Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution von Wu, Yejun, Yan, Bowen, Zhou, Juan, Lian, Huizhang, Yu, Xiaojun, Zhao, Jianxin, Zhang, Hao, Chen, Wei, Fan, Daming

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Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification von Yan, Bowen, Yang, Huayu, Wu, Yejun, Lian, Huizhang, Zhang, Hao, Chen, Wei, Fan, Daming, Zhao, Jianxin

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Effects of microwaves on molecular arrangements in potato starch von Shen, Huijie, Fan, Daming, Huang, Luelue, Gao, Yishu, Lian, Huizhang, Zhao, Jianxin, Zhang, Hao

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Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried Fritters von Zhao, Jianxin, Lian, Huizhang, Yan, Bowen, Fan, Daming, Zhang, Hao

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Effects of sourdough addition on the textural and physiochemical attributes of microwaved steamed-cake von Zhou, Juan, Yan, Bowen, Wu, Yejun, Zhu, Huaping, Lian, Huizhang, Zhao, Jianxin, Zhang, Hao, Chen, Wei, Fan, Daming

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β-fructosidase FosE activity in Lactobacillus paracasei regulates fructan degradation during sourdough fermentation and total FODMAP levels in steamed bread von Fang, Siyi, Yan, Bowen, Tian, Fengwei, Lian, Huizhang, Zhao, Jianxin, Zhang, Hao, Chen, Wei, Fan, Daming

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Study on water proton distribution and flow status of starch during the hydration process von Wu, Yejun, Fan, Daming, Gao, Yishu, Ma, Shenyan, Yan, Bowen, Lian, Huizhang, Zhao, Jianxin, Zhang, Hao

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Non-additive response of starch systems in different hydration states: A study of microwave-absorbing properties von Fan, Daming, Gao, Yishu, Chen, Yanfang, Wang, Mingfu, Gu, Xiaohong, Wang, Liyun, Shen, Huijie, Lian, Huizhang, Zhao, Jianxin, Zhang, Hao

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impact of microwave heating on the granule state and thermal properties of potato starch von Ma, Shenyan, Fan, Daming, Wang, Liyun, Lian, Huizhang, Zhao, Jianxin, Zhang, Hao, Chen, Wei

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Chemiluminescence for rapid detection of free radicals in starch samples von Tao, Yuan, Fan, Daming, Yan, Bowen, Wu, Yejun, Lian, Huizhang, Zhao, Jianxin, Zhang, Hao

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Effects of the components in rice flour on thermal radical generation under microwave irradiation von Lin, Lufen, Huang, Luelue, Fan, Daming, Hu, Bo, Gao, Yishu, Lian, Huizhang, Zhao, Jianxin, Zhang, Hao, Chen, Wei

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Microwave-Absorbing Properties of Rice Starch von Fan, Daming, Shen, Huijie, Huang, Luelue, Gao, Yishu, Lian, Huizhang, Zhao, Jianxin, Zhang, Hao, Chen, Wei

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Microwave processing method for food made of flour and rice fermented with sourdough von Li, Xiuxiu, Zhao, Jianxin, Zhang, Yin, Zhang, Qingmiao, Wu, Yejun, Lian, Huizhang, Zhou, Wenguo, Pang, Ke, Huang, Jianlian, Yan, Bowen, Fan, Darning, Chen, Wei, Fei, Jinbiao, Yang, Huayu, Wang, Kai, Zhang, Hao

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METHOD FOR REDUCING FRUCTAN CONTENT IN FOOD MADE OF RICE AND FLOUR USING MICROWAVE HEATING von ZHANG, Hao, CHEN, Chao, LIAN, Huizhang, YAN, Bowen, WANG, Bowen, WANG, Kai, CHEN, Wei, HU, Zhongliang, RUAN, Dongna, FANG, Siyi, FAN, Daming, WU, Yejun, ZHAO, Jianxin, ZHANG, Nana

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Arterial chemotherapy of 5—fluorouracil and mitomycin Cin the treatment of liver metastases of colorectal cancer von Lian－XinLiu Wei－HuiZhang

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Microwave Processing Method for Food Made of Flour and Rice Fermented with Sourdough von ZHANG, Hao, YANG, Huayu, ZHANG, Qingmiao, LIAN, Huizhang, YAN, Bowen, PANG, Ke, HUANG, Jianlian, WANG, Kai, FEI, Jinbiao, LI, Xiuxiu, CHEN, Wei, FAN, Daming, WU, Yejun, ZHOU, Wenguo, ZHAO, Jianxin, ZHANG, Yin

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Automatic scattered material recycling device von HE JIAHAI, YU XINGXING, HUANG LEI, WANG KAI, LI MENGYUE, LIAN HUIZHANG, LIU ZHEN, ZHANG YIN

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Automatic forming device for strip-shaped and cake-shaped food von NIU SHUAI, HUANG LEI, LI XIAODANG, WANG KAI, LI MENGYUE, LIAN HUIZHANG, ZHANG YIN, LIU ZHEN

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Food processing equipment von HUANG LEI, WANG XIAO, LI XIAODANG, WANG KAI, LI MENGYUE, LIAN HUIZHANG, LIU ZHEN, ZHANG YIN

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Baking equipment of production gold cake von WANG KAI, LIAN HUIZHANG, ZHANG YIN

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