1. Artificial neural network – Genetic algorithm to optimize wheat germ fermentation condition: Application to the production of two anti-tumor benzoquinones. (15th July 2017) Authors: Zheng, Zi-Yi; Guo, Xiao-Na; Zhu, Ke-Xue; Peng, Wei; Zhou, Hui-Ming Journal: Food chemistry Issue: Volume 227(2017) Page Start: 264 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Changes in the enzyme-induced release of bitter peptides from wheat gluten hydrolysates. Issue 104 (27th October 2016) Authors: Liu, Bo-Ye; Zhu, Ke-Xue; Guo, Xiao-Na; Peng, Wei; Zhou, Hui-Ming Journal: RSC advances Issue: Volume 6:Issue 104(2016) Page Start: 102249 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characterization of oil extracted from whole grain flour treated with ozone gas. (January 2018) Authors: Obadi, Mohammed; Zhu, Ke-Xue; Peng, Wei; Noman, Anwar; Mohammed, Khalid; Zhou, Hui-Ming Journal: Journal of cereal science Issue: Volume 79(2018) Page Start: 527 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Corrigendum to "Increasing the physicochemical stability of stored green tea noodles: Analysis of the quality and chemical components" [Food Chem. 278 (2019) 333–341]. (15th May 2019) Authors: Yu, Kun; Zhou, Hui-Ming; Zhu, Ke-Xue; Guo, Xiao-Na; Peng, Wei Journal: Food chemistry Issue: Volume 280(2019) Page Start: 262 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles: Understanding the deterioration mechanisms of fresh noodles. (1st February 2017) Authors: Li, Man; Ma, Meng; Zhu, Ke-Xue; Guo, Xiao-Na; Zhou, Hui-Ming Journal: Food chemistry Issue: Volume 216(2017) Page Start: 374 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Different aggregation states of barley β-glucan molecules affects their solution behavior: A comparative analysis. (April 2020) Authors: Zhao, Yang; Zhou, Hui-Ming; Huang, Ze-Hua; Zhao, Ren-Yong 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) ↗
7. Effect of rehydration on textural properties, oral behavior, kinetics and water state of textured wheat gluten. (15th May 2022) Authors: Peng, Jing; Lu, Lu; Zhu, Ke-Xue; Guo, Xiao-Na; Chen, Yuan; Zhou, Hui-Ming Journal: Food chemistry Issue: Volume 376(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of sequential hydrolysis with endo- and exo-peptidase on bitterness properties of wheat gluten hydrolysates. Issue 33 (15th March 2016) Authors: Liu, Bo-Ye; Zhu, Ke-Xue; Peng, Wei; Guo, Xiao-Na; Zhou, Hui-Ming Journal: RSC advances Issue: Volume 6:Issue 33(2016) Page Start: 27659 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan. (1st November 2021) Authors: Bai, Yi-Peng; Zhou, Hui-Ming; Zhu, Ke-Rui; Li, Qin Journal: Carbohydrate polymers Issue: Volume 271(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley. (1st June 2021) Authors: Bai, Yi-Peng; Zhou, Hui-Ming; Zhu, Ke-Rui; Li, Qin Journal: Food chemistry Issue: Volume 346(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗