66 results on '"Zhu, Ke-Xue"'
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2. Exploring the egg-mediated-enhancement mechanism against the autoclaving-induced textural deterioration of instant wet noodles
3. Revealing the influence mechanism of pre-fermentation degree and storage temperature fluctuations on frozen steamed bread dough quality
4. Elucidating the gas cell stabilization mechanism of buckwheat-wheat steamed bread induced by transglutaminase: A focus on the foaming and air-water interfacial properties of dough liquor
5. Changes in rheology and components during the processing of Chinese traditional handmade hollow dried noodle
6. The combined effect of acid and mild heat treatment on the shelf-life and quality of fresh wet noodles
7. Enhancing the quality of highland barley noodles by Lactobacillus plantarum pre-fermentation: Insights into its underlying mechanism
8. Insights into the enhancement mechanism of immersion resistance of cooked noodles induced by wheat flour post-ripening: The view from protein cross-linking
9. Unraveling the impacts of fermentation methods on the protein structural, foaming and air-water interfacial properties of buckwheat steamed bread dough liquor
10. Insights into the mechanisms underlying ethanol-induced changes in the dough mechanical properties and quality characteristics of fresh noodles
11. Effects of gellan on the quality characteristics of frozen cooked noodles during freeze-thaw cycles
12. Insights into the effect mechanism of acidic pH condition on the in vitro starch digestion of black highland barley semi-dried noodles
13. Insight into the dynamic molecular mechanism underlying the endogenous polyphenols inhibiting the in vitro starch digestion of highland barley noodles
14. Effect of phytic acid on the appearance of yellow alkaline noodles: Color and dark spots
15. Impact of heat-moisture induced gel-entrapped network on the texture of Tartary buckwheat noodles
16. Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement
17. Characterization of the alkali-induced protein cross-linking in buckwheat sourdough steamed bread
18. Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough
19. Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles
20. Changes in the properties of major components of frozen raw noodles during frozen storage
21. Inhibitory mechanism of sodium dihydrogen phosphate and ascorbic acid on browning in yellow alkaline noodles
22. Inhibitory mechanism of sodium hexametaphosphate on enzymatic browning in yellow alkaline noodles
23. The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles
24. Effects of tempering with phosphoric acid and potassium carbonate solutions on microbial load of wheat flour streams and quality properties of flour
25. Insights into heat-induced molecular-level interactions between wheat and common buckwheat proteins
26. Physicochemical and fermentation properties of pre-fermented frozen dough: Comparative study of frozen storage and freeze–thaw cycles
27. Nonlinear rheological properties of Chinese cold skin noodle (liangpi) and wheat starch gels by large amplitude oscillatory shear (LAOS)
28. Structural changes and components’ interactions alter the digestion property of in-kernel starch from thermally processed Tibetan Qingke
29. Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes
30. Effects of freeze-thaw cycles on the quality of frozen raw noodles
31. Effect of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough
32. Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodles
33. Metabolomics analysis of freeze–thaw tolerance enhancement mechanism of ε-poly-l-lysine on industrial yeast
34. Effect of rehydration on textural properties, oral behavior, kinetics and water state of textured wheat gluten
35. Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread
36. Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten
37. Impact of laccase-induced protein cross-linking on the in vitro starch digestion of black highland barley noodles
38. Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties
39. Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough
40. Effect of superheated steam treatment on the lipid stability of whole wheat flour
41. Thermal-aggregation behavior of gluten in frozen dough induced by ε-poly-L-lysine treated yeast
42. Effect of NaHCO3 and freeze–thaw cycles on frozen dough: From water state, gluten polymerization and microstructure
43. The impact of phosphates on the fibrous structure formation of textured wheat gluten
44. Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism
45. The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles
46. Increasing the physicochemical stability of stored green tea noodles: Analysis of the quality and chemical components
47. Effect of soybean milk addition on the quality of frozen-cooked noodles
48. Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour
49. Serum metabolomics analysis for biomarker of Lactobacillus plantarum NCU116 on hyperlipidaemic rat model feed by high fat diet
50. Effects of alkali on protein polymerization and textural characteristics of textured wheat protein
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