1. Calorimetric, rheological, and structural properties of potato protein and potato starch composites and gels. (17th February 2017) Authors: Zhang, Duqin; Mu, Taihua; Sun, Hongnan Other Names: Bao Jinsong guestEditor. Journal: Stärke Issue: Volume 69:Number 7/8(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparative study of solid-state fermentation with different microbial strains on the bioactive compounds and microstructure of brown rice. (15th December 2022) Authors: Zhang, Duqin; Ye, Yanjun; Tan, Bin Journal: Food chemistry Issue: Volume 397(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs. (15th November 2017) Authors: Zhang, Duqin; Mu, Taihua; Sun, Hongnan Journal: Carbohydrate polymers Issue: Volume 176(2017) Page Start: 345 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. 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) ↗
5. Dietary fibre extracted from different types of whole grains and beans: a comparative study. (17th January 2020) Authors: Zhang, Duqin; Wang, Liping; Tan, Bin; Zhang, Weiqing Journal: International journal of food science & technology Issue: Volume 55:Number 5(2020) Page Start: 2188 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems. (June 2019) Authors: Zhang, Duqin; Mu, Taihua; Sun, Hongnan; He, Jinsong Journal: Food research international Issue: Volume 120(2019) Page Start: 456 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of different solid‐state fermentation ratios of S. cerevisiae and L. plantarum on physico‐chemical properties of wheat bran and the quality of whole wheat bread. (9th March 2021) Authors: Zhang, Duqin; Tan, Bin Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 11(2021) Page Start: 4551 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of Starch From Five Different Botanical Sources on the Fermentation and Gelatinization Properties of Starch–Gluten Model Doughs. (4th September 2018) Authors: Zhang, Duqin; Mu, Taihua; Sun, Hongnan Journal: Stärke Issue: Volume 71:Number 1/2(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effects of starch from five different botanical sources on the rheological and structural properties of starch–gluten model doughs. (January 2018) Authors: Zhang, Duqin; Mu, Taihua; Sun, Hongnan Journal: Food research international Issue: Volume 103(2018) Page Start: 156 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Improved nutritional and antioxidant properties of hulless barley following solid‐state fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum. Issue 2 (14th December 2021) Authors: Zhang, Duqin; Tan, Bin; Zhang, Yuhong; Ye, Yanjun; Gao, Kun Journal: Journal of food processing and preservation Issue: Volume 46:Issue 2(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗