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Xinyang Sun

Showing results (1-10 of 52) with videos related to

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Food Chemistry|November 18, 2021
The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour doughXinyang Sun, Fei Pei, Yong Fang
Foods (Basel, Switzerland)|November 27, 2025
The Combination of Enzymes in the Enhancement of Fibre-Enriched Product Quality: Effects of the Interactions of Dietary Fibre, Gluten Proteins, and Starch Granules on Dough Rheological Properties and Bubble DynamicsXiang Zhou, Simiao Wu, Xinyang Sun
International Journal of Biological Macromolecules|November 7, 2024
Effects of wheat cultivar, bran concentration and endoxylanase on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour doughXinyang Sun, Ziwu Bu, Simiao Wu
Food Research International (Ottawa, Ont.)|November 11, 2025
The relationship between high fibre product quality and dough's 3D microstructural characteristics monitored by a synchrotron X-ray microtomographyXinyang Sun, Qingyang Liu, Simiao Wu
International Journal of Biological Macromolecules|March 25, 2025
Effects of wheat cultivar, oligosaccharide, inulin, arabinoxylan and endoxylanase on the large- and small-strain rheological properties and microstructure of dietary fibre enriched doughXinyang Sun, Qingyang Liu, Simiao Wu
Biosensors|June 25, 2026
A Comprehensive Review of Analysis Strategies for 25-Hydroxyvitamin D<sub>3</sub>: Mechanisms, Platforms, and Future PerspectivesDehui Bi, Yiran Cheng, Xinyang Sun, et al.
International Journal of Biological Macromolecules|January 1, 2025
Development of L-Met functionalized cellulose nanofiber for an efficient removal of Pb<sup>2+</sup> from aqueous solution: Characterization, adsorption behavior, DFT calculations and physiochemical mechanismSimiao Wu, Haifan Yang, Guannan Liang, et al.
Foods (Basel, Switzerland)|March 13, 2024
Determination of Aflatoxin B<sub>1</sub> in Grains by Aptamer Affinity Column Enrichment and Purification Coupled with High Performance Liquid Chromatography DetectionCong Ji, Xinyang Sun, Yong Fang, et al.
Food Chemistry|January 14, 2023
The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodlesXinyang Sun, Ziwu Bu, Bingqian Qiao, et al.
Comprehensive Reviews in Food Science and Food Safety|April 9, 2021
Selenium in cereals: Insight into species of the element from total amountMinhao Xie, Xinyang Sun, Peng Li, et al.
Pageof 6

Showing results (1-10 of 52) with videos related to

Sort By:
Pageof 6
Food Chemistry|November 18, 2021
The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour doughXinyang Sun, Fei Pei, Yong Fang
Foods (Basel, Switzerland)|November 27, 2025
The Combination of Enzymes in the Enhancement of Fibre-Enriched Product Quality: Effects of the Interactions of Dietary Fibre, Gluten Proteins, and Starch Granules on Dough Rheological Properties and Bubble DynamicsXiang Zhou, Simiao Wu, Xinyang Sun
International Journal of Biological Macromolecules|November 7, 2024
Effects of wheat cultivar, bran concentration and endoxylanase on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour doughXinyang Sun, Ziwu Bu, Simiao Wu
Food Research International (Ottawa, Ont.)|November 11, 2025
The relationship between high fibre product quality and dough's 3D microstructural characteristics monitored by a synchrotron X-ray microtomographyXinyang Sun, Qingyang Liu, Simiao Wu
International Journal of Biological Macromolecules|March 25, 2025
Effects of wheat cultivar, oligosaccharide, inulin, arabinoxylan and endoxylanase on the large- and small-strain rheological properties and microstructure of dietary fibre enriched doughXinyang Sun, Qingyang Liu, Simiao Wu
Biosensors|June 25, 2026
A Comprehensive Review of Analysis Strategies for 25-Hydroxyvitamin D<sub>3</sub>: Mechanisms, Platforms, and Future PerspectivesDehui Bi, Yiran Cheng, Xinyang Sun, et al.
International Journal of Biological Macromolecules|January 1, 2025
Development of L-Met functionalized cellulose nanofiber for an efficient removal of Pb<sup>2+</sup> from aqueous solution: Characterization, adsorption behavior, DFT calculations and physiochemical mechanismSimiao Wu, Haifan Yang, Guannan Liang, et al.
Foods (Basel, Switzerland)|March 13, 2024
Determination of Aflatoxin B<sub>1</sub> in Grains by Aptamer Affinity Column Enrichment and Purification Coupled with High Performance Liquid Chromatography DetectionCong Ji, Xinyang Sun, Yong Fang, et al.
Food Chemistry|January 14, 2023
The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodlesXinyang Sun, Ziwu Bu, Bingqian Qiao, et al.
Comprehensive Reviews in Food Science and Food Safety|April 9, 2021
Selenium in cereals: Insight into species of the element from total amountMinhao Xie, Xinyang Sun, Peng Li, et al.
Pageof 6