Guo X - Search Results

1

Effect of Dietary Oils with Different Fatty Acid Compositions on Serum Lipid and Gut Microbiota of Rats.

Zhu T, Kuai Y, Guo X, Bu G, Yang C, Chen F. Zhu T, et al. Among authors: guo x. Foods. 2024 Dec 29;14(1):61. doi: 10.3390/foods14010061. Foods. 2024. PMID: 39796351 Free PMC article.

2

Effect of soy protein hydrolysates incorporation on dough rheology, protein characteristic, noodle quality, and their correlations.

Guo X, Sun X, Zhang Y, Zhu T. Guo X, et al. J Food Sci. 2022 Aug;87(8):3419-3432. doi: 10.1111/1750-3841.16247. Epub 2022 Jul 5. J Food Sci. 2022. PMID: 35788935

3

Physicochemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 Chinese cherry cultivars at 2 ripening stages.

Zhang L, Chen F, An H, Yang H, Sun X, Guo X, Li L. Zhang L, et al. Among authors: guo x. J Food Sci. 2008 Aug;73(6):N17-22. doi: 10.1111/j.1750-3841.2008.00799.x. J Food Sci. 2008. PMID: 19241581

4

Influence of triacylglycerol structure on the formation of lipid oxidation products in different vegetable oils during frying process.

Chen J, Zhang L, Guo X, Qiang J, Cao Y, Zhang S, Yu X. Chen J, et al. Among authors: guo x. Food Chem. 2025 Feb 1;464(Pt 1):141783. doi: 10.1016/j.foodchem.2024.141783. Epub 2024 Oct 26. Food Chem. 2025. PMID: 39481150

5

Factors affecting the physical properties of edible composite film prepared from zein and wheat gluten.

Guo X, Lu Y, Cui H, Jia X, Bai H, Ma Y. Guo X, et al. Molecules. 2012 Mar 27;17(4):3794-804. doi: 10.3390/molecules17043794. Molecules. 2012. PMID: 22453930 Free PMC article.

6

Effect of soy proteins on characteristics of dough and gluten.

Zhang Y, Guo X, Shi C, Ren C. Zhang Y, et al. Among authors: guo x. Food Chem. 2020 Jul 15;318:126494. doi: 10.1016/j.foodchem.2020.126494. Epub 2020 Feb 25. Food Chem. 2020. PMID: 32126470

7

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

8

Microwave pretreatment effects on the aroma precursors, sensory characteristics and flavor profiles of fragrant rapeseed oil.

Zhang L, Chen J, Guo X, Cao Y, Qu G, Li Q, Gao Y, Yu X. Zhang L, et al. Among authors: guo x. Food Chem X. 2024 Apr 12;22:101381. doi: 10.1016/j.fochx.2024.101381. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38665635 Free PMC article.

9

Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough.

Guo X, Sun X, Zhang Y, Wang R, Yan X. Guo X, et al. Food Chem. 2018 Apr 15;245:500-507. doi: 10.1016/j.foodchem.2017.10.126. Epub 2017 Nov 5. Food Chem. 2018. PMID: 29287401

10

Compared analysis of microbial diversity in donkey milk from Xinjiang and Shandong of China through High-throughput sequencing.

Luoyizha W, Wu X, Zhang M, Guo X, Li H, Liao X. Luoyizha W, et al. Among authors: guo x. Food Res Int. 2020 Nov;137:109684. doi: 10.1016/j.foodres.2020.109684. Epub 2020 Sep 18. Food Res Int. 2020. PMID: 33233260

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