【序号】：1 【作者】：Wang X1, Reddy CK2, Xu B3 【题名】：A systematic comparative study on morphological,crystallinity, pasting, thermal and functional characteristics of starchesresources utilized in China. 【期刊】：Food Chem 【年、卷、期、起止页码】: 2018 Sep 1;259:81-88. 【全文链接】：doi: 10.1016/j.foodchem.2018.03.121. Epub 2018 Mar 27. 【序号】：2 【作者】：Tang Y1, Cai W1, Xu B2. 【题名】：From rice bag to table: Fate of phenolic chemicalcompositions and antioxidant activities in waxy and non-waxy black rice duringhome cooking. 【期刊】：Food Chem 【年、卷、期、起止页码】: 2016 Jan 15;191:81-90. 【全文链接】：doi: 10.1016/j.foodchem.2015.02.001. Epub 2015 Feb 7. 【序号】：3 【作者】：Luo J1, Cai W2, Wu T1, Xu B3. 【题名】：Phytochemical distribution in hull and cotyledon of adzukibean (Vigna angularis L.) and mung bean (Vigna radiate L.), and theircontribution to antioxidant, anti-inflammatory and anti-diabetic activities. 【期刊】：Food Chem. 【年、卷、期、起止页码】: 2016 Jun 15;201:350-60. 【全文链接】：doi: 10.1016/j.foodchem.2016.01.101. Epub 2016 Jan 25. 【序号】：4 【作者】：Xu L, Du B, Xu B. 【题名】：A systematic, comparative study on the beneficial healthcomponents and antioxidant activities of commercially fermented soy productsmarketed in China. 【期刊】：Food Chem 【年、卷、期、起止页码】: 2015 May 1;174:202-13. 【全文链接】：doi: 10.1016/j.foodchem.2014.11.014. Epub 2014 Nov 8. 【序号】：5 【作者】：JiaxuLiuBaojunXu 【题名】：A comparative study on texture, gelatinisation,retrogradation and potential food application of binary gels made from selectedstarches and edible gums 【期刊】：Food Chemistry 【年、卷、期、起止页码】:2019 【全文链接】：https://doi.org/10.1016/j.foodchem.2019.05.193
应助工程师
应助达人
赛默飞实验室产品焕新计划有奖调研！
【七月征文】不一YOUNG实验“猿”
报名开启：ICS2024第十三届光谱网络会议！
推荐收藏！盘点中药材及饮片检测解决方案
