Key Technologies for Suitability Evaluation of Emerging Whole Grain Food Processing and Industrialization Application.

Study on the Relationship Between Binding Sites, Conformational Changes, and Allergenicity of Polyethylene Glycol Site-Specific Modified β-Lactoglobulin

Research and Development of Natural Pigment Products – Comprehensive Utilization of Spirulina

Research Cooperation Agreement on Polygonatum sibiricum Health Industry - 1 - Luo Shunjing

Starch Digestibility, Gut Microbiota Modulation Characteristics of Cooked Brown Rice Products and Their Impact on Blood Glucose Metabolism

Research on Key Technologies for High-Quality Rice Protein Specialized for Plant-Based Protein Beverages

Construction of Camellia Seed Oil Authenticity Identification System and Research on Physiological Activities of Characteristic Components

Creation of Nutritious and Healthy Foods from Indica Rice Brown Rice and Innovation in Key Technologies and Equipment;

Research on Key Technologies for Egg Product Preservation

Research and Development of Natural Pigment Products