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Food Chemistry|June 2, 2018
Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starchBao Zhang, Bin Bai, Yi Pan, et al.
Food Chemistry|April 1, 2014
Effect of single-, dual-, and triple-retrogradation treatments on in vitro digestibility and structural characteristics of waxy wheat starchXiao-Pei Hu, Yao-Yu Xie, Zheng-Yu Jin, et al.
Food Chemistry|June 11, 2014
Effect of repeated retrogradation on structural characteristics and in vitro digestibility of waxy potato starchYao-Yu Xie, Xiao-Pei Hu, Zheng-Yu Jin, et al.
Food Chemistry|May 16, 2015
Effect of debranching and heat-moisture treatments on structural characteristics and digestibility of sweet potato starchTing-Ting Huang, Da-Nian Zhou, Zheng-Yu Jin, et al.
Food Chemistry|May 16, 2015
Effects of citric acid esterification on digestibility, structural and physicochemical properties of cassava starchJi-Qiang Mei, Da-Nian Zhou, Zheng-Yu Jin, et al.
Food Chemistry|October 31, 2018
Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starchYong-Shuai Ma, Yi Pan, Qiu-Tao Xie, et al.
Neurotoxicity Research|July 16, 2016
Biochanin A Protects Against Lipopolysaccharide-Induced Damage of Dopaminergic Neurons Both In Vivo and In Vitro via Inhibition of Microglial ActivationJun Wang, Wang-Yang Wu, Huan Huang, et al.
Zhonghua Nei Ke Za Zhi|December 20, 2011
[The effects of milk and milk products on non-steroidal anti-inflammatory drug induced intestinal damage in rats]Shuo Zhang, Bin Lü, Guan-qun Chao, et al.
International Journal of Clinical and Experimental Medicine|January 16, 2016
A survey and analysis of using traditional Chinese medicine during pregnancyHan-Qing Chen, Su-Hua Zou, Jian-Bo Yang, et al.
Neuroscience Letters|October 28, 2008
Luteolin protects dopaminergic neurons from inflammation-induced injury through inhibition of microglial activationHan-Qing Chen, Zheng-Yu Jin, Xi-Jin Wang, et al.
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