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Food Chemistry
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November 2, 2023
Insight into the dynamic molecular mechanism underlying the endogenous polyphenols inhibiting the in vitro starch digestion of highland barley noodles
Jia-Xuan Fan, Xiao-Na Guo, Ke-Xue Zhu
Foods (Basel, Switzerland)
|
March 28, 2024
The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread
Si-Fan Liu, Ke-Xue Zhu, Xiao-Na Guo
Food Chemistry
|
April 14, 2020
Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle
Xiao-Na Guo, Shao-Hua Wu, Ke-Xue Zhu
Food Chemistry
|
February 13, 2016
Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread
Xiang-Yu Wang, Xiao-Na Guo, Ke-Xue Zhu
Food Chemistry
|
November 8, 2024
Revealing the influence mechanism of pre-fermentation degree and storage temperature fluctuations on frozen steamed bread dough quality
Zhao-Jing Jiang, Xiao-Na Guo, Ke-Xue Zhu
Zhongguo Gu Shang = China Journal of Orthopaedics and Traumatology
|
June 29, 2019
[Treatment of long bone cyst in children by autologous bone marrow blood injection and elastic intramedullary needle]
Ke-Xue Zhang, Xiao-Bing Chou, Hao-Yu Li
Gene
|
February 25, 2021
An updated pharmacological insight of resveratrol in the treatment of diabetic nephropathy
Ke-Xue Li, Miao-Jin Ji, Hai-Jian Sun
Food Chemistry
|
November 2, 2022
Insights into heat-induced molecular-level interactions between wheat and common buckwheat proteins
Meng-Kun Song, Xiao-Na Guo, Ke-Xue Zhu
Journal of Agricultural and Food Chemistry
|
June 26, 2024
Alkali-Induced Protein Structural, Foaming, and Air-Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor
Meng-Kun Song, Xiao-Na Guo, Ke-Xue Zhu
Food Chemistry
|
August 20, 2025
The role of egg white in improving the cooking properties of dried Tartary buckwheat noodles: Insights into protein-protein interactions
Xiao-Miao Han, Ke-Xue Zhu, Xiao-Na Guo
Page
of 36
Search research articles
Search
Showing results (41-50 of 355) with videos related to
Sort By:
Page
of 36
Food Chemistry
|
November 2, 2023
Insight into the dynamic molecular mechanism underlying the endogenous polyphenols inhibiting the in vitro starch digestion of highland barley noodles
Jia-Xuan Fan, Xiao-Na Guo, Ke-Xue Zhu
Foods (Basel, Switzerland)
|
March 28, 2024
The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread
Si-Fan Liu, Ke-Xue Zhu, Xiao-Na Guo
Food Chemistry
|
April 14, 2020
Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle
Xiao-Na Guo, Shao-Hua Wu, Ke-Xue Zhu
Food Chemistry
|
February 13, 2016
Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread
Xiang-Yu Wang, Xiao-Na Guo, Ke-Xue Zhu
Food Chemistry
|
November 8, 2024
Revealing the influence mechanism of pre-fermentation degree and storage temperature fluctuations on frozen steamed bread dough quality
Zhao-Jing Jiang, Xiao-Na Guo, Ke-Xue Zhu
Zhongguo Gu Shang = China Journal of Orthopaedics and Traumatology
|
June 29, 2019
[Treatment of long bone cyst in children by autologous bone marrow blood injection and elastic intramedullary needle]
Ke-Xue Zhang, Xiao-Bing Chou, Hao-Yu Li
Gene
|
February 25, 2021
An updated pharmacological insight of resveratrol in the treatment of diabetic nephropathy
Ke-Xue Li, Miao-Jin Ji, Hai-Jian Sun
Food Chemistry
|
November 2, 2022
Insights into heat-induced molecular-level interactions between wheat and common buckwheat proteins
Meng-Kun Song, Xiao-Na Guo, Ke-Xue Zhu
Journal of Agricultural and Food Chemistry
|
June 26, 2024
Alkali-Induced Protein Structural, Foaming, and Air-Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor
Meng-Kun Song, Xiao-Na Guo, Ke-Xue Zhu
Food Chemistry
|
August 20, 2025
The role of egg white in improving the cooking properties of dried Tartary buckwheat noodles: Insights into protein-protein interactions
Xiao-Miao Han, Ke-Xue Zhu, Xiao-Na Guo
Page
of 36