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International Journal of Biological Macromolecules|October 10, 2012
Structure and properties of maize starch processed with a combination of α-amylase and pullulanaseHuanxin Zhang, Yaoqi Tian, Yuxiang Bai, et al.
Comprehensive Reviews in Food Science and Food Safety|November 29, 2024
Superheated steam technology: Recent developments and applications in food industriesHuang Zhang, Feiying Yu, Junjie Yi, et al.
Food Chemistry: X|June 24, 2024
Effects of wheat starch content on its flour and frozen dough breadZixuan Yang, Jinling Li, Zhili Ji, et al.
Bioresource Technology|August 22, 2016
Intensification of sodium hydroxide pretreatment of corn stalk using magnetic field in a fluidic systemYamei Jin, Na Yang, Qunyi Tong, et al.
Food Chemistry|December 17, 2016
Effect of fertilization on structural and molecular characteristics of hen egg ovalbuminXiang Duan, Mei Li, Bing Ji, et al.
Food Chemistry|January 22, 2014
Effect of high hydrostatic pressure (HHP) on slowly digestible properties of rice starchesYaoqi Tian, Dandan Li, Jianwei Zhao, et al.
Food Chemistry|May 23, 2024
Effect of magnetic fields on the structure, properties, baking performance of frozen wheat dough at different frozen stageYamei Jin, Liwen Wei, Na Yang, et al.
Food Chemistry|April 23, 2018
Impact of electrical conductivity on acid hydrolysis of guar gum under induced electric fieldDandan Li, Yao Zhang, Na Yang, et al.
Current Research in Food Science|March 26, 2026
Effect of bread microstructure on internal liquid penetration using the lattice Boltzmann method combined with X-ray micro-computed tomographyHongling Zhou, Farshad Gharibi, Xueming Xu, et al.
Carbohydrate Polymers|December 22, 2015
Particle size distribution of wheat starch granules in relation to baking properties of frozen doughHan Tao, Pei Wang, Fengfeng Wu, et al.
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