Showing results (11-20 of 33) with videos related to

Sort By:
Pageof 4
Food Chemistry|January 19, 2025
Quality improvements of reconstituted noodles by pre-hydrating gluten: Insights at different levelsHaoran Luo, Zehua Zhang, Yiyuan Zou, et al.
Brain Topography|June 19, 2024
Altered Intrinsic Brain Activity in Ischemic Stroke Patients Assessed Using the Percent Amplitude of a Fluctuation MethodJurong Ding, Zhiling Tang, Yihong Liu, et al.
Food Chemistry|December 5, 2025
Interaction of glyceryl monostearate with gluten: Adsorption behavior, structural changes, and functional implications on dough propertiesZehua Zhang, Yiyuan Zou, Zhiling Tang, et al.
Biomolecules|March 28, 2026
Key Methodologies in Characterizing the Multi-Scale Structures of Gluten Proteins in Dough: A Comparative ReviewFeifei Su, Yiyuan Zou, Zehua Zhang, et al.
Behavioural Brain Research|November 20, 2023
Dynamic analysis of amplitude of low-frequency fluctuation in children with growth hormone deficiencyJurong Ding, Qiang Chen, Yihong Liu, et al.
Food Chemistry|July 24, 2026
Combined effects of glycerol monostearate and surface-applied lipids on noodle qualityZehua Zhang, Yiyuan Zou, Zhiling Tang, et al.
Frontiers in Oncology|January 2, 2023
Construction and validation of a clinical predictive nomogram for intraductal carcinoma of the prostate based on Chinese multicenter clinical dataYunKai Yang, Wei Zhang, LiJun Wan, et al.
Neuroscience Letters|April 26, 2024
Abnormal degree centrality as a potential imaging biomarker for ischemic stroke: A resting-state functional magnetic resonance imaging studyJurong Ding, Zhiling Tang, Qiang Chen, et al.
Food Chemistry|November 24, 2024
The application of monoglycerides to improve the quality of fresh noodles: Discerning the roles of acyl chain length and dispersityZehua Zhang, Yiyuan Zou, Zhiling Tang, et al.
International Journal of Biological Macromolecules|February 2, 2026
Structure transition and aggregation of wheat proteins induced by heat-moisture treatment: The behaviors of individual fractions in recombined flourYiyuan Zou, Fayin Ye, Zhiling Tang, et al.
Pageof 4