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Heyang Luo | doi.page

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Heyang Luo

Tianjin University of Science and Technology(CN)

Research Areas

Food composition and properties, Polysaccharides Composition and Applications, Microbial Metabolites in Food Biotechnology

Most-Cited Works

→ Alkali-Induced Changes in Functional Properties and in Vitro Digestibility of Wheat Starch: The Role of Surface Proteins and Lipids(2014)200 cited