Sun B - Search Results

1

Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review.

Ma S, Wang Z, Guo X, Wang F, Huang J, Sun B, Wang X. Ma S, et al. Among authors: sun b. Food Chem. 2021 Oct 30;360:130038. doi: 10.1016/j.foodchem.2021.130038. Epub 2021 May 10. Food Chem. 2021. PMID: 34020364 Review.

2

Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR.

Chen L, Tian Y, Sun B, Wang J, Tong Q, Jin Z. Chen L, et al. Among authors: sun b. Food Chem. 2017 Oct 15;233:525-529. doi: 10.1016/j.foodchem.2017.04.147. Epub 2017 Apr 26. Food Chem. 2017. PMID: 28530608

3

Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review.

Wang Z, Ma S, Sun B, Wang F, Huang J, Wang X, Bao Q. Wang Z, et al. Among authors: sun b. Int J Biol Macromol. 2021 Apr 30;177:474-484. doi: 10.1016/j.ijbiomac.2021.02.175. Epub 2021 Feb 23. Int J Biol Macromol. 2021. PMID: 33636262 Review.

4

Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage.

Qian X, Gu Y, Sun B, Wang X. Qian X, et al. Among authors: sun b. Food Chem. 2021 Dec 15;365:130492. doi: 10.1016/j.foodchem.2021.130492. Epub 2021 Jun 28. Food Chem. 2021. PMID: 34237565

5

Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae.

Wang Z, Yan J, Ma S, Tian X, Sun B, Huang J, Li L, Wang X, Bao Q. Wang Z, et al. Among authors: sun b. Int J Biol Macromol. 2021 Nov 1;190:86-92. doi: 10.1016/j.ijbiomac.2021.08.179. Epub 2021 Aug 30. Int J Biol Macromol. 2021. PMID: 34474052

6

Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system.

Ma S, Wang Z, Tian X, Sun B, Huang J, Yan J, Bao Q, Wang X. Ma S, et al. Among authors: sun b. Food Chem. 2022 Mar 30;373(Pt A):131417. doi: 10.1016/j.foodchem.2021.131417. Epub 2021 Oct 20. Food Chem. 2022. PMID: 34710698

7

Mechanochemical effects on the structural properties of wheat starch during vibration ball milling of wheat endosperm.

Tian X, Wang Z, Wang X, Ma S, Sun B, Wang F. Tian X, et al. Among authors: sun b. Int J Biol Macromol. 2022 May 1;206:306-312. doi: 10.1016/j.ijbiomac.2022.02.160. Epub 2022 Mar 1. Int J Biol Macromol. 2022. PMID: 35240210

8

Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough.

Gu Y, Qian X, Sun B, Wang X, Ma S. Gu Y, et al. Among authors: sun b. Food Chem. 2023 Mar 15;404(Pt B):134715. doi: 10.1016/j.foodchem.2022.134715. Epub 2022 Oct 25. Food Chem. 2023. PMID: 36323043

9

Effect of Heat-Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley (Hordeum vulgare L. var. nudum Hook. f) Flour.

Lv Y, Ma S, Yan J, Sun B, Wang X. Lv Y, et al. Among authors: sun b. Foods. 2022 Nov 4;11(21):3511. doi: 10.3390/foods11213511. Foods. 2022. PMID: 36360123 Free PMC article.

10

Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanism.

Qian X, Sun B, Gu Y, Ma S, Wang X. Qian X, et al. Among authors: sun b. Int J Biol Macromol. 2023 May 31;238:124139. doi: 10.1016/j.ijbiomac.2023.124139. Epub 2023 Mar 22. Int J Biol Macromol. 2023. PMID: 36958455

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