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Jianwei Zhao

Jiangnan University

17

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408

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Preparation of V-type cold water-swelling starch by ethanolic extrusion.

2021 Carbohydrate Polymers
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Physicochemical properties of rice bran after ball milling

2021 Journal of Food Processing and Preservation
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Improvement of rice bran modified by extrusion combined with ball milling on the quality of steamed brown rice cake

2021 Journal of Cereal Science
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Effect of different pressure-soaking treatments on color, texture, morphology and retrogradation properties of cooked rice

2014 Lwt - Food Science and Technology
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Preparation of products rich in slowly digestible starch (SDS) from rice starch by a dual-retrogradation treatment

2013 Food Hydrocolloids
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Impact of α-amylase combined with hydrochloric acid hydrolysis on structure and digestion of waxy rice starch

2013 International Journal of Biological Macromolecules
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EFFECT OF EXTRUSION PARAMETERS ON PHYSICOCHEMICAL PROPERTIES OF HYBRID INDICA RICE (TYPE 9718) EXTRUDATES

2010 Journal of Food Processing and Preservation
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Purification and characterisation of exo- and endo-inulinase from Aspergillus ficuum JNSP5-06.

2009 Food Chemistry
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Luteolin protects dopaminergic neurons from inflammation-induced injury through inhibition of microglial activation.

2008 Neuroscience Letters
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New source of α-d-galactosidase: Germinating coffee beans.

2008 Food Chemistry
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Citations (8)