蔺泽雪，熊青，李晶，龚艳玲，赵思明，王楚俊，宋祖福，郑嘉玉，方若兰

《中国粮油学报》

2024

电磁感应加热烹制猪蹄汤工艺优化及品质变化研究

邓易康，王丽丽，贾才华，赵思明，熊善柏，翁文丰

《食品工业》

2024

于宗正，杨国栋，程子航，赵思明，刘友明

《中国粮油学报》

2023

鳙鱼头可食部位的营养成分分析

李晓婷，尤娟，尹涛，刘茹，杜红英，赵思明，熊善柏

《华中农业大学学报》

2023

李敏，何思晴，余英杰，牛猛，张宾佳，贾才华，许燕，赵思明

《中国粮油学报》

2022

近红外光谱协同BP神经网络的泰国茉莉香米掺伪含量快速鉴定

李楠楠，刘也嘉，林利忠，曹珍珍，赵思明，牛猛，贾才华，张宾佳

《食品科学》

2022

袁婷婷，张栩，向小青，常译丹，牛猛，张宾佳，贾才华，许燕，赵思明

《农业工程学报》

2021

小麦麦麸阿拉伯木聚糖的体外降脂作用研究

张修威，袁婷婷，牛猛，张宾佳，贾才华，许燕，赵思明

《华中农业大学学报》

2021

F. Xiao, Xu Zhang, Meng Niu, Xiaoqing Xiang, Yidan Chang, Zizhu Zhao, L. Xiong, Siming Zhao, Jian-Hua Rong, Cui'e Tang, Yue Wu

DOI

2021

Nannan Li, D. Qiao, Siming Zhao, Qin-Lu Lin, Binjia Zhang, Fengwei Xie

DOI

2021

Wet Ball Milling of Indica Rice Starch Effectively Modifies Its Multilevel Structures and Pasting Behavior

Binjia Zhang, Zi-ye Yuan, D. Qiao, Siming Zhao, Qin-Lu Lin, Fengwei Xie

ACS Food Science & Technology

DOI

2020

基于被动水声信号的淡水鱼混合数量预测

杨咏文，黄汉英，冯婉娴，李路，熊善柏，赵思明

不同植物油真空低温油炸过程中豆腐泡理化性质的改变

钟春艳，赵思明，王中江，朱颖

《中国食物与营养》

2020

Preparation of a probiotic rice tablet: Sensory evaluation and antioxidant activity during gastrointestinal digestion

Yan Xu, Hui Zhao, Xiao-Long Yan, Siming Zhao

DOI

2020

An insight into starch slowly digestible features enhanced by microwave treatment

Nannan Li, Lili Wang, Siming Zhao, D. Qiao, Cai-Hua Jia, Meng Niu, Qin-Lu Lin, Binjia Zhang

Food Hydrocolloids

DOI

2020

M. Wang, Zizhu Zhao, Meng Niu, Siming Zhao, Cai-Hua Jia, Yue Wu

DOI

2020

Quality characteristics and evaluation for sponge cakes made of rice flour

Li Wang, Siming Zhao, You-Ming Liu, Shan-Bai Xiong

DOI

2019

草鱼内脏油脂的提取方法及贮藏特性研究

张雅婷，王芳，曹珍珍，贾才华，牛猛，张宾佳，赵思明，熊善柏

《食品工业科技》

DOI

2019

涂群资，杨咏文，黄汉英，李路，赵思明，熊善柏

《华中农业大学学报》

DOI

2019

蛙肉丸子调味配方优化研究

李云波，杜素娟，李明雨，袁红瑞，马汉军，赵思明，熊善柏

《食品研究与开发》

2018

4种甜米酒主要营养成分与滋味特征对比及分析

张高楠，苏钰亭，赵思明，杜红英

《华中农业大学学报》

2018

电磁烹制米饭的质构与营养特性研究

曹珍珍，贾才华，牛猛，张宾佳，赵思明，熊善柏，房振，翁文丰

《中国粮油学报》

2018

微波处理大米对米饭气味特征影响的研究

豁银强，车丽，汤尚文，于博，吴进菊，赵思明

《食品科技》

DOI

2018

米发糕的体外模拟胃肠消化特性研究

陈晨，贾才华，赵思明，格桑卓玛，张宾佳，牛猛，熊善柏，林亲录

《中国粮油学报》

2018

不同烹制模式对鸡汤中鸡肉营养及风味特征的影响

张静，贾才华，赵思明，牛猛，张宾佳，荣建华，熊善柏，翁文丰，房振

《肉类研究》

2018

熊礼橙，赵思明，牛猛，刘友明，胡志全

《现代食品科技》

2017

脉冲微波对留胚米的稳定技术研究

豁银强，汤尚文，唐渝，车丽，赵思明

D. Qiao, Fengwei Xie, Binjia Zhang, W. Zou, Siming Zhao, Meng Niu, Rui Lv, Qian Cheng, Fa-Tang Jiang, Jie Zhu

DOI

2017

Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends

Meng Niu, G. Hou, Siming Zhao

DOI

2017

シンクロトロンSAXSによる澱粉粒の半結晶性ラメラを評価するための改良されたアプローチ【Powered by NICT】

Binjia Zhang, Fengwei Xie, K. David, Siming Zhao, Meng Niu, D. Qiao, Shan-Bai Xiong, Fa-Tang Jiang, Jie Zhu, Long Yu

2017

Multi-scale structures and pasting characteristics of starch in whole-wheat flour treated by superfine grinding.

Meng Niu, Binjia Zhang, Cai-Hua Jia, Siming Zhao

International Journal of Biological Macromolecules

DOI

2017

Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments

Y. Wen, Meng Niu, Binjia Zhang, Siming Zhao, Shan-Bai Xiong

DOI

2017

Facile Preparation of Starch-Based Electroconductive Films with Ionic Liquid

Binjia Zhang, Fengwei Xie, Julia L. Shamshina, R. Rogers, T. McNally, David K. Wang, Peter J. Halley, R. Truss, Siming Zhao, Ling Chen

DOI

2017

Protein polymerization and water mobility in whole-wheat dough influenced by bran particle size distribution

L. Xiong, Binjia Zhang, Meng Niu, Siming Zhao

DOI

2017

Structural Features, Antitumor and Antioxidant Activities of Rice Bran Polysaccharides Using Different Extraction Methods.

Wen-Fang Han, Jiangtao Li, Yuqin Ding, Shan-Bai Xiong, Siming Zhao

Journal of Food Science

DOI

2017

酵素と酵素微粉化処理により修飾された構造特性と米ぬか食物繊維の機能的性質【Powered by NICT】

Ya Wen, Meng Niu, Binjia Zhang, Siming Zhao, Shan-Bai Xiong

2017

Hydration-induced crystalline transformation of starch polymer under ambient conditions.

D. Qiao, Binjia Zhang, Jing Huang, Fengwei Xie, David K. Wang, Fa-Tang Jiang, Siming Zhao, Jie Zhu

International Journal of Biological Macromolecules

DOI

2017

Physicochemical properties of Indica rice starch modified by mechanical activation and octenyl succinic anhydride

Zheng-Mao Zhang, Siming Zhao, Shan-Bai Xiong

DOI

2017

An improved approach for evaluating the semicrystalline lamellae of starch granules by synchrotron SAXS.

Binjia Zhang, Fengwei Xie, David K. Wang, Siming Zhao, Meng Niu, D. Qiao, Shan-Bai Xiong, Fa-Tang Jiang, Jie Zhu, Long Yu

Carbohydrate Polymers

DOI

2017

澱粉の構造と物理化学的性質に及ぼす同時ボールミリングとオクテニルスクシニル化の影響【Powered by NICT】

Nannan Li, Meng Niu, Binjia Zhang, Siming Zhao, Shan-Bai Xiong, Feng-Wei Xie

2017

Jun-Zhou Ding, Te-Wu Yang, H. Feng, Meng-Yi Dong, M. Slavin, Shan-Bai Xiong, Siming Zhao

Journal of Agricultural and Food Chemistry

DOI

2016

正常と酸素欠乏条件下で発芽中の玄米のγ‐アミノ酪酸(GABA)と他の微量栄養素含有量の増強

Jun-Zhou Ding, Te-Wu Yang, H. Feng, Meng-Yi Dong, Slavin Margaret, Shan-Bai Xiong, Siming Zhao

Siming Zhao, Yue-Lai Hu, Han-Ying Huang

2015

Infrared detection method for rapeseed oil quality and application

Siming Zhao, Han-Ying Huang, Yue-Lai Hu, Shan-Bai Xiong, Xi-Xiang Li

2015

Effects of Low-dose Microwave Radiation on Catalase and Lactate Dehydrogenase

2013

谢静，赵阿丹，熊善柏，赵思明

《食品科学》

2012

大米支链淀粉在二甲亚砜溶液中的分子构象

韩文芳，孔进喜，吴越，熊善柏，赵思明

《食品科学》

2012

Yuqin Ding, Ru Liu, Jian-Hua Rong, You-Ming Liu, Siming Zhao, Shan-Bai Xiong

Ru Liu, Siming Zhao, Hong Yang, Dan Li, Shan-Bai Xiong, B. Xie

Meat Science

DOI

2011

Research Progress of Food Microbial Fermentation Starters

Siming Zhao

Shanxi nongye kexue

2011

Siming Zhao, Jing Xie, Shan-Bai Xiong, Qing Xiong, Fang-Fang Bao, YanLing Fang

2011

The analysis of odor character of cooked silver carp muscles using gas chromatography-mass spectrometry and gas chromatography-olfactometry

2009

鹿血血红蛋白酶水解工艺条件的优化

付彩霞，赵思明，熊善柏

《华中农业大学学报》

2009

米粑的加工工艺研究

徐君，郭蕾，刘小翠，赵思明

《现代食品科技》

2009

微波对大米淀粉物化特性的影响

宁芯，程学勋，赵思明，张声华

《华中农业大学学报》

2009

Siming Zhao

Food Science and Technology International

2008

方便米粉加工原料的选择研究

刘友明，谭汝成，荣建华，赵思明

张瑞霞，熊善柏，赵思明，徐凡

《中国粮油学报》

2008

Ru Liu, Siming Zhao, Shan-Bai Xiong, B. Xie, Li Qin

Meat Science

DOI

2008

Rheological properties of fish actomyosin and pork actomyosin solutions

Ru Liu, Siming Zhao, Shan-Bai Xiong, Cheng-Guang Qiu, B. Xie

DOI

2008

Study on creep properties of indica rice gel

Yongliang Xu, Shan-Bai Xiong, Yun-bo Li, Siming Zhao

DOI

2008

Study on raw material selection for instant rice noodle

Siming Zhao

Food Science and Technology International

2008

Production method of active germinated unpolished rice and its products

Shan-Bai Xiong, Jian-Hua Rong, Siming Zhao, Li-Jun Zhao

2008

程学勋，许永亮，瞿明勇，余凡华，赵思明

Ru Liu, Siming Zhao, Shan-Bai Xiong, B. Xie, H.-M. Liu

Journal of Food Science

DOI

2007

Rheological properties of amylopectins from different rice type during storage

Siming Zhao, Cheng-Guang Qiu, Shan-Bai Xiong, You-Ming Liu

DOI

2007

Effects of water soluble rice starch on ball miller condition

Siming Zhao

Food Science and Technology International

2007

许永亮，程科，邱承光，赵思明

《中国粮油学报》

2006

米粉凝胶形成过程的质构特性及凝胶品质控制研究

淀粉糊物系及其老化特性研究

赵思明，熊善柏，张声华

《中国粮油学报》

2001

Moisture-heating Treatment and Processing Optimization of Parboiled Rice

Siming Zhao, Shan-Bai Xiong

2000

脱脂油菜饼粕中蛋白质的分步酶水解研究Ⅰ.分离蛋白及其疏水性值的分析

熊善柏，赵思明，董汉萍，赵山

《中国油料作物学报》

1998

人造米干燥过程内部水分传递特性的研究

赵思明，熊善柏，高福

《食品科学》

1998

人造米干燥动力学及其仿真研究

赵思明，熊善柏

《华中农业大学学报》

1996

饲料厂配料称重微机控制系统的研究

赵思明，熊善柏，潘利群，武应，饶应昌

《农业工程学报》

精选作品

期刊论文

汽爆-双酶协同改性麦麸膳食纤维及对面筋蛋白聚集行为的调控机制

萌发协同微波诱导菜籽多酚形成种间差异及油相迁移特性研究

油菜薹微波真空干燥过程中的水分迁移动力学

Stability of oil bodies under pulsed electric field exposure to rapeseed: New insights into improving oil extraction capacity

Molecular architecture of intermediate materials in maize starches with varying amylose contents and their relationships with amylose and amylopectin

Amelioration on the glycolipid metabolism by short-chain inulin-fortified rice flour is mediated via gut microbiota remodeling with enhanced colonic fermentation and SCFA production

In vitro digestion and molecular dynamics reveal mechanisms of digestion resistance in type V resistant starch: Binary versus ternary complexes with lipids and/or proteins

温度和金属离子对黑米花青素稳定性的影响

基于机器学习优化的ARIMA模型对进口食品不合格情况预测

Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness

Study on the formation and molecular structure of amylose-γ-oryzanol

Incorporating maltitol regulates the gel properties and structural features of κ-carrageenan-corn starch-soy protein isolate based quaternary system and its application of low glycemic index gummies

pH-regulated mechanisms underlying the digestibility of rice starch-soy β-conglycinin complexes

Improvement of rapeseed oil body stability with a new strategy employing planting density

Mechanical Analysis of Twin‐Screw Extrusion of Grain Gel

Tailored Eating Quality and Starch Structural Features of Frozen Wet Rice Noodle: Influence of Retrogradation Time, Freezing Temperature, and Rice‐Water Ratio

Revealing the indigestion mechanism of starch-γ-oryzanol complex to starch digestive enzymes: Insights from structural properties, molecular dynamics simulation and molecular docking

Germination and fermentation synergistically tailor the starch structure within brown rice and the quality features of brown rice tea

Decreasing the pH value would improve the swallowing characteristics of whey protein isolate-enriched thickened fluids for dysphagia populations

Wheat bran insoluble fiber with varying particle distributions orchestrates microbial metabolism to counteract obesity and hyperlipidemia

Enhancement on the solubility of polyploid and diploid rice proteins by enzymatic hydrolysis: From structural and functional characteristics of rice protein hydrolysates

A quasi-periodic two-nanophase structure within starch-based hydrogels containing acetylated starch: An insight of small angle X-ray scattering

Revealing the mechanism underlying the viscosity improvement of rice protein yogurt by the presence of in-situ-produced dextrans

The development of thickened fermented rice milk formulation for people with dysphagia: A view of multiple in vitro simulation methods

米饭甜味的物质组成及甜味形成机理研究

电磁感应加热烹制猪蹄汤工艺优化及品质变化研究

复合菌种发酵对糙米饭口感和营养特性的影响

Resolving differences in digestion features of cooked rice and wheat noodles: A view from starch multiscale structure

Mechanism of the solubility increase of rice protein-ovalbumin co-assembly and its great potential as an emulsifier in high internal phase emulsion

Understanding the application-related features of sweet potato starch varying in multi-scale supramolecular structure

Swelling than diffusion behavior of starch under protein crowding conditions affects the texture of the protein/starch blend gels

Protective effects of insoluble dietary fiber from cereal bran against DSS-induced chronic colitis in mice: From inflammatory responses, oxidative stress, intestinal barrier, and gut microbiota

Acetated starch inclusion to tailor the hierarchical structure and sol-gel features of middle gluten wheat starch-based binary matrices

Insight of soy protein isolate to decrease the gel properties corn starch based binary system: Rheological and structural investigation

Prolonging heat-moisture treatment time at medium moisture content optimizes the quality attributes of cooked brown rice through starch structural alteration

Incorporating κ-carrageenan regulates the gel properties and structural characteristics of corn starch-soy protein isolate based ternary system

Advanced functional chitosan-based nanocomposite materials for performance-demanding applications

Incorporating ions during thermal processing tailors the microstructure and practical features of rice starch/anthocyanin binary system

Structural characteristics of wheat bran insoluble dietary fiber with various particle size distributions and their influences on the kinetics of gastrointestinal emptying in mice

Comparison of structural and in vitro digestive properties of autoclave-microwave treated maize starch under different retrogradation temperature conditions

Comparison and inhibition mechanism study on the in vitro digestibility of rice starch complex with soy β-conglycinin and soy glycinin

Polysaccharide–dextrin thickened fluids for individuals with dysphagia: recent advances in flow behaviors and swallowing assessment methods

Ion presence during thermal processing modulates the performance of rice albumin/anthocyanin binary system

Controlling sodium chloride concentration modulates the supramolecular structure and sol features of wheat starch-acetylated starch binary matrix

Quality prediction of whole‐grain rice noodles using backpropagation artificial neural network

Structural characteristics of β-glucans from various sources and their influences on the short- and long-term starch retrogradation in wheat flour

Biofunctional chitosan–biopolymer composites for biomedical applications

Changing the ionic strength can regulate the resistant starch content of binary complex including starch and protein or its hydrolysates

Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment

Ingesting Microwave-Cooked Starch Could Tailor the Intestinal Microbiota and Glucose/Lipid Level of Mice Fed with Low-Fat Diet

Study by means of 1H nuclear magnetic resonance of the oxidation process in high oleic sunflower oil and palm oil during deep-frying of fish cakes

以短生育期籼稻为原料的鲜湿米粉食用品质与消化特性研究

鳙鱼头可食部位的营养成分分析

湿碱面加工过程中蛋白质和淀粉的特性变化及淋油静置工艺优化

Ingesting retrograded rice (Oryza sativa) starch relieves high-fat diet induced hyperlipidemia in mice by altering intestinal bacteria.

The differentiation between condensed and hydrolyzed tannins with different molecular weights in affecting the rheological property of wheat flour-based dough

The in-situ dextran produced in rice protein yogurt: Effect on viscosity and structural characteristics.

Accelerated Accumulation of γ-Aminobutyric Acid and Modifications on Its Metabolic Pathways in Black Rice Grains by Germination under Cold Stress

Role of the in-situ-produced dextran by lactic acid bacteria in the texture modification of pea flour pastes.

Towards designing dysphagia foods: Recent advances in influencing factors and computer modeling for the swallowing of thickened fluids

Incorporating acetylated starch regulates the structure and sol-gel performance of wheat starch-based binary system

Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system

Formation of AGEs in Penaeus vannamei fried with high oleic acid sunflower oil

Including protein hydrolysates during thermal processing mitigates the starch digestion of resulted starch-based binary matrix

Enrichment of resistant starch in starch-protein hydrolysate binary matrix by modulating pH during thermal processing

发芽对小麦粉营养品质及面团特性影响的研究进展

近红外光谱协同BP神经网络的泰国茉莉香米掺伪含量快速鉴定

基于4M1E和HACCP的洁蛋全产业链安全控制系统设计与实现

食品中黄曲霉毒素检测方法研究进展

Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism.

Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage

Nonthermal physical modification of starch: An overview of recent research into structure and property alterations.

Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel

Mechanism behind the rheological property improvement of fava bean protein by the presence of dextran

Corner coil heating mode improves the matrix uniformity of cooked rice in an induction heating cooker

Microwave reheating enriches resistant starch in cold-chain cooked rice: A view of structural alterations during digestion.

Textural Properties of Chinese Water Chestnut (Eleocharis dulcis) during Steam Heating Treatment

冷冻面团品质劣变及改良研究进展