Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour by Wei Zhang, Haoxuan Wang, Liuyan Li, Xuefeng Zeng, Zaixi Shu, Pingping Wang

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Ganoderma lucidum driven fermentation of Rosa roxburghii pomace: Effects on noodle physicochemical properties, digestion, and gut microbiota by Mingzhu Liu, Kai Yan, Shan Yu, Fuyao Tan, Wenkang Hu, Ziru Dai, Huaimao Tie, Xuefeng Zeng

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Investigation the microbial community and quality of Suanjiang tofu with the addition of wheat flour by Shan Yu, Jiangli Wu, Fuyi Hui, Jin Fan, Wei Zhang, Zhengbin Yang, Ziru Dai, Xuefeng Zeng

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Research on Micro-Vibration Analysis of Segmented Telescope Based on Opto-Mechanical Integration by Kangmin Wen, Lingjie Wang, Xuefeng Zeng, Yang Liu, Wenyan Li, Lianqiang Wang, Wei Sha, Di Zhou

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