Showing results (1-10 of 17) with videos related to
Sort By:
Pageof 2
Toxins|September 25, 2019
Structures of Reaction Products and Degradation Pathways of Aflatoxin B<sub>1</sub> by Ultrasound TreatmentYuanfang Liu, Mengmeng Li, Yuanxiao Liu, et al.Comprehensive Reviews in Food Science and Food Safety|March 25, 2026
Heat Treatment: A Strategy for Overcoming Challenges in Whole-Wheat Product ProcessingYuanxiao Liu, Ke Bian, Yang Zhao, et al.Toxins|September 23, 2020
Reduction of Aflatoxin B<sub>1</sub> in Corn by Water-Assisted Microwaves Treatment and Its Effects on Corn QualityYaolei Zhang, Mengmeng Li, Yuanxiao Liu, et al.International Journal of Biological Macromolecules|February 3, 2024
Physicochemical properties, structural properties and gels 3D printing properties of wheat starchSongye Shi, Jiping Wen, Hao Geng, et al.Journal of the Science of Food and Agriculture|June 14, 2023
Structure-activity relationship between gluten and dough quality of sprouted wheat flour based on air classification-induced component recombinationJia Guo, Xiaoxiao Qi, Yuanxiao Liu, et al.Toxins|December 22, 2022
Reduction of Aflatoxin B1 and Zearalenone Contents in Corn Using Power Ultrasound and Its Effects on Corn QualityYuanfang Liu, Yuanxiao Liu, Wenbo Zhao, et al.Toxins|July 19, 2019
Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat QualityYuanxiao Liu, Mengmeng Li, Ke Bian, et al.Food Chemistry|August 8, 2022
Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipidsTingjing Zhang, Erqi Guan, Yuling Yang, et al.Comprehensive Reviews in Food Science and Food Safety|February 15, 2023
Superheated steam processing of cereals and cereal products: A reviewYuanxiao Liu, Mengmeng Li, Di Jiang, et al.Foods (Basel, Switzerland)|August 26, 2023
Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat GrainYuanxiao Liu, Mengmeng Li, Erqi Guan, et al.Pageof 2