Hasil Pencarian - Xuefeng Zeng

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  1. 1
    Pasting, cooking, and digestible properties of Japonica rice with different amylose contents

    Pasting, cooking, and digestible properties of Japonica rice with different amylose contents oleh Wei Zhang, Yuxuan Liu, Xianli Luo, Xuefeng Zeng

    Diterbitkan 2022-12-01
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  2. 2
    Improving smoothing efficiency of rigid conformal polishing tool using time-dependent smoothing evaluation model

    Improving smoothing efficiency of rigid conformal polishing tool using time-dependent smoothing evaluation model oleh Chi Song, Xuejun Zhang, Xin Zhang, Haifei Hu, Xuefeng Zeng

    Diterbitkan 2017-01-01
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  3. 3
    Structural, pasting and sensory properties of rice from main and ratoon crops

    Structural, pasting and sensory properties of rice from main and ratoon crops oleh Wei Zhang, Zhan Zhan, Haoxuan Wang, Zaixi Shu, Pingping Wang, Xuefeng Zeng

    Diterbitkan 2021-01-01
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  4. 4
    Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

    Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches oleh Wei Zhang, Bei Cheng, Jiahui Li, Zaixi Shu, Pingping Wang, Xuefeng Zeng

    Diterbitkan 2021-04-01
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  5. 5
    Structural and functional characteristics of Japonica rice starches with different amylose contents

    Structural and functional characteristics of Japonica rice starches with different amylose contents oleh Xianli Luo, Bei Cheng, Wei Zhang, Zaixi Shu, Pingping Wang, Xuefeng Zeng

    Diterbitkan 2021-01-01
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  6. 6
    Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour

    Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour oleh Wei Zhang, Xianli Luo, Liuyan Li, Zaixi Shu, Pingping Wang, Xuefeng Zeng

    Diterbitkan 2021-01-01
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  7. 7
    The Role of Amylose in Gel Forming of Rice Flour

    The Role of Amylose in Gel Forming of Rice Flour oleh Jinmu Tian, Likang Qin, Xuefeng Zeng, Pingzhen Ge, Jin Fan, Yong Zhu

    Diterbitkan 2023-03-01
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  8. 8
    Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour

    Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour oleh Wei Zhang, Haoxuan Wang, Liuyan Li, Xuefeng Zeng, Zaixi Shu, Pingping Wang

    Diterbitkan 2022-01-01
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  9. 9
    Characterization of the physicochemical Properties, bacterial community and non-volatile profiles of fermented Yu jiangsuan by Weissella cibaria and Lactobacillus plantarum

    Characterization of the physicochemical Properties, bacterial community and non-volatile profiles of fermented Yu jiangsuan by Weissella cibaria and Lactobacillus plantarum oleh Lu Liu, Jintao Yang, Hongyan Chen, Lu Jiang, Zhongyue Tang, Xuefeng Zeng

    Diterbitkan 2023-12-01
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  10. 10
    Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu)

    Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu) oleh Qin Yang, Qin Yang, Qin Yang, Ju Meng, Ju Meng, Ju Meng, Wei Zhang, Lu Liu, Lu Liu, Lu Liu, Laping He, Laping He, Laping He, Li Deng, Li Deng, Li Deng, Xuefeng Zeng, Xuefeng Zeng, Xuefeng Zeng, Chun Ye, Chun Ye, Chun Ye

    Diterbitkan 2020-07-01
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  11. 11
    Gene Expression, Biochemical Characterization of a sn-1, 3 Extracellular Lipase From Aspergillus niger GZUF36 and Its Model-Structure Analysis

    Gene Expression, Biochemical Characterization of a sn-1, 3 Extracellular Lipase From Aspergillus niger GZUF36 and Its Model-Structure Analysis oleh Shuqi Xing, Shuqi Xing, Ruonan Zhu, Ruonan Zhu, Kai Cheng, Kai Cheng, Yangyang Cai, Yangyang Cai, Yuedan Hu, Yuedan Hu, Cuiqin Li, Cuiqin Li, Cuiqin Li, Cuiqin Li, Xuefeng Zeng, Xuefeng Zeng, Xuefeng Zeng, Qiujin Zhu, Qiujin Zhu, Qiujin Zhu, Laping He, Laping He, Laping He

    Diterbitkan 2021-03-01
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  12. 12
    Dimensional Analysis Model Predicting the Number of Food Microorganisms

    Dimensional Analysis Model Predicting the Number of Food Microorganisms oleh Cuiqin Li, Cuiqin Li, Cuiqin Li, Laping He, Laping He, Yuedan Hu, Yuedan Hu, Hanyu Liu, Hanyu Liu, Xiao Wang, Xiao Wang, Li Chen, Li Chen, Xuefeng Zeng, Xuefeng Zeng

    Diterbitkan 2022-02-01
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  13. 13
    Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup

    Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup oleh Cuiqin Li, Qing Zhang, Chan Wang, Laping He, Han Tao, Xuefeng Zeng, Yifeng Dai

    Diterbitkan 2022-10-01
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  14. 14
    Purification of fibrinolytic enzyme from Bacillus amyloliquefaciens GUTU06 and properties of the enzyme

    Purification of fibrinolytic enzyme from Bacillus amyloliquefaciens GUTU06 and properties of the enzyme oleh Jialin Wu, Guangqun Lan, Na He, Laping He, Cuiqin Li, Xiao Wang, Xuefeng Zeng

    Diterbitkan 2023-12-01
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  15. 15
    Effect of Fermentation Parameters on Natto and Its Thrombolytic Property

    Effect of Fermentation Parameters on Natto and Its Thrombolytic Property oleh Yun Yang, Guangqun Lan, Xueyi Tian, Laping He, Cuiqin Li, Xuefeng Zeng, Xiao Wang

    Diterbitkan 2021-10-01
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  16. 16
    Effects of Process Parameters on the Quality of Suantang Beef

    Effects of Process Parameters on the Quality of Suantang Beef oleh Fangrui Liu, Chan Wang, Cuiqin Li, Laping He, Xiao Wang, Xuefeng Zeng, Yifeng Dai

    Diterbitkan 2022-11-01
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  17. 17
    Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of <i>Lactobacilli</i> Used in the Food Industry: A Review

    Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of <i>Lactobacilli</i> Used in the Food Industry: A Review oleh Yun Lu, Shuqi Xing, Laping He, Cuiqin Li, Xiao Wang, Xuefeng Zeng, Yifeng Dai

    Diterbitkan 2022-10-01
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  18. 18
    Effects of tandem fermentation of edible mushroom and L. plantarum on sensory, polysaccharide, vitamin C, and γ-aminobutyric acid of Rosa roxburghii Tratt and coix seed beverage

    Effects of tandem fermentation of edible mushroom and L. plantarum on sensory, polysaccharide, vitamin C, and γ-aminobutyric acid of Rosa roxburghii Tratt and coix seed beverage oleh Mengqi Liu, Xueyi Tian, Laping He, Cuiqin Li, Han Tao, Xiao Wang, Shunbin Qiao, Xuefeng Zeng

    Diterbitkan 2023-12-01
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  19. 19
    Effect of Adding <i>Bifidobacterium animalis</i> BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by <i>Bacillus subtilis</i> GUTU09

    Effect of Adding <i>Bifidobacterium animalis</i> BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by <i>Bacillus subtilis</i> GUTU09 oleh Qifeng Zhang, Guangqun Lan, Xueyi Tian, Laping He, Cuiqin Li, Han Tao, Xuefeng Zeng, Xiao Wang

    Diterbitkan 2022-09-01
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  20. 20
    Rapid fabrication of a lightweight 2 m reaction-bonded SiC aspherical mirror

    Rapid fabrication of a lightweight 2 m reaction-bonded SiC aspherical mirror oleh Longxiang Li, Zhenyu Liu, Donglin Xue, Weijie Deng, Ruigang Li, Yang Bai, Xuefeng Zeng, Xuejun Zhang

    Diterbitkan 2018-09-01
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