32 results on '"Hu, Xinzhong"'
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2. Effects of acetyl groups on the prebiotic properties of glucomannan extracted from Artemisia sphaerocephala Krasch seeds
3. Preparation of photosensitive antibacterial nanocomposite film and its preservation effect on pork loin
4. Hydration and solution properties of fluorescently labeled wheat arabinoxylans following enzymatic hydrolysis
5. Study on the relationship between morphological characterizations of dough crumb particles at different mixing stages and noodles quality
6. Enzymatic characteristics and potential natural inhibitors of oat lipase
7. Oat bran prevents high-fat-diet induced muscular dysfunction, systemic inflammation and oxidative stress through reconstructing gut microbiome and circulating metabolome
8. Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch
9. Effect of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the multi-scale structure and physicochemical properties of highland barley starch
10. Effects of quercetin and Ca(OH)2 addition on gelatinization and retrogradation properties of Tartary buckwheat starch
11. Pre-baking-steaming of oat induces stronger macromolecular interactions and more resistant starch in oat-buckwheat noodle
12. Effects of starch, protein structure change on quality of raw and cooked frozen oat roll
13. Effects of dietary whole grain buckwheat and oat on benzo[a]pyrene-induced genotoxicity, oxidative and pyroptotic injury in liver of mice
14. Modified Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch by gaseous ozone: Structural, physicochemical and in vitro digestible properties
15. Effect of oat β-glucan addition on the staling properties of wheat-oat blended flour Chinese steamed bread
16. Tunable controlling the retrogradation rate of wheat starch using different fractions of Artemisia sphaerocephala Krasch polysaccharide
17. Fluorescent labeling affected the structural/conformational properties of arabinoxylans
18. Arabinoxylan from wheat bran: molecular degradation and functional investigation
19. Effect of processing on the in vitro digestion characteristics of oat products by using a dynamic rat stomach-duodenum model
20. Effect of natural fermentation on the structure and physicochemical properties of wheat starch
21. Solvent retention capacity of oat flour: Relationship with oat β-glucan content and molecular weight
22. Structural characteristics and physicochemical properties of field pea starch modified by physical, enzymatic, and acid treatments
23. Antidiabetic effects of different polysaccharide fractions from Artemisia sphaerocephala Krasch seeds in db/db mice
24. Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments
25. Molecular rearrangement of Laird lentil (Lens culinaris Medikus) starch during different processing treatments of the seeds
26. Effects of hydrolysis by xylanase on the emulsifying properties of Artemisia sphaerocephala Krasch. polysaccharide
27. Physicochemical properties and regulatory effects on db/db diabetic mice of β-glucans extracted from oat, wheat and barley
28. Conformational properties of high molecular weight heteropolysaccharide isolated from seeds of Artemisia sphaerocephala Krasch
29. Effects of oat β-glucan on endurance exercise and its anti-fatigue properties in trained rats
30. Structural characterization of a low-molecular-weight heteropolysaccharide (glucomannan) isolated from Artemisiasphaerocephala Krasch
31. Extraction, fractionation and physicochemical characterization of water-soluble polysaccharides from Artemisia sphaerocephala Krasch seed
32. Structure characterization of high molecular weight heteropolysaccharide isolated from Artemisia sphaerocephala Krasch seed
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