Author

Wen-Chang Chang

Institution: National Chiayi University

Observed institution: National Chiayi University

ORCID: 0009-0000-7889-0769

Observed ORCID: 0009-0000-7889-0769

OpenAlex ID: A5123846647

Transforming duck egg liquid albumen by-products into sustainable technology for artificially cured salted egg production

2026 · Wen-Chang Chang, Chia-Hui Li, et al. · npj Science of Food

Valorization of brewed tea waste into functional cello-oligosaccharides via alkaline pretreatment and enzymatic–high-pressure processing

2026 · Yun-Ting Lin, Ping-Hsiu Huang, et al. · Food Research International

Modification of wheat starch–long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes

2026 · Chia-Ching Yen, Ping-Hsiu Huang, et al. · Food Chemistry X

Exploring the utilization of oat by-products in the circular bioeconomy: the potential for the development of extruded snacks enriched with β-glucan

2026 · Chen-Ru Lin, Ping-Hsiu Huang, et al. · Bioresources and Bioprocessing

Effect of High-Power Ultrasonication and Heat Treatments on the Physicochemical Properties of Wheat Starch–Caffeic Acid Complexes

2025 · Ya-Ching Liang, Ping-Hsiu Huang, et al. · SSRN Electronic Journal

Works count: 5

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