Guo XN - Search Results

1

Effect of non-starch components in liangpi slurry on thermal and rheological properties of concentrated wheat starch gels.

Xing JJ, Feng S, Jiang ZJ, Guo XN, Zhu KX. Xing JJ, et al. Among authors: guo xn. Int J Biol Macromol. 2024 Dec 13;289:138789. doi: 10.1016/j.ijbiomac.2024.138789. Online ahead of print. Int J Biol Macromol. 2024. PMID: 39675618

2

Interaction of barley β-d-glucan with wheat starch: Effect on the pasting and rheological properties.

Li Y, Zhu K, Guo X, Peng W, Zhou H. Li Y, et al. Int J Biol Macromol. 2016 Nov;92:70-76. doi: 10.1016/j.ijbiomac.2016.06.085. Epub 2016 Jun 28. Int J Biol Macromol. 2016. PMID: 27370749

3

Effect of sorbitol on the in vitro starch digestibility in semi-dried black highland barley noodles.

Zhu XJ, Guo XN, Zhu KX. Zhu XJ, et al. Among authors: guo xn. Int J Biol Macromol. 2023 May 1;236:123959. doi: 10.1016/j.ijbiomac.2023.123959. Epub 2023 Mar 9. Int J Biol Macromol. 2023. PMID: 36898464

4

Insights into the effect mechanism of acidic pH condition on the in vitro starch digestion of black highland barley semi-dried noodles.

Cui XR, Bai YP, Guo XN, Zhu KX. Cui XR, et al. Among authors: guo xn. Int J Biol Macromol. 2024 Apr;265(Pt 2):130928. doi: 10.1016/j.ijbiomac.2024.130928. Epub 2024 Mar 19. Int J Biol Macromol. 2024. PMID: 38513901

5

Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment.

Li M, Zhu KX, Wang BW, Guo XN, Peng W, Zhou HM. Li M, et al. Among authors: guo xn. Food Chem. 2012 Dec 15;135(4):2163-9. doi: 10.1016/j.foodchem.2012.06.103. Epub 2012 Jul 14. Food Chem. 2012. PMID: 22980785

6

Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles: Understanding the deterioration mechanisms of fresh noodles.

Li M, Ma M, Zhu KX, Guo XN, Zhou HM. Li M, et al. Among authors: guo xn. Food Chem. 2017 Feb 1;216:374-81. doi: 10.1016/j.foodchem.2016.08.059. Epub 2016 Aug 24. Food Chem. 2017. PMID: 27596433

7

Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran.

Zhao HM, Guo XN, Zhu KX. Zhao HM, et al. Among authors: guo xn. Food Chem. 2017 Feb 15;217:28-36. doi: 10.1016/j.foodchem.2016.08.062. Epub 2016 Aug 23. Food Chem. 2017. PMID: 27664604

8

The enhanced inhibition of water extract of black tea under baking treatment on α-amylase and α-glucosidase.

Tong DP, Zhu KX, Guo XN, Peng W, Zhou HM. Tong DP, et al. Among authors: guo xn. Int J Biol Macromol. 2018 Feb;107(Pt A):129-136. doi: 10.1016/j.ijbiomac.2017.08.152. Epub 2017 Aug 31. Int J Biol Macromol. 2018. PMID: 28863898

9

Effects of frozen storage on the quality characteristics of frozen cooked noodles.

Liu Q, Guo XN, Zhu KX. Liu Q, et al. Among authors: guo xn. Food Chem. 2019 Jun 15;283:522-529. doi: 10.1016/j.foodchem.2019.01.068. Epub 2019 Jan 19. Food Chem. 2019. PMID: 30722908

10

Revealing the effect mechanism of NaCl on the rheological properties of dough of Chinese traditional hand-stretched dried noodles.

Wang JR, Guo XN, Xing JJ, Zhu KX. Wang JR, et al. Among authors: guo xn. Food Chem. 2020 Aug 1;320:126606. doi: 10.1016/j.foodchem.2020.126606. Epub 2020 Mar 15. Food Chem. 2020. PMID: 32203831

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