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food chemistry(1)
food hydrocolloids(1)
innovative food science and emerging technologies(1)

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Yang Li AND Haoran Wang AND Lijuan Wang AND Ju Qiu AND Zaigui Li AND Lili Wang(0)

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beijing laboratory of f(1)
beijing laboratory of food quality and safety, department of nutrition and health, china agricultural univer(1)
beijing laboratory of food quality and safety, department of nutrition and health, china agricultural university, beijing, china(1)
beijing laboratory of food quality and safety, department of nutrition and health, china agricultural university, no. 17 qinghuadonglu, haidian, beijing 100083, china(1)
college of food science and nutritional engineering, china agricultural university, p. o. box 40, no.17 qinghuadonglu, haidian, beijing 100083, china(1)
department of nutrition and health, china agricultural(1)
department of nutrition and health, china agricultural university, no.17 qinghuadonglu, haidian, beijing 100083, pr china(1)
institute of agro-products processing science and technology, chinese academy of agricultural sciences, ministry of agriculture, beijing, china(1)
key laboratory of precision nutrition and food quality, college of food science and nutritional engineering, china agricultural university, beijing, china(1)
key laboratory of precision nutrition and food quality, college of food science and nutritional engineering, china agricultural university, no. 17 qinghuadonglu, haidian, beijing 100083, china(1)

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2023(1)
2022(2)

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资源类型: 外文期刊

作者:Yang Li(精确检索)

作者:Haoran Wang(精确检索)

作者:Lijuan Wang(精确检索)

作者:Ju Qiu(精确检索)

作者:Zaigui Li(精确检索)

作者:Lili Wang(精确检索)

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1Multi-scale structure and digestive property of bran starch in different particle size wheat bran

作者： Yang Li; Haoran Wang; Lijuan Wang; Ju Qiu; Zaigui Li; Lili Wang; SCIE（2023版） EI（2023版）

机构： Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural Univer;

来源：Food Chemistry

关键词： Bran starch Digestibility Flour starch Multi-scale structure Particle size Wheat bran

2Correlation of microstructure, pore characteristics and hydration properties of wheat bran modified by airflow impact mill

作者： Yang Li; Lijuan Wang; Haoran Wang; Zaigui Li; Ju Qiu; Lili Wang; SCIE（2022版） EI（2022版）

机构： College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing 100083, China; Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, PR China; Department of Nutrition and Health, China Agricultural;

来源：Innovative Food Science and Emerging Technologies

关键词： Airflow impact mill Hydration properties Microstructure Particle size Pore characteristics Wheat bran

3Multi-scale structure, rheological and digestive properties of starch isolated from highland barley kernels subjected to different thermal treatments

作者： Haoran Wang; Yang Li; Lijuan Wang; Lili Wang; Zaigui Li; Ju Qiu; SCIE（2022版）

机构： Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, Beijing, China; Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Beijing, China; Beijing Laboratory of F;

来源：Food Hydrocolloids

关键词： Gel rheological properties Highland barley Starch digestive properties Starch multi-scale structure Superheated steam treatment