144 results on '"Qian, Jian-Ya"'
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2. Contribution of yeast freezing to the quality of frozen dough: Rheological properties, protein depolymerization, gluten conformation and water state
3. Facile superhydrophobic modification on HPMC film using polydimethylsiloxane and starch granule coatings
4. Effect of endogenous protein and lipid removal on the physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour
5. Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage
6. Alternating current electric field modifies structure and flavor of peanut proteins
7. Effect of egg white protein on the protein structure of highland barley noodles during processing
8. Outcomes of structure, function and flavor of pea protein isolate treated by AC, DC and pulsed electric fields
9. The dynamic changes in physicochemical properties, functionalities, and gel properties of the starch-konjac gum mixture during the melting process: Based on three typical melting temperatures of DSC
10. Influence of ohmic heating on structure, texture and flavor of peanut protein isolate
11. Effect of melting combined with ice recrystallization on porous starch preparation: Pore-forming properties, granular morphology, functionality, and multi-scale structures
12. Effect of rice protein on the gelatinization and retrogradation properties of rice starch
13. Effects of enhanced starch-xanthan gum synergism on their physicochemical properties, functionalities, structural characteristics, and digestibility
14. Using electric field to modify wet gluten as meat analogue material: A comparative study between pulsed and direct current electric fields
15. Enhancement of starch-hydrocolloid synergism via the construction of an interchain entanglement
16. Variation of blending ratio and drying temperature optimize the physical properties and compatibility of HPMC/curdlan films
17. Enzymatically modified quinoa starch-based Pickering emulsion: Effect of enzymolysis and emulsifying conditions
18. Enzymatically modified quinoa starch based pickering emulsion as carrier for curcumin: Rheological properties, protection effect and in vitro digestion study
19. Critical melting assisted freeze-thawing treatment as a novel clean-label way to prepare porous starch: Synergistic effect of melting and ice recrystallization
20. Improvement of pasting and gelling behaviors of waxy maize starch by partial gelatinization and freeze-thawing treatment with xanthan gum
21. Morphology, pasting, and structural characteristics of potato starch/xanthan gum blend by critical melting and freeze-thawing treatment
22. Effect of pulsed electric field on structural properties and digestibility of starches with different crystalline type in solid state
23. Multi-scale structures of cassava and potato starch fractions varying in granule size
24. Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch.
25. Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch
26. Effect of egg white protein on the protein structure of highland barley noodles during processing
27. Pulsed Electric Field as a Means to Elevate Activity and Expression of α-Amylase in Barley (Hordeum vulgare L.) Malting
28. Characterization of corn starch granules modified by glucan 1,4‐α‐maltotriohydrolase from Microbacterium imperiale
29. Formation Mechanism of Starch-Based Double Emulsions from the Interfacial Perspective.
30. A Se-enriched Grifola frondosa polysaccharide induces macrophage activation by TLR4-mediated MAPK signaling pathway
31. Introduction of Curdlan Optimizes the Comprehensive Properties of Methyl Cellulose Films
32. In Vitro Anti-Obesity Effect of Shenheling Extract (SHLE) Fermented with Lactobacillus fermentum grx08
33. Modification of potato starch by critical melting pretreatment combined with freeze-thawing: Preparation, morphology, structure, and functionality
34. Immunostimulatory and antioxidant activities of the selenized polysaccharide from edible Grifola frondosa
35. Safety Assessment of Canola Oil Extracted by Aid of Pulsed Electric Field: Genetic, Acute and Subacute Toxicity
36. Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property
37. Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter
38. Effect of heat‐moisture treatment on the structural and physicochemical characteristics of sand rice ( Agriophyllum squarrosum ) starch
39. Assessment of impact of pulsed electric field on functional, rheological and structural properties of vital wheat gluten
40. Adulteration identification of some fungal polysaccharides with SEM, XRD, IR and optical rotation: A primary approach
41. Regulating the mechanical properties and microporous structures of hydroxypropyl methylcellulose based microporous photophobic films by adjusting the l-ethyl-3-methylimidazolium acetate content
42. Effect of different ionic liquids acting as plasticizers on the multi-scale structures and physical properties of hydroxypropyl methylcellulose/monosodium phosphate photophobic film
43. Pulsed electric field pretreatment modifying digestion, texture, structure and flavor of rice
44. Effect of Curdlan on the Rheological Properties of Hydroxypropyl Methylcellulose
45. Microstructures, physical and sustained antioxidant properties of hydroxypropyl methylcellulose based microporous photophobic films
46. Effect of pulsed electric field on properties and multi-scale structure of japonica rice starch
47. Effect of hydroxypropyl methylcellulose molecular weight on supramolecular structures and properties of HPMC/sodium citrate photophobic films
48. Microstructures and properties of photophobic films composed of hydroxypropyl methylcellulose and different salts
49. Effect of pulsed electric field on functional and structural properties of canola protein by pretreating seeds to elevate oil yield
50. Relationship between multi-scale structures and properties of photophobic films based on hydroxypropyl methylcellulose and monosodium phosphate
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