期刊： JOURNAL OF CEREAL SCIENCE, 2022; 108 ()
The objective of this study was to elucidate the rheology differences between the dough with different thawing methods in terms of protein structure a......
期刊： JOURNAL OF CEREAL SCIENCE, 2022; 105 ()
Headspace solid-phase microextraction coupled with gas chromatography mass spectrometry was applied to determine the flavor compounds in crystal malt.......
期刊： JOURNAL OF CEREAL SCIENCE, 2022; 105 ()
Background: In production, increasing Selenium (Se) level of rice grain could be achieved by adding exogenous Se and selecting Se efficient rice culti......
期刊： JOURNAL OF CEREAL SCIENCE, 2022; 105 ()
Nonthermal plasma-activated water (PAW) was prepared and used as wheat tempering water. The effects of tempering with PAW on total plate count and qua......
期刊： JOURNAL OF CEREAL SCIENCE, 2022; 105 ()
This study observed the changes of phenolic compounds in tartary buckwheat after solid-state fermentation by Monascus purpureus (FTB) and the regulati......
期刊： JOURNAL OF CEREAL SCIENCE, 2022; 108 ()
Trehalose is widely used in the food and cosmetics industry owing to its unique stabilizing properties. In this study, we aimed to further understand ......
期刊： JOURNAL OF CEREAL SCIENCE, 2022; 108 ()
The starch physicochemical properties were investigated in 16 different rice accessions with different combi-nations of Wx, SSIIa and FLO2 alleles har......
期刊： JOURNAL OF CEREAL SCIENCE, 2022; 104 ()
Curcumin (Cur) has been widely studied for its chemo-preventive and chemotherapeutic effects against various types of human cancers, but the clinical ......
期刊： JOURNAL OF CEREAL SCIENCE, 2022; 105 ()
Physicochemical modification methods have been widely applied to increase resistant starch (RS) content of waxy starch, but their effects on the funct......
期刊： JOURNAL OF CEREAL SCIENCE, 2022; 106 ()
In this work, the fermentation properties and quality attributes of fresh and ultrasonicated dough and the hierarchical structure of starches isolated......
期刊： JOURNAL OF CEREAL SCIENCE, 2022; 103 ()
The study aims at improving the solubility of rice protein (RP) by covalent coupling of proteins to polysaccharide via Maillard reaction in macromolec......
期刊： JOURNAL OF CEREAL SCIENCE, 2022; 103 ()
The objective of this study was to investigate the dipeptidyl peptidase IV (DPP-IV) inhibitory properties of wheat gluten-derived peptides. Wheat glut......
期刊： JOURNAL OF CEREAL SCIENCE, 2022; 104 ()
The formation and prevention mechanism of the dark spots in fresh wet noodle sheets (FWNS) has been discussed in our previous study, while the factors......
期刊： JOURNAL OF CEREAL SCIENCE, 2022; 104 ()
In this study, the chromatic aberration method was used to optimize the mixing parameters of high water-added dried noodles, and the effects of high w......
期刊： JOURNAL OF CEREAL SCIENCE, 2022; 104 ()
Rice starch is made up of amylose; which are linear chains of alpha(1-4)-linked glucose residues; and amylopectin which are highly branched chains, co......
