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Role of Lactic Acid Bacteria in the Eating Qualities of Fermented Rice Noodles

Cereal chemistry, 2017-03, Vol.94 (2), p.349-356

2017

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Antidiabetic Function of Lactobacillus fermentum MF423-Fermented Rice Bran and Its Effect on Gut Microbiota Structure in Type 2 Diabetic Mice

Frontiers in microbiology, 2021-06, Vol.12, p.682290-682290

2021

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Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles

Foods, 2021-05, Vol.10 (5), p.1085

2021

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Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles

Journal of texture studies, 2017-12, Vol.48 (6), p.607-615

2017

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Manufacture and characterization of a novel dairy-free quinoa yogurt fermented by modified commercial starter with Weissella confusa

Food Chemistry: X, 2023-10, Vol.19, p.100823-100823, Article 100823

2023

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Genome Sequencing of Mesonia algae K4-1 Reveals Its Adaptation to the Arctic Ocean

Frontiers in microbiology, 2019-12, Vol.10, p.2812-2812

2019

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Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment

Food chemistry, 2021-04, Vol.342, p.128352-128352, Article 128352

2021

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Effects of hot air treatment on the quality attributes of semidry-milled Indica rice

Journal of cereal science, 2018-01, Vol.79, p.93-97

2018

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Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans

Food science & technology, 2021-07, Vol.146, p.111434, Article 111434

2021

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Effect of ionic strength on the heat-induced soy protein aggregation and the phase separation of soy protein aggregate/dextran mixtures

Food hydrocolloids, 2009-05, Vol.23 (3), p.1015-1023

2009

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Soybean protein isolate affects in vitro digestion properties of fermented indica rice starch by regulating its gel characteristics

Food hydrocolloids, 2023-12, Vol.145, p.109165, Article 109165

2023

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Soybean protein isolate inhibiting the retrogradation of fresh rice noodles: Combined experimental analysis and molecular dynamics simulation

Food hydrocolloids, 2024-06, Vol.151, p.109877, Article 109877

2024

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The texture of fresh rice noodles as affected by the physicochemical properties and starch fine structure of aged paddy

Food science & technology, 2020-08, Vol.130, p.109610, Article 109610

2020

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Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains

Food research international, 2022-10, Vol.160, p.111681-111681, Article 111681

2022

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Identification, evaluation, control of yellow-causing bacteria and their influence on the quality of high moisture rice-based food

Food control, 2025-02, Vol.168, p.110887, Article 110887

2025

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Rheological properties of indica rice determined by starch structure related enzymatic activities during after-ripening

International journal of biological macromolecules, 2024-06, Vol.269 (Pt 1), p.131738-131738, Article 131738

2024

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Identification and evaluation of spoilage potential of four Bacillus strains isolated from slimy rice noodles

Food microbiology, 2023-04, Vol.110, p.104160-104160, Article 104160

2023

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The role of indica starch in the mechanism of formation of fresh rice noodles

Journal of cereal science, 2021-05, Vol.99, p.103212, Article 103212

2021

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FRET-based nucleic acid probes: Basic designs and applications in bioimaging

TrAC, Trends in analytical chemistry (Regular ed.), 2020-03, Vol.124, p.115784, Article 115784

2020

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Production and characterization of recrystallized linear α-glucans at different temperatures for controllable thermostability and digestibility

Food chemistry, 2024-08, Vol.448, p.139156-139156, Article 139156

2024

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In vitro digestion, fecal fermentation, and gut bacteria regulation of brown rice gel prepared from rice slurry backfilled with rice bran

Food hydrocolloids, 2022-12, Vol.133, p.107986, Article 107986

2022

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Response surface optimization and characteristics of Indica rice starch‐based fat substitute prepared by α‐amylase

Die Stärke, 2012-06, Vol.64 (6), p.503-509

2012

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Microstructure and rheological properties of mixtures of acid-deamidated rice protein and dextran

Journal of cereal science, 2010, Vol.51 (1), p.7-12

2010

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Preparation and characterization of microcrystalline cellulose from rice bran

Journal of the science of food and agriculture, 2024-08

2024

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Links between microbial compositions and volatile profiles of rice noodle fermentation liquid evaluated by 16S rRNA sequencing and GC-MS

Food science & technology, 2020-01, Vol.118, p.108774, Article 108774

2020

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Role of Lactic Acid Bacteria in the Eating Qualities of Fermented Rice Noodles

Antidiabetic Function of Lactobacillus fermentum MF423-Fermented Rice Bran and Its Effect on Gut Microbiota Structure in Type 2 Diabetic Mice

Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles

Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles

Manufacture and characterization of a novel dairy-free quinoa yogurt fermented by modified commercial starter with Weissella confusa

Genome Sequencing of Mesonia algae K4-1 Reveals Its Adaptation to the Arctic Ocean

Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment

Effects of hot air treatment on the quality attributes of semidry-milled Indica rice

Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans

Effect of ionic strength on the heat-induced soy protein aggregation and the phase separation of soy protein aggregate/dextran mixtures

Soybean protein isolate affects in vitro digestion properties of fermented indica rice starch by regulating its gel characteristics

Soybean protein isolate inhibiting the retrogradation of fresh rice noodles: Combined experimental analysis and molecular dynamics simulation

The texture of fresh rice noodles as affected by the physicochemical properties and starch fine structure of aged paddy

Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains

Identification, evaluation, control of yellow-causing bacteria and their influence on the quality of high moisture rice-based food

Rheological properties of indica rice determined by starch structure related enzymatic activities during after-ripening

Identification and evaluation of spoilage potential of four Bacillus strains isolated from slimy rice noodles

The role of indica starch in the mechanism of formation of fresh rice noodles

FRET-based nucleic acid probes: Basic designs and applications in bioimaging

Production and characterization of recrystallized linear α-glucans at different temperatures for controllable thermostability and digestibility

In vitro digestion, fecal fermentation, and gut bacteria regulation of brown rice gel prepared from rice slurry backfilled with rice bran

Response surface optimization and characteristics of Indica rice starch‐based fat substitute prepared by α‐amylase

Microstructure and rheological properties of mixtures of acid-deamidated rice protein and dextran

Preparation and characterization of microcrystalline cellulose from rice bran

Links between microbial compositions and volatile profiles of rice noodle fermentation liquid evaluated by 16S rRNA sequencing and GC-MS

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