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Food Chemistry
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October 15, 2022
Milling of wheat bran: Influence on digestibility, hydrolysis and nutritional properties of bran protein during in vitro digestion
Yang Li, Haoran Wang, Lijuan Wang, et al.
Food Chemistry
|
February 23, 2023
Multi-scale structure and digestive property of bran starch in different particle size wheat bran
Yang Li, Haoran Wang, Lijuan Wang, et al.
International Journal of Biological Macromolecules
|
January 9, 2025
Effect of dynamic high pressure microfluidization on pasting, gelling and rheological properties of starch composite with β-glucan both from highland barley
Ju Qiu, Wenjie Xu, Tianyu Zhang, et al.
Foods (Basel, Switzerland)
|
August 10, 2024
Improvement in Storage Stability and Physicochemical Properties of Whole-Grain Highland Barley Pulp Prepared by a Novel Industry-Scale Microfluidizer System in Comparison with Colloid Milling
Hong Zhu, Wenjie Xu, Tianyu Zhang, et al.
Food Chemistry
|
September 20, 2014
Effects of dietary hull-less barley β-glucan on the cholesterol metabolism of hypercholesterolemic hamsters
Li-Tao Tong, Kui Zhong, Liya Liu, et al.
Lipids in Health and Disease
|
December 6, 2014
The cholesterol-lowering effects of oat varieties based on their difference in the composition of proteins and lipids
Lina Guo, Li-Tao Tong, Liya Liu, et al.
Foods (Basel, Switzerland)
|
January 8, 2025
Optimization of Enzymatic Hydrolysis and Fermentation Processing for Set-Type Oat Yogurt with Favorable Acidity and Coagulated Texture
Wenjie Xu, Xinzhu Wu, Chen Xia, et al.
Cellular & Molecular Immunology
|
February 15, 2019
ILC3-derived OX40L is essential for homeostasis of intestinal Tregs in immunodeficient mice
Tian Deng, Caixia Suo, Jiali Chang, et al.
Food Chemistry
|
May 19, 2023
Milling of buckwheat hull to cell-scale: Influences on the behaviors of protein and starch in dough and noodles
Lijuan Wang, Hanqi Tang, Yang Li, et al.
Food Chemistry
|
January 29, 2021
Applications of nuclear magnetic resonance spectroscopy to the evaluation of complex food constituents
Ruge Cao, Xinru Liu, Yuqian Liu, et al.
Page
of 17
Search research articles
Search
Showing results (31-40 of 168) with videos related to
Sort By:
Page
of 17
Food Chemistry
|
October 15, 2022
Milling of wheat bran: Influence on digestibility, hydrolysis and nutritional properties of bran protein during in vitro digestion
Yang Li, Haoran Wang, Lijuan Wang, et al.
Food Chemistry
|
February 23, 2023
Multi-scale structure and digestive property of bran starch in different particle size wheat bran
Yang Li, Haoran Wang, Lijuan Wang, et al.
International Journal of Biological Macromolecules
|
January 9, 2025
Effect of dynamic high pressure microfluidization on pasting, gelling and rheological properties of starch composite with β-glucan both from highland barley
Ju Qiu, Wenjie Xu, Tianyu Zhang, et al.
Foods (Basel, Switzerland)
|
August 10, 2024
Improvement in Storage Stability and Physicochemical Properties of Whole-Grain Highland Barley Pulp Prepared by a Novel Industry-Scale Microfluidizer System in Comparison with Colloid Milling
Hong Zhu, Wenjie Xu, Tianyu Zhang, et al.
Food Chemistry
|
September 20, 2014
Effects of dietary hull-less barley β-glucan on the cholesterol metabolism of hypercholesterolemic hamsters
Li-Tao Tong, Kui Zhong, Liya Liu, et al.
Lipids in Health and Disease
|
December 6, 2014
The cholesterol-lowering effects of oat varieties based on their difference in the composition of proteins and lipids
Lina Guo, Li-Tao Tong, Liya Liu, et al.
Foods (Basel, Switzerland)
|
January 8, 2025
Optimization of Enzymatic Hydrolysis and Fermentation Processing for Set-Type Oat Yogurt with Favorable Acidity and Coagulated Texture
Wenjie Xu, Xinzhu Wu, Chen Xia, et al.
Cellular & Molecular Immunology
|
February 15, 2019
ILC3-derived OX40L is essential for homeostasis of intestinal Tregs in immunodeficient mice
Tian Deng, Caixia Suo, Jiali Chang, et al.
Food Chemistry
|
May 19, 2023
Milling of buckwheat hull to cell-scale: Influences on the behaviors of protein and starch in dough and noodles
Lijuan Wang, Hanqi Tang, Yang Li, et al.
Food Chemistry
|
January 29, 2021
Applications of nuclear magnetic resonance spectroscopy to the evaluation of complex food constituents
Ruge Cao, Xinru Liu, Yuqian Liu, et al.
Page
of 17