Obadi M - Search Results

1

High-amylose maize starch: Structure, properties, modifications and industrial applications.

Obadi M, Qi Y, Xu B. Obadi M, et al. Carbohydr Polym. 2023 Jan 1;299:120185. doi: 10.1016/j.carbpol.2022.120185. Epub 2022 Oct 4. Carbohydr Polym. 2023. PMID: 36876800 Review.

2

The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodles.

Li Q, Liu S, Obadi M, Jiang Y, Zhao F, Jiang S, Xu B. Li Q, et al. Among authors: obadi m. Food Chem. 2020 Jan 1;302:125267. doi: 10.1016/j.foodchem.2019.125267. Epub 2019 Jul 27. Food Chem. 2020. PMID: 31400701

3

Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysis.

Li Q, Obadi M, Qi Y, Liu S, Jiang Y, Zhang Q, Sun J, Jiang S, Xu B. Li Q, et al. Among authors: obadi m. J Texture Stud. 2020 Jun;51(3):444-452. doi: 10.1111/jtxs.12503. Epub 2019 Dec 15. J Texture Stud. 2020. PMID: 31804705

4

Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis.

Chen Y, Obadi M, Liu S, Qi Y, Chen Z, Jiang S, Xu B. Chen Y, et al. Among authors: obadi m. J Texture Stud. 2020 Aug;51(4):688-697. doi: 10.1111/jtxs.12539. Epub 2020 Jun 29. J Texture Stud. 2020. PMID: 32472561

5

Sonochemical effects on the structure and antioxidant activity of egg white protein-tea polyphenol conjugates.

Jing H , Sun J , Mu Y , Obadi M , McClements DJ , Xu B . Jing H , et al. Among authors: obadi m. Food Funct. 2020 Aug 1;11(8):7084-7094. doi: 10.1039/d0fo01636e. Epub 2020 Jul 30. Food Funct. 2020. PMID: 32729593

6

Sandwich-type sheeting improved the processing and eating qualities of potato noodles.

Liao M, Qi Y, Liu S, Obadi M, Xu B. Liao M, et al. Among authors: obadi m. J Texture Stud. 2021 Feb;52(1):81-90. doi: 10.1111/jtxs.12561. Epub 2020 Oct 16. J Texture Stud. 2021. PMID: 32984954

7

Evaluation of glycation reaction of ovalbumin with dextran: Glycation sites identification by capillary liquid chromatography coupled with tandem mass spectrometry.

Sun J, Mu Y, Liu T, Jing H, Obadi M, Yang Y, Dong S, Xu B. Sun J, et al. Among authors: obadi m. Food Chem. 2021 Mar 30;341(Pt 1):128066. doi: 10.1016/j.foodchem.2020.128066. Epub 2020 Sep 22. Food Chem. 2021. PMID: 33035859

8

Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch.

An D, Li Q, Li E, Obadi M, Li C, Li H, Zhang J, Du J, Zhou X, Li N, Xu B. An D, et al. Among authors: obadi m. Food Chem. 2021 Mar 30;341(Pt 1):128222. doi: 10.1016/j.foodchem.2020.128222. Epub 2020 Sep 29. Food Chem. 2021. PMID: 33065469

9

Highland barley: Chemical composition, bioactive compounds, health effects, and applications.

Obadi M, Sun J, Xu B. Obadi M, et al. Food Res Int. 2021 Feb;140:110065. doi: 10.1016/j.foodres.2020.110065. Epub 2021 Jan 8. Food Res Int. 2021. PMID: 33648288 Review.

10

Highland barley starch (Qingke): Structures, properties, modifications, and applications.

Obadi M, Qi Y, Xu B. Obadi M, et al. Int J Biol Macromol. 2021 Aug 31;185:725-738. doi: 10.1016/j.ijbiomac.2021.06.204. Epub 2021 Jul 2. Int J Biol Macromol. 2021. PMID: 34224757 Review.

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