公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
2000 | Comparison of three cooking methods on qualities of low-fat kung-wans formulated with gum-hydrate fat substitutes | SHUN-YAO HSU ; Chung, H.-Y. | Journal of Food Engineering | | | |
1999 | Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-wan (an emulsified meatball) | SHUN-YAO HSU ; Chung, H.-Y. | Journal of Food Engineering | | | |
2001 | Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs | SHUN-YAO HSU ; Chung, H.-Y. | Journal of Food Engineering | | | |
2010 | Electromagnetic energy vortex associated with sub-wavelength plasmonic Taiji marks | CHIEH-HSIUNG KUAN ; Chen, W.T.; Wu, P.C.; Chen, C.J.; Chung, H.-Y.; Chau, Y.-F.; Kuan, C.-H.; Tsai, D.P.; CHIEH-HSIUNG KUAN | Optics Express | | | |
2019 | Hydrodynamic drag force on porous sphere(s) moving in a Newtonian fluid: Two case studies | Chung, H.-Y.; Wu, R.-M.; Lee, D.-J.; DUU-JONG LEE | Journal of the Taiwan Institute of Chemical Engineers | 3 | 3 | |
2000 | Interactions of konjac, agar, curdlan gum, κ-carrageenan and reheating treatment in emulsified meatballs | SHUN-YAO HSU ; Chung, H.-Y. | Journal of Food Engineering | | | |
2009 | Large-scale bicortical skull bone regeneration using ex vivo replication-defective adenoviral-mediated bone morphogenetic protein-2 gene-transferred bone marrow stromal cells and composite biomaterials | Chang, S.C.-N.; Lin, T.-M.; Chung, H.-Y.; Chen, P.K.-T.; Lin, F.-H.; Lou, J.; Jeng, L.-B.; Lin, Feng-Huei | Neurosurgery | | | |