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Improvement in texture and cooking quality of black rice (Oryza sativa L.) using different pretreatments
Author: Xiong, Gangping; Jia, Liting; Luo, Lijuan; Ding, Yuqin; Lin, Qinlu; Liu, Chun
Journal: JOURNAL OF CEREAL SCIENCE. 2023; Vol. 109, Issue , pp. -. DOI: 10.1016/j.jcs.2022.103611
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Effects of 0-amylase hydrolysis on the structural, physicochemical and storage properties of wheat starch
Author: Li, Yan; Cheng, Wen; Qiu, Xi; Sun, Yujie; Xia, Xuanze; Yang, Lianzhan; Fan, Mingcong; Wang, Li; Qian, Haifeng
Journal: JOURNAL OF CEREAL SCIENCE. 2023; Vol. 109, Issue , pp. -. DOI: 10.1016/j.jcs.2022.103605
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Response of yield, grain quality, and volatile organic compounds of aromatic rice to vermicompost application
Author: Ruan, Shaoyi; Qi, Jianying; Wu, Feida; Lai, Rifang; Tang, Xiangru
Journal: JOURNAL OF CEREAL SCIENCE. 2023; Vol. 109, Issue , pp. -. DOI: 10.1016/j.jcs.2022.103620
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Impact of salt and homogenization on yield, aggregation, and mechanical characteristics of wheat gluten separated by batter procedure
Author: Fan, Xiangqi; Liu, Chong; Li, Limin; Shang, Jiaying; Hong, Jing; Liu, Mei; Zheng, Xueling
Journal: JOURNAL OF CEREAL SCIENCE. 2023; Vol. 109, Issue , pp. -. DOI: 10.1016/j.jcs.2022.103623
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Impact of Qingke (hulless barley) application on antioxidant capacity and flavor compounds of beer
Author: Zong, Xuyan; Wu, Jianhang; Chen, Zuyi; He, Linhua; Wen, Junjie; Li, Li
Journal: JOURNAL OF CEREAL SCIENCE. 2023; Vol. 109, Issue , pp. -. DOI: 10.1016/j.jcs.2022.103624
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Screening for a rapid evaluation method for the sheeting effect on dough and explicating it from the view of three-dimensional gluten
Author: Zhu, Shuyun; Zheng, Haitao; Obadi, Mohammed; Qi, Yajing; Xu, Bin
Journal: JOURNAL OF CEREAL SCIENCE. 2023; Vol. 109, Issue , pp. -. DOI: 10.1016/j.jcs.2022.103590
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Molecular characterization and evolutionary relationships of avenin-like b gene in Aegilops speltoides
Author: Ye, Fahui; Shen, Jicheng; Zhao, Caixia; Lv, Shikai; Liu, Ruijuan; Liu, Demei; Zhang, Huaigang; Shen, Yuhu; Chen, Wenjie
Journal: JOURNAL OF CEREAL SCIENCE. 2023; Vol. 109, Issue , pp. -. DOI: 10.1016/j.jcs.2022.103587
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Freezing-induced loss of wheat starch granule-associated proteins affected dough quality: From water distribution, rheological properties, microstructure, and gluten development
Author: Tao, Han; Lu, Fan; Zhu, Xue-Feng; Wang, Hui-Li; Xu, Xue-Ming
Journal: JOURNAL OF CEREAL SCIENCE. 2023; Vol. 109, Issue , pp. -. DOI: 10.1016/j.jcs.2022.103606
