20 results on '"Luan, Guangzhong"'
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2. Effects of soybean β-conglycinin subunits composition on its emulsifying properties and the mechanism
3. Breaking the temperature limitation of zein-rice starch dough by microwave pre-gelatinization: Morphological, structural and rheological properties of the dough
4. Influence of pH and ionic strength on the physicochemical and structural properties of soybean β-conglycinin subunits in aqueous dispersions
5. Impacts of ethanol-plasticization and extrusion on development of zein network and structure of zein-starch dough
6. Structural support of zein network to rice flour gluten-free dough: Rheological, textural and thermal properties
7. Heat-induced aggregation of subunits/polypeptides of soybean protein: Structural and physicochemical properties
8. The role of β-subunit in emulsifying performance of β-conglycinin
9. Impacts of Ethanol-Plasticization and Extrusion on Development of Zein Network and Structure of Zein-Starch Dough
10. Physicochemical properties and protein structure of extruded corn gluten meal: Implication of temperature
11. Impacts of extrusion temperature and α-subunit content on structure of zein extrudate and viscoelasticity of the plasticized network
12. Effect of zein subunit and plasticizer on rheology and adhesion properties of zein-based adhesives
13. Application of zein in gluten-free foods: A comprehensive review
14. Insights into the mechanism on Glucono-delta-lactone induced gelation of soybean protein at subunit level
15. Effect of plasticizer and zein subunit on rheology and texture of zein network
16. Development and evaluation of gum arabic-based antioxidant nanocomposite films incorporated with cellulose nanocrystals and fruit peel extracts
17. Development and Evaluation of Gum Arabic-Based Antioxidant Nanocomposite Films Incorporated with Cellulose Nanocrystals and Fruit Peel Extracts
18. Effects of different milling methods on physicochemical properties of common buckwheat flour
19. Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality
20. Grinding of maize: The effects of fine grinding on compositional, functional and physicochemical properties of maize flour
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