Found: 31
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Simultaneous saccharification and fermentation of broken rice: an enzymatic extrusion liquefaction pretreatment for Chinese rice wine production.
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- Bioprocess & Biosystems Engineering, 2013, v. 36, n. 8, p. 1141, doi. 10.1007/s00449-012-0868-0
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- Article
Immobilized Cells of Bacillus circulans ATCC 21783 on Palm Curtain for Fermentation in 5 L Fermentation Tanks.
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- Molecules, 2018, v. 23, n. 11, p. 2888, doi. 10.3390/molecules23112888
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- Article
Preparation, characterization and physicochemical properties of novel low‐phosphorus egg yolk protein.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 4, p. 1740, doi. 10.1002/jsfa.9363
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- Article
Study on the intermediate ions formed by glutathione peroxidase mimic 2,2'-ditellurobis(2-deoxy-β-cyclodextrin) by electrospray ionization mass spectrometry.
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- Rapid Communications in Mass Spectrometry: RCM, 2013, v. 27, n. 2, p. 319, doi. 10.1002/rcm.6455
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- Article
Co-encapsulation of curcumin and quercetin with zein/HP-β-CD conjugates to enhance environmental resistance and antioxidant activity.
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- NPJ Science of Food, 2023, v. 7, n. 1, p. 1, doi. 10.1038/s41538-023-00186-2
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- Article
Cyclodextrin carboxylate improves the stability and activity of nisin in a wider range of application conditions.
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- NPJ Science of Food, 2023, v. 7, n. 1, p. 1, doi. 10.1038/s41538-023-00181-7
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- Article
The mechanisms of various hydrocolloids regulating the quality and starch digestibility of whole rye bread.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2676, doi. 10.1111/ijfs.17015
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- Article
Effects of highland barley protein and β‐glucan addition on the flour structure, bread quality and starch digestibility of whole wheat bread.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 6068, doi. 10.1111/ijfs.16716
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- Article
Effects of enzymatic extrusion on the structure and physicochemical properties of oat flour and its application in oat milk production.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 9, p. 4638, doi. 10.1111/ijfs.16568
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- Article
Effects of wheat gluten addition on dough structure, bread quality and starch digestibility of whole wheat bread.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 7, p. 3522, doi. 10.1111/ijfs.16448
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- Article
Study on the evaluation standard of extruded glutinous rice starch with thermostable α‐ amylase for making Chinese rice wine.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4705, doi. 10.1111/ijfs.15412
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- Article
Study on the relationship between the degradation degrees of glutinous rice starch extruded with different α‐amylases and the qualities of Chinese rice wine.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4792, doi. 10.1111/ijfs.15660
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- Article
Porous‐structured extruded instant noodles induced by the medium temperature α‐amylase and its effect on selected cooking properties and sensory characteristics.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 10, p. 2265, doi. 10.1111/ijfs.13815
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- Article
Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles.
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- Foods, 2022, v. 11, n. 3, p. 450, doi. 10.3390/foods11030450
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- Article
Research progress of starch-based biodegradable materials: a review.
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- Journal of Materials Science, 2021, v. 56, n. 19, p. 11187, doi. 10.1007/s10853-021-06063-1
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- Article
Modelling of dehydration-rehydration of instant rice in combined microwave-hot air drying.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2014, v. 92, n. 3, p. 259, doi. 10.1016/j.fbp.2013.08.002
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- Article
Effect of ethanol fraction of burdock leaf on biofilm formation and bacteria growth.
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- European Food Research & Technology, 2014, v. 239, n. 2, p. 305, doi. 10.1007/s00217-014-2223-y
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- Article
Effects of Extrusion Technology Combined with Enzymatic Hydrolysis on the Structural and Physicochemical Properties of Porous Corn Starch.
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- Food & Bioprocess Technology, 2020, v. 13, n. 3, p. 442, doi. 10.1007/s11947-020-02404-1
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- Article
Residence Time Distribution for Evaluating Flow Patterns and Mixing Actions of Rice Extruded with Thermostable α-Amylase.
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- Food & Bioprocess Technology, 2017, v. 10, n. 6, p. 1015, doi. 10.1007/s11947-017-1878-3
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- Article
Effect of Thermostable α-Amylase Addition on the Physicochemical Properties, Free/Bound Phenolics and Antioxidant Capacities of Extruded Hulled and Whole Rice.
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- Food & Bioprocess Technology, 2015, v. 8, n. 9, p. 1958, doi. 10.1007/s11947-015-1552-6
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- Article
Impact of High-Shear Extrusion Combined With Enzymatic Hydrolysis on Rice Properties and Chinese Rice Wine Fermentation.
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- Food & Bioprocess Technology, 2015, v. 8, n. 3, p. 589, doi. 10.1007/s11947-014-1429-0
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- Article
Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective.
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- Foods, 2023, v. 12, n. 8, p. 1696, doi. 10.3390/foods12081696
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- Article
Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application.
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- Foods, 2022, v. 11, n. 15, p. 2189, doi. 10.3390/foods11152189
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- Article
Preparation, Characteristics, and Advantages of Plant Protein-Based Bioactive Molecule Delivery Systems.
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- Foods, 2022, v. 11, n. 11, p. 1562, doi. 10.3390/foods11111562
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- Article
Effect of fermentation methods on properties of dough and whole wheat bread.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 10, p. 4876, doi. 10.1002/jsfa.12565
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- Article
Construction of transglutaminase covalently cross‐linked hydrogel and high internal phase emulsion gel from pea protein modified by high‐intensity ultrasound.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 4, p. 1874, doi. 10.1002/jsfa.12372
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- Article
Effect of 'wheat Qu' addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 55, doi. 10.1002/jib.290
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- Article
Discrimination of Chinese rice wines of different geographical origins by UV-vis spectroscopy and chemometrics.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 167, doi. 10.1002/jib.203
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- Article
Determination of Antioxidant Capacity of Chinese Rice Wine and Zhuyeqing Liquor Using Nanoparticle-Based Colorimetric Methods.
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- Food Analytical Methods, 2017, v. 10, n. 3, p. 788, doi. 10.1007/s12161-016-0646-8
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- Article
A Feasibility Study on the Evaluation of Quality Properties of Chinese Rice Wine Using Raman Spectroscopy.
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- Food Analytical Methods, 2016, v. 9, n. 5, p. 1210, doi. 10.1007/s12161-015-0295-3
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- Article
Rapid Measurement of Antioxidant Activity and γ-Aminobutyric Acid Content of Chinese Rice Wine by Fourier-Transform Near Infrared Spectroscopy.
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- Food Analytical Methods, 2015, v. 8, n. 10, p. 2541, doi. 10.1007/s12161-015-0144-4
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- Article