Browsing by Author 江伯源

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2008Antioxidant activity of phenolic compounds extracted from fresh and dried water caltrop pulp (Trapa taiwanensis Nakai)Chiang, P.Y.; 江伯源; Ciou, J.Y.; Hsieh, L.C.-
2017Assessing Taiwan-style sausages preparation and quality properties in processing mode system江伯源; Shi-Wei Chen; 陳世偉; 食品暨應用生物科技學系所
2007Changes in functional characteristics of starch during water caltrop (Trapa Quadrispinosa Roxb.) growthChiang, P.Y.; 江伯源; Li, P.H.; Huang, C.C.; Wang, C.C.R.-
2009Chemical composition and physical characteristics of water caltrop during growthChiang, P.Y.; 江伯源; Li, P.H.; Huang, C.C.; Wang, C.R.-
2007Chemical compositions and enzyme activity changes occurring in yam (Dioscorea alata L.) tubers during growthHuang, C.C.; 江伯源; Chiang, P.Y.; Chen, Y.Y.; Wang, C.C.R.-
2009Effect of micronization on functional properties of the water caltrop (Trapa taiwanensis Nakai) pericarpWang, C.C.R.; 江伯源; Ciou, J.Y.; Chiang, P.Y.-
2007Effects of pressurized cooking on the relationship between the chemical compositions and texture changes of lotus root (Nelumbo nucifera Gaertn.)Chiang, F.Y.; 江伯源; Luo, Y.Y.-
2011Evaluation of the Functional Properties and Granulization of Micronized Roselle Tea Residual Powder謝至釧; 王俊權; 蘇正德; 陳冠翰; 江伯源; Po-Yuan Chiang; Lai, Wan-Ru; 賴宛如; 中興大學-
2017Evaluation on Quality and Release Properties of Complex Multi-layer Turmeric Powder Prepared with Different Fluid-bed Chamber Models江伯源; Chun-Hsiang Hsu; 許俊祥; 食品暨應用生物科技學系所
2018Oxidative Stability of Algae Oil and Its Release Characteristics of Self-emulsified Gel Carrier with Oryzanol江伯源; Kai-Min Yang; 楊楷民; 食品暨應用生物科技學系所
2008Physicochemical properties of water caltrop (Trapa taiwanensis Nakai) starch during growth periodWang, C.C.R.; 江伯源; Chiang, P.Y.; Li, P.H.; Huang, C.C.-
2006Physicochemical properties of water caltrop and starches from different varieties and development stages江伯源; Po-Yuan Chiang; 李柏憲; Li, Po-Hsien; 中興大學-
2018Preparation and sustained release property of gastro-floating tablets of roselle extract江伯源; Hai-Yao Wu; 吳海瑤; 食品暨應用生物科技學系所
2014Preparation of micro hydrogel beads composed of fermented soy milk and okara and the evaluation its releasing properties江伯源; Po-Yuan Chiang; Hsing-Hua Ku; 顧倖華; 食品暨應用生物科技學系所
2018Quality and Release Properties of Curcumin Coated Sugar Spheres by Multi-layer film via Rotor Side-spray Fluidized Bed江伯源; Po-Yuan Chiang; Hung-Chi Peng; 彭泓期; 食品暨應用生物科技學系所
2009Rheological Characteristics and Morphology of Dialdehyde Starch/Meat Composites during HeatingChiang, P.Y.; 江伯源; Li, J.Y.; Chen, M.L.-
5-Jun-2018Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pHWu, Hai-Yao; Yang, Kai-Min; Chiang, Po-Yuan; 江伯源
2005Stady on pigemnt stabilities and degradation kinetics of adzuki bean江伯源; 薛怡芳; Shiue, Yi-Fang-
2013Studies on the Functional Hydrogel Beads of Burdock Leaf Extracts and the Evaluation of in vitro Release Control蘇正德; Jeng-De Su; 王俊權; 王文良; 林麗雲; Chiun-Chuang Wang; Wen-Liang Wang; Li-Yun Lin; Po-Yuan Chiang; 江伯源; 蔡馥亘; Tsai, Fu-Hsuan; 中興大學-
2012Studies on the viscosity stability and modification technique of soy sauce paste曾慶瀛; 張基郁; 林清騫; 江伯源; Chien, Ching-Yi; 簡靜怡; 中興大學-