Degraded polysaccharide from Lycium barbarum L. leaves improve wheat dough structure and rheology

Degradation enhances the anticoagulant and antiplatelet activities of polysaccharides from Lycium barbarum L. leaves

(2019) Shenzhu Lin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Degradation of polysaccharides from Lycium barbarum L. leaves improves bioaccessibility and gastrointestinal transport of endogenous minerals

(2019) Mengze Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Lycium barbarum polysaccharides: Extraction, purification, structural characterisation and evidence about hypoglycaemic and hypolipidaemic effects. A review

(2018) Alessandra Masci et al.   FOOD CHEMISTRY

Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

(2018) Lauren Tebben et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Rheological Analysis of Wheat Flour Dough as Influenced by Grape Peels of Different Particle Sizes and Addition Levels

(2018) Silvia Mironeasa et al.   Food and Bioprocess Technology

Endogenous calcium attenuates the immunomodulatory activity of a polysaccharide from Lycium barbarum L. leaves by altering the global molecular conformation

(2018) Bo Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of household cooking processes on mineral, vitamin B, and phytic acid contents and mineral bioaccessibility in rice

(2018) Kunlun Liu et al.   FOOD CHEMISTRY

Structure characterization and antioxidant activity of polysaccharides from Chinese quince seed meal

(2017) Li Wang et al.   FOOD CHEMISTRY

Polysaccharide from Lycium barbarum L. leaves enhances absorption of endogenous calcium, and elevates cecal calcium transport protein levels and serum cytokine levels in rats

(2017) Lupei Ren et al.   Journal of Functional Foods

Lycium Barbarum: A Traditional Chinese Herb and A Promising Anti-Aging Agent

(2017) Yanjie Gao et al.   Aging and Disease

Optimized extraction and molecular characterization of polysaccharides from Sophora alopecuroides L. seeds

(2016) Rui Guo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Analysis of correlations between contents of protein fractions in wheat endosperm models and their mechanical resistance

(2016) J.A. Budny et al.   JOURNAL OF CEREAL SCIENCE

Extensional dough rheology – Impact of flour composition and extension speed

(2016) Thu H. McCann et al.   JOURNAL OF CEREAL SCIENCE

Effect of mixing time on the structural characteristics of noodle dough under vacuum

(2015) Rui Liu et al.   FOOD CHEMISTRY

Calcium sulphate-induced soya bean protein tofu-type gels: influence of denaturation and particle size

(2015) Haibo Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Free-radical degradation by Fe2+/Vc/H2O2 and antioxidant activity of polysaccharide from Tremella fuciformis

(2014) Zhongshan Zhang et al.   CARBOHYDRATE POLYMERS

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

(2014) Márcio Carocho et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Total water-soluble sugars quantification in bio-oil using the phenol–sulfuric acid assay

(2013) Marjorie R. Rover et al.   JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS

The influence of emulsifiers on the rheological properties of wheat flour dough and quality of fried instant noodles

(2013) Shiyong Ding et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Degradation and the antioxidant activity of polysaccharide from Enteromorpha linza

(2012) Zhongshan Zhang et al.   CARBOHYDRATE POLYMERS

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

(2012) Cécile Morris et al.   FOOD CHEMISTRY

Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice–wheat bread

(2012) Bahareh Sahraiyan et al.   FOOD HYDROCOLLOIDS

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

(2012) Jayne E. Bock et al.   FOOD HYDROCOLLOIDS

Polysaccharides from Lycium barbarum leaves: Isolation, characterization and splenocyte proliferation activity

(2012) Huihui Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Mechanism of Interactions between Calcium and Viscous Polysaccharide from the Seeds of Plantago asiatica L.

(2012) Jun-Yi Yin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Degradation of Laminaria japonica fucoidan by hydrogen peroxide and antioxidant activities of the degradation products of different molecular weights

(2011) Yun Hou et al.   CARBOHYDRATE POLYMERS

Effect of wheat flour protein variations on sensory attributes, texture and staling of Taftoon bread

(2010) Mania Salehifar et al.   Food Science and Technology

Separation and quantification of component monosaccharides of the tea polysaccharides from Gynostemma pentaphyllum by HPLC with indirect UV detection

(2008) You Lv et al.   FOOD CHEMISTRY