Huang J - Search Results

1

Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review.

Fan L, Ma S, Li L, Huang J. Fan L, et al. Among authors: huang j. Int J Biol Macromol. 2024 Aug;275(Pt 1):133529. doi: 10.1016/j.ijbiomac.2024.133529. Epub 2024 Jun 29. Int J Biol Macromol. 2024. PMID: 38950806 Review.

2

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: huang j. 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.

3

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: huang j. Food Chem. 2021 Oct 30;360:130038. doi: 10.1016/j.foodchem.2021.130038. Epub 2021 May 10. Food Chem. 2021. PMID: 34020364 Review.

4

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: huang j. 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

5

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: huang j. 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

6

Chitosan improves storage stability of wheat-embryo globulin.

Chen W, Hou Y, Liao A, Huang J, Zhao P. Chen W, et al. Among authors: huang j. Int J Biol Macromol. 2022 Feb 28;199:287-297. doi: 10.1016/j.ijbiomac.2022.01.005. Epub 2022 Jan 10. Int J Biol Macromol. 2022. PMID: 35026218

7

A review of wheat starch analyses: Methods, techniques, structure and function.

Huang J, Wang Z, Fan L, Ma S. Huang J, et al. Int J Biol Macromol. 2022 Apr 1;203:130-142. doi: 10.1016/j.ijbiomac.2022.01.149. Epub 2022 Jan 28. Int J Biol Macromol. 2022. PMID: 35093434 Review.

8

Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality.

Fan L, Li L, Xu A, Huang J, Ma S. Fan L, et al. Among authors: huang j. Front Nutr. 2022 Jul 7;9:952525. doi: 10.3389/fnut.2022.952525. eCollection 2022. Front Nutr. 2022. PMID: 35873449 Free PMC article.

9

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

Wang Z, Ma S, Li L, Huang J. Wang Z, et al. Among authors: huang j. Front Nutr. 2022 Sep 20;9:982878. doi: 10.3389/fnut.2022.982878. eCollection 2022. Front Nutr. 2022. PMID: 36204369 Free PMC article.

10

Effect of three natural antioxidants on the structure and physicochemical properties of sweet potato starch noodles.

Guo W, Fan L, Wang Y, Li G, Gao X, Chen Z, Huang J. Guo W, et al. Among authors: huang j. Front Nutr. 2022 Oct 28;9:1020281. doi: 10.3389/fnut.2022.1020281. eCollection 2022. Front Nutr. 2022. PMID: 36386955 Free PMC article.

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