462 results on '"Zhu, Ke-Xue"'
Search Results
52. Effect of Agaricus bisporus polysaccharide flour and inulin on the antioxidant and structural properties of gluten-free breads
53. Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging
54. Artificial neural network – Genetic algorithm to optimize wheat germ fermentation condition: Application to the production of two anti-tumor benzoquinones
55. The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles
56. Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran
57. Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles: Understanding the deterioration mechanisms of fresh noodles
58. Assessment of rheological, physicochemical, and staling characteristics of gluten-free dough and bread containing Agaricus bisporus polysaccharide flour and inulin
59. Effect of sorbitol on the in vitro starch digestibility in semi-dried black highland barley noodles
60. Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage
61. Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread
62. Heat-induced interaction between egg white protein and wheat gluten
63. Quality characteristics, structural changes, and storage stability of semi-dried noodles induced by moderate dehydration: Understanding the quality changes in semi-dried noodles
64. Insight into the Dynamic Molecular Mechanism Underlying the Endogenous Polyphenols Inhibiting the in Vitro Starch Digestion of Highland Barley Noodles
65. Isolation and characterization of zinc-chelating peptides from wheat germ protein hydrolysates
66. Ferulic acid renders protection to HEK293 cells against oxidative damage and apoptosis induced by hydrogen peroxide
67. Cholesterol-lowering effect of Lactobacillus plantarum NCU116 in a hyperlipidaemic rat model
68. Ganoderma atrum polysaccharide improves aortic relaxation in diabetic rats via PI3K/Akt pathway
69. Delineating the protein changes in Asian noodles induced by vacuum mixing
70. Effects of tempering with plasma-activated water on total plate count and quality properties of wheat flour
71. Functional properties of chitosan–xylose Maillard reaction products and their application to semi-dried noodle
72. Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment
73. Effect of Steam Flash Explosion Pretreatment on Phytate Degradation of Wheat Bran
74. Effect of vacuum mixing on the quality characteristics of fresh noodles
75. Effects of extruded endogenous starch on the gel-entrapped network formation in gluten-free Tartary buckwheat noodles during sheeting
76. Effect of superheated steam treatment and extrusion on lipid stability of black soybean noodles during storage
77. Effect of acidity regulators on the shelf life, quality, and physicochemical characteristics of fresh wet noodles
78. Inhibition of aspartic acid on the darkening of fresh wet noodles
79. Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles
80. Influence of extrusion on storage quality of dried oat noodles: Lipid degradation and off-flavours
81. Changes of lipids in noodle dough and dried noodles during industrial processing
82. Effect of pre-treated wheat bran on semi-dried whole wheat noodles for extending shelf-life and improving quality characteristics
83. Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage
84. Effect of dough mixing with slightly acidic electrolyzed water on the shelf-life and quality characteristics of fresh wet noodles
85. Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles
86. Effects of ultrasound‐assisted resting on the qualities of whole wheat dough sheets and noodles
87. Influence of ε-poly-l-lysine treated yeast on gluten polymerization and freeze–thaw tolerance of frozen dough
88. Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles
89. Combined effect of NaCl and resting on dough rheology of Chinese traditional hand‐stretched dried noodles and the underlying mechanism
90. Inhibition of hexose oxidase on the dark spots in fresh wet noodle sheets: A feasible prevention of dark spots
91. Effect of sodium bicarbonate on quality of machine-made Kongxin noodles
92. The addition of alpha amylase improves the quality of Chinese dried noodles
93. Polyphenol oxidase browning in the formation of dark spots on fresh wet noodle sheets: How dark spots formed
94. Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles
95. Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup
96. Influence of ultrasound during wheat gluten hydrolysis on the antioxidant activities of the resulting hydrolysate
97. Enhancing the freezing–thawing tolerance of frozen dough using ε-poly-L-lysine treated yeast
98. Effects of tempering with steam on the water distribution of wheat grains and quality properties of wheat flour
99. Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle
100. Revealing the effect mechanism of NaCl on the rheological properties of dough of Chinese traditional hand-stretched dried noodles
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.