Wang X - 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: wang x, wang f, wang z. 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

Extraction, characterization and spontaneous emulsifying properties of pectin from sugar beet pulp.

Ma S, Yu SJ, Zheng XL, Wang XX, Bao QD, Guo XM. Ma S, et al. Carbohydr Polym. 2013 Oct 15;98(1):750-3. doi: 10.1016/j.carbpol.2013.06.042. Epub 2013 Jun 27. Carbohydr Polym. 2013. PMID: 23987408

3

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.

Ma S, Li L, Wang XX, Zheng XL, Bian K, Bao QD. Ma S, et al. Food Chem. 2016 Jul 1;202:120-4. doi: 10.1016/j.foodchem.2016.01.075. Epub 2016 Jan 20. Food Chem. 2016. PMID: 26920275

4

The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber.

Ma S , Han W , Li L , Zheng X , Wang X . Ma S , et al. Among authors: wang x. Food Funct. 2019 Jan 22;10(1):172-179. doi: 10.1039/c8fo01810c. Food Funct. 2019. PMID: 30516204

5

Small and large strain rheology of gluten and gluten-starch doughs containing wheat bran dietary fiber.

Ma S, Han W, Li L, Wang X. Ma S, et al. Among authors: wang x. J Sci Food Agric. 2020 Jan 15;100(1):177-183. doi: 10.1002/jsfa.10012. Epub 2019 Oct 11. J Sci Food Agric. 2020. PMID: 31471913

6

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: wang x, wang f. 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.

7

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: wang x. Food Chem. 2021 Dec 15;365:130492. doi: 10.1016/j.foodchem.2021.130492. Epub 2021 Jun 28. Food Chem. 2021. PMID: 34237565

8

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: wang x. 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

9

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: wang x, wang z. 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

10

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: wang x, wang f, wang z. 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

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

210,327 results

Search Page

Filters