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International Journal of Biological Macromolecules|July 2, 2016
The anti-diabetic activity of oat β-d-glucan in streptozotocin-nicotinamide induced diabetic miceMei Liu, Yu Zhang, Hui Zhang, et al.
Journal of Agricultural and Food Chemistry|October 24, 2018
Determination of Key Active Components in Different Edible Oils Affecting Lipid Accumulation and Reactive Oxygen Species Production in HepG2 CellsXiaojing Li, Yingbin Shen, Gangcheng Wu, et al.
Journal of the Science of Food and Agriculture|April 14, 2018
Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chipsYajing Qi, Hao Zhang, Gangcheng Wu, et al.
International Journal of Biological Macromolecules|December 4, 2013
Anti-diabetic activity of cassava cross-linked octenyl succinic maltodextrin in STZ-induced diabetic miceLi Wang, Maoqiang Zheng, Yingyao Wang, et al.
International Journal of Biological Macromolecules|January 21, 2020
Characteristics of pasting properties and morphology changes of rice starch and flour under different heating modesLing Zhu, Yayuan Zhang, Gangcheng Wu, et al.
Colloids and Surfaces. B, Biointerfaces|March 19, 2021
Design of amino-functionalized hollow mesoporous silica cube for enzyme immobilization and its application in synthesis of phosphatidylserineYao Zhang, Ling Zhu, Gangcheng Wu, et al.
Food Chemistry: X|July 9, 2020
The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEMDan Yang, Gangcheng Wu, Peiyan Li, et al.
Food Chemistry|October 17, 2015
Interaction between Vaccinium bracteatum Thunb. leaf pigment and rice proteinsLi Wang, Yuan Xu, Sumei Zhou, et al.
Food Chemistry|April 1, 2022
Investigation the influences of water-extractable and water-unextractable arabinoxylan on the quality of whole wheat you-tiao and its mechanismJuan Sun, Ruoxin Zhou, Haifeng Qian, et al.
Journal of Agricultural and Food Chemistry|June 5, 2018
Comparative Study on the Cryoprotective Effects of Three Recombinant Antifreeze Proteins from Pichia pastoris GS115 on Hydrated Gluten Proteins during FreezingMei Liu, Ying Liang, Hui Zhang, et al.
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