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1. 螺旋藻粉对面团性质及面条品质的影响.

2. 螺旋藻粉对面团流变性质及面筋结构的影响.

3. 挤压蒸煮加工米糠可溶和不溶膳食纤维对 米淀粉性质的影响及其相互作用分析.

4. 挤压蒸煮加工对脱脂米糠可溶膳食纤维 增加及膳食纤维结构性质的影响.

5. 热烫温度对小麦面团介观特性的影响机制.

6. 单形重心设计优化面团发酵剂配比的研究.

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