Lingxia Huang

Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends

Optimization of dried garlic physicochemical properties using a self-organizing map and the development of an artificial intelligence prediction model

Comparison of different CCD detectors and chemometrics for predicting total anthocyanin content and antioxidant activity of mulberry fruit using visible and near infrared hyperspectral imaging technique

Internal quality determination of fruit with bumpy surface using visible and near infrared spectroscopy and chemometrics: A case study with mulberry fruit