Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Boli Guo

Showing results (21-30 of 51) with videos related to

Pageof 6
Sort By:
Food Chemistry|May 16, 2024
Dynamic behaviors of protein and water associated with fresh noodle quality during processing based on different HMW-GSs at Glu-D1Yuyan Zhang, Hongwei Zhou, Haiyan Zhao, et al.
Foods (Basel, Switzerland)|January 17, 2024
Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat DoughJingjie Yang, Yingquan Zhang, Jikai Jiang, et al.
Food Chemistry|December 3, 2020
Storage temperature and time affect the enzyme resistance starch and glycemic response of cooked noodlesYu Tian, Ming Li, Xingxun Liu, et al.
Foods (Basel, Switzerland)|January 22, 2021
Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner StructureRuibin Wang, Ming Li, Yimin Wei, et al.
Foods (Basel, Switzerland)|March 28, 2024
Impact of Noodle Formulation, Boiling Methodology and Their Interactions on Stable Hydrogen and Oxygen Isotope RatiosJingjie Yang, Sara Wilhelmina Erasmus, Qianqian Sun, et al.
Foods (Basel, Switzerland)|March 15, 2020
RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking MethodsYu Tian, Ming Li, Aoxing Tang, et al.
Journal of Agricultural and Food Chemistry|April 7, 2011
Determining the geographic origin of wheat using multielement analysis and multivariate statisticsHaiyan Zhao, Boli Guo, Yimin Wei, et al.
Nutrients|September 23, 2022
Phenolic Release during In Vitro Digestion of Cold and Hot Extruded Noodles Supplemented with Starch and Phenolic ExtractsRuibin Wang, Ming Li, Margaret Anne Brennan, et al.
Foods (Basel, Switzerland)|April 13, 2024
Dynamic Study on Water State and Water Migration during Gluten-Starch Model Dough Development under Different Gluten Protein ContentsHaoxuan Ye, Yingquan Zhang, Lei Wang, et al.
Food Chemistry|December 24, 2019
Authentication of the geographical origin of Maca (Lepidium meyenii Walp.) at different regional scales using the stable isotope ratio and mineral elemental fingerprintsYuanyuan He, Qianqian Sun, Xiaowen Zhang, et al.
Pageof 6

Showing results (21-30 of 51) with videos related to

Sort By:
Pageof 6
Food Chemistry|May 16, 2024
Dynamic behaviors of protein and water associated with fresh noodle quality during processing based on different HMW-GSs at Glu-D1Yuyan Zhang, Hongwei Zhou, Haiyan Zhao, et al.
Foods (Basel, Switzerland)|January 17, 2024
Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat DoughJingjie Yang, Yingquan Zhang, Jikai Jiang, et al.
Food Chemistry|December 3, 2020
Storage temperature and time affect the enzyme resistance starch and glycemic response of cooked noodlesYu Tian, Ming Li, Xingxun Liu, et al.
Foods (Basel, Switzerland)|January 22, 2021
Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner StructureRuibin Wang, Ming Li, Yimin Wei, et al.
Foods (Basel, Switzerland)|March 28, 2024
Impact of Noodle Formulation, Boiling Methodology and Their Interactions on Stable Hydrogen and Oxygen Isotope RatiosJingjie Yang, Sara Wilhelmina Erasmus, Qianqian Sun, et al.
Foods (Basel, Switzerland)|March 15, 2020
RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking MethodsYu Tian, Ming Li, Aoxing Tang, et al.
Journal of Agricultural and Food Chemistry|April 7, 2011
Determining the geographic origin of wheat using multielement analysis and multivariate statisticsHaiyan Zhao, Boli Guo, Yimin Wei, et al.
Nutrients|September 23, 2022
Phenolic Release during In Vitro Digestion of Cold and Hot Extruded Noodles Supplemented with Starch and Phenolic ExtractsRuibin Wang, Ming Li, Margaret Anne Brennan, et al.
Foods (Basel, Switzerland)|April 13, 2024
Dynamic Study on Water State and Water Migration during Gluten-Starch Model Dough Development under Different Gluten Protein ContentsHaoxuan Ye, Yingquan Zhang, Lei Wang, et al.
Food Chemistry|December 24, 2019
Authentication of the geographical origin of Maca (Lepidium meyenii Walp.) at different regional scales using the stable isotope ratio and mineral elemental fingerprintsYuanyuan He, Qianqian Sun, Xiaowen Zhang, et al.
Pageof 6