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| 1 | An investigation on pretreatments for inactivation of lipase in naked oat kernals using microwave heating显示文摘 | Qian Keying Ren Changzhong Li Zaigui | | 0，，： | 1 |
| 2 | Correlation of volatile and nonvolatile components with the total antioxidant ca- pacity of tartary buckwheat vinegat: Influence of the ther- mal processing 显示文摘 | WANG Aili ZHANG Jin LI Zaigui | 2012 | Food Research International2012，49，1： | 1 |
| 3 | An investigation on pretreatments for inactivation of lipase in naked oat kernels using microwave heating 显示文摘 | Qian Keying Ren Changzhong Li Zaigui | 2009 | Journal of Food Engineering2009，95，2： | 1 |
| 4 | Effects of different heating methods on the production of protein–lipid film显示文摘 | Long Lei Han Zhi Zhang Xiujin Ishitani Takasuke Li Zaigui | 2007 | Journal of Food Engineering2007，，3： | 1 |
| 5 | Changes in isoflavone contents and composition of sufu (fermented tofu) during manufacturing显示文摘 | YIN Lijun LI Lite LI Zaigui | 2004 | Food Chemistry2004，87，4： | 1 |
| 6 | Effects of different heating methods on the production of protein-lipid film显示文摘 | Long Lei Han Zhi Li Zaigui | 2007 | Journal of food engineering2007，，82： | 1 |
| 7 | Changes in isoflavone contents and Composition of sufu (fermented torn) during manufacturing显示文摘 | YIN Lijun LI Lite LI Zaigui | 2004 | Food Chemistry2004，87，4： | 1 |
| 8 | The Effects of Different Inactivation Treatments on the Storage Properties and Sensory Quality of Naked Oat显示文摘 | Cao Ruge Ren Changzhong Li Zaigui | 2012 | Food and Bioprocess Technology2012，，5： | 1 |
| 9 | An investigation on pretreatments for inactivation of lipase in naked oat kernels using microwave heating显示文摘 | Qian Keying Ren Changzhong Li Zaigui | 2009 | Journal of Food Engineering2009，，2： | 1 |
| 10 | Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving显示文摘 | TAN Hongzhuo LI Zaigui TAN Bin | 2009 | Food Research International2009，，42： | 1 |
| 11 | Association between Functional Polymorphisms of Foxp3 Gene and the Occurrence of Unexplained Recurrent Spontaneous Abortion in a Chinese Han Population显示文摘 | Zaigui Wu Zeshan You Cai Zhang Zhuyu Li Xiumei Su Xiuming Zhang Yinguang Li Raivo Uibo | 2011 | Clinical and Developmental Immunology2011，，： | 1 |
| 12 | Determination of starch gelatinization temperature by ohmic heating显示文摘 | Fa-De Li Li-Te Li Zaigui Li Eizo Tatsumi | 2003 | Journal of Food Engineering2003，，2： | 1 |
| 13 | Optimal Contribution Rate of Public Pension in China within an OLG Model显示文摘 | Zaigui Yang Jie Zhang Yongsheng Xu Rowena Pecchenino | 2014 | International Journal of Sociology Study2014，，1： | 1 |
| 14 | Adaptability of four-samples sensory tests and prediction of visual and near-infrared reflectance spectroscopy for Chinese indica rice显示文摘 | Lu Qingyun Chen Yeming Takashi Mikami Motonobu Kawano Li Zaigui | 2006 | Journal of Food Engineering2006，，4： | 1 |
| 15 | Determination of Starch Gelatinization Temperature by Ohmic Heating显示文摘 | Li Fade Li Lite Li Zaigui | 2004 | Journal of Food Engineering2004，62，2： | 1 |
| 16 | Starch noodles : History, classification, materials, processing, structure, nutrition, quality evaluating and improving 显示文摘 | Tan Hongzhou Li Zaigui Tan Bin | 2009 | Food Research International2009，42，56： | 1 |
| 17 | Correlation of volatile and nonvolatile components with the total antioxidant capacity of tartary buckwheat vinegar, influence of the thermal processing显示文摘 | Wang Aili Zhang Jin Li Zaigui | 2012 | Food Research International2012，49，1： | 1 |
| 18 | Changes in isoflavone contents and composition of sufu (fermented tofu) during manufacturing显示文摘 | Yin lijun Li lite Li zaigui | 2004 | Food Chemistry2004，87，4： | 1 |
| 19 | Effects of different milling methods on flour quality and performance in steamed breadmaking显示文摘 | Sun Lijuan Zhou Guiying Zhi Guoan Li Zaigui | 2007 | Journal of Cereal Science2007，，45： | 1 |
| 20 | Properties and qualities of vermicelli made from sour liquid processing and centrifugation starch 显示文摘 | LI Zaigui | 2008 | Journal of Food Engineering2008，86，2： | 1 |
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