31 results on '"Luan, Guangzhong"'
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2. Roles of soybean β-conglycinin subunit fractions in fibril formation and the effects of glycinin on them
3. Effects of soybean β-conglycinin subunits composition on its emulsifying properties and the mechanism
4. Impacts of ethanol-plasticization and extrusion on development of zein network and structure of zein-starch dough
5. Film-forming properties and mechanisms of soy protein: Insights from β-conglycinin and glycinin
6. Influence of pH and ionic strength on the physicochemical and structural properties of soybean β-conglycinin subunits in aqueous dispersions
7. Breaking the temperature limitation of zein-rice starch dough by microwave pre-gelatinization: Morphological, structural and rheological properties of the dough
8. Structural support of zein network to rice flour gluten-free dough: Rheological, textural and thermal properties
9. The role of β-subunit in emulsifying performance of β-conglycinin
10. Heat-induced aggregation of subunits/polypeptides of soybean protein: Structural and physicochemical properties
11. Physicochemical properties and protein structure of extruded corn gluten meal: Implication of temperature
12. Impacts of extrusion temperature and α-subunit content on structure of zein extrudate and viscoelasticity of the plasticized network
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. Zein as a structural protein in gluten-free systems: an overview
17. Effects of soybean β-conglycinin subunits composition on its emulsifying properties and the mechanism
18. Impacts of ethanol-plasticization and extrusion on development of zein network and structure of zein-starch dough
19. Effect of screw speed, temperature and moisture on physicochemical properties of corn gluten meal extrudate
20. Effect of zein subunit and plasticizer on rheology and adhesion properties of zein-based adhesives
21. The role of the extension region on the structural and physicochemical characteristics of the α ‐subunit of β ‐conglycinin: implications of pH value and ionic strength
22. Rheological behavior of batter and quality of gluten‐free bread based on nonglutinous rice flour and tartary buckwheat flour
23. Development and evaluation of gum arabic-based antioxidant nanocomposite films incorporated with cellulose nanocrystals and fruit peel extracts
24. Effect of potato flour on quality and staling properties of wheat–potato flour bread
25. The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality
26. The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality
27. Effects of different milling methods on physicochemical properties of common buckwheat flour
28. Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality
29. The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality.
30. Grinding of maize: The effects of fine grinding on compositional, functional and physicochemical properties of maize flour
31. Effects of Sugar Components on the Properties of Enzymatically-induced Soy Protein Coagulum
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