牛猛｜华中农业大学｜学者主页

2026

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

牛柯鑫，郑嘉玉，牛猛，赵思明

《中国粮油学报》

2026

Solubility and functionality improvement of rice glutelin by homologous assembling combined with sonication: Potential mechanism

Mengya Deng, Meng Niu, Yan Xu

Food Hydrocolloids

DOI

2026

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

Kexin Niu, Meng Niu, Siming Zhao, Caihua Jia, Yan Xu

International Journal of Biological Macromolecules

DOI

2025

温度和金属离子对黑米花青素稳定性的影响

张小花，郭亚宾，镇翊远，赵思明，牛猛，张宾佳

《中国食品学报》

DOI

2025

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

Rui Su, Chujun Wang, Xiaoyu Luo, Junyi Du, Si-Ming Zhao, Cai-Hua Jia, Meng Niu, Yan Xu

LWT

DOI

2025

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

Kexin Niu, Bingqian Yang, Lu Gan, Meng Niu, Kaikai Li, Si-Ming Zhao

Food Bioscience

DOI

2025

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

Shengsong Ji, Si-Ming Zhao, D. Qiao, Yan Xu, Meng Niu, Bin-Jia Zhang

Journal of Colloid and Interface Science

DOI

2025

Mechanical Analysis of Twin-Screw Extrusion of Grain Gel.

Junyi Du, Jianyi Xue, Si-Ming Zhao, Cai-Hua Jia, Meng Niu, Yan Xu, Cui'e Tang

Journal of Food Science

DOI

2025

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

Qiongyu Li, Meng Niu, Cai-Hua Jia, Yan Xu, Si-Ming Zhao

International Journal of Biological Macromolecules

DOI

2025

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

Xin Shi, Xin-Yi Wang, Si-Ming Zhao, Yabin Guo, Cai-Hua Jia, Meng Niu, Yan Xu, Cui'e Tang, Gui-Hua Qiu

International Journal of Biological Macromolecules

DOI

2025

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

Xiaoyu Luo, Chujun Wang, Rui Su, Junyi Du, Si-Ming Zhao, Cai-Hua Jia, Meng Niu, Yan Xu

International Journal of Biological Macromolecules

DOI

2024

复合菌种发酵对糙米饭口感和营养特性的影响

马铃铃，蔺泽雪，李江南，赵思明，牛猛，张宾佳

《中国食品学报》

2024

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

Xin Shi, Xu-Xu Li, Rui-Feng Wang, Meng Niu, Si-Ming Zhao

Food Hydrocolloids

DOI

2024

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

Zuoyang Song, Si-Ming Zhao, Xiaoli Zhang, Qing Zhang, Yu Han, Meng Niu, Yan Xu

Journal of Cereal Science

DOI

2024

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

Bingqian Yang, Kai-Kai Li, Meng Niu, Jia-Hua Wei, Si-Ming Zhao, Cai-Hua Jia, Yan Xu

International Journal of Biological Macromolecules

DOI

2024

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

Zexue Lin, Yanyu Chen, Gao-Lei Xi, D. Qiao, Qiuling Wang, Zhi-Fei Chen, Si-Ming Zhao, Meng Niu, Bin-Jia Zhang

International Journal of Biological Macromolecules

DOI

2024

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

Shengsong Ji, Si-Ming Zhao, D. Qiao, Yan Xu, Cai-Hua Jia, Meng Niu, Bin-Jia Zhang

Carbohydrate Polymers

DOI

2024

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

Chujun Wang, Xin Shi, Jianyi Xue, Si-Ming Zhao, Cai-Hua Jia, Meng Niu, Bin-Jia Zhang, Yan Xu

The Journal of the Science of Food and Agriculture

DOI

2024

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

Ting-Ting Yuan, Si-Ming Zhao, Jingjing Yang, Meng Niu, Yan Xu

International Journal of Biological Macromolecules

DOI

2024

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

Min Li, Qingshan Wang, Meng Niu, Hong Yang, Siming Zhao

International Journal of Biological Macromolecules

DOI

2023

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

林子璇，董会龙，牛猛，张宾佳，贾才华，许燕，赵思明

《轻工学报》

2023

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

Wenju Ge, Yan Xu, Meng Niu, Caihua Jia, Siming Zhao

Journal of Cereal Science

DOI

2023

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

Shengsong Ji, Dongling Qiao, Siming Zhao, Yan Bo Xu, Caihua Jia, Meng Niu, Binjia Zhang

Food Hydrocolloids

DOI

2023

New Technologies in Cereal Processing and Their Impact on the Physical Properties of Cereal Foods

Min Li, Meng Niu

Foods

DOI

2023

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

Yingjie Yu, Min Li, Chunxiao Li, Meng Niu, Huilong Dong, Siming Zhao, Caihua Jia, Yan Fang Xu

Foods

DOI

2023

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

Yu Lu, Caihua Jia, Meng Niu, Yan Bo Xu, Siming Zhao

Carbohydrate Polymers

DOI

2023

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

Jike Shuai, Lingyan Zhang, Zhimin Hu, Caihua Jia, Meng Niu, Siming Zhao, Yan Bo Xu

Food Research International

DOI

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

发芽对小麦粉营养品质及面团特性影响的研究进展

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

固态发酵对藜麦营养成分、酚类物质含量及抗氧化活性的影响

王璐瑶，张笃芹，牛猛，谭斌

《食品工业科技》

2022

全麦粉及制品：营养组成、健康功效与品质改良

牛猛，侯国泉

《粮油食品科技》

2022

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

Huan Dong, Yi-Tao Li, Caihua Jia, Binjia Zhang, Meng Niu, Siming Zhao, Yan Bo Xu

Food Hydrocolloids

DOI

2022

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

Zihang Cheng, Binjia Zhang, Dongling Qiao, Xiaolong Yan, Siming Zhao, Caihua Jia, Meng Niu, Xu Yan

Food Hydrocolloids

DOI

2022

Effects of Solid-state Fermentation on the Nutrients, Phenolics Content and Antioxidant Activity of Quinoa

Luyao Wang, Duqin Zhang, Meng Niu, Bin Tan

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2022

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

Yu Lu, Siming Zhao, Caihua Jia, Yan Bo Xu, Binjia Zhang, Meng Niu

Foods

DOI

2022

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

Qing Ping Xiong, Dongling Qiao, Meng Niu, Yan Bo Xu, Caihua Jia, Siming Zhao, Nannan Li, Binjia Zhang

Foods

DOI

2021

冷冻面团品质劣变及改良研究进展

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

球磨微细化研磨对发芽糙米粉物性特征的影响

薛健翼，陈玮，贾才华，赵思明，张宾佳，牛猛，许燕，郭允栋

《中国粮油学报》

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

基于食用植物油加工环节安全风险评估方法的研究

郭允栋，贾才华，张宾佳，牛猛，赵思明，黄汉英

《中国食品学报》

DOI

2021

基于多源信息特征的泰国香米快速鉴别

陈燕雨，曹珍珍，张宾佳，刘也嘉，林利忠，贾才华，牛猛，赵思明

《中国食品学报》

DOI

2021

Selection of Antioxidant Peptides from Gastrointestinal Hydrolysates of Fermented Rice Cake by Combining Peptidomics and Bioinformatics

Jing Wang, Chen Chen, Yan Bo Xu, Caihua Jia, Binjia Zhang, Meng Niu, Siming Zhao, Shanbai Xiong

ACS Food Science & Technology

DOI

2021

Structural changes of rice starch and activity inhibition of starch digestive enzymes by anthocyanins retarded starch digestibility

Lange Miao, Yan Bo Xu, Caihua Jia, Binjia Zhang, Meng Niu, Siming Zhao

Carbohydrate Polymers

DOI

2021

Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing

Jing Wang, Siming Zhao, Min Guang, Dongling Qiao, Binjia Zhang, Meng Niu, Caihua Jia, Yan Bo Xu, Qinlu Lin

International Journal of Biological Macromolecules

DOI

2020

米发糕胃肠水解物抗氧化性及肽段差异性分析

王静，陈晨，李楠楠，贾才华，赵思明，张宾佳，牛猛，熊善柏，林亲录

《中国粮油学报》

2020

烹制强度对米饭热力学及消化特性的影响

王丽丽，曹珍珍，李楠楠，贾才华，张宾佳，牛猛，赵思明，熊善柏，房振

《中国粮油学报》

2020

花青素对不同直链淀粉含量的淀粉理化特性的影响

苗兰鸽，许燕，赵思明，贾才华，牛猛，林亲录

《食品工业科技》

DOI

2020

Gluten development and water distribution in bread dough influenced by bran components and glucose oxidase

Fan Xiao, Xu Zhang, Meng Niu, Xiaoqing Xiang, Yidan Chang, Zizhu Zhao, Licheng Xiong, Siming Zhao, Jianhua Rong, Cuie Tang, Yue Wu

LWT

DOI

2020

Thermomechanical behaviors and protein polymerization in bread dough modified by bran components and transglutaminase

Meng Wang, Zizhu Zhao, Meng Niu, Siming Zhao, Caihua Jia, Yue Wu

LWT

DOI

2020

Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles

Min Xu, Gary G. Hou, Fengyun Ma, Junzhou Ding, Lingzhu Deng, Ozan Kahraman, Meng Niu, Kathleen Trivettea, Bon Lee, Liang Wu, Byung‐Kee Baik

LWT

DOI

2020

An insight into starch slowly digestible features enhanced by microwave treatment

Nannan Li, Lili Wang, Siming Zhao, Dongling Qiao, Caihua Jia, Meng Niu, Qinlu Lin, Binjia Zhang

Food Hydrocolloids

DOI

2019

不同品种马铃薯淀粉的多层次结构和理化特性研究

王子逸，张宾佳，赵思明，牛猛，贾才华，熊善柏，林亲录

《中国粮油学报》

2019

辛烯基琥珀酸淀粉酯对人造奶油物化特性的影响

李楠楠，张宾佳，牛猛，贾才华，许燕，赵思明

《食品安全质量检测学报》

DOI

2019

真空处理对发芽稻谷中γ-氨基丁酸含量的影响

王斌，贾才华，赵思明，张宾佳，牛猛，熊善柏，林亲录

《中国粮油学报》

2019

固形物粒度对杂粮浆及山药浆口感和淀粉消化性的影响

王子逸，张宾佳，赵思明，牛猛，贾才华，熊善柏，房振，李晶

《中国粮油学报》

2019

模拟传统柴火烹饪方式对米饭食味及蛋白质营养特性的影响

曹珍珍，贾才华，牛猛，张宾佳，赵思明，熊善柏，房振

《中国粮油学报》

2019

复合菌发酵米乳饮料的配方优化及其储藏品质变化

赵慧，薛冰莹，贾才华，张宾佳，牛猛，赵思明，熊善柏，林亲录

《食品工业科技》

DOI

2019

Pasting behaviors, gel rheological properties, and freeze-thaw stability of rice flour and starch modified by green tea polyphenols

Yue Wu, Meng Niu, Hongli Xu

LWT

DOI

2019

Links between microbial compositions and volatile profiles of rice noodle fermentation liquid evaluated by 16S rRNA sequencing and GC-MS

Cuiping Yi, Hong Mei Zhu, Ronghua Yang, Jinsong Bao, Hailun He, Meng Niu

LWT

DOI

2019

Protein polymerization in dumpling wrappers influenced by folding patterns

Ting Liu, Meng Niu, Gary G. Hou

Food Chemistry

DOI

2019

Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage

Nannan Li, Zexi Cai, Yan Qin Guo, Tong Cheng Xu, Dongling Qiao, Binjia Zhang, Siming Zhao, Qilin Huang, Meng Niu, Caihua Jia, Lizhong Lin, Qinlu Lin

Food Chemistry

DOI

2019

Formation and characterization of the gas–solid phase in rice cake fermented with Brettanomyces (ZSM‐001) and Lactobacillus (ZSM‐002)

Chen Chen, Ya Wen, Caihua Jia, Siming Zhao, Meng Niu, Binjia Zhang, Shanbai Xiong

Journal of Food Process Engineering

DOI

2019

Volatile profiles of fresh rice noodles fermented with pure and mixed cultures

Cuiping Yi, Hong Zhu, Li‐Tao Tong, Sumei Zhou, Ronghua Yang, Meng Niu

Food Research International

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

添加物对大米凝胶微结构和理化性质的影响

袁子，张宾佳，赵思明，牛猛，贾才华，熊善柏，林亲录

《中国粮油学报》

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

Understanding the supramolecular structures and pasting features of adlay seed starches

Lange Miao, Siming Zhao, Binjia Zhang, Manman Tan, Meng Niu, Caihua Jia, Qilin Huang

Food Hydrocolloids

DOI

2018

Influence of Lactobacillus/Candida fermentation on the starch structure of rice and the related noodle features

Nannan Li, Binjia Zhang, Siming Zhao, Meng Niu, Caihua Jia, Qilin Huang, Yejia Liu, Qinlu Lin

International Journal of Biological Macromolecules

DOI

2018

Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

Meng Niu, Gary G. Hou

Cereal Chemistry

DOI

2018

An insight into the multi-scale structures and pasting behaviors of starch following citric acid treatment

Yinqiang Huo, Binjia Zhang, Meng Niu, Caihua Jia, Siming Zhao, Qilin Huang, Hongying Du

International Journal of Biological Macromolecules

DOI

2017

稻米副产物的综合利用

李楠楠，赵思明，张宾佳，牛猛，贾才华，熊善柏

《中国粮油学报》

2017

米茶的消化特性研究

熊礼橙，赵思明，牛猛，刘友明，胡志全

《现代食品科技》

2017

Comparative study on protein polymerization in whole-wheat dough modified by transglutaminase and glucose oxidase

Meng Niu, Licheng Xiong, Binjia Zhang, Caihua Jia, Siming Zhao

LWT

DOI

2017

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

Meng Niu, Gary G. Hou, Siming Zhao

Journal of Cereal Science

DOI

2017

Understanding the fine structure of intermediate materials of maize starches

Wenfang Han, Binjia Zhang, Jiangtao Li, Siming Zhao, Meng Niu, Caihua Jia, Shanbai Xiong

Food Chemistry

DOI

2017

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

Licheng Xiong, Binjia Zhang, Meng Niu, Siming Zhao

LWT

DOI

2017

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

Meng Niu, Binjia Zhang, Caihua Jia, Siming Zhao

International Journal of Biological Macromolecules

DOI

2016

三种紫砂锅蒸煮的米饭理化性能比较研究

田胜，程科，牛猛，刘茹

《粮食与油脂》

2016

Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers

Meng Niu, Gary G. Hou, Julie Y. Kindelspire, Padmanaban G. Krishnan, Siming Zhao

Food Chemistry

DOI

2016

A further understanding of the multi-scale supramolecular structure and digestion rate of waxy starch

Dongling Qiao, Fengwei Xie, Binjia Zhang, Wei Zou, Siming Zhao, Meng Niu, Rui Lv, Qian Cheng, Fatang Jiang, Jie Zhu

Food Hydrocolloids

DOI

2016

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

Ya Wen, Meng Niu, Binjia Zhang, Siming Zhao, Shanbai Xiong

LWT

DOI

2016

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, Dongling Qiao, Shanbai Xiong, Fatang Jiang, Jie Zhu, Long Fei Yu

Carbohydrate Polymers

DOI

2016

Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch

Nannan Li, Meng Niu, Binjia Zhang, Siming Zhao, Shanbai Xiong, Fengwei Xie

Carbohydrate Polymers

DOI

2016

Cadmium Removal from Rice by Separating and Washing Protein Isolate

Yinqiang Huo, Hongying Du, Bingying Xue, Meng Niu, Siming Zhao

Journal of Food Science

DOI

2011

大米淀粉老化特性的研究进展

牛猛，王莉，杨冰，陈正行

《中国粮油学报》

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

Solubility and functionality improvement of rice glutelin by homologous assembling combined with sonication: Potential mechanism

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

温度和金属离子对黑米花青素稳定性的影响

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

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

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

Mechanical Analysis of Twin-Screw Extrusion of Grain Gel.

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

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

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

复合菌种发酵对糙米饭口感和营养特性的影响

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

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

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

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

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.

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

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

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

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

New Technologies in Cereal Processing and Their Impact on the Physical Properties of Cereal Foods

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

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

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

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

发芽对小麦粉营养品质及面团特性影响的研究进展

固态发酵对藜麦营养成分、酚类物质含量及抗氧化活性的影响

全麦粉及制品：营养组成、健康功效与品质改良

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

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

Effects of Solid-state Fermentation on the Nutrients, Phenolics Content and Antioxidant Activity of Quinoa

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

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

冷冻面团品质劣变及改良研究进展

球磨微细化研磨对发芽糙米粉物性特征的影响

小麦麦麸阿拉伯木聚糖的体外降脂作用研究

基于食用植物油加工环节安全风险评估方法的研究

基于多源信息特征的泰国香米快速鉴别

Selection of Antioxidant Peptides from Gastrointestinal Hydrolysates of Fermented Rice Cake by Combining Peptidomics and Bioinformatics

Structural changes of rice starch and activity inhibition of starch digestive enzymes by anthocyanins retarded starch digestibility

Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing

米发糕胃肠水解物抗氧化性及肽段差异性分析

烹制强度对米饭热力学及消化特性的影响

花青素对不同直链淀粉含量的淀粉理化特性的影响

Gluten development and water distribution in bread dough influenced by bran components and glucose oxidase

Thermomechanical behaviors and protein polymerization in bread dough modified by bran components and transglutaminase

Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles

An insight into starch slowly digestible features enhanced by microwave treatment

不同品种马铃薯淀粉的多层次结构和理化特性研究

辛烯基琥珀酸淀粉酯对人造奶油物化特性的影响

真空处理对发芽稻谷中γ-氨基丁酸含量的影响

固形物粒度对杂粮浆及山药浆口感和淀粉消化性的影响

模拟传统柴火烹饪方式对米饭食味及蛋白质营养特性的影响

复合菌发酵米乳饮料的配方优化及其储藏品质变化

Pasting behaviors, gel rheological properties, and freeze-thaw stability of rice flour and starch modified by green tea polyphenols

Links between microbial compositions and volatile profiles of rice noodle fermentation liquid evaluated by 16S rRNA sequencing and GC-MS

Protein polymerization in dumpling wrappers influenced by folding patterns

Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage

Formation and characterization of the gas–solid phase in rice cake fermented with Brettanomyces (ZSM‐001) and Lactobacillus (ZSM‐002)

Volatile profiles of fresh rice noodles fermented with pure and mixed cultures

米发糕的体外模拟胃肠消化特性研究

添加物对大米凝胶微结构和理化性质的影响

电磁烹制米饭的质构与营养特性研究

Understanding the supramolecular structures and pasting features of adlay seed starches

Influence of Lactobacillus/Candida fermentation on the starch structure of rice and the related noodle features

Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

An insight into the multi-scale structures and pasting behaviors of starch following citric acid treatment

稻米副产物的综合利用

米茶的消化特性研究

Comparative study on protein polymerization in whole-wheat dough modified by transglutaminase and glucose oxidase

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

Understanding the fine structure of intermediate materials of maize starches

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

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

三种紫砂锅蒸煮的米饭理化性能比较研究