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An extended Nishihara model for the description of three stages of sandstone creep

Geophysical journal international, 2013-05, Vol.193 (2), p.841-854

2013

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Distinct impacts of spring soil moisture over the Indo-China Peninsula on summer precipitation in the Yangtze River basin under different SST backgrounds

Climate dynamics, 2021-03, Vol.56 (5-6), p.1895-1918

2021

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Effects of different pre-gelatinized starch on the processing quality of high value-added Tartary buckwheat noodles

Journal of food measurement & characterization, 2020-12, Vol.14 (6), p.3462-3472

2020

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Scavenging of Toxic Acrolein by Resveratrol and Hesperetin and Identification of Adducts

Journal of agricultural and food chemistry, 2015-11, Vol.63 (43), p.9488-9495

2015

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Enhancing wheat-flour safety by detecting and controlling red flour beetle Tribolium castaneum Herbst (Coleoptera: Tenebrionidae)

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2022-06, Vol.17 (2), p.113-126

2022

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High-amylose maize starch: Structure, properties, modifications and industrial applications

Carbohydrate polymers, 2023-01, Vol.299, p.120185-120185, Article 120185

2023

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Highland barley starch (Qingke): Structures, properties, modifications, and applications

International journal of biological macromolecules, 2021-08, Vol.185, p.725-738

2021

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Combined effects of chemical dispersant and suspended minerals on the dispersion process of spilled oil

Journal of environmental management, 2023-09, Vol.341, p.118110-118110, Article 118110

2023

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Changes in overall digital structure, starch properties and moisture distribution reveal how the hardness of wheat noodles evolves under different cooking status

Food research international, 2024-09, Vol.192, p.114781, Article 114781

2024

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A study of vacuum mixing parameters for high-water-added dried noodles using color difference method and gluten network quantitative analysis

Journal of cereal science, 2022-03, Vol.104, p.103427, Article 103427

2022

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Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models

Food chemistry, 2018-06, Vol.250, p.98-104

2018

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Potential relation between starch granule-associated proteins and retrogradation properties of buckwheat starch

International journal of biological macromolecules, 2024-04, Vol.265 (Pt 1), p.130686-130686, Article 130686

2024

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Demarcating quality improvement mechanisms in fresh yellow alkaline noodles: Insights into water-solid interaction, gluten network development, and starch properties during noodles resting

Journal of cereal science, 2024-05, Vol.117, p.103935, Article 103935

2024

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The resting process: a comprehensive review of the effects on dough properties and resulting noodles quality, including improvement strategies

International journal of food science & technology, 2023-11, Vol.58 (11), p.5637-5647

2023

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Epicatechin Adducting with 5‑Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions

Journal of agricultural and food chemistry, 2018-11, Vol.66 (47), p.12536-12543

2018

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Improving the cold water swelling properties of oat starch by subcritical ethanol-water treatment

International journal of biological macromolecules, 2022-01, Vol.194, p.594-601

2022

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The predictability of snow depth at the North Hemisphere originated from persistence and oceanic forcing

Climate dynamics, 2023-02, Vol.60 (3-4), p.945-958

2023

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Screening for a rapid evaluation method for the sheeting effect on dough and explicating it from the view of three-dimensional gluten

Journal of cereal science, 2023-01, Vol.109, p.103590, Article 103590

2023

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Insoluble dietary fibre scavenges reactive carbonyl species under simulated physiological conditions: The key role of fibre-bound polyphenols

Food chemistry, 2021-07, Vol.349, p.129018-129018, Article 129018

2021

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In vitro starch digestibility of buckwheat cultivars in comparison to wheat: The key role of starch molecular structure

Food chemistry, 2022-01, Vol.368, p.130806-130806, Article 130806

2022

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Effects of oil properties on the formation of oil-particle aggregates at the presence of chemical dispersant in baffled flask tests

Journal of hazardous materials, 2022-08, Vol.436, p.129227-129227, Article 129227

2022

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Modelling dried noodle quality: contribution of starch and protein physicochemical properties of 32 wheat cultivars

Food research international, 2023-12, Vol.174 (Pt 1), p.113501-113501, Article 113501

2023

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Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour‐based doughs and noodles and the underlying mechanism

Journal of texture studies, 2023-12, Vol.54 (6), p.947-957

2023

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Unveiling the quality formation mechanism of hand-stretched dried noodle based on typical flour and processing technology

Journal of cereal science, 2024-07, Vol.118, p.103964, Article 103964

2024

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A review of recent advances and techniques in the noodle mixing process

Food science & technology, 2022-01, Vol.154, p.112680, Article 112680

2022

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An extended Nishihara model for the description of three stages of sandstone creep

Distinct impacts of spring soil moisture over the Indo-China Peninsula on summer precipitation in the Yangtze River basin under different SST backgrounds

Effects of different pre-gelatinized starch on the processing quality of high value-added Tartary buckwheat noodles

Scavenging of Toxic Acrolein by Resveratrol and Hesperetin and Identification of Adducts

Enhancing wheat-flour safety by detecting and controlling red flour beetle Tribolium castaneum Herbst (Coleoptera: Tenebrionidae)

High-amylose maize starch: Structure, properties, modifications and industrial applications

Highland barley starch (Qingke): Structures, properties, modifications, and applications

Combined effects of chemical dispersant and suspended minerals on the dispersion process of spilled oil

Changes in overall digital structure, starch properties and moisture distribution reveal how the hardness of wheat noodles evolves under different cooking status

A study of vacuum mixing parameters for high-water-added dried noodles using color difference method and gluten network quantitative analysis

Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models

Potential relation between starch granule-associated proteins and retrogradation properties of buckwheat starch

Demarcating quality improvement mechanisms in fresh yellow alkaline noodles: Insights into water-solid interaction, gluten network development, and starch properties during noodles resting

The resting process: a comprehensive review of the effects on dough properties and resulting noodles quality, including improvement strategies

Epicatechin Adducting with 5‑Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions

Improving the cold water swelling properties of oat starch by subcritical ethanol-water treatment

The predictability of snow depth at the North Hemisphere originated from persistence and oceanic forcing

Screening for a rapid evaluation method for the sheeting effect on dough and explicating it from the view of three-dimensional gluten

Insoluble dietary fibre scavenges reactive carbonyl species under simulated physiological conditions: The key role of fibre-bound polyphenols

In vitro starch digestibility of buckwheat cultivars in comparison to wheat: The key role of starch molecular structure

Effects of oil properties on the formation of oil-particle aggregates at the presence of chemical dispersant in baffled flask tests

Modelling dried noodle quality: contribution of starch and protein physicochemical properties of 32 wheat cultivars

Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour‐based doughs and noodles and the underlying mechanism

Unveiling the quality formation mechanism of hand-stretched dried noodle based on typical flour and processing technology

A review of recent advances and techniques in the noodle mixing process

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