379 results on '"Guo, Xiao-Na"'
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2. The combined effect of acid and mild heat treatment on the shelf-life and quality of fresh wet noodles
3. Enhancing the quality of highland barley noodles by Lactobacillus plantarum pre-fermentation: Insights into its underlying mechanism
4. Insights into the enhancement mechanism of immersion resistance of cooked noodles induced by wheat flour post-ripening: The view from protein cross-linking
5. Unraveling the impacts of fermentation methods on the protein structural, foaming and air-water interfacial properties of buckwheat steamed bread dough liquor
6. Insights into the mechanisms underlying ethanol-induced changes in the dough mechanical properties and quality characteristics of fresh noodles
7. Effects of gellan on the quality characteristics of frozen cooked noodles during freeze-thaw cycles
8. Insights into the effect mechanism of acidic pH condition on the in vitro starch digestion of black highland barley semi-dried noodles
9. Insight into the dynamic molecular mechanism underlying the endogenous polyphenols inhibiting the in vitro starch digestion of highland barley noodles
10. Effect of phytic acid on the appearance of yellow alkaline noodles: Color and dark spots
11. Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement
12. Characterization of the alkali-induced protein cross-linking in buckwheat sourdough steamed bread
13. Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough
14. Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles
15. Changes in the properties of major components of frozen raw noodles during frozen storage
16. Inhibitory mechanism of sodium dihydrogen phosphate and ascorbic acid on browning in yellow alkaline noodles
17. Inhibitory mechanism of sodium hexametaphosphate on enzymatic browning in yellow alkaline noodles
18. The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles
19. Effects of tempering with phosphoric acid and potassium carbonate solutions on microbial load of wheat flour streams and quality properties of flour
20. Insights into heat-induced molecular-level interactions between wheat and common buckwheat proteins
21. Nonlinear rheological properties of Chinese cold skin noodle (liangpi) and wheat starch gels by large amplitude oscillatory shear (LAOS)
22. Structural changes and components’ interactions alter the digestion property of in-kernel starch from thermally processed Tibetan Qingke
23. Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes
24. Effects of freeze-thaw cycles on the quality of frozen raw noodles
25. Effect of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough
26. Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodles
27. Metabolomics analysis of freeze–thaw tolerance enhancement mechanism of ε-poly-l-lysine on industrial yeast
28. Effect of rehydration on textural properties, oral behavior, kinetics and water state of textured wheat gluten
29. Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread
30. Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten
31. Impact of laccase-induced protein cross-linking on the in vitro starch digestion of black highland barley noodles
32. Carbon peak and carbon neutrality in China: Goals, implementation path and prospects
33. Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties
34. Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough
35. Effect of superheated steam treatment on the lipid stability of whole wheat flour
36. The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread
37. Thermal-aggregation behavior of gluten in frozen dough induced by ε-poly-L-lysine treated yeast
38. Effect of NaHCO3 and freeze–thaw cycles on frozen dough: From water state, gluten polymerization and microstructure
39. The impact of phosphates on the fibrous structure formation of textured wheat gluten
40. Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism
41. The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles
42. Insight into the Relationship Between Quality Characteristics and Major Chemical Components of Chinese Traditional Hand-Stretched Dried Noodles: a Comparative Study
43. Alkali-Induced Protein Structural, Foaming, and Air-Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor.
44. Exploring the Egg-Mediated-Enhancement Mechanism Against the Autoclaving-Induced Textural Deterioration of Instant Wet Noodles
45. Insights into the mechanisms underlying ethanol-induced changes in the dough mechanical properties and quality characteristics of fresh 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. Effects of alkali on protein polymerization and textural characteristics of textured wheat protein
49. Artificial neural network – Genetic algorithm to optimize wheat germ fermentation condition: Application to the production of two anti-tumor benzoquinones
50. The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles
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