Jiao A - Search Results

1

The impact of different soluble endogenous proteins and their combinations with β-glucan on the in vitro digestibility, microstructure, and physicochemical properties of highland barley starch.

Yang Y, Wang Y, Zhang R, Jiao A, Jin Z. Yang Y, et al. Among authors: jiao a. Int J Biol Macromol. 2024 Mar;260(Pt 1):129417. doi: 10.1016/j.ijbiomac.2024.129417. Epub 2024 Jan 13. Int J Biol Macromol. 2024. PMID: 38224806

2

Isolation of cycloamylose by iodine affinity capillary electrophoresis.

Wang J, Jiao A, Tian Y, Xu X, Jin Z, Li Y. Wang J, et al. Among authors: jiao a. J Chromatogr A. 2011 Feb 11;1218(6):863-8. doi: 10.1016/j.chroma.2010.12.006. Epub 2010 Dec 16. J Chromatogr A. 2011. PMID: 21216403

3

Simultaneous saccharification and fermentation of broken rice: an enzymatic extrusion liquefaction pretreatment for Chinese rice wine production.

Li H, Jiao A, Xu X, Wu C, Wei B, Hu X, Jin Z, Tian Y. Li H, et al. Among authors: jiao a. Bioprocess Biosyst Eng. 2013 Aug;36(8):1141-8. doi: 10.1007/s00449-012-0868-0. Epub 2012 Dec 7. Bioprocess Biosyst Eng. 2013. PMID: 23223910

4

Study on the intermediate ions formed by glutathione peroxidase mimic 2,2'-ditellurobis(2-deoxy-β-cyclodextrin) by electrospray ionization mass spectrometry.

Jiao A, Yang N, Xu X, Jin Z. Jiao A, et al. Rapid Commun Mass Spectrom. 2013 Jan 30;27(2):319-24. doi: 10.1002/rcm.6455. Rapid Commun Mass Spectrom. 2013. PMID: 23239379

5

Impact of α-amylase combined with hydrochloric acid hydrolysis on structure and digestion of waxy rice starch.

Li H, Zhu Y, Jiao A, Zhao J, Chen X, Wei B, Hu X, Wu C, Jin Z, Tian Y. Li H, et al. Among authors: jiao a. Int J Biol Macromol. 2013 Apr;55:276-81. doi: 10.1016/j.ijbiomac.2013.01.021. Epub 2013 Jan 26. Int J Biol Macromol. 2013. PMID: 23357798

6

Porous starch extracted from Chinese rice wine vinasse: characterization and adsorption properties.

Li H, Jiao A, Wei B, Wang Y, Wu C, Jin Z, Tian Y. Li H, et al. Among authors: jiao a. Int J Biol Macromol. 2013 Oct;61:156-9. doi: 10.1016/j.ijbiomac.2013.07.004. Epub 2013 Jul 10. Int J Biol Macromol. 2013. PMID: 23850681

7

Influence of enzymatic extrusion liquefaction pretreatment for Chinese rice wine on the volatiles generated from extruded rice.

Xu E, Li H, Wu Z, Wang F, Xu X, Jin Z, Jiao A. Xu E, et al. Among authors: jiao a. J Food Sci. 2015 Jan;80(1):C29-39. doi: 10.1111/1750-3841.12719. Epub 2014 Dec 22. J Food Sci. 2015. PMID: 25533027

8

New method for the immobilization of pullulanase onto hybrid magnetic (Fe3O4-κ-carrageenan) nanoparticles by electrostatic coupling with pullulanase/chitosan complex.

Long J, Wu Z, Li X, Xu E, Xu X, Jin Z, Jiao A. Long J, et al. Among authors: jiao a. J Agric Food Chem. 2015 Apr 8;63(13):3534-42. doi: 10.1021/jf505981t. Epub 2015 Mar 31. J Agric Food Chem. 2015. PMID: 25797694

9

Impact of phase separation of soy protein isolate/sodium alginate co-blending mixtures on gelation dynamics and gels properties.

Pan H, Xu X, Tian Y, Jiao A, Jiang B, Chen J, Jin Z. Pan H, et al. Among authors: jiao a. Carbohydr Polym. 2015 Jul 10;125:169-79. doi: 10.1016/j.carbpol.2015.02.030. Epub 2015 Feb 23. Carbohydr Polym. 2015. PMID: 25857972

10

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

Xu E, Long J, Wu Z, Li H, Wang F, Xu X, Jin Z, Jiao A. Xu E, et al. Among authors: jiao a. J Food Sci. 2015 Jul;80(7):C1476-89. doi: 10.1111/1750-3841.12935. Epub 2015 Jun 18. J Food Sci. 2015. PMID: 26087889

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