on penetration tests and syneresis of binary gum gels and modified corn starch-gum gels.Gels.
|
期刊論文
|
|
2023
|
宋文杰
|
Mingchih Fang, Peng-Shih-Yun Chin, Wen-Chieh Sung and Tai-Yuan Chen*(2023) Physicochemical and volatile flavor properties of fish skin during conventional frying, air frying and vacuum frying.Molecules.
|
期刊論文
|
|
2023
|
宋文杰
|
Der-Sheng Chan; Shang-Ta Wang; Mei-Yan Chen and Wen-Chieh Sung*(2023)The Effect of Okra (Abelmoschus esculentus L.) Powder Addition on Qualities of Gluten-free Chiffon Cake.Food Science and Technology International.
|
期刊論文
|
|
2023
|
宋文杰
|
Wen-Chieh Sung, Szu-Hsaun Lu, Yi-Chen Chen, Chorng-Liang Pan, Hsin-I Hsiao*(2023)Inhibition of individual and combination of cell freesupernatants of phenyllactic acid, pediocin- andnisin-producing lactic acid bacteria against foodpathogens and bread spoilage molds.Journal of Food Safety.
|
期刊論文
|
|
2022
|
宋文杰
|
Mingchih Fang, Yen-Shu Ting, Wen-Chieh Sung *(2022, Sep). Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Bis-cuits. Polymers. (SCI, 18/90, Chemistry). (Accepted).
|
期刊論文
|
|
2022
|
宋文杰
|
Der-Sheng Chan, Hong-Ting Victor Lin, Ling-Yu Kao, Wen-Chieh Sung*(2022)A Kinetic Model of Acrylamide Formation Inside of the Heat Boundary Layer.Journal of Food Engineering.
|
期刊論文
|
|
2022
|
宋文杰
|
Hong-Ting Victor Lin, Yen-Shu Ting, Nodali Ndraha1, Hsin-I Hsiao and Wen-Chieh Sung*(2022)Effect of chitosan incorporation on the development of acryla-mide during Maillard reaction in fructose–asparagine model solution and the functional characteristics of the resultants.Polymers.
|
期刊論文
|
|
2021
|
宋文杰
|
Hong-Ting Victor Lin, Po-Han Hou and Wen-Chieh Sung*(2021)Kinetics of oil absorption and moisture loss during deep-frying of pork skin with different thickness.Foods
|
期刊論文
|
|
2021
|
宋文杰
|
Hong-Ting Victor Lin, Der-Sheng Chan, Yu-Hsiang Huang, Wen-Chieh Sung*(2021)Kinetics of Moisture Loss and Oil Absorption of Pork Rinds During Deep-Fat, Microwave-Assisted and Vacuum Frying.Foods
|
期刊論文
|
|
2021
|
宋文杰
|
Hong-Ting Victor Lin, Hao-Xuan Wu & Wen-Chieh Sung (2021, Apr). Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniors. International Journal of Food Properties, 24(1), 579-591. (SCI, 79/139, Food Science & Technology).
|
期刊論文
|