Zheng X - 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: zheng x. 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. 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: zheng x. 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

Comparative studies on physicochemical properties of total, A- and B-type starch from soft and hard wheat varieties.

Shang J, Li L, Zhao B, Liu M, Zheng X. Shang J, et al. Among authors: zheng x. Int J Biol Macromol. 2020 Jul 1;154:714-723. doi: 10.1016/j.ijbiomac.2020.03.150. Epub 2020 Mar 17. Int J Biol Macromol. 2020. PMID: 32198045

5

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: zheng x. 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

6

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: zheng x. Food Chem. 2021 Apr 16;342:128365. doi: 10.1016/j.foodchem.2020.128365. Epub 2020 Oct 14. Food Chem. 2021. PMID: 33092923

7

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: zheng x. Food Chem. 2021 Oct 1;358:129870. doi: 10.1016/j.foodchem.2021.129870. Epub 2021 Apr 20. Food Chem. 2021. PMID: 33940292

8

Effect of multiple freezing/thawing cycles on the physicochemical properties and structural characteristics of starch from wheat flours with different gluten strength.

Liu M, Ma H, Liang Y, Sun L, Li J, Dang W, Li L, Zheng X, Lv Q, Zhang X. Liu M, et al. Among authors: zheng x. Int J Biol Macromol. 2022 Jan 1;194:619-625. doi: 10.1016/j.ijbiomac.2021.11.105. Epub 2021 Nov 22. Int J Biol Macromol. 2022. PMID: 34822831

9

Heat-moisture modified blue wheat starch: Physicochemical properties modulated by its multi-scale structure.

Wang Q, Li L, Liu C, Zheng X. Wang Q, et al. Among authors: zheng x. Food Chem. 2022 Aug 30;386:132771. doi: 10.1016/j.foodchem.2022.132771. Epub 2022 Mar 23. Food Chem. 2022. PMID: 35344719

10

Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch.

Hong J, Guo W, Chen P, Liu C, Wei J, Zheng X, Saeed Omer SH. Hong J, et al. Among authors: zheng x. Foods. 2022 Aug 26;11(17):2585. doi: 10.3390/foods11172585. Foods. 2022. PMID: 36076770 Free PMC article.

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