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部分代表性论文如下：
1、 Haohan Ding, David Wilson*, Wei Yu & Brent Young. Assessing and Quantifying the Surface Texture of Milk Powder Using Image Processing[J]. Foods. 2022; 11(10):1519. https://doi.org/10.3390/foods11101519.
2、 Haohan Ding, Bing Li, Irina Boiarkina, David Wilson, Wei Yu*, & Brent Young. Effects of Morphology on the Bulk Density of Instant Whole Milk Powder[J]. Foods, 2020, 9(8): 1024. https://doi.org/10.3390/foods9081024.
3、 Haohan Ding, Wei Yu*, Irina Boiarkina, Nick Depree, & Brent Young. Effects of morphology on the dispersibility of instant whole milk powder[J]. Journal of Food Engineering, 2020, 276: 109841. https://doi.org/10.1016/j.jfoodeng.2019.109841.
4、 Haohan Ding, David Wilson, Wei Yu*, & Brent Young. An Investigation of The Relative Impact of Process and Shape Factor Variables on Milk Powder Quality[J]. Food and Bioproducts Processing, 2021, 126: 62-72. https://doi.org/10.1016/j.fbp.2020.12.010. |
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