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Food Chemistry
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June 6, 2021
Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles
Li-Li Zhang, Er-Qi Guan, Yu-Ling Yang, et al.
International Journal of Biological Macromolecules
|
April 1, 2020
Behaviors of large A-type and small B-type wheat starch granules esterified by conventional and pulsed electric fields assisted methods
Jing Hong, Di An, Xin-An Zeng, et al.
Nature Communications
|
April 29, 2021
Nanoscale electric-field imaging based on a quantum sensor and its charge-state control under ambient condition
Ke Bian, Wentian Zheng, Xianzhe Zeng, et al.
The Review of Scientific Instruments
|
May 31, 2024
A scanning probe microscope compatible with quantum sensing at ambient conditions
Ke Bian, Wentian Zheng, Xiakun Chen, et al.
Chemical Research in Toxicology
|
March 9, 2017
Oncometabolites d- and l-2-Hydroxyglutarate Inhibit the AlkB Family DNA Repair Enzymes under Physiological Conditions
Fangyi Chen, Ke Bian, Qi Tang, et al.
Physical Review Letters
|
November 30, 2025
Probing Interfacial Water Dissociation at the Nanoscale with a Quantum Sensor
Wentian Zheng, Ke Bian, Jiyu Xu, et al.
International Journal of Molecular Sciences
|
November 14, 2023
REV7 Monomer Is Unable to Participate in Double Strand Break Repair and Translesion Synthesis but Suppresses Mitotic Errors
Faye M Vassel, Daniel J Laverty, Ke Bian, et al.
Food Chemistry
|
February 12, 2022
Interactions between wheat globulin and gluten under alkali or salt condition and its effects on noodle dough rheology and end quality
Li-Li Zhang, Meng-Meng Li, Er-Qi Guan, et al.
Chemical Research in Toxicology
|
February 27, 2016
Adaptive Response Enzyme AlkB Preferentially Repairs 1-Methylguanine and 3-Methylthymine Adducts in Double-Stranded DNA
Fangyi Chen, Qi Tang, Ke Bian, et al.
Food Chemistry: X
|
May 8, 2026
Structural and functional properties of gluten proteins in air-classified sprouted wheat flour and their impact on steamed gluten quality
Jun Pan, Shaoying Li, Fengcheng Wang, et al.
Page
of 8
Search research articles
Search
Showing results (61-70 of 78) with videos related to
Sort By:
Page
of 8
Food Chemistry
|
June 6, 2021
Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles
Li-Li Zhang, Er-Qi Guan, Yu-Ling Yang, et al.
International Journal of Biological Macromolecules
|
April 1, 2020
Behaviors of large A-type and small B-type wheat starch granules esterified by conventional and pulsed electric fields assisted methods
Jing Hong, Di An, Xin-An Zeng, et al.
Nature Communications
|
April 29, 2021
Nanoscale electric-field imaging based on a quantum sensor and its charge-state control under ambient condition
Ke Bian, Wentian Zheng, Xianzhe Zeng, et al.
The Review of Scientific Instruments
|
May 31, 2024
A scanning probe microscope compatible with quantum sensing at ambient conditions
Ke Bian, Wentian Zheng, Xiakun Chen, et al.
Chemical Research in Toxicology
|
March 9, 2017
Oncometabolites d- and l-2-Hydroxyglutarate Inhibit the AlkB Family DNA Repair Enzymes under Physiological Conditions
Fangyi Chen, Ke Bian, Qi Tang, et al.
Physical Review Letters
|
November 30, 2025
Probing Interfacial Water Dissociation at the Nanoscale with a Quantum Sensor
Wentian Zheng, Ke Bian, Jiyu Xu, et al.
International Journal of Molecular Sciences
|
November 14, 2023
REV7 Monomer Is Unable to Participate in Double Strand Break Repair and Translesion Synthesis but Suppresses Mitotic Errors
Faye M Vassel, Daniel J Laverty, Ke Bian, et al.
Food Chemistry
|
February 12, 2022
Interactions between wheat globulin and gluten under alkali or salt condition and its effects on noodle dough rheology and end quality
Li-Li Zhang, Meng-Meng Li, Er-Qi Guan, et al.
Chemical Research in Toxicology
|
February 27, 2016
Adaptive Response Enzyme AlkB Preferentially Repairs 1-Methylguanine and 3-Methylthymine Adducts in Double-Stranded DNA
Fangyi Chen, Qi Tang, Ke Bian, et al.
Food Chemistry: X
|
May 8, 2026
Structural and functional properties of gluten proteins in air-classified sprouted wheat flour and their impact on steamed gluten quality
Jun Pan, Shaoying Li, Fengcheng Wang, et al.
Page
of 8