169 results on '"Zhou Hui Ming"'
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2. Structural changes and components’ interactions alter the digestion property of in-kernel starch from thermally processed Tibetan Qingke
3. Impact of thermally induced wall breakage on the structural properties of water-soluble polysaccharides in chickpeas
4. Effect of rehydration on textural properties, oral behavior, kinetics and water state of textured wheat gluten
5. Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten
6. Effects of vacuum ultrasonic treatment on the texture of vegetarian meatloaves made from textured wheat protein
7. Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan
8. The impact of phosphates on the fibrous structure formation of textured wheat gluten
9. Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley
10. Different aggregation states of barley β-glucan molecules affects their solution behavior: A comparative analysis
11. Increasing the physicochemical stability of stored green tea noodles: Analysis of the quality and chemical components
12. Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour
13. Application of Medical Statistical and Machine Learning Methods in the Age Estimation of Living Individuals.
14. Effect of vitamin D 3 supplementation in winter on physical performance of university students: a one-month randomized controlled trial
15. Effects of alkali on protein polymerization and textural characteristics of textured wheat protein
16. Effect of Agaricus bisporus polysaccharide flour and inulin on the antioxidant and structural properties of gluten-free breads
17. Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging
18. Preparation of fat replacer utilizing gluten and barley β‐glucan and the interaction between them
19. Role of bran particles in the formation of dark spots on fresh wet noodle sheets: what are the dark spots?
20. Artificial neural network – Genetic algorithm to optimize wheat germ fermentation condition: Application to the production of two anti-tumor benzoquinones
21. Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles: Understanding the deterioration mechanisms of fresh noodles
22. Growth promotion and disease resistance induced in Anthurium colonized by the beneficial root endophyte Piriformospora indica
23. Assessment of rheological, physicochemical, and staling characteristics of gluten-free dough and bread containing Agaricus bisporus polysaccharide flour and inulin
24. Ablation of Ventricular Preexcitation to Cure Preexcitation-Induced Dilated Cardiomyopathy in Infants: Diagnosis and Outcome
25. Heat-induced interaction between egg white protein and wheat gluten
26. Quality characteristics, structural changes, and storage stability of semi-dried noodles induced by moderate dehydration: Understanding the quality changes in semi-dried noodles
27. Ferulic acid renders protection to HEK293 cells against oxidative damage and apoptosis induced by hydrogen peroxide
28. Effect of Steam Flash Explosion Pretreatment on Phytate Degradation of Wheat Bran
29. Preventing the browning of fresh wet noodle sheets by aqueous ozone mixing: Browning and physicochemical properties
30. Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes
31. Inhibition of hexose oxidase on the dark spots in fresh wet noodle sheets: A feasible prevention of dark spots
32. Impact of aqueous ozone mixing on microbiological, quality and physicochemical characteristics of semi-dried buckwheat noodles
33. Polyphenol oxidase browning in the formation of dark spots on fresh wet noodle sheets: How dark spots formed
34. Physicochemical changes in the discoloration of dried green tea noodles caused by polyphenol oxidase from wheat flour
35. Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders
36. Corrigendum to “Increasing the physicochemical stability of stored green tea noodles: Analysis of the quality and chemical components” [Food Chem. 278 (2019) 333–341]
37. Influence of fermented and unfermented Agaricus bisporus polysaccharide flours on the antioxidant and structural properties of composite gluten-free cookies
38. Effect of barley β‐glucan on water redistribution and thermal properties of dough
39. Effects of ozone treatment on the physicochemical and functional properties of whole grain flour
40. The enhanced inhibition of water extract of black tea under baking treatment on α-amylase and α-glucosidase
41. Characterization of oil extracted from whole grain flour treated with ozone gas
42. Shelf life characteristics of bread produced from ozonated wheat flour
43. Compositional, Functional and Pasting Properties of Composite Flour Fortified with Button Mushroom (Agaricus bisporus) Powder and Inulin
44. Effect of Barley β-Glucan on the Gluten Polymerization Process in Dough during Heat Treatment
45. Effect of deamidation-induced modification on umami and bitter taste of wheat gluten hydrolysates
46. Effect of ozone gas processing on physical and chemical properties of wheat proteins
47. Effect of barley β‐glucan on water redistribution and thermal properties of dough.
48. Critical conditions accelerating the deterioration of fresh noodles: A study on temperature, pH, water content, and water activity
49. Changes in the enzyme-induced release of bitter peptides from wheat gluten hydrolysates
50. Effect of sequential hydrolysis with endo- and exo-peptidase on bitterness properties of wheat gluten hydrolysates
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