Relationship between starch fine structure and simulated oral processing of cooked japonica rice von Liu, Guodong, Wang, Ruizhi, Liu, Shaoqiang, Xu, Man, Guo, Lunan, Zhang, Hongcheng, Wei, Haiyan

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Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network von Yu, Wenjie, Xu, Dan, Zhang, Huang, Guo, Lunan, Hong, Tingting, Zhang, Wenya, Jin, Yamei, Xu, Xueming

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Roles of dextran, weak acidification and their combination in the quality of wheat bread von Zhang, Yao, Guo, Lunan, Li, Dandan, Jin, Zhengyu, Xu, Xueming

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Effect of glutathione on wheat dough properties and bread quality von Guo, Lunan, Xu, Dan, Fang, Fang, Jin, Zhengyu, Xu, Xueming

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Effect of pigskin-originated gelatin on properties of wheat flour dough and bread von Yu, Wenjie, Xu, Dan, Li, Dandan, Guo, Lunan, Su, Xueqian, Zhang, Yao, Wu, Fengfeng, Xu, Xueming

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Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodles von Hong, Tingting, Ma, Yue, Yuan, Yirong, Guo, Lunan, Xu, Dan, Wu, Fengfeng, Xu, Xueming

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Impact of frozen storage on whole wheat starch and its A-Type and B-Type granules isolated from frozen dough von Yang, Zixuan, Yu, Wenjie, Xu, Dan, Guo, Lunan, Wu, Fengfeng, Xu, Xueming

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Effects of dextran with different molecular weights on the quality of wheat sourdough breads von Zhang, Yao, Guo, Lunan, Xu, Dan, Li, Dandan, Yang, Na, Chen, Feng, Jin, Zhengyu, Xu, Xueming

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Alternating current electric field modifies structure and flavor of peanut proteins von Yang, Jie, Liu, Luqiang, Ren, Yiping, Guo, Lunan, Chen, Ying, Qian, Jian-Ya

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Effect of superheated steam treatment on enzyme inactivation, morphostructural, physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour von Wu, Chunsen, Gao, Fan, Jia, Juan, Guo, Lunan, Zhang, Chen, Qian, Jian-Ya

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Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation von Guo, Lunan, Fang, Fang, Zhang, Yao, Xu, Dan, Jin, Zhengyu, Xu, Xueming

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Effect of endogenous protein and lipid removal on the physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour von Wu, Chunsen, Wang, Weizhen, Jia, Juan, Guo, Lunan, Zhang, Chen, Qian, Jian-Ya

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Structural and physicochemical changes in guar gum by alcohol–acid treatment von Li, Dandan, Yang, Na, Zhang, Yao, Guo, Lunan, Sang, Shangyuan, Jin, Zhengyu, Xu, Xueming

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Effect of glutathione on gelatinization and retrogradation of wheat flour and starch von Guo, Lunan, Fang, Fang, Zhang, Yao, Xu, Dan, Xu, Xueming, Jin, Zhengyu

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Outcomes of structure, function and flavor of pea protein isolate treated by AC, DC and pulsed electric fields von Guo, Lunan, Wang, Xijing, Ren, Yiping, Zhang, Xiunan, Li, Qian, Zhang, Chen, Qian, Jian-Ya

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Characterization of acid hydrolysis of granular potato starch under induced electric field von Li, Dandan, Yang, Na, Zhou, Xing, Jin, Yamei, Guo, Lunan, Xie, Zhengjun, Jin, Zhengyu, Xu, Xueming

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Improving bread aroma using low-temperature sourdough fermentation von Xu, Dan, Zhang, Huang, Xi, Jinzhong, Jin, Yamei, Chen, Yisheng, Guo, Lunan, Jin, Zhengyu, Xu, Xueming

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Continuous-flow electro-assisted acid hydrolysis of granular potato starch via inductive methodology von Li, Dandan, Yang, Na, Jin, Yamei, Guo, Lunan, Zhou, Yuyi, Xie, Zhengjun, Jin, Zhengyu, Xu, Xueming

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The contribution of particle‐size distribution to the physiochemical properties of total wheat starch during freezing von Yang, Zixuan, Xu, Dan, Guo, Lunan, Zhou, Hongling, Wu, Fengfeng, Xu, Xueming

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Physicochemical properties of apple juice influenced by induced potential difference (induced electric field) during disposable continuous-flow treatment von Zhang, Mengyue, Yang, Na, Guo, Lunan, Li, Dandan, Wu, Shilin, Wu, Fengfeng, Jin, Zhengyu, Xu, Xueming

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