11. Comparison between ATR-IR, Raman, concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wine. (1st March 2016) Authors: Wu, Zhengzong; Xu, Enbo; Long, Jie; Pan, Xiaowei; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan Journal: Food chemistry Issue: Volume 194(2016) Page Start: 671 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Comparison of different thermal treatments on the physicochemical properties of Apios fortunei used for yellow wine fermentation. (June 2021) Authors: Bian, Shichao; Xu, Enbo; Fu, Xi; Jin, Zhengyu; Jiao, Aiquan Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 145(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Continuous flow modulates zein nanoprecipitation solvent environment to obtain colloidal particles with high curcumin loading. (January 2023) Authors: Guo, Haocheng; Feng, Yiming; Deng, Yong; Yan, Tianyi; Liang, Zimo; Zhou, Yichen; Zhang, Wei; Xu, Enbo; Liu, Donghong; Wang, Wenjun Journal: Food hydrocolloids Issue: Volume 134(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Desorption of nutrients and flavor compounds formation during the cooking of bone soup. (February 2022) Authors: Meng, Qian; Zhou, Jianwei; Gao, De; Xu, Enbo; Guo, Mingming; Liu, Donghong Journal: Food control Issue: Volume 132(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Discrimination of Chinese rice wines of different geographical origins by UV–vis spectroscopy and chemometrics. Issue 1 (16th January 2015) Authors: Wu, Zhengzong; Li, Hongyan; Long, Jie; Xu, Enbo; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan Journal: Journal of the Institute of Brewing Issue: Volume 121:Issue 1(2015) Page Start: 167 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Dynamics of rapid starch gelatinization and total phenolic thermomechanical destruction moderated via rice bio-extrusion with alpha-amylase activation. Issue 32 (3rd April 2017) Authors: Xu, Enbo; Wu, Zhengzong; Jiao, Aiquan; Long, Jie; Li, Jingpeng; Jin, Zhengyu Journal: RSC advances Issue: Volume 7:Issue 32(2017) Page Start: 19464 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Effect of 'wheat Qu' addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment. Issue 1 (30th December 2015) Authors: Xu, Enbo; Wu, Zhengzong; Wang, Fang; Long, Jie; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan Journal: Journal of the Institute of Brewing Issue: Volume 122:Issue 1(2016) Page Start: 55 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Effect of anion type on enzymatic hydrolysis of starch-(thermostable α-amylase)-calcium system in a low-moisture solid microenvironment of bioextrusion. (15th July 2020) Authors: Xu, Enbo; Li, Dandan; Cheng, Huan; Zhao, Huanhuan; Tian, Jinhu; Wu, Zhengzong; Chen, Shiguo; Ye, Xingqian; Liu, Donghong Journal: Carbohydrate polymers Issue: Volume 240(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Effect of chitosan molecular weight on the formation of chitosan–pullulanase soluble complexes and their application in the immobilization of pullulanase onto Fe3O4–κ-carrageenan nanoparticles. (1st July 2016) Authors: Long, Jie; Xu, Enbo; Li, Xingfei; Wu, Zhengzong; Wang, Fang; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan; Zhan, Xiaobei Journal: Food chemistry Issue: Volume 202(2016) Page Start: 49 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour. (15th April 2016) Authors: Xu, Enbo; Wu, Zhengzong; Pan, Xiaowei; Long, Jie; Wang, Fang; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan Journal: Food chemistry Issue: Volume 197:Part A(2016) Page Start: 114 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗