Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment by Chao-Kun Wei, Zhi-Jing Ni, Kiran Thakur, Ai-Mei Liao, Ji-Hong Huang, Zhao-Jun Wei

Get full text

Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles by Kai-Nong Sun, Ai-Mei Liao, Fan Zhang, Kiran Thakur, Jian-Guo Zhang, Ji-Hong Huang, Zhao-Jun Wei

Get full text

Effect of fermentation on structural properties and antioxidant activity of wheat gluten by Bacillus subtilis by Peng-hui Zhao, Yin-Chen Hou, Zhen Wang, Ai-Mei Liao, Long Pan, Jie Zhang, Yu-Qi Dong, Zhe-Yuan Hu, Ji-Hong Huang, Ji-Hong Huang, Ji-Hong Huang, Xing-Qi Ou

Get full text

Structural, Physicochemical, and Functional Properties of Wheat Bran Insoluble Dietary Fiber Modified With Probiotic Fermentation by Ai-Mei Liao, Jie Zhang, Zhen-Lin Yang, Ji-Hong Huang, Ji-Hong Huang, Ji-Hong Huang, Long Pan, Yin-Chen Hou, Yin-Chen Hou, Xiao-Xiao Li, Peng-Hui Zhao, Yu-Qi Dong, Zhe-Yuan Hu, Ming Hui, Ming Hui

Get full text

Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry by Long Pan, Cun-Jin Zhang, Zhe Bai, Ying-Ying Liu, Yu Zhang, Wei-Zhi Tian, Yu Zhou, Yuan-Yuan Zhou, Ai-Mei Liao, Yin-Chen Hou, Guang-Hai Yu, Ming Hui, Ji-Hong Huang, Ji-Hong Huang, Ji-Hong Huang, Ji-Hong Huang

Get full text