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Effect of pulsed electric field on functional and structural properties of canola protein by pretreating seeds to elevate oil yield

Food science & technology, 2017-10, Vol.84, p.73-81

2017

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Characterization of Corn Starch Granules Modified by Glucan 1,4‐α‐Maltotriohydrolase from Microbacterium imperiale

Starch - Stärke, 2023-09, Vol.75 (9-10)

2023

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Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch

International journal of food science & technology, 2024-02, Vol.59 (2), p.1094-1103

2024

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Effect of pulsed electric field on structural properties of protein in solid state

Food science & technology, 2016-12, Vol.74, p.331-337

2016

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Immunostimulatory and antioxidant activities of the selenized polysaccharide from edible Grifola frondosa

Food science & nutrition, 2022-04, Vol.10 (4), p.1289-1298

2022

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Safety Assessment of Canola Oil Extracted by Aid of Pulsed Electric Field: Genetic, Acute and Subacute Toxicity

Journal of Oleo Science, 2022, Vol.71(7), pp.959-974

2022

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Effect of heat‐moisture treatment on the structural and physicochemical characteristics of sand rice (Agriophyllum squarrosum) starch

Food science & nutrition, 2021-12, Vol.9 (12), p.6720-6727

2021

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Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage

Applied Biological Chemistry, 2023, 66(0), , pp.1-13

2023

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Effect of Curdlan on the Rheological Properties of Hydroxypropyl Methylcellulose

Foods, 2020-12, Vol.10 (1), p.34

2020

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Alternating current electric field modifies structure and flavor of peanut proteins

Food chemistry, 2024-02, Vol.434, p.137514-137514, Article 137514

2024

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Effect of superheated steam treatment on enzyme inactivation, morphostructural, physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour

Food chemistry, 2024-08, Vol.450, p.139336-139336, Article 139336

2024

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Effect of rice protein on the gelatinization and retrogradation properties of rice starch

International journal of biological macromolecules, 2023-07, Vol.242 (Pt 3), p.125061-125061, Article 125061

2023

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Pulsed Electric Field as a Means to Elevate Activity and Expression of α-Amylase in Barley (Hordeum vulgare L.) Malting

Food and bioprocess technology, 2019-06, Vol.12 (6), p.1010-1020

2019

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Introduction of Curdlan Optimizes the Comprehensive Properties of Methyl Cellulose Films

Foods, 2023-01, Vol.12 (3), p.547

2023

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Effect of endogenous protein and lipid removal on the physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour

International journal of biological macromolecules, 2024-05, Vol.266 (Pt 1), p.131269-131269, Article 131269

2024

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In Vitro Anti-Obesity Effect of Shenheling Extract (SHLE) Fermented with Lactobacillus fermentum grx08

Foods, 2022-04, Vol.11 (9), p.1221

2022

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Outcomes of structure, function and flavor of pea protein isolate treated by AC, DC and pulsed electric fields

Food research international, 2024-01, Vol.176, p.113817-113817, Article 113817

2024

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Effect of pulsed electric field on structural properties and digestibility of starches with different crystalline type in solid state

Carbohydrate polymers, 2019-03, Vol.207, p.362-370

2019

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Formation Mechanism of Starch-Based Double Emulsions from the Interfacial Perspective

Langmuir, 2023-12, Vol.39 (48), p.17154-17164

2023

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Influence of ohmic heating on structure, texture and flavor of peanut protein isolate

Innovative food science & emerging technologies, 2023-12, Vol.90, p.103512, Article 103512

2023

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A Se-enriched Grifola frondosa polysaccharide induces macrophage activation by TLR4-mediated MAPK signaling pathway

International journal of biological macromolecules, 2023-05, Vol.238, p.124108-124108, Article 124108

2023

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Improvement of pasting and gelling behaviors of waxy maize starch by partial gelatinization and freeze-thawing treatment with xanthan gum

Food chemistry, 2022-05, Vol.375, p.131656-131656, Article 131656

2022

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Assessment of impact of pulsed electric field on functional, rheological and structural properties of vital wheat gluten

Food science & technology, 2021-07, Vol.147, p.111536, Article 111536

2021

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Variation of blending ratio and drying temperature optimize the physical properties and compatibility of HPMC/curdlan films

Carbohydrate polymers, 2022-11, Vol.296, p.119951-119951, Article 119951

2022

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Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property

International journal of biological macromolecules, 2021-11, Vol.190, p.130-140

2021

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Effect of pulsed electric field on functional and structural properties of canola protein by pretreating seeds to elevate oil yield

Characterization of Corn Starch Granules Modified by Glucan 1,4‐α‐Maltotriohydrolase from Microbacterium imperiale

Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch

Effect of pulsed electric field on structural properties of protein in solid state

Immunostimulatory and antioxidant activities of the selenized polysaccharide from edible Grifola frondosa

Safety Assessment of Canola Oil Extracted by Aid of Pulsed Electric Field: Genetic, Acute and Subacute Toxicity

Effect of heat‐moisture treatment on the structural and physicochemical characteristics of sand rice (Agriophyllum squarrosum) starch

Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage

Effect of Curdlan on the Rheological Properties of Hydroxypropyl Methylcellulose

Alternating current electric field modifies structure and flavor of peanut proteins

Effect of superheated steam treatment on enzyme inactivation, morphostructural, physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour

Effect of rice protein on the gelatinization and retrogradation properties of rice starch

Pulsed Electric Field as a Means to Elevate Activity and Expression of α-Amylase in Barley (Hordeum vulgare L.) Malting

Introduction of Curdlan Optimizes the Comprehensive Properties of Methyl Cellulose Films

Effect of endogenous protein and lipid removal on the physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour

In Vitro Anti-Obesity Effect of Shenheling Extract (SHLE) Fermented with Lactobacillus fermentum grx08

Outcomes of structure, function and flavor of pea protein isolate treated by AC, DC and pulsed electric fields

Effect of pulsed electric field on structural properties and digestibility of starches with different crystalline type in solid state

Formation Mechanism of Starch-Based Double Emulsions from the Interfacial Perspective

Influence of ohmic heating on structure, texture and flavor of peanut protein isolate

A Se-enriched Grifola frondosa polysaccharide induces macrophage activation by TLR4-mediated MAPK signaling pathway

Improvement of pasting and gelling behaviors of waxy maize starch by partial gelatinization and freeze-thawing treatment with xanthan gum

Assessment of impact of pulsed electric field on functional, rheological and structural properties of vital wheat gluten

Variation of blending ratio and drying temperature optimize the physical properties and compatibility of HPMC/curdlan films

Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property

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