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Journal of Agricultural and Food Chemistry|August 19, 2020
Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed BreadDan Xu, Ying Hu, Fengfeng Wu, et al.Ultrasonics Sonochemistry|June 12, 2013
Effect of ultrasound and high hydrostatic pressure (US/HHP) on the degradation of dextran catalyzed by dextranaseMohanad Bashari, Mandour H Abdelhai, Shabbar Abbas, et al.Food Chemistry|July 6, 2014
Effect of frozen storage on the foaming properties of wheat gliadinPei Wang, Han Tao, Fengfeng Wu, et al.Food Chemistry|September 7, 2017
Effective production of resistant starch using pullulanase immobilized onto magnetic chitosan/Fe3O4 nanoparticlesJie Long, Bao Zhang, Xingfei Li, et al.International Journal of Biological Macromolecules|May 3, 2025
Electrochemical conversion of lignocellulosic biomass to carboxymethyl cellulose: Potential and applications of induced electric fieldLingtao Zhang, Guoqiang Shao, Yamei Jin, et al.Carbohydrate Polymers|February 11, 2014
Cycloamylose production from amylomaize by isoamylase and Thermus aquaticus 4-α-glucanotransferaseYan Xu, Xing Zhou, Yuxiang Bai, et al.Journal of Food Science|July 7, 2015
Use of Attenuated Total Reflectance Mid-Infrared Spectroscopy for Rapid Prediction of Amino Acids in Chinese Rice WineZhengzong Wu, Enbo Xu, Jie Long, et al.International Journal of Biological Macromolecules|October 16, 2013
Effect of defatting on acid hydrolysis rate of maize starch with different amylose contentsBenxi Wei, Xiuting Hu, Bao Zhang, et al.International Journal of Biological Macromolecules|August 7, 2013
Interaction between amylose and 1-butanol during 1-butanol-hydrochloric acid hydrolysis of normal rice starchXiuting Hu, Benxi Wei, Bao Zhang, et al.Food Chemistry|October 17, 2015
Comparison between ATR-IR, Raman, concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wineZhengzong Wu, Enbo Xu, Jie Long, et al.Pageof 24