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期刊名称

food research international(1)
international journal of biological macromolecules(1)

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作者

Shaoshuang Qin AND Ming Li AND Yulu Yang AND Yingquan Zhang AND Boli Guo AND Wen Li AND Bo Zhang(0)

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institute of food science and technology, chinese acade(1)
institute of food science and technology, chinese academy of agriculture sciences/ comprehensive utilization laboratory of cereal and oil processing, ministry of agriculture and rural affairs, beijing 100193, ch(1)
institute of food science and technology, chinese academy of agriculture sciences/ comprehensive utilization laboratory of cereal and oil processing, ministry of agriculture and rural affairs, beijing 100193, china(1)
institute of food science and technology, chinese academy of agriculture sciences/comprehensive utilization laboratory of cereal and oil processing, ministry of agriculture and rural, beijing, 100193, china(1)
institute of food science technology nutrition and health (cangzhou) caas, cangzhou, hebei, 061019, china(1)
institute of food science technology nutrition and health (cangzhou), chinese academy of agriculture sciences, cangzhou hebei 061019, china(1)

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年份

2025(2)

科研产出

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资源类型: 外文期刊

作者:Shaoshuang Qin(精确检索)

作者:Ming Li(精确检索)

作者:Yulu Yang(精确检索)

作者:Yingquan Zhang(精确检索)

作者:Boli Guo(精确检索)

作者:Wen Li(精确检索)

作者:Bo Zhang(精确检索)

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1Effect of induced electric field treatment on structural and physicochemical properties of wheat bran to enhance soluble dietary fiber content

作者： Shaoshuang Qin; Ming Li; Yulu Yang; Yingquan Zhang; Boli Guo; Wen Li; Bo Zhang; SCIE（2025版） EI（2025版）

机构： Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Institute of Food Science Technology Nutrition and Health (Cangzhou), Chinese Academy of Agriculture Sciences, Cangzhou Hebei 061019, China; Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, Ch;

来源：Food Research International

关键词： Crystallinity Hydration capabilities Induced electric field Thermal stability Wheat Bran

2Enhancing the quality of wheat bran-enriched noodles: The role of enzymatically modified coarse and fine bran

作者： Wen Li; Rui Xu; Shaoshuang Qin; Yingquan Zhang; Boli Guo; Ming Li; Yulu Yang; Qiaozhi Song; Bo Zhang; SCIE（2025版） EI（2025版）

机构： Institute of Food Science Technology Nutrition and Health (Cangzhou) CAAS, Cangzhou, Hebei, 061019, China; Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing, 100193, China; Institute of Food Science and Technology, Chinese Acade;

来源：International Journal of Biological Macromolecules

关键词： Dough Enzymatic modification Noodle Wheat bran