652 results on '"Zhou, Weibiao"'
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2. Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption
3. Decellularised plant scaffolds facilitate porcine skeletal muscle tissue engineering for cultivated meat biomanufacturing
4. Deciphering the inhibitory mechanisms of betanin and phyllocactin from Hylocereus polyrhizus peel on protein glycation, with insights into their application in bread
5. Purification and characterization of betacyanin monomers from Hylocereus polyrhizus peel: A comparative study of their antioxidant and antidiabetic activities with mechanistic insights
6. 3D printing of prawn mimics with faba proteins: The effects of transglutaminase and curdlan gum on texture
7. Thermally processed rice starch impacts glucose homeostasis in mice to different degrees via disturbing gut microbial structure and intestinal barrier function
8. Advancing molecular understanding in high moisture extrusion for plant-based meat analogs: Challenges and perspectives
9. Towards sustainable upcycling of side streams of purple bread wheat using dry fractionation: Enhancing bioactive compounds and reducing harmful elements
10. Metabolomics for tea authentication and fraud detection: Recent applications and future directions
11. Effect of heat treatment on the structural and emulsifying properties of copra meal protein: Improving interfacial properties to enhance performance of its Pickering emulsion
12. Role of superfine grinding in purple-whole-wheat flour. Part Ⅰ: Impacts of size reduction on anthocyanin profile, physicochemical and antioxidant properties
13. Universal modeling for optimizing leafy vegetable production in an environment-controlled vertical farm
14. Direct seeding compromised the vitamin C content of baby vegetables and the glucosinolate content of mature vegetables in Asian leafy brassicas
15. Quorum Sensing systems in foodborne Salmonella spp. and corresponding control strategies using Quorum Sensing inhibitors for food storage
16. Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread
17. Low glycemic index noodle and pasta: Cereal type, ingredient, and processing
18. Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design
19. Quercetin directed transformation of calcium carbonate into porous calcite and their application as delivery system for future foods
20. Formation of advanced glycation end-products and α-dicarbonyl compounds through Maillard reaction: Solutions from natural polyphenols
21. Ultrasound-assisted formation of chitosan-glucose Maillard reaction products to fabricate nanoparticles with enhanced antioxidant activity
22. Atmospheric solids analysis probe-mass spectrometry (ASAP-MS) as a rapid fingerprinting technique to differentiate the harvest seasons of Tieguanyin oolong teas
23. Improved in vitro bioaccessibility of quercetin by nanocomplexation with high-intensity ultrasound treated soy protein isolate
24. Residual polyphenol oxidase and peroxidase activities in high pressure processed bok choy (Brassica rapa subsp. chinensis) juice did not accelerate nutrient degradation during storage
25. Physical stability of co-freeze-dried powders made from NaCl and maltodextrins – Impact of NaCl on glass transition temperature, water vapour sorption isotherm and water vapour sorption kinetics
26. Impact of wheat bran micronization on dough properties and bread quality: Part II – Quality, antioxidant and nutritional properties of bread
27. The swallowing threshold and starch hydrolysis of cooked rice with different moisture contents for human mastication
28. Effects of anthocyanins on bread microstructure, and their combined impact on starch digestibility
29. Toward Diverse Plant Proteins for Food Innovation.
30. Developing an LED preservation technology to minimize strawberry quality deterioration during distribution
31. Oral Processing of Bread
32. Microbial Analysis and Sanitization of Hydroponic Farming Facilities in Singapore
33. Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties
34. More reasons to add less salt – NaCl's unfavourable impact on glass transition and moisture sorption of amorphous maltose-NaCl blends
35. Preface
36. Low-energy X-ray irradiation: A novel non-thermal microbial inactivation technology
37. Enhancing health benefits of bakery products using phytochemicals
38. Effect of Coarse and Superfine-ground Wheat Brans on the Microstructure and Quality Attributes of Dried White Noodle
39. From bolus to digesta: How structural disintegration affects starch hydrolysis during oral-gastro-intestinal digestion of bread
40. Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves.
41. Reformulating Bread to Enhance Health Benefits Using Phytochemicals and Through Strategic Structuring
42. Poly(lactic acid)/poly(butylene-succinate-co-adipate) (PLA/PBSA) blend films containing thymol as alternative to synthetic preservatives for active packaging of bread
43. Recent advances of ultrasound-assisted Maillard reaction
44. Influence of sucrose reduction on powder and reconstitution properties of powdered cocoa malted beverage
45. 3D Food Printing: Perspectives
46. Combined effect of pH and temperature on the stability and antioxidant capacity of epigallocatechin gallate (EGCG) in aqueous system
47. Structure characterization and antioxidant activity of fucoidan isolated from Undaria pinnatifida grown in New Zealand
48. Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion
49. Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d-glucose and glycine
50. Acid adaptation increased the resistance of Escherichia coli O157:H7 in bok choy ( Brassica rapa subsp. chinensis ) juice to high-pressure processing
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