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Food Chemistry|April 16, 2022
Effects of freeze-thaw cycles on the quality of frozen raw noodlesHui Liu, Xiao-Na Guo, Ke-Xue Zhu
International Journal of Molecular Sciences|June 21, 2011
Immobilization of glucose oxidase in alginate-chitosan microcapsulesXia Wang, Ke-Xue Zhu, Hui-Ming Zhou
Food Chemistry|February 7, 2019
Influences of alkali on the quality and protein polymerization of buckwheat Chinese steamed breadXiao-Na Guo, Shuang Yang, Ke-Xue Zhu
Food Chemistry|June 23, 2020
Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodlesXiao-Na Guo, Feng Gao, Ke-Xue Zhu
Food Research International (Ottawa, Ont.)|June 14, 2024
Changes in rheology and components during the processing of Chinese traditional handmade hollow dried noodleKai Lyu, Xiao-Na Guo, Ke-Xue Zhu
Food Chemistry|February 7, 2019
Effects of frozen storage on the quality characteristics of frozen cooked noodlesQian Liu, Xiao-Na Guo, Ke-Xue Zhu
Carbohydrate Polymers|March 11, 2023
The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodlesHao Chen, Xiao-Na Guo, Ke-Xue Zhu
Food Chemistry|December 17, 2016
The impact of protein cross-linking induced by alkali on the quality of buckwheat noodlesXiao-Na Guo, Xiao-Ming Wei, Ke-Xue Zhu
Food Chemistry|September 25, 2016
Impact of solid state fermentation on nutritional, physical and flavor properties of wheat branHui-Min Zhao, Xiao-Na Guo, Ke-Xue Zhu
Food Chemistry|November 2, 2023
Insight into the dynamic molecular mechanism underlying the endogenous polyphenols inhibiting the in vitro starch digestion of highland barley noodlesJia-Xuan Fan, Xiao-Na Guo, Ke-Xue Zhu
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