The effect of retrogradation time and ambient relative humidity on the quality of extruded oat noodles

by Rui Dong, Qianwen Niu, Kailong Zhang, Xinzhong Hu, Yu Bu
Published 2020-06-01

Solvent Retention Capacities of Oat Flour

by Qianwen Niu, Yu Pu, Xiaoping Li, Zhen Ma, Xinzhong Hu
Published 2017-03-01

Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing

by Kailong Zhang, Rui Dong, Xinzhong Hu, Changzhong Ren, Yuwei Li
Published 2021-06-01

Effect of processing on the in vitro digestion characteristics of oat products by using a dynamic rat stomach-duodenum model

by Yuan Feng, Xiaolong Wang, Zhen Ma, Tian Ren, Xiaoping Li, Xinzhong Hu
Published 2019-10-01

Effect of Gaseous Chlorine Dioxide Treatment on the Quality Characteristics of Buckwheat-Based Composite Flour and Storage Stability of Fresh Noodles

by Zhiyuan Cheng, Xiaoping Li, Jingwei Hu, Xin Fan, Xinzhong Hu, Guiling Wu, Yanan Xing
Published 2021-08-01

Food additives and technologies used in Chinese traditional staple foods

by Xiaolong Wang, Zhen Ma, Xiaoping Li, Liu Liu, Xiuxiu Yin, Kailong Zhang, Yu Liu, Xinzhong Hu
Published 2018-01-01

Effect of Artemisia sphaerocephala Krasch polysaccharide on the gelatinization and retrogradation of wheat starch

by Xiaowen Li, Junjun Li, Xiuxiu Yin, Xiaolong Wang, Tian Ren, Zhen Ma, Xiaoping Li, Xinzhong Hu
Published 2019-12-01