1. Bread breakdown pathways during mastication: impact of wheat bran fortification. Issue 24 (15th November 2021) Authors: Lin, Suyun; Jin, Xiaoxuan; Gao, Jing; Kim, Esther H.-J.; Morgenstern, Marco P.; Dong, Zhizhong; Ying, Jian; Shao, Danqing; Zhao, Qian; Song, Xiaoming; Zhou, Weibiao Journal: Food & function Issue: Volume 12:Issue 24(2021) Page Start: 12265 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Ethnicity impact on oral processing behaviour and glycemic response to noodles: Chinese (Asian) vs. New Zealander (Caucasian). Issue 7 (22nd March 2022) Authors: Jin, Xiaoxuan; Lin, Suyun; Gao, Jing; Kim, Esther H.-J.; Morgenstern, Marco P.; Wilson, Arran J.; Agarwal, Deepa; Wadamori, Yukiko; Wang, Yong; Ying, Jian; Dong, Zhizhong; Zhou, Weibiao; Song, Xiaoming; Zhao, Qian Journal: Food & function Issue: Volume 13:Issue 7(2022) Page Start: 3840 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. How manipulation of wheat bran by superfine-grinding affects a wide spectrum of dough rheological properties. (November 2020) Authors: Jin, Xiaoxuan; Lin, Suyun; Gao, Jing; Wang, Yong; Ying, Jian; Dong, Zhizhong; Zhou, Weibiao Journal: Journal of cereal science Issue: Volume 96(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties. (15th August 2021) Authors: Lin, Suyun; Jin, Xiaoxuan; Gao, Jing; Qiu, Ziyou; Ying, Jian; Wang, Yong; Dong, Zhizhong; Zhou, Weibiao Journal: Food chemistry Issue: Volume 353(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Impact of wheat bran micronization on dough properties and bread quality: Part II – Quality, antioxidant and nutritional properties of bread. (1st December 2022) Authors: Lin, Suyun; Jin, Xiaoxuan; Gao, Jing; Qiu, Ziyou; Ying, Jian; Wang, Yong; Dong, Zhizhong; Zhou, Weibiao Journal: Food chemistry Issue: Volume 396(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. In vitro digestion of bread: How is it influenced by the bolus characteristics?. Issue 3 (14th February 2019) Authors: Gao, Jing; Lin, Suyun; Jin, Xiaoxuan; Wang, Yong; Ying, Jian; Dong, Zhizhong; Zhou, Weibiao Journal: Journal of texture studies Issue: Volume 50:Issue 3(2019) Page Start: 257 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Screening and Inhibition Mechanism of Xanthine Oxidase Inhibitors in Ethanolic Extracts of Chimonanthus salicifolius Hu Leaves. Issue 4 (16th March 2023) Authors: Meng, Wenya; Lin, Suyun; Ouyang, Kehui; Chen, Lingli; Zhang, Ying; Wang, Wenjun Journal: Chemistry & biodiversity Issue: Volume 20:Issue 4(2023) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The inhibitory kinetics and mechanism of dietary vitamins D3 and B2 on xanthine oxidase. Issue 6 (31st May 2016) Authors: Lin, Suyun; Zhang, Guowen; Liao, Yijing; Gong, Deming Journal: Food & function Issue: Volume 7:Issue 6(2016) Page Start: 2849 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility. Issue 4 (15th April 2020) Authors: Lin, Suyun; Gao, Jing; Jin, Xiaoxuan; Wang, Yong; Dong, Zhizhong; Ying, Jian; Zhou, Weibiao Journal: Food & function Issue: Volume 11:Issue 4(2020) Page Start: 3610 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗