Baomiao Ding

  • Yangtze University

My Publications

An artificial neural network approach to estimating the enzymatic hydrolysis of Chinese...

  • Journal of Food Processing and Preservation
  • January 2017

Assessment of Ferrous Glycinate Liposome Absorption Using in Situ Single-Pass Perfusion...

  • International Journal of Food Engineering
  • January 2017

Preparation and Characterization of Xanthan-Modified Konjac Gel

  • Journal of Texture Studies
  • March 2015