1. Changes in the quality and in vitro digestibility of brown rice noodles with the addition of ultrasound‐assisted enzyme‐treated red lentil protein. (11th December 2021) Authors: Lin, Zexue; Liu, Lu; Qin, Wanyu; Wang, Aixia; Nie, Mengzi; Xi, Huihan; Chen, Zhiying; He, Yue; Wang, Fengzhong; Tong, Li‐Tao Journal: International journal of food science & technology Issue: Volume 57:Number 2(2022) Page Start: 1150 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effects of moisture changes on physicochemical properties of rice flour during semidry grinding. (July 2021) Authors: Lin, Zexue; Huang, Junrong; Qin, Wanyu; Geng, Donghui; Wang, Lili; Zhou, Xianrong; Liu, Liya; Zhou, Sumei; Tong, Li-Tao Journal: Journal of cereal science Issue: Volume 100(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of particle size of glutinous rice flour on the quality attributes of sweet dumplings. Issue 3 (28th January 2022) Authors: Lin, Zexue; Huang, Junrong; Kawakami, Koji; Liu, Hongjin; Fujishima, Tsuyoshi; Qin, Wanyu; Geng, Dong‐Hui; Wang, Lili; Liu, Liya; Wang, Fengzhong; Tong, Li‐Tao Journal: Journal of food processing and preservation Issue: Volume 46:Issue 3(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodles. (6th September 2021) Authors: Geng, Dong‐Hui; Liu, Lu; Lin, Zexue; Zhu, Lin; Deng, Junlin; Chen, Jian; Xiang, Zhuoya; Yao, Hanlin; Su, Xiaoping; Xia, Chen; Tong, Li‐Tao Journal: International journal of food science & technology Issue: Volume 56:Number 12(2021) Page Start: 6656 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles. (June 2020) Authors: Geng, Dong-Hui; Zhou, Sumei; Wang, Lili; Zhou, Xianrong; Liu, Lu; Lin, Zexue; Qin, Wanyu; Liu, Liya; Tong, Li-Tao Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 128(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of ultrasound-assisted cellulase enzymatic treatment on the textural properties and in vitro starch digestibility of brown rice noodles. (July 2021) Authors: Geng, Dong-Hui; Lin, Zexue; Liu, Lu; Qin, Wanyu; Wang, Aixia; Wang, Fengzhong; Tong, Li-Tao Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 146(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Influence of damaged starch on the properties of rice flour and quality attributes of gluten-free rice bread. (September 2021) Authors: Qin, Wanyu; Lin, Zexue; Wang, Aixia; Xiao, Tianzhen; He, Yue; Chen, Zhiying; Wang, Lili; Liu, Liya; Wang, Fengzhong; Tong, Li-Tao Journal: Journal of cereal science Issue: Volume 101(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Influence of particle size on the properties of rice flour and quality of gluten-free rice bread. (November 2021) Authors: Qin, Wanyu; Lin, Zexue; Wang, Aixia; Chen, Zhiying; He, Yue; Wang, Lili; Liu, Liya; Wang, Fengzhong; Tong, Li-Tao Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 151(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗