Impact of particle size of pulverized citrus peel tissue on changes in antioxidant properties of digested fluids during simulated in vitro digestion by Yidi Cai, Wei Qin, Sunantha Ketnawa, Yukiharu Ogawa

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Effect of mild heat-moisture treatment for harvested raw paddy rice on physicochemical properties and in vitro starch digestibility of cooked rice by Sukanya Thuengtung, Sunantha Ketnawa, Yichen Ding, Yidi Cai, Yukiharu Ogawa

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Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure by Chuang Zhang, Sunantha Ketnawa, Sukanya Thuengtung, Yidi Cai, Wei Qin, Yukiharu Ogawa

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Recent Advance on the Structure-Activity Relationship in Antioxidant Peptides of Fish by Yijin ZUO, Ziqi YU, Xueqing SHEN, Hui ZHOU, Xiang LI, Yidi CAI, Long WU

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Effect of adding various supplements on physicochemical properties and starch digestibility of cooked rice by Lin Wang, Yidi Cai, Peeraphat Prempree, Rili Hao, Dahai Jiang, Loraine Bainto-Ancheta, Yukiharu Ogawa

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