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發表年度 作者 著作名稱 著作類別
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, Der-Sheng Chan, Ling-Yu Kao and Wen-Chieh Sung (2021, Jun). Effect of hydroxymethylfurfural and low-molecular-weight chitosan on formation of acrylamide and hydroxymethylfurfu-ral during Maillard reaction in glucose and asparagine model systems. Polymers, 1-16. (Accepted). (SCI, 16/89, Polymer science).
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
2021
宋文杰
Fu-Yin Hsu; Jheng-Jie Chen; Wen-Chieh Sung; Pai-An Hwang (2021, Mar). Preparation of a Fucoidan-Grafted Hyaluronan Composite Hydrogel for the Induction of Osteoblast Differentiation in Osteoblast-Like Cells. Materials, 14(5), 1168.
期刊論文
2021
宋文杰
Yung-Shin Shyu, Jean-Yu Hwang, Shih-Ting Shen and Wen-Chieh Sung (2021, Jan). The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao). Applied Sciences, 11, 549.
期刊論文
2020
宋文杰
Mingchih Fang, Guan-Jing Huang, Wen-Chieh Sung(2020) Mass transfer and physical characteristic changes in fish skin during deep-fat frying, electrostatic frying, air frying, and vacuum frying. LWT-Food Science and Technology
期刊論文
2020
宋文杰
Wen Chieh Sung, Ming Hsuan Chi, Tai Ying Chiou, Shyh Hsiang Lin, and Wei Ju Lee(2020, Jun). Influence of Caramel Addition on Acrylamide and 5-Hydroxylmethylfurfural Formation and Sensory Characteristics of Non-Centrifugal Cane Sugar during Manufacturing.Journal of the Science of Foodand Agriculture,.100, 4512-4520.
期刊論文
2020
宋文杰
Shao Chi Wu, Yung Shin Shyu, Yi Wen Tseng,Wen Chieh Sung*(2020, Mar).The Effect of Tamarind Seed Gum on the Qualities of Gluten-Free Cakes.Processes,8, 1-13.
期刊論文
2020
宋文杰
Wen-Chieh Sung, En-Ting Chiu, Amber Sun, Hsin I Hsiao(2020) Incorporation of Chia Seed Flour into Gluten-Free Rice Layer Cake: Effects on Nutritional Quality and Physicochemical Properties. 食品科學期刊 Journal of Food Science
期刊論文