Assessing Starch Retrogradation from the Perspective of Particle Order by Hao Lu, Jinling Zhan, Wangyang Shen, Rongrong Ma, Yaoqi Tian

Get full text

Effects of Xylitol on Physicochemical Properties of Glutinous Rice Flour and Quality of Glutinous Rice Dumplings by Ning ZHANG, Lina XU, Zhan WANG, Wangyang SHEN, Guoyan YANG

Get full text

Dough rheology, pasting property, and steamed bread quality of wheat flour as affected by the addition of sprouted wheat flour by Wei Sun, Wei Zhang, Ying Xu, Pingping Wang, Wangyang Shen

Get full text

Preparation of Modified Extruded Wheat Bran by Semi-solid Enzymatic Hydrolysis and Its Effect on the Quality of Bran-containing Steamed Bread by Shujing ZHANG, Lina XU, Xiwu JIA, Wangyang SHEN, Chuanxi LI, Zhan WANG

Get full text

Dynamic Formation of Green Tea Cream and the Identification of Key Components Using the “Knock-Out/Knock-In” Method by Cheng Guo, Wangyang Shen, Weiping Jin, Xiwu Jia, Zhili Ji, Jinling Li, Bin Li

Get full text

Morphology and Rheology of a Cool-Gel (Protein) Blended with a Thermo-Gel (Hydroxypropyl Methylcellulose) by Zhili Ji, Long Yu, Qingfei Duan, Song Miao, Hongsheng Liu, Wangyang Shen, Weiping Jin

Get full text

Structural Transitions of Alpha-Amylase Treated with Pulsed Electric Fields: Effect of Coexisting Carrageenan by Junzhu Li, Jiayu Zhang, Chen Li, Wenjing Huang, Cheng Guo, Weiping Jin, Wangyang Shen

Get full text

Comparative Study on the Quality of Whole Wheat Flour Steamed Bread Backfilled with Different Modified Bran by Wenjun YE, Liping WANG, Guodong YE, Wangyang SHEN, Bin TAN, Xiaoning LI, Yanxiang LIU, Kun GAO, Xiaohong TIAN

Get full text