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The Enthalpy-entropy Compensation Phenomenon. Limitations for the Use of Some Basic Thermodynamic Equations.焓-熵补偿现象。一些基本热力学方程应用的局限性。
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Characterizing the impact of starch and gluten-induced alterations on gelatinization behavior of physically modified model dough.表征淀粉和谷朊粉诱导的变化对物理改性模型面团糊化行为的影响。
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Effects of various oil extraction methods on the gelatinization and retrogradation properties of starches isolated from tigernut (Cyperus esculentus) tuber meals.不同提取方法对从土荆芥（Cyperus esculentus）块茎中分离的淀粉的糊化和回生特性的影响。
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The effect of branched limit dextrin on corn and waxy corn gelatinization and retrogradation.支链限定糊精对玉米和蜡质玉米糊化和回生的影响。
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A study on the enthalpy-entropy compensation in protein unfolding.蛋白质解折叠过程中的焓-熵补偿研究。
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Enthalpy-entropy compensation for the solubility of drugs in solvent mixtures: paracetamol, acetanilide, and nalidixic acid in dioxane-water.药物在混合溶剂中溶解度的焓-熵补偿：对乙酰氨基酚、乙酰苯胺和萘啶酸在二氧六环-水体系中的情况
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Influence of drying temperature, water content, and heating rate on gelatinization of corn starches.干燥温度、含水量和加热速率对玉米淀粉糊化的影响。
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Win some, lose some: enthalpy-entropy compensation in weak intermolecular interactions.有得有失：弱分子间相互作用中的焓-熵补偿
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Green Preparation of Citric Acid Crosslinked Starch for Improvement of Physicochemical Properties of Starch.用于改善淀粉物理化学性质的柠檬酸交联淀粉的绿色制备
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Enthalpy-Entropy Compensation in the Melting of Human Hair.人发熔化过程中的焓-熵补偿
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