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International Journal of Biological Macromolecules|July 5, 2021
Highland barley starch (Qingke): Structures, properties, modifications, and applicationsMohammed Obadi, Yajing Qi, Bin XuCarbohydrate Polymers|March 6, 2023
High-amylose maize starch: Structure, properties, modifications and industrial applicationsMohammed Obadi, Yajing Qi, Bin XuJournal of Texture Studies|September 28, 2020
Sandwich-type sheeting improved the processing and eating qualities of potato noodlesMin Liao, Yajing Qi, Shuyi Liu, et al.Journal of Texture Studies|May 31, 2020
Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysisYu Chen, Mohammed Obadi, Shuyi Liu, et al.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 XuInternational Journal of Biological Macromolecules|November 18, 2023
Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A reviewMohammed Obadi, Bin XuFood & Function|September 28, 2023
Effect of processing methods and storage on the bioactive compounds of black rice (Oryza sativa L.): a reviewMohammed Obadi, Bin XuFood Research International (Ottawa, Ont.)|June 28, 2022
The role of inorganic salts in dough properties and noodle quality-A reviewMohammed Obadi, Jiyao Zhang, Bin XuJournal of Food Science|September 9, 2022
Identifying key factors and strategies for reducing oil content in fried instant noodlesMohammed Obadi, Yuntong Li, Bin XuFood Research International (Ottawa, Ont.)|March 2, 2021
Highland barley: Chemical composition, bioactive compounds, health effects, and applicationsMohammed Obadi, Jun Sun, Bin XuPageof 447