Impact of High-Shear Extrusion Combined With Enzymatic Hydrolysis on Rice Properties and Chinese Rice Wine Fermentation

Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region

(2014) Peixuan Wang et al.   FOOD CONTROL

Evaluation the efficacy of extrusion pretreatment via enzymatic digestibility and simultaneous saccharification & fermentation with rapeseed straw

(2013) Chang Ho Choi et al.   BIOMASS & BIOENERGY

Preparation and Properties of Enzyme-Modified Cassava Starch–Zinc Complexes

(2013) Zhigang Luo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu)

(2013) Shuang Chen et al.   JOURNAL OF THE INSTITUTE OF BREWING

Simultaneous saccharification and fermentation of broken rice: an enzymatic extrusion liquefaction pretreatment for Chinese rice wine production

(2012) Hongyan Li et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Infrared and Raman Spectroscopic Characterization of Structural Changes in Albumin, Globulin, Glutelin, and Prolamin during Rice Aging

(2012) Yubao Guo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

(2012) Tao Luo et al.   JOURNAL OF THE INSTITUTE OF BREWING

Identification of Low Molecular Weight Peptides in Chinese Rice Wine (Huang Jiu) by UPLC-ESI-MS/MS

(2012) Fu Liang Han et al.   JOURNAL OF THE INSTITUTE OF BREWING

Automatic measurement of sake fermentation kinetics using a multi-channel gas monitor system

(2011) Daisuke Watanabe et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Study of kernel structure of high-amylose and wild-type rice by X-ray microtomography and SEM

(2011) Li-Jia Zhu et al.   JOURNAL OF CEREAL SCIENCE

Extrusion-enzyme liquefaction as a method for producing sorghum protein concentrates

(2011) Normell Jhoe de Mesa-Stonestreet et al.   JOURNAL OF FOOD ENGINEERING

Shear and elongational viscosities of a complex starchy formulation for extrusion cooking

(2010) Martín Núñez et al.   FOOD RESEARCH INTERNATIONAL

Determination of Amino Acids in Chinese Rice Wine by Fourier Transform Near-Infrared Spectroscopy

(2010) Fei Shen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Aroma Compounds in Chinese Rice Wine Qu by Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction

(2010) Xinliang Mo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biodegradability of polyethylene-starch blends prepared by extrusion and molded by injection: Evaluated by response surface methodology

(2010) Horacio Vieyra Ruiz et al.   STARCH-STARKE

Twin-screw Extrusion of Corn Flour and Soy Protein Isolate (SPI) Blends: A Response Surface Analysis

(2009) Liang Yu et al.   Food and Bioprocess Technology

Effect of Low-Shear Extrusion on Corn Fermentation and Oil Partition

(2009) Hui Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Autoclave and β-Amylolysis Lead to Reduced in Vitro Digestibility of Starch

(2009) B. Elliot Hickman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sorghum Protein Extraction by Sonication and Its Relationship to Ethanol Fermentation

(2008) Renyong Zhao et al.   CEREAL CHEMISTRY

Assessing Fermentation Quality of Grain Sorghum for Fuel Ethanol Production Using Rapid Visco-Analyzer

(2008) Renyong Zhao et al.   CEREAL CHEMISTRY

Effect of the Corn Breaking Method on Oil Distribution between Stillage Phases of Dry-Grind Corn Ethanol Production

(2008) H. Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Towards an optimal process for gelatinisation and hydrolysis of highly concentrated starch–water mixtures with alpha-amylase from B. licheniformis

(2007) Tim Baks et al.   JOURNAL OF CEREAL SCIENCE