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Journal of Texture Studies|September 14, 2022
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking propertiesShivaprasad Doddabematti Prakash, Eric Nkurikiye, Bipin Rajpurohit, et al.
International Journal of Biological Macromolecules|June 27, 2024
Influence of starch spherulites with different allomorphs and morphologies on reducing gastrointestinal digestibility in breadMyeongsu Jo, Jialiang Shi, Eric Nkurikiye, et al.
Journal of Texture Studies|February 22, 2022
Significance of milling methods on brown teff flour, dough, and bread propertiesManoj Kumar Pulivarthi, Manivannan Selladurai, Eric Nkurikiye, et al.
Journal of Food Science|February 16, 2021
The addition of alpha amylase improves the quality of Chinese dried noodlesJin-Rong Wang, Xiao-Na Guo, Yonghui Li, et al.
Trends in Molecular Medicine|December 8, 2024
Unveiling the biological functions and therapeutic potentials of LONP1 in the ovaryYi Chen, Weian Mao, Yanting Shen, et al.
Nature Communications|February 16, 2024
Vascular network-inspired fluidic system (VasFluidics) with spatially functionalizable membranous wallsYafeng Yu, Yi Pan, Yanting Shen, et al.
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