1. Bacterial diversity in ballast water and sediments revealed by 2b-RAD sequencing. (August 2021) Authors: Xue, Zhaozhao; Han, Yangchun; Liu, Bingli; Gu, Yujuan; Tian, Wen; Whiting-Wagner, Nathan; Zhao, Hong; Zhang, Wei Journal: Marine pollution bulletin Issue: Volume 169(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage. (15th December 2021) Authors: Qian, Xiaojie; Gu, Yujuan; Sun, Binghua; Wang, Xiaoxi Journal: Food chemistry Issue: Volume 365(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of different milling mechanical forces on the structures and properties of wheat flour. (2nd July 2021) Authors: Tian, Xiaoling; Wang, Xiaoxi; Ma, Sen; Sun, Binghua; Qian, Xiaojie; Gu, Yujuan Journal: International journal of food science & technology Issue: Volume 57:Number 4(2022) Page Start: 1945 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of roasting treatment on the micromorphology, gelatinization, structure, and digestibility of whole oat flour. (1st October 2022) Authors: Gu, Yujuan; Qian, Xiaojie; Sun, Binghua; Tian, Xiaoling; Wang, Xiaoxi; Ma, Sen Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 168(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough. (15th March 2023) Authors: Gu, Yujuan; Qian, Xiaojie; Sun, Binghua; Wang, Xiaoxi; Ma, Sen Journal: Food chemistry Issue: Volume 404:Part B(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Improvement in quality of fast-frozen steamed bread by different gluten content and glutenin/gliadin ratio and its mechanism. (January 2022) Authors: Qian, Xiaojie; Gu, Yujuan; Sun, Binghua; Ma, Sen; Tian, Xiaoling; Wang, Xiaoxi Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 153(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Milling and roasting impact pasting and rheological properties of oat flours and quality of steamed oat cakes. (1st February 2023) Authors: Qian, Xiaojie; Sun, Binghua; Gu, Yujuan; Tian, Xiaoling; Ma, Sen; Wang, Xiaoxi Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 175(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Nutritional composition and physicochemical properties of oat flour sieving fractions with different particle size. (15th January 2022) Authors: Gu, Yujuan; Qian, Xiaojie; Sun, Binghua; Ma, Sen; Tian, Xiaoling; Wang, Xiaoxi Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 154(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Particle size distribution control during wheat milling: nutritional quality and functional basis of flour products—a comprehensive review. (14th October 2022) Authors: Tian, Xiaoling; Wang, Xiaoxi; Wang, Zhen; Sun, Binghua; Wang, Fengcheng; Ma, Sen; Gu, Yujuan; Qian, Xiaojie Journal: International journal of food science & technology Issue: Volume 57:Number 12(2022) Page Start: 7556 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Relation between hydration level and quality of steamed oat cakes: from the view of batter rheological properties. (7th September 2022) Authors: Qian, Xiaojie; Sun, Binghua; Gu, Yujuan; Ma, Sen; Wang, Xiaoxi Journal: International journal of food science & technology Issue: Volume 58:Number 1(2023) Page Start: 442 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗