Bian K - Search Results

1

Behaviors of large A-type and small B-type wheat starch granules esterified by conventional and pulsed electric fields assisted methods.

Hong J, An D, Zeng XA, Han Z, Zheng X, Cai M, Bian K, Aadil RM. Hong J, et al. Among authors: bian k. Int J Biol Macromol. 2020 Jul 15;155:516-523. doi: 10.1016/j.ijbiomac.2020.03.184. Epub 2020 Mar 26. Int J Biol Macromol. 2020. PMID: 32224168

2

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.

Ma S, Li L, Wang XX, Zheng XL, Bian K, Bao QD. Ma S, et al. Among authors: bian k. Food Chem. 2016 Jul 1;202:120-4. doi: 10.1016/j.foodchem.2016.01.075. Epub 2016 Jan 20. Food Chem. 2016. PMID: 26920275

3

Effect of Heat-Moisture Treatment on Physicochemical, Thermal, Morphological, and Structural Properties of Mechanically Activated Large A- and Small B-Wheat Starch Granules.

Hong J, Li L, Li C, Liu C, Zheng X, Bian K. Hong J, et al. Among authors: bian k. J Food Sci. 2019 Oct;84(10):2795-2804. doi: 10.1111/1750-3841.14745. Epub 2019 Sep 20. J Food Sci. 2019. PMID: 31538663

4

Effect of heat-moisture treatment on the structure and physicochemical properties of ball mill damaged starches from different botanical sources.

Liu C, Song M, Liu L, Hong J, Guan E, Bian K, Zheng X. Liu C, et al. Among authors: bian k. Int J Biol Macromol. 2020 Aug 1;156:403-410. doi: 10.1016/j.ijbiomac.2020.04.043. Epub 2020 Apr 9. Int J Biol Macromol. 2020. PMID: 32278597

5

Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process.

Liu C, Song M, Hong J, Li L, Zheng X, Bian K, Guan E. Liu C, et al. Among authors: bian k. Food Chem. 2021 Apr 16;342:128365. doi: 10.1016/j.foodchem.2020.128365. Epub 2020 Oct 14. Food Chem. 2021. PMID: 33092923

6

Interaction between A-type/B-type starch granules and gluten in dough during mixing.

Li M, Liu C, Zheng X, Hong J, Bian K, Li L. Li M, et al. Among authors: bian k. Food Chem. 2021 Oct 1;358:129870. doi: 10.1016/j.foodchem.2021.129870. Epub 2021 Apr 20. Food Chem. 2021. PMID: 33940292

7

Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers.

Yang Y, Guan E, Zhang T, Li M, Bian K. Yang Y, et al. Among authors: bian k. J Food Sci. 2020 Apr;85(4):956-963. doi: 10.1111/1750-3841.15057. Epub 2020 Mar 11. J Food Sci. 2020. PMID: 32159235

8

Effects of wheat flour particle size on physicochemical properties and quality of noodles.

Guan E, Pang J, Yang Y, Zhang T, Li M, Bian K. Guan E, et al. Among authors: bian k. J Food Sci. 2020 Dec;85(12):4209-4214. doi: 10.1111/1750-3841.15479. Epub 2020 Nov 5. J Food Sci. 2020. PMID: 33151559

9

Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough.

Yang YL, Guan EQ, Zhang LL, Pang JY, Li MM, Bian K. Yang YL, et al. Among authors: bian k. J Food Sci. 2021 Jun;86(6):2421-2433. doi: 10.1111/1750-3841.15752. Epub 2021 May 24. J Food Sci. 2021. PMID: 34028019

10

Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids.

Zhang T, Guan E, Yang Y, Zhang L, Liu Y, Bian K. Zhang T, et al. Among authors: bian k. Food Chem. 2022 Dec 15;397:133567. doi: 10.1016/j.foodchem.2022.133567. Epub 2022 Jul 8. Food Chem. 2022. PMID: 35940090

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