Chin-I Liu, Ph.D.

2001 University of Southern California, Los Angeles, CA, United States 
Electronics and Electrical Engineering, Industrial Engineering, Civil Engineering, System Science Engineering
"Chin-I Liu"


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Petros Ioannou grad student 2001 USC
 (Design, modeling, simulation and optimization of automated container terminal.)
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Wang XD, Li Y, Dai TT, et al. (2021) Preparation of pectin/poly(m-phenylenediamine) microsphere and its application for Pb removal. Carbohydrate Polymers. 260: 117811
Luo S, Yan X, Fu Y, et al. (2021) The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill. Food Chemistry. 348: 129032
Gao L, Zhang C, Chen J, et al. (2021) Effects of proanthocyanidins on the pasting, rheological and retrogradation properties of potato starch. Journal of the Science of Food and Agriculture
Cheng C, Gao Y, Wu Z, et al. (2020) Gliadin Nanoparticles Pickering Emulgels for β-Carotene Delivery: Effect of Particle Concentration on the Stability and Bioaccessibility. Molecules (Basel, Switzerland). 25
Guo B, Wang Y, Pang M, et al. (2020) Annealing treatment of amylose and amylopectin extracted from rice starch. International Journal of Biological Macromolecules
Wu X, Fu G, Li R, et al. (2020) Effect of thermal processing for rutin preservation on the properties of phenolics & starch in Tartary buckwheat achenes. International Journal of Biological Macromolecules
Dai T, Li T, Li R, et al. (2020) Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins. Food Chemistry. 329: 127219
Huang Z, Guo B, Deng C, et al. (2020) Stabilization of peanut butter by rice bran wax. Journal of Food Science
Peng H, Zhang WH, Hung WS, et al. (2020) Phosphonium Modification Leads to Ultrapermeable Antibacterial Polyamide Composite Membranes with Unreduced Thickness. Advanced Materials (Deerfield Beach, Fla.). e2001383
Zhong Y, Xiang X, Chen T, et al. (2020) Accelerated aging of rice by controlled microwave treatment. Food Chemistry. 323: 126853
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