60 results on '"Guo, Xiao-Na"'
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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. Insight into the dynamic molecular mechanism underlying the endogenous polyphenols inhibiting the in vitro starch digestion of highland barley noodles
13. Effect of phytic acid on the appearance of yellow alkaline noodles: Color and dark spots
14. Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement
15. Characterization of the alkali-induced protein cross-linking in buckwheat sourdough steamed bread
16. Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough
17. Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles
18. Changes in the properties of major components of frozen raw noodles during frozen storage
19. Inhibitory mechanism of sodium dihydrogen phosphate and ascorbic acid on browning in yellow alkaline noodles
20. Inhibitory mechanism of sodium hexametaphosphate on enzymatic browning in yellow alkaline noodles
21. The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles
22. Effects of tempering with phosphoric acid and potassium carbonate solutions on microbial load of wheat flour streams and quality properties of flour
23. Insights into heat-induced molecular-level interactions between wheat and common buckwheat proteins
24. Nonlinear rheological properties of Chinese cold skin noodle (liangpi) and wheat starch gels by large amplitude oscillatory shear (LAOS)
25. Structural changes and components’ interactions alter the digestion property of in-kernel starch from thermally processed Tibetan Qingke
26. Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes
27. Effects of freeze-thaw cycles on the quality of frozen raw noodles
28. Effect of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough
29. Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodles
30. Metabolomics analysis of freeze–thaw tolerance enhancement mechanism of ε-poly-l-lysine on industrial yeast
31. Effect of rehydration on textural properties, oral behavior, kinetics and water state of textured wheat gluten
32. Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread
33. Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten
34. Impact of laccase-induced protein cross-linking on the in vitro starch digestion of black highland barley noodles
35. Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties
36. Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough
37. Effect of superheated steam treatment on the lipid stability of whole wheat flour
38. Thermal-aggregation behavior of gluten in frozen dough induced by ε-poly-L-lysine treated yeast
39. Effect of NaHCO3 and freeze–thaw cycles on frozen dough: From water state, gluten polymerization and microstructure
40. The impact of phosphates on the fibrous structure formation of textured wheat gluten
41. Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism
42. The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles
43. Increasing the physicochemical stability of stored green tea noodles: Analysis of the quality and chemical components
44. Effect of soybean milk addition on the quality of frozen-cooked noodles
45. Effects of alkali on protein polymerization and textural characteristics of textured wheat protein
46. Artificial neural network – Genetic algorithm to optimize wheat germ fermentation condition: Application to the production of two anti-tumor benzoquinones
47. The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles
48. Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran
49. Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles: Understanding the deterioration mechanisms of fresh noodles
50. Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread
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