Changmin Tong

机构：Ningbo University, Ningbo University of Technology

发表论文 6 篇 · 总被引 62 次 · h-index 4

代表论文

• Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meat (2024 · Food Research International · 被引 21)
• Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling (2024 · Food Research International · 被引 20)
• Influence of whey protein isolate-chitosan oligosaccharide micro gel pickering emulsion on reducing fat bioaccessibility and physicochemical features of cheddar cheese (2024 · Food Bioscience · 被引 13)
• A STUDY OF DYNAMIC DEPARTURE TIME AND ROUTE CHOICE BEHAVIOR OF URBAN COMMUTERS (1990 · 被引 8)
• STRUCTRUAL EQUATION MODELLING OF TRAVELERS' ROUTE CHOICE BEHAVIOR (2006 · PROCEEDINGS OF THE 13th ITS WORLD CONGRESS, LONDON, 8-12 OCTOBER 2006)
• CATERGORIZING THE ROUTE CHOICE BEHAVIORAL GROUPS: AN EXPERIMENTAL INVESTIGATION (2006 · PROCEEDINGS OF THE 13th ITS WORLD CONGRESS, LONDON, 8-12 OCTOBER 2006)