114 results on '"Qian, Jian-Ya"'
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2. Effect of superheated steam treatment on enzyme inactivation, morphostructural, physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour
3. Contribution of yeast freezing to the quality of frozen dough: Rheological properties, protein depolymerization, gluten conformation and water state
4. Facile superhydrophobic modification on HPMC film using polydimethylsiloxane and starch granule coatings
5. Effect of endogenous protein and lipid removal on the physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour
6. Alternating current electric field modifies structure and flavor of peanut proteins
7. Effect of egg white protein on the protein structure of highland barley noodles during processing
8. Outcomes of structure, function and flavor of pea protein isolate treated by AC, DC and pulsed electric fields
9. Influence of ohmic heating on structure, texture and flavor of peanut protein isolate
10. Effect of melting combined with ice recrystallization on porous starch preparation: Pore-forming properties, granular morphology, functionality, and multi-scale structures
11. The dynamic changes in physicochemical properties, functionalities, and gel properties of the starch-konjac gum mixture during the melting process: Based on three typical melting temperatures of DSC
12. Effect of rice protein on the gelatinization and retrogradation properties of rice starch
13. Effects of enhanced starch-xanthan gum synergism on their physicochemical properties, functionalities, structural characteristics, and digestibility
14. Using electric field to modify wet gluten as meat analogue material: A comparative study between pulsed and direct current electric fields
15. Enhancement of starch-hydrocolloid synergism via the construction of an interchain entanglement
16. Variation of blending ratio and drying temperature optimize the physical properties and compatibility of HPMC/curdlan films
17. Enzymatically modified quinoa starch-based Pickering emulsion: Effect of enzymolysis and emulsifying conditions
18. Enzymatically modified quinoa starch based pickering emulsion as carrier for curcumin: Rheological properties, protection effect and in vitro digestion study
19. Critical melting assisted freeze-thawing treatment as a novel clean-label way to prepare porous starch: Synergistic effect of melting and ice recrystallization
20. Improvement of pasting and gelling behaviors of waxy maize starch by partial gelatinization and freeze-thawing treatment with xanthan gum
21. Morphology, pasting, and structural characteristics of potato starch/xanthan gum blend by critical melting and freeze-thawing treatment
22. Effect of pulsed electric field on structural properties and digestibility of starches with different crystalline type in solid state
23. Multi-scale structures of cassava and potato starch fractions varying in granule size
24. Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch.
25. Formation Mechanism of Starch-Based Double Emulsions from the Interfacial Perspective.
26. Pulsed Electric Field as a Means to Elevate Activity and Expression of α-Amylase in Barley (Hordeum vulgare L.) Malting
27. Characterization of Corn Starch Granules Modified by Glucan 1,4‐α‐Maltotriohydrolase from Microbacterium imperiale.
28. Introduction of Curdlan Optimizes the Comprehensive Properties of Methyl Cellulose Films.
29. Adulteration identification of some fungal polysaccharides with SEM, XRD, IR and optical rotation: A primary approach
30. In Vitro Anti-Obesity Effect of Shenheling Extract (SHLE) Fermented with Lactobacillus fermentum grx08.
31. Immunostimulatory and antioxidant activities of the selenized polysaccharide from edible Grifola frondosa.
32. Effect of heat‐moisture treatment on the structural and physicochemical characteristics of sand rice (Agriophyllum squarrosum) starch.
33. Effect of pulsed electric field on structural properties of protein in solid state.
34. Antioxidation and α-glucosidase inhibitory activities of barley polysaccharides modified with sulfation.
35. Inactivating effect of pulsed electric field on lipase in brown rice.
36. Alleviating effects of Lactobacillus strains on pathogenic Vibrio parahaemolyticus-induced intestinal fluid accumulation in the mouse model.
37. Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter.
38. The efficiency of flavonoids in polar extracts of Lycium chinense Mill fruits as free radical scavenger
39. Effect of Curdlan on the Rheological Properties of Hydroxypropyl Methylcellulose.
40. Microstructures, physical and sustained antioxidant properties of hydroxypropyl methylcellulose based microporous photophobic films.
41. Relationship between multi-scale structures and properties of photophobic films based on hydroxypropyl methylcellulose and monosodium phosphate.
42. Effect of pulsed electric field on functional and structural properties of canola protein by pretreating seeds to elevate oil yield.
43. Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property.
44. Pulsed electric field pretreatment modifying digestion, texture, structure and flavor of rice.
45. Effect of different ionic liquids acting as plasticizers on the multi-scale structures and physical properties of hydroxypropyl methylcellulose/monosodium phosphate photophobic film.
46. Effect of hydroxypropyl methylcellulose molecular weight on supramolecular structures and properties of HPMC/sodium citrate photophobic films.
47. Microstructures and properties of photophobic films composed of hydroxypropyl methylcellulose and different salts.
48. A Se-enriched Grifola frondosa polysaccharide induces macrophage activation by TLR4-mediated MAPK signaling pathway.
49. Modification of potato starch by critical melting pretreatment combined with freeze-thawing: Preparation, morphology, structure, and functionality.
50. Assessment of impact of pulsed electric field on functional, rheological and structural properties of vital wheat gluten.
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