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Items: 1 to 20 of 22

1.

Effect of extrusion pretreatment on the physical and chemical properties of broad bean and its relationship to koji preparation.

Li Y, Jiao A, Li J, Xu E, Sun Y, Wu W, Xu X, Jin Z.

Food Chem. 2019 Jul 15;286:38-42. doi: 10.1016/j.foodchem.2019.01.208. Epub 2019 Feb 8.

PMID:
30827622
2.

Immobilized Cells of Bacillus circulans ATCC 21783 on Palm Curtain for Fermentation in 5 L Fermentation Tanks.

Wang J, Hu Y, Qiu C, Fan H, Yue Y, Jiao A, Xu X, Jin Z.

Molecules. 2018 Nov 6;23(11). pii: E2888. doi: 10.3390/molecules23112888.

3.

Preparation, characterization and physicochemical properties of novel low-phosphorus egg yolk protein.

Long J, Wang F, Jiao A, Xu X, Xie Z, Jin Z.

J Sci Food Agric. 2019 Mar 15;99(4):1740-1747. doi: 10.1002/jsfa.9363. Epub 2018 Nov 13.

PMID:
30226268
4.

Rapid detection of β-conglutin with a novel lateral flow aptasensor assisted by immunomagnetic enrichment and enzyme signal amplification.

Wu Z, He D, Xu E, Jiao A, Chughtai MFJ, Jin Z.

Food Chem. 2018 Dec 15;269:375-379. doi: 10.1016/j.foodchem.2018.07.011. Epub 2018 Jul 2.

PMID:
30100448
5.

Effect of Thermostable α-Amylase Addition on Producing the Porous-Structured Noodles Using Extrusion Treatment.

Li J, Jiao A, Rashed MMA, Deng L, Xu X, Jin Z.

J Food Sci. 2018 Feb;83(2):332-339. doi: 10.1111/1750-3841.14010. Epub 2018 Jan 23.

PMID:
29360152
6.

Effect of exogenous metal ions and mechanical stress on rice processed in thermal-solid enzymatic reaction system related to further alcoholic fermentation efficiency.

Xu E, Wu Z, Jiao A, Jin Z.

Food Chem. 2018 Feb 1;240:965-973. doi: 10.1016/j.foodchem.2017.08.033. Epub 2017 Aug 10.

PMID:
28946368
7.

Research progress on the brewing techniques of new-type rice wine.

Jiao A, Xu X, Jin Z.

Food Chem. 2017 Jan 15;215:508-15. doi: 10.1016/j.foodchem.2016.08.014. Epub 2016 Aug 6. Review.

PMID:
27542505
8.

Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion.

Xu E, Pan X, Wu Z, Long J, Li J, Xu X, Jin Z, Jiao A.

Food Chem. 2016 Dec 1;212:146-54. doi: 10.1016/j.foodchem.2016.05.171. Epub 2016 May 28.

PMID:
27374518
9.

Effect of chitosan molecular weight on the formation of chitosan-pullulanase soluble complexes and their application in the immobilization of pullulanase onto Fe3O4-κ-carrageenan nanoparticles.

Long J, Xu E, Li X, Wu Z, Wang F, Xu X, Jin Z, Jiao A, Zhan X.

Food Chem. 2016 Jul 1;202:49-58. doi: 10.1016/j.foodchem.2016.01.119. Epub 2016 Jan 28.

PMID:
26920265
10.

Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour.

Xu E, Wu Z, Pan X, Long J, Wang F, Xu X, Jin Z, Jiao A.

Food Chem. 2016 Apr 15;197(Pt A):114-23. doi: 10.1016/j.foodchem.2015.10.109. Epub 2015 Oct 24.

PMID:
26616931
11.

Comparison between ATR-IR, Raman, concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wine.

Wu Z, Xu E, Long J, Pan X, Xu X, Jin Z, Jiao A.

Food Chem. 2016 Mar 1;194:671-9. doi: 10.1016/j.foodchem.2015.08.071. Epub 2015 Aug 20.

PMID:
26471606
12.

In situ synthesis of new magnetite chitosan/carrageenan nanocomposites by electrostatic interactions for protein delivery applications.

Long J, Yu X, Xu E, Wu Z, Xu X, Jin Z, Jiao A.

Carbohydr Polym. 2015 Oct 20;131:98-107. doi: 10.1016/j.carbpol.2015.05.058. Epub 2015 Jun 4.

PMID:
26256165
13.

Use of Attenuated Total Reflectance Mid-Infrared Spectroscopy for Rapid Prediction of Amino Acids in Chinese Rice Wine.

Wu Z, Xu E, Long J, Wang F, Xu X, Jin Z, Jiao A.

J Food Sci. 2015 Aug;80(8):C1670-9. doi: 10.1111/1750-3841.12961. Epub 2015 Jul 3.

PMID:
26148137
14.

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

Xu E, Long J, Wu Z, Li H, Wang F, Xu X, Jin Z, Jiao A.

J Food Sci. 2015 Jul;80(7):C1476-89. doi: 10.1111/1750-3841.12935. Epub 2015 Jun 18.

PMID:
26087889
15.

Impact of phase separation of soy protein isolate/sodium alginate co-blending mixtures on gelation dynamics and gels properties.

Pan H, Xu X, Tian Y, Jiao A, Jiang B, Chen J, Jin Z.

Carbohydr Polym. 2015 Jul 10;125:169-79. doi: 10.1016/j.carbpol.2015.02.030. Epub 2015 Feb 23.

PMID:
25857972
16.

New method for the immobilization of pullulanase onto hybrid magnetic (Fe3O4-κ-carrageenan) nanoparticles by electrostatic coupling with pullulanase/chitosan complex.

Long J, Wu Z, Li X, Xu E, Xu X, Jin Z, Jiao A.

J Agric Food Chem. 2015 Apr 8;63(13):3534-42. doi: 10.1021/jf505981t. Epub 2015 Mar 31.

PMID:
25797694
17.

Influence of enzymatic extrusion liquefaction pretreatment for Chinese rice wine on the volatiles generated from extruded rice.

Xu E, Li H, Wu Z, Wang F, Xu X, Jin Z, Jiao A.

J Food Sci. 2015 Jan;80(1):C29-39. doi: 10.1111/1750-3841.12719. Epub 2014 Dec 22.

PMID:
25533027
18.

Porous starch extracted from Chinese rice wine vinasse: characterization and adsorption properties.

Li H, Jiao A, Wei B, Wang Y, Wu C, Jin Z, Tian Y.

Int J Biol Macromol. 2013 Oct;61:156-9. doi: 10.1016/j.ijbiomac.2013.07.004. Epub 2013 Jul 10.

PMID:
23850681
19.

Impact of α-amylase combined with hydrochloric acid hydrolysis on structure and digestion of waxy rice starch.

Li H, Zhu Y, Jiao A, Zhao J, Chen X, Wei B, Hu X, Wu C, Jin Z, Tian Y.

Int J Biol Macromol. 2013 Apr;55:276-81. doi: 10.1016/j.ijbiomac.2013.01.021. Epub 2013 Jan 26.

PMID:
23357798
20.

Study on the intermediate ions formed by glutathione peroxidase mimic 2,2'-ditellurobis(2-deoxy-β-cyclodextrin) by electrospray ionization mass spectrometry.

Jiao A, Yang N, Xu X, Jin Z.

Rapid Commun Mass Spectrom. 2013 Jan 30;27(2):319-24. doi: 10.1002/rcm.6455.

PMID:
23239379

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