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Journal of the Science of Food and Agriculture
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April 24, 2023
Effects of different physical factors on potato protein-chitosan complexes considering Hofmeister series and Maillard reaction
Ruoyun Yuan, Yao Liu, Xue Zhou, et al.
International Journal of Biological Macromolecules
|
April 5, 2025
Effect of moisture content during extrusion on physicochemical properties of potato protein with an emphasis on the modification mechanism
Yilin Wang, Xin Xu, Ruoyun Yuan, et al.
Journal of the Science of Food and Agriculture
|
February 19, 2024
Extrusion modification of prolamins from distiller's grains to facilitate the construction of biopolymer films
Yao Liu, Ruoyun Yuan, Lijun Jiang, et al.
Journal of Food Science
|
February 5, 2022
Microencapsulated procyanidins by extruding starch improved physicochemical properties, inhibited the protein and lipid oxidant of chicken sausages
Jialin Song, Lijun Jiang, Mingming Qi, et al.
Food Chemistry
|
January 21, 2025
Modification mechanism of potato protein by twin-screw extrusion from the perspective of temperature variation
Yilin Wang, Xin Xu, Yuanyuan Feng, et al.
Journal of Food Science
|
May 23, 2023
Insights into the modification of physicochemical properties and digestibility of pea starch gels with barley β-glucan
Shanshan Zhang, Minghui Yue, Sihua Wang, et al.
International Journal of Molecular Sciences
|
July 28, 2012
Optimization of glutamine peptide production from soybean meal and analysis of molecular weight distribution of hydrolysates
Yanli Xie, Xinhong Liang, Min Wei, et al.
International Journal of Biological Macromolecules
|
August 21, 2024
Enhancing cassava beer quality: Extrusion-induced modification of cassava starch structure boosts fermentable sugar content in wort
Mingming Qi, Lijun Jiang, Jialin Song, et al.
Food Chemistry
|
May 10, 2026
Synergistic mechanism of low-frequency magnetic field on structural and functional benefits from homologous binding of potato protein and purple potato anthocyanins
Fengzhang Lv, Miao Wang, Yingjie Lv, et al.
Food Chemistry
|
December 21, 2024
Novel decision-level fusion strategies combined with hyperspectral imaging for the detection of soybean protein content
Jing Zhang, Zhen Guo, Chengye Ma, et al.
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of 4
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Showing results (11-20 of 31) with videos related to
Sort By:
Page
of 4
Journal of the Science of Food and Agriculture
|
April 24, 2023
Effects of different physical factors on potato protein-chitosan complexes considering Hofmeister series and Maillard reaction
Ruoyun Yuan, Yao Liu, Xue Zhou, et al.
International Journal of Biological Macromolecules
|
April 5, 2025
Effect of moisture content during extrusion on physicochemical properties of potato protein with an emphasis on the modification mechanism
Yilin Wang, Xin Xu, Ruoyun Yuan, et al.
Journal of the Science of Food and Agriculture
|
February 19, 2024
Extrusion modification of prolamins from distiller's grains to facilitate the construction of biopolymer films
Yao Liu, Ruoyun Yuan, Lijun Jiang, et al.
Journal of Food Science
|
February 5, 2022
Microencapsulated procyanidins by extruding starch improved physicochemical properties, inhibited the protein and lipid oxidant of chicken sausages
Jialin Song, Lijun Jiang, Mingming Qi, et al.
Food Chemistry
|
January 21, 2025
Modification mechanism of potato protein by twin-screw extrusion from the perspective of temperature variation
Yilin Wang, Xin Xu, Yuanyuan Feng, et al.
Journal of Food Science
|
May 23, 2023
Insights into the modification of physicochemical properties and digestibility of pea starch gels with barley β-glucan
Shanshan Zhang, Minghui Yue, Sihua Wang, et al.
International Journal of Molecular Sciences
|
July 28, 2012
Optimization of glutamine peptide production from soybean meal and analysis of molecular weight distribution of hydrolysates
Yanli Xie, Xinhong Liang, Min Wei, et al.
International Journal of Biological Macromolecules
|
August 21, 2024
Enhancing cassava beer quality: Extrusion-induced modification of cassava starch structure boosts fermentable sugar content in wort
Mingming Qi, Lijun Jiang, Jialin Song, et al.
Food Chemistry
|
May 10, 2026
Synergistic mechanism of low-frequency magnetic field on structural and functional benefits from homologous binding of potato protein and purple potato anthocyanins
Fengzhang Lv, Miao Wang, Yingjie Lv, et al.
Food Chemistry
|
December 21, 2024
Novel decision-level fusion strategies combined with hyperspectral imaging for the detection of soybean protein content
Jing Zhang, Zhen Guo, Chengye Ma, et al.
Page
of 4