Inter-Relationships between Test Weight, Thousand Kernel Weight, Kernel Size Distribution and Their Effects on Durum Wheat Milling, Semolina Composition and Pasta Processing Qualit...

by Kun Wang, Bin Xiao Fu
Published 2020-09-01

Changes in Hydrophobic Interactions among Gluten Proteins during Dough Formation

by Sonoo Iwaki, Katsuyuki Hayakawa, Bin-Xiao Fu, Chikako Otobe
Published 2021-07-01

Wheat <i>Fusarium</i> Protease Specificity and Effect on Dough Properties

by Ray Bacala, Bin Xiao Fu, Katherine Cordova, Dave W. Hatcher
Published 2021-07-01

Changes in Protein Non-Covalent Bonds and Aggregate Size during Dough Formation

by Sonoo Iwaki, Shiro Aono, Katsuyuki Hayakawa, Bin Xiao Fu, Chikako Otobe
Published 2020-11-01

Total Phenolic and Yellow Pigment Contents and Antioxidant Activities of Durum Wheat Milling Fractions

by Bin Xiao Fu, Constance Chiremba, Curtis J. Pozniak, Kun Wang, Shin Nam
Published 2017-10-01

Fate of Ergot Alkaloids during Laboratory Scale Durum Processing and Pasta Production

by Sheryl A. Tittlemier, Dainna Drul, Mike Roscoe, Dave Turnock, Dale Taylor, Bin Xiao Fu
Published 2019-03-01

Conditional Mapping Identified Quantitative Trait Loci for Grain Protein Concentration Expressing Independently of Grain Yield in Canadian Durum Wheat

by Yuefeng Ruan, Bianyun Yu, Ron E. Knox, Wentao Zhang, Asheesh K. Singh, Richard Cuthbert, Pierre Fobert, Ron DePauw, Samia Berraies, Andrew Sharpe, Bin Xiao Fu, Jatinder Sangha
Published 2021-03-01