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Food Chemistry: X
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February 20, 2025
Effects of phosphorylation-modified long-chain inulin on wheat starch: Physicochemical properties and retrogradation behaviors
Ruijie Zhang, Denglin Luo, Chonghui Yue, et al.
Journal of Food Science
|
October 16, 2020
The bioactive compounds and cellular antioxidant activity of Herbaceous peony (Paeonia lactiflora Pall) seed oil from China
Gangcheng Wu, Yingbin Shen, Rong Nie, et al.
Food Chemistry
|
March 23, 2026
Underlying mechanisms of Antarctic krill peptide in enhancing frozen dough quality: From gluten protein aggregation and microstructure to corresponding steamed bread quality
Jie Guo, Gege Zhang, Jiaxin Duan, et al.
Food Chemistry
|
June 30, 2019
The characterization and stability of the soy protein isolate/1-Octacosanol nanocomplex
Dongze Li, Xiaojing Li, Gangcheng Wu, et al.
Food Chemistry
|
May 30, 2026
Impacts of steam explosion treatment on qualities, protein network development and digestion-resistant properties of dried sorghum noodles
Kun Yu, Xiaoli Ma, Jingjie Lin, et al.
Journal of the Science of Food and Agriculture
|
October 1, 2021
Insight into the effect of fatty acid composition on the texture of French fries
Peiyan Li, Ling Zhu, Xiaojing Li, et al.
Food Research International (Ottawa, Ont.)
|
April 6, 2026
Mechanism of ultrasound-modulated gluten-inulin interactions: Impact of inulin polymerization degree
Zhouya Bai, Jiahao Wan, Wenhui Deng, et al.
Frontiers in Microbiology
|
May 1, 2023
Antibiofilm effects of punicalagin against <i>Staphylococcus aureus in vitro</i>
Yunfeng Xu, Weiping Guo, Denglin Luo, et al.
Food Chemistry
|
August 2, 2025
Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulin
Chonghui Yue, Huainan Peng, Junpeng Zuo, et al.
Food Chemistry
|
April 5, 2017
Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch
Denglin Luo, Yun Li, Baocheng Xu, et al.
Page
of 7
Search research articles
Search
Showing results (31-40 of 68) with videos related to
Sort By:
Page
of 7
Food Chemistry: X
|
February 20, 2025
Effects of phosphorylation-modified long-chain inulin on wheat starch: Physicochemical properties and retrogradation behaviors
Ruijie Zhang, Denglin Luo, Chonghui Yue, et al.
Journal of Food Science
|
October 16, 2020
The bioactive compounds and cellular antioxidant activity of Herbaceous peony (Paeonia lactiflora Pall) seed oil from China
Gangcheng Wu, Yingbin Shen, Rong Nie, et al.
Food Chemistry
|
March 23, 2026
Underlying mechanisms of Antarctic krill peptide in enhancing frozen dough quality: From gluten protein aggregation and microstructure to corresponding steamed bread quality
Jie Guo, Gege Zhang, Jiaxin Duan, et al.
Food Chemistry
|
June 30, 2019
The characterization and stability of the soy protein isolate/1-Octacosanol nanocomplex
Dongze Li, Xiaojing Li, Gangcheng Wu, et al.
Food Chemistry
|
May 30, 2026
Impacts of steam explosion treatment on qualities, protein network development and digestion-resistant properties of dried sorghum noodles
Kun Yu, Xiaoli Ma, Jingjie Lin, et al.
Journal of the Science of Food and Agriculture
|
October 1, 2021
Insight into the effect of fatty acid composition on the texture of French fries
Peiyan Li, Ling Zhu, Xiaojing Li, et al.
Food Research International (Ottawa, Ont.)
|
April 6, 2026
Mechanism of ultrasound-modulated gluten-inulin interactions: Impact of inulin polymerization degree
Zhouya Bai, Jiahao Wan, Wenhui Deng, et al.
Frontiers in Microbiology
|
May 1, 2023
Antibiofilm effects of punicalagin against <i>Staphylococcus aureus in vitro</i>
Yunfeng Xu, Weiping Guo, Denglin Luo, et al.
Food Chemistry
|
August 2, 2025
Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulin
Chonghui Yue, Huainan Peng, Junpeng Zuo, et al.
Food Chemistry
|
April 5, 2017
Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch
Denglin Luo, Yun Li, Baocheng Xu, et al.
Page
of 7