All Stories

  1. The Roles of Starch Structures in the Pasting Properties of Wheat Starch with Different Degrees of Damage

    Article • Starch - Stärke, March 2018, Wiley

    professor Xueming Xu

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

    Article • Journal of Food Science, January 2018, Wiley

    professor Xueming Xu

  3. Preparation of Maillard reaction flavor additive from germinated wheat and its effect on bread quality

    Article • Cereal Chemistry, January 2018, Wiley

    professor Xueming Xu

  4. Impact of germination on the chemical components and bioactive properties of adlay (Coix lachryma-jobi L.) water extract

    Article • International Journal of Food Science & Technology, October 2017, Wiley

    professor Xueming Xu

  5. Effect of acid pretreatment on the physicochemical and antioxidant properties of germinated adlay (Coix lachryma-jobi L.)

    Article • Journal of Food Processing and Preservation, October 2017, Wiley

    professor Xueming Xu

  6. Evaluating Quality Indices of Pickled Garlic Based on Electrical Properties

    Article • Journal of Food Process Engineering, February 2015, Wiley

    professor Xueming Xu

  7. Antioxidant and cryoprotective effects of a tetrapeptide isolated from Amur sturgeon skin gelatin

    Article • Journal of Functional Foods, March 2014, Elsevier

    professor Xueming Xu