| [1] |
HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian.
Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion
[J]. FOOD SCIENCE, 2021, 42(9): 46-54.
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| [2] |
XIAO Zhigang, LI Ruizhi, LUO Zhigang, DUAN Yumin, ZHANG Hongwei, LIU Lu, LÜ Chunyue, YANG Qingyu.
Effect of Modified Wheat Bran on the Structure and Digestibility of Bread
[J]. FOOD SCIENCE, 2021, 42(6): 39-45.
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| [3] |
LU Zhenjie, LI Juan, CHEN Zhengxing, LI Cheng, LI Yanan.
Carboxymethylation and Physicochemical Characterization of Wheat Bran Arabinoxylan
[J]. FOOD SCIENCE, 2021, 42(6): 61-67.
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| [4] |
GUO Yazhou, YANG Xiaoming, LI Yueying.
Alkylresorcinols from Wheat Bran Induced Autophagy and Apoptosis of HepG2 Cells
[J]. FOOD SCIENCE, 2020, 41(5): 102-107.
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| [5] |
HE Chenghu, ZHAO Haizhen, LU Zhaoxin, LÜ Fengxia, BIE Xiaomei, ZHANG Chong.
Analysis of Microbial Community Structure Changes of Wheat Bran during Fermentation by High-throughput Sequencing
[J]. FOOD SCIENCE, 2020, 41(24): 102-109.
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| [6] |
LU Zhenjie, LI Juan, CHEN Zhengxing, LI Cheng, WANG Li, LI Yanan.
Effects of Alkali Extraction Conditions on Monosaccharide Composition, Physicochemical Properties and Rheological Properties of Arabinoxylan from Wheat Bran
[J]. FOOD SCIENCE, 2020, 41(12): 22-27.
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| [7] |
ZOU Zongsheng, WANG Jingya, ZHAO Yunying, MAO Yin, DENG Yu.
Screening of Trichoderma reesei Mutants and Optimization of Fermentation Conditions for Higher Cellulase Production
[J]. FOOD SCIENCE, 2019, 40(6): 48-54.
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| [8] |
LUO Kun, YANG Wendan, MA Zilin, ZHANG Binle, TANG Xiaojuan, LIANG Li, ZOU Qibo, ZHENG Jianxian, HUANG Weining, Omedi Jacob Ojobi.
Araboxylan Solubilization and Phenolic Acid Release from Fermented Wheat Bran and Bread Dough Incorporated with It
[J]. FOOD SCIENCE, 2019, 40(4): 42-48.
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| [9] |
YAO Huihui, WANG Yan, WU Weiguo, LIAO Luyan, ZHAO Chuanwen.
Effect of Acid-Modified Wheat Bran Powder on Farinographic Properties and Texture Properties of Wheat Flour Dough
[J]. FOOD SCIENCE, 2019, 40(2): 59-64.
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| [10] |
LIU Yanxiang, WANG Liping, TAN Bin, GAO Kun, QIAO Congcong, TIAN Xiaohong, SUN Yong, ZHENG Xianzhe, LIU Ming, WU Nana, ZHAI Xiaotong, LIU Jinming.
Effect of Extrusion Stabilization of Wheat Bran and Embryo on the Properties of Whole Wheat Noodles
[J]. FOOD SCIENCE, 2019, 40(19): 156-163.
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| [11] |
MIAO Ziye, YAO Yaya, LIU Yangxingyue, TIAN Boyu, LI Xiaoyang, LI Huijing.
Functional Properties of High Hydrostatic Pressure Modified Wheat Bran
[J]. FOOD SCIENCE, 2019, 40(19): 164-171.
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| [12] |
WANG Yuan, YANG Kexin, DUAN Yuanxiao, WANG Wenwen, AN Xiaoping, QI Jingwei.
Effects of Fermented Wheat Bran Polysaccharides on Antioxidant Capacity, Morphological Structure and Tight Junction Protein Expression in Rat Jejunum
[J]. FOOD SCIENCE, 2019, 40(13): 166-170.
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| [13] |
ZHANG Zhiguo, TIAN Xin.
Optimization of Subcritical Butane Extraction and Chemical Composition of Wheat Bran Oil
[J]. FOOD SCIENCE, 2018, 39(4): 268-274.
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| [14] |
ZHANG Bobo, GAO Caifeng, LI Yunlong, WANG Min.
D-Chiro-Inositol-Enriched Tartary Buckwheat Bran Extract Inhibits NOX4 Activity and Improves Endothelium-Dependent Relaxation in Vessels
[J]. FOOD SCIENCE, 2018, 39(17): 165-170.
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| [15] |
WANG Yuan, SHI Junxiang, DUAN Yuanxiao, ZHANG Qianru, MENG Ziqi, LI Xuan, AN Xiaoping, QI Jingwei.
Optimization of Fermentation Conditions for Improved Production of Polysaccharides from Wheat Bran and Anti-Inflammatory Effects of the Extracted Polysaccharides
[J]. FOOD SCIENCE, 2018, 39(14): 192-198.
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