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Food Chemistry|December 26, 2018
Comparison of antigenicity and conformational changes to β-lactoglobulin following kestose glycation reaction with and without dynamic high-pressure microfluidization treatmentJunzhen Zhong, Hongda Yu, Yue Tu, et al.
Food Chemistry|April 16, 2014
Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technologyYanjun Zhang, Wei Liu, Chengmei Liu, et al.
Carbohydrate Polymers|March 30, 2025
Feruloylation of arabinoxylan enhances the protective effects on probiotic viability and stability in tablet formulationsHuibin Zhang, Yaqin Hou, Zebang Hu, et al.
Food Chemistry|January 28, 2021
The quality of gluten-free bread made of brown rice flour prepared by low temperature impact millShunjing Luo, Xudong Yan, Yuteng Fu, et al.
Food Chemistry|July 25, 2016
Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey proteinXingfeng Xu, Junzhen Zhong, Jun Chen, et al.
Food Chemistry|September 8, 2019
Microwave pretreatment promotes the annealing modification of rice starchYejun Zhong, Xiaoyue Xiang, Jincheng Zhao, et al.
Food Chemistry|April 28, 2020
Accelerated aging of rice by controlled microwave treatmentYejun Zhong, Xiaoyue Xiang, Tingting Chen, et al.
Food Chemistry|May 12, 2017
Phytochemical profiles and antioxidant activity of processed brown rice productsEr Sheng Gong, Shunjing Luo, Tong Li, et al.
Journal of Agricultural and Food Chemistry|January 20, 2026
Polyphenols Nonmonotonically Modulate the Inulin-Driven Gut Microbial Network In VivoHuibin Zhang, Xiaoyan Yan, Yaqin Hou, et al.
International Journal of Biological Macromolecules|January 20, 2025
Heat-stable single-helical structures formed during the extrusion process play a key role in the cooking and texture qualities of rice noodlesXiaoyan Yan, Li Tian, Hong Xiao, et al.
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