公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
2010 | Second harmonic generation imaging - A new method for unraveling molecular information of starch | Zhuo, Z.-Y.; Liao, C.-S.; Huang, C.-H.; Yu, J.-Y.; Tzeng, Y.-Y.; Lo, W.; Dong, C.-Y.; Chui, H.-C.; Huang, Y.-C.; Lai, H.-M.; HSI-MEI LAI ; CHEN-YUAN DONG ; SHI-WEI CHU | Journal of Structural Biology | 56 | 50 | |
2020 | Starch-Based Multilayer with pH-Responsive Behavior Driven by Whey Protein Concentrate: The Effect of Starch Conformation | Chang, S.-Y.; HSI-MEI LAI | Starch/Staerke | | 2 | |
2010 | Thermal effects on the conversion of isoflavones in soybean | HSI-MEI LAI ; Lin, P.-Y. | ACS Symposium Series | | | |
1997 | Transcription termination by bacteriophage T3 and SP6 RNA polymerases at rho-independent terminators. | Jeng, ST; Lay, SH; HSI-MEI LAI ; Jeng, S.-T. | Can J Microbiol | 6 | 5 | |
1991 | Use of NMR and MRI to study water relations in foods | Schmidt, S.J.; HSI-MEI LAI | Advances in Experimental Medicine and Biology | | | |
1990 | Water Mobility and Crystallization Action of Lactose?water Systems by Oxygen?17 and Carbon?13 NMR | HSI-MEI LAI ; SCHMIDT S.J. | Journal of Food Science | | | |
2004 | Water status of cooked white salted noodles evaluated by MRI | HSI-MEI LAI ; Hwang, S.-C. | Food Research International | | 55 | |
2004 | Water status of two gelatin gels during storage as determined by magnetic resonance imaging | Chung, Y.-L.; HSI-MEI LAI | Journal of Food and Drug Analysis | | | |
2005 | Water-barrier property of starch films investigated by magnetic resonance imaging | Chung, Y.-L.; HSI-MEI LAI | Cereal Chemistry | | | |
2018 | What causes the anomalous aggregation in pluronic aqueous solutions? | Shih K.-C.; Shen Z.; Li Y.; Kr?ger M.; Chang S.-Y.; Liu Y.; Nieh M.-P.; HSI-MEI LAI | Soft Matter | | | |
2014 | 米食多元化加工技術-米穀粉之研究與開發 | HSI-MEI LAI | 農業生技產業季刊 | | | |
2017 | 臺灣硬質玉米澱粉理化性質分析與比較 | 陳裕儒; 謝一民; 謝光照; 賴喜美 | 農業生技產業季刊 | | | |