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Publications by Shi‐zhen Ma
Effect of Superfine Grinding on the Physicochemical Properties of Bulbs of Fritillaria Unibracteata Hsiao Et K.C. Hsia Powder
Food Science and Nutrition
Food Science
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Physicochemical Properties and Anthocyanin Bioaccessibility of Downy Rose-Myrtle Powder Prepared by Superfine Grinding
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Effects of Particle Size on Physicochemical and Functional Properties of Superfine Black Kidney Bean (Phaseolus Vulgaris L.) Powder
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Molecular Biology
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Biological Sciences
Medicine
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Physicochemical and Antioxidative Properties of Superfine-Ground Oat Bran Polysaccharides
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Effect of Buckwheat (Fagopyrum Esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-Type Sausage
Korean journal for food science of animal resources
Discussion on the Application of LS-DYNA in Superfine Grinding of Wheat Bran
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The Role of Powder Physicochemical Properties on the Extinction Performance of an Extinguishing Powder for Sodium Fires
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Physicochemical Properties of Milkfish (Chanos-Chanos) Surimi Powder
International Journal of Scientific Research in Science and Technology
Effect of Whole Milk Concentrate Carbonation on Functional, Physicochemical and Structural Properties of the Resultant Spray Dried Powder During Storage
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Effect of Micronization on Physicochemical Properties of Tapioca Starch
