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Mohammed Obadi

Showing results (1-10 of 36) with videos related to

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International Journal of Biological Macromolecules|August 29, 2024
A review of the effects of physical processing techniques on the characteristics of legume starches and their application in low-glycemic index foodsMohammed Obadi, Bin Xu
International Journal of Biological Macromolecules|November 18, 2023
Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A reviewMohammed Obadi, Bin Xu
Food & Function|September 28, 2023
Effect of processing methods and storage on the bioactive compounds of black rice (<i>Oryza sativa</i> L.): a reviewMohammed Obadi, Bin Xu
Food Research International (Ottawa, Ont.)|June 28, 2022
The role of inorganic salts in dough properties and noodle quality-A reviewMohammed Obadi, Jiyao Zhang, Bin Xu
International Journal of Biological Macromolecules|July 5, 2021
Highland barley starch (Qingke): Structures, properties, modifications, and applicationsMohammed Obadi, Yajing Qi, Bin Xu
Journal of Food Science|September 9, 2022
Identifying key factors and strategies for reducing oil content in fried instant noodlesMohammed Obadi, Yuntong Li, Bin Xu
Food Research International (Ottawa, Ont.)|March 2, 2021
Highland barley: Chemical composition, bioactive compounds, health effects, and applicationsMohammed Obadi, Jun Sun, Bin Xu
Carbohydrate Polymers|March 6, 2023
High-amylose maize starch: Structure, properties, modifications and industrial applicationsMohammed Obadi, Yajing Qi, Bin Xu
Journal of Food Science|August 7, 2023
Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologiesMohammed Obadi, Yuntong Li, Bin Xu
Current Research in Food Science|March 17, 2025
An overview on the dry heat treatment (DHT) for starch modification: Current progress and prospective applicationsHong-Ju He, Guanglei Li, Mohammed Obadi, et al.
Pageof 4

Showing results (1-10 of 36) with videos related to

Sort By:
Pageof 4
International Journal of Biological Macromolecules|August 29, 2024
A review of the effects of physical processing techniques on the characteristics of legume starches and their application in low-glycemic index foodsMohammed Obadi, Bin Xu
International Journal of Biological Macromolecules|November 18, 2023
Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A reviewMohammed Obadi, Bin Xu
Food & Function|September 28, 2023
Effect of processing methods and storage on the bioactive compounds of black rice (<i>Oryza sativa</i> L.): a reviewMohammed Obadi, Bin Xu
Food Research International (Ottawa, Ont.)|June 28, 2022
The role of inorganic salts in dough properties and noodle quality-A reviewMohammed Obadi, Jiyao Zhang, Bin Xu
International Journal of Biological Macromolecules|July 5, 2021
Highland barley starch (Qingke): Structures, properties, modifications, and applicationsMohammed Obadi, Yajing Qi, Bin Xu
Journal of Food Science|September 9, 2022
Identifying key factors and strategies for reducing oil content in fried instant noodlesMohammed Obadi, Yuntong Li, Bin Xu
Food Research International (Ottawa, Ont.)|March 2, 2021
Highland barley: Chemical composition, bioactive compounds, health effects, and applicationsMohammed Obadi, Jun Sun, Bin Xu
Carbohydrate Polymers|March 6, 2023
High-amylose maize starch: Structure, properties, modifications and industrial applicationsMohammed Obadi, Yajing Qi, Bin Xu
Journal of Food Science|August 7, 2023
Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologiesMohammed Obadi, Yuntong Li, Bin Xu
Current Research in Food Science|March 17, 2025
An overview on the dry heat treatment (DHT) for starch modification: Current progress and prospective applicationsHong-Ju He, Guanglei Li, Mohammed Obadi, et al.
Pageof 4