Physicochemical and Functional Properties of Water-soluble Dietary Fiber from Different Sources of Cereal Bran by CHENG Zhuo, WU Na-na, DING Wen-ping, TAN Bin

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The Current Progress in Research on the Mechanism and Control Techniques of Quality Deterioration of Fresh Brown Rice Noodles by WU Na-na, QIAO Cong-cong, TIAN Xiao-hong, TAN Bin

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Effect of Extrusion Cooking on the Enhancement of Soluble Dietary Fiber and Structure Properties of Dietary Fiber in Defatted Rice Bran by WU Na-na, WANG Lei-xin, LV Ying-guo, TAN Bin

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Research on the Effect of Freeze-thaw on Stability and Rheological Properties of Red Bean Pulp by JIANG Ping, TAN Bin, GONG Xue-mei, WU Na-na, CHEN Ying

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The Current Progress in Research about the Effect of Phenolics from Brown Rice on the Digestibility of Starch by WU Na-na, WU Fei-fei, QIAO Cong-cong, ZHAI Xiao-tong, TAN Bin

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Research Progress on γ-Oryzanol in Rice and its Processed By-Product Rice Bran by GAO Kun, JIANG Ping, TAN Bin, Wu Na-na, ZHAI Xiao-tong, QIAO Cong-cong

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Analysis of the consumption market and the standard of buckwheat dried noodles by TIAN Xiao-hong, TAN Bin, WU Na-na, LIU Ming, WANG Li-ping, LIU Yan-xiang, ZHAI Xiao-tong

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Effect of cooked mashed potato content on the quality of dry potato wheat noodle by TIAN Xiao-hong, WU Na-na, ZHANG Min, TAN Bin, WANG Li-ping, LIU Yan-xiang, LUO Hui-fang

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Analysis of Flavor Changes of Instant Brown Rice Porridge Rice during Storage based on Gas Chromatography-Ion Mobility Spectrometry by LIU Yan-xiang, GUAN Lina, WU Na-na, JIANG Ping, ZHOU Shan-qing, LIU Ming, TIAN Xiao-hong, TAN Bin

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Research progress of nutrient content, flour properties, cooking and sensory quality of rice with different milling degree by WU Na-na, MA Zhan-qian, TAN Bin, JIANG Ping, ZHAI Xiao-tong, QIAO Cong-cong, TIAN Xiao-hong, LIU Yan-xiang

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