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Chung, H.-Y.
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Showing results 3 to 7 of 7
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Issue Date
Title
Author(s)
Source
scopus
WOS
Fulltext/Archive link
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.; DUU-JONG LEE
Journal of the Taiwan Institute of Chemical Engineers
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