361 results on '"Hu, Xinzhong"'
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2. Large flour aggregates containing ordered B + V starch crystals significantly improved the digestion resistance of starch in pretreated multigrain flour
3. Nanocellulose-based antimicrobial aerogels with humidity-triggered release of cinnamaldehyde
4. Preparation of photosensitive antibacterial nanocomposite film and its preservation effect on pork loin
5. Therapeutic effects and mechanism of oat β-glucan plus montmorillonite powder on diarrhea in young rats
6. Study on the relationship between morphological characterizations of dough crumb particles at different mixing stages and noodles quality
7. Enzymatic characteristics and potential natural inhibitors of oat lipase
8. Oat bran prevents high-fat-diet induced muscular dysfunction, systemic inflammation and oxidative stress through reconstructing gut microbiome and circulating metabolome
9. Glutenin-gliadin ratio changes combining heat-moisture treatment significantly influences the in vitro digestibility of starch in recombinant wheat flours
10. Evolution of multi-scale structure and microbiota metabolism of lentil resistant starch during the dynamic fermentation in vitro
11. Influence of Sheeting Gap on the Quality of Fresh Wheat Noodles from the Perspective of Water Migration
12. Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch
13. Effect of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the multi-scale structure and physicochemical properties of highland barley starch
14. Effects of quercetin and Ca(OH)2 addition on gelatinization and retrogradation properties of Tartary buckwheat starch
15. Improved YOLOX for pedestrian detection in crowded scenes
16. Pre-baking-steaming of oat induces stronger macromolecular interactions and more resistant starch in oat-buckwheat noodle
17. Antimicrobial film based on poly(lactic acid) and natural halloysite nanotubes for controlled cinnamaldehyde release
18. Effects of starch, protein structure change on quality of raw and cooked frozen oat roll
19. Effects of dietary whole grain buckwheat and oat on benzo[a]pyrene-induced genotoxicity, oxidative and pyroptotic injury in liver of mice
20. Modified Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch by gaseous ozone: Structural, physicochemical and in vitro digestible properties
21. Effect of oat β-glucan addition on the staling properties of wheat-oat blended flour Chinese steamed bread
22. Tunable controlling the retrogradation rate of wheat starch using different fractions of Artemisia sphaerocephala Krasch polysaccharide
23. Fluorescent labeling affected the structural/conformational properties of arabinoxylans
24. Arabinoxylan from wheat bran: molecular degradation and functional investigation
25. Glucans from Armillaria luteo-virens: Structural Characterization and In Vivo Immunomodulatory Investigation under Different Administration Routes.
26. Preparation of photosensitive antibacterial nanocomposite film and its preservation effect on pork loin
27. Effect of processing on the in vitro digestion characteristics of oat products by using a dynamic rat stomach-duodenum model
28. Effect of natural fermentation on the structure and physicochemical properties of wheat starch
29. Solvent retention capacity of oat flour: Relationship with oat β-glucan content and molecular weight
30. Structural characteristics and physicochemical properties of field pea starch modified by physical, enzymatic, and acid treatments
31. Antidiabetic effects of different polysaccharide fractions from Artemisia sphaerocephala Krasch seeds in db/db mice
32. Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments
33. Highland barley β-glucan supplementation attenuated hepatic lipid accumulation in Western diet-induced non-alcoholic fatty liver disease mice by modulating gut microbiota.
34. Effects of Amount of Oat Powder and Drying Conditions on Quality of Oat Noodle.
35. Therapeutic potential of non-starch polysaccharides on type 2 diabetes: from hypoglycemic mechanism to clinical trials.
36. Characterization and Exploration of the Neuroprotective Potential of Oat-Protein-Derived Peptides in PC12 Cells and Scopolamine-Treated Zebrafish.
37. Effect of Stir-Frying on Physicochemical and Functional Properties of Oat Protein Isolates
38. Molecular rearrangement of Laird lentil (Lens culinaris Medikus) starch during different processing treatments of the seeds
39. Effects of hydrolysis by xylanase on the emulsifying properties of Artemisia sphaerocephala Krasch. polysaccharide
40. Multi-Scale Structural Insights into Enzymatically Hydrolyzed Lentil Starch Concentrates Prepared by In Vitro Method Using Different Types of Enzymes
41. Wheat polysaccharides and gluten effect on water migration and structure in noodle doughs: An 1H LF-NMR study
42. Research on the Relationship between Oat Noodles Quality and the Coupling Factor in Drying Systems.
43. Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods
44. Selenium and flavonoids in selenium-enriched tartary buckwheat roasted grain tea: Their distribution and correlation to antioxidant activity
45. Polysaccharides: Structure and Solubility
46. Effects of HMW‐GSs at Glu‐B1 locus on starch–protein interaction and starch digestibility during thermomechanical processing of wheat dough
47. Effects of Composition and Strength of Wheat Gluten on Starch Structure, Digestion Properties and the Underlying Mechanism
48. Effect of low‐temperature plasma treatment on the microbial inactivation and physicochemical properties of the oat grain
49. Food system advances towards more nutritious and sustainable mantou production in China
50. Therapeutic potential of non-starch polysaccharides on type 2 diabetes: from hypoglycemic mechanism to clinical trials
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