2021YFD2100902-3/the National Key Research and Development Program of China[Grants and Funding] - Search Results

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Year	Number of Results
2022	1
2023	3
2025	0

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Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.

Bian X, Xing TL, Yang Y, Fan J, Ma CM, Liu XF, Wang Y, He YY, Wang LD, Wang B, Zhang N. Bian X, et al. J Sci Food Agric. 2023 Jan 15;103(1):118-124. doi: 10.1002/jsfa.12118. Epub 2022 Jul 29. J Sci Food Agric. 2023. PMID: 35811466

Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice.

Wang D, Fan H, Wang B, Liu L, Shi Y, Zhang N. Wang D, et al. J Food Sci. 2023 Apr;88(4):1623-1639. doi: 10.1111/1750-3841.16524. Epub 2023 Mar 7. J Food Sci. 2023. PMID: 36880577

Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products.

Qi W, Ma CM, Xing WJ, Fan J, Yang Y, Yang CH, Zhang N. Qi W, et al. J Food Sci. 2023 Aug;88(8):3494-3506. doi: 10.1111/1750-3841.16683. Epub 2023 Jun 16. J Food Sci. 2023. PMID: 37326339

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