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Food Research International (Ottawa, Ont.)|November 25, 2020
Effect of multistage process on the quality, water and oil distribution and microstructure of French friesPeiyan Li, Gangcheng Wu, Dan Yang, et al.
Food Chemistry|April 9, 2019
Effect of soaking and cooking on structure formation of cooked rice through thermal properties, dynamic viscoelasticity, and enzyme activityLing Zhu, Gangcheng Wu, Lilin Cheng, et al.
Journal of Texture Studies|May 5, 2017
Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodlesXinlei Cao, Sumei Zhou, Cuiping Yi, et al.
Food Chemistry|June 28, 2020
Understanding the molecular weight distribution, in vitro digestibility and rheological properties of the deep-fried wheat starchYi Yang, Tingting Li, Yan Li, et al.
Briefings in Bioinformatics|May 15, 2025
NNKcat: deep neural network to predict catalytic constants (Kcat) by integrating protein sequence and substrate structure with enhanced data imbalance handlingJingchen Zhai, Xiguang Qi, Lianjin Cai, et al.
Food Chemistry|December 15, 2019
Effect of the frying process on the properties of gluten protein of you-tiaoRuoxin Zhou, Juan Sun, Haifeng Qian, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Trapping of reactive carbonyl species by fiber-bound polyphenols from whole grains under simulated physiological conditionsJinxin Li, Hao Zhang, Xijuan Yang, et al.
Biotechnology Progress|March 19, 2020
Preparation, statistical optimization and characterization of poly(3-hydroxybutyrate) fermented by Cupriavidus necator utilizing various hydrolysates of alligator weed (Alternanthera philoxeroides) as a sole carbon sourceYouwei Zhang, Tingting Li, Yingbin Shen, et al.
Food Chemistry|December 25, 2019
Stability assessment of crocetin and crocetin derivatives in Gardenia yellow pigment and Gardenia fruit pomace in presence of different cooking methodsNa Li, Mingcong Fan, Yan Li, et al.
Food Chemistry|March 21, 2017
Effect of Vaccinium bracteatum Thunb. leaf pigment on the thermal, pasting, and textural properties and microstructure characterization of rice starchYuan Xu, Mingcong Fan, Sumei Zhou, et al.
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