1. Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran. Issue 3 (6th January 2022) Authors: Wu, Fan; Tian, Fulin; Jin, Zhou; Liu, Jing; Jin, Weiping; Chen, Xuan; Wang, Zhan; Jia, Xiwu; Liu, Benguo; Liu, Lingyi; Shen, Wangyang Journal: Cereal chemistry Issue: Volume 99:Issue 3(2022) Page Start: 582 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterization and bacteriostatic effects of β-cyclodextrin/quercetin inclusion compound nanofilms prepared by electrospinning. (15th February 2021) Authors: Wang, Zhan; Zou, Wei; Liu, Lingyi; Wang, Min; Li, Fang; Shen, Wangyang Journal: Food chemistry Issue: Volume 338(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Comparative assessment of extraction, composition, and in vitro antioxidative properties of wheat bran polyphenols. (15th April 2023) Authors: Huang, Wenjing; Tian, Fulin; Wang, Han; Wu, Shuang; Jin, Weiping; Shen, Wangyang; Hu, Zhongze; Cai, Qiaoyu; Liu, Gang Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 180(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Comparison of quality characteristics of six reconstituted whole wheat flour with different modified bran. (January 2022) Authors: Wu, Yuanning; Ye, Guodong; Li, Xiaoning; Wang, Liping; Liu, Yanxiang; Tan, Bin; Shen, Wangyang; Zhou, Jian 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) ↗
5. Comparison of six modification methods on the chemical composition, functional properties and antioxidant capacity of wheat bran. (September 2021) Authors: Ye, Guodong; Wu, Yuanning; Wang, Liping; Tan, Bin; Shen, Wangyang; Li, Xiaoning; Liu, Yanxiang; Tian, Xiaohong; Zhang, Duqin Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 149(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of extruded wheat bran on volatile and physicochemical properties of bread during its shelf life. (September 2022) Authors: Pan, Qinmin; Zhou, Jian; Shen, Wangyang; Wang, Zhan; Cai, Hongyan; Jia, Xiwu Journal: Journal of cereal science Issue: Volume 107(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of extrusion and semi-solid enzymatic hydrolysis modifications on the quality of wheat bran and steamed bread containing bran. (November 2022) Authors: Zhang, Shujing; Jia, Xiwu; Xu, Lina; Xue, Yufeng; Pan, Qinmin; Shen, Wangyang; Wang, Zhan Journal: Journal of cereal science Issue: Volume 108(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of linear charge density of polysaccharides on interactions with α-amylase: Self-Assembling behavior and application in enzyme immobilization. (30th November 2020) Authors: Jin, Weiping; Wang, Zhifeng; Peng, Dengfeng; Shen, Wangyang; Zhu, Zhenzhou; Cheng, Shuiyuan; Li, Bin; Huang, Qingrong Journal: Food chemistry Issue: Volume 331(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of pulsed electric field on assembly structure of α-amylase and pectin electrostatic complexes. (April 2020) Authors: Jin, Weiping; Wang, Zhifeng; Peng, Dengfeng; Shen, Wangyang; Zhu, Zhenzhou; Cheng, Shuiyuan; Li, Bin; Huang, Qingrong Journal: Food hydrocolloids Issue: Volume 101(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effects of extruded wheat bran on the physicochemical properties and edible quality of stewing noodles. Issue 2 (12th December 2022) Authors: Li, Yibo; Yao, Guoqin; Zhao, Kemeng; Shen, Wangyang; Wang, Zhan; Fan, Kai; Jia, Xiwu Journal: Cereal chemistry Issue: Volume 100:Issue 2(2023) Page Start: 500 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗