検索結果 - Boli Guo

Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough 著者: Jingjie Yang, Yingquan Zhang, Jikai Jiang, Bo Zhang, Ming Li, Boli Guo

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Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure 著者: Ruibin Wang, Ming Li, Yimin Wei, Boli Guo, Margaret Brennan, Charles Stephen Brennan

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Impact of Noodle Formulation, Boiling Methodology and Their Interactions on Stable Hydrogen and Oxygen Isotope Ratios 著者: Jingjie Yang, Sara Wilhelmina Erasmus, Qianqian Sun, Boli Guo, Saskia Marieke van Ruth

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The relationship between large deformation rheology of wheat flour dough with protein quantity and aggregate stretching degree of milling streams flour based on regression analysis 著者: Ziyan Dong, Ting Su, Meiyao Dai, Clyde Don, Boli Guo, Shuangkui Du, Bo Zhang

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Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents 著者: Haoxuan Ye, Yingquan Zhang, Lei Wang, Jinfu Ban, Yimin Wei, Fanghui Fan, Boli Guo

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The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour 著者: Yuan Chai, Ruibin Wang, Bo Zhang, Yonglu Tang, Chaosu Li, Boli Guo, Ming Li

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Structural Properties of a Heteropolysaccharide Released from <i>Isaria cicadae Miq.</i> Solid-State Fermented Wheat Bran 著者: Rui Liu, Ruixin Liu, Xuebing Yan, Ningjie Li, Ming Li, Zijian Zhi, Boli Guo, Min Zhang

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Effects of LMW-GS Allelic Variations at the <i>Glu-A3</i> Locus on Fresh Wet Noodle and Frozen Cooked Noodle Quality 著者: Xiaohong Chen, Hongwei Zhou, Yufei Zou, Jinfu Ban, Huizhi Zhang, Xiaoke Zhang, Boli Guo, Yingquan Zhang

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Effects of Low-Molecular-Weight Glutenin Subunit Encoded by <i>Glu-A3</i> on Gluten and Chinese Fresh Noodle Quality 著者: Hongwei Zhou, Yingquan Zhang, Yanning Yang, Yuyan Zhang, Jinfu Ban, Bo Zhao, Lei Zhang, Xiaoke Zhang, Boli Guo

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Tracing isotopic fingerprints: Unveiling the impact of noodle formulation and cooking water on the isotopic signatures of wheat-derived noodles 著者: Jingjie Yang, Sara W. Erasmus, Qianqian Sun, Yingquan Zhang, Ming Li, Bo Zhang, Boli Guo, Saskia M. van Ruth

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