المؤلفون: Li, Jia-Xuan, Shang, Jia-Xuan, Qin, Feng-Ping, Guo, Xiao-Na, Zhu, Ke-Xue, Xing, Jun-Jie

المساهمون: Postdoctoral Research Foundation of China, Jiangsu Food Safety and Quality Control Collaborative Innovation Center, Jiangnan University, National Natural Science Foundation of China

المصدر: Food Bioscience ; volume 63, page 105601 ; ISSN 2212-4292

الاتاحة: https://doi.org/10.1016/j.fbio.2024.105601
https://api.elsevier.com/content/article/PII:S2212429224020327?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2212429224020327?httpAccept=text/plain

المؤلفون: Xing, Jun-jie, Cheng, Ling-ling, Feng, Shuai, Guo, Xiao-na, Zhu, Ke-xue

المساهمون: Postdoctoral Research Foundation of China, National Natural Science Foundation of China, China Postdoctoral Science Foundation, Jiangnan University

المصدر: Food Chemistry: X ; volume 20, page 101042 ; ISSN 2590-1575

الاتاحة: http://dx.doi.org/10.1016/j.fochx.2023.101042
https://api.elsevier.com/content/article/PII:S2590157523004856?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2590157523004856?httpAccept=text/plain

المؤلفون: Yu, Chen, Guo, Xiao-Na, Zhu, Ke-Xue

المساهمون: Jiangnan University

المصدر: LWT ; volume 176, page 114515 ; ISSN 0023-6438

الاتاحة: http://dx.doi.org/10.1016/j.lwt.2023.114515
https://api.elsevier.com/content/article/PII:S0023643823000932?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0023643823000932?httpAccept=text/plain

المؤلفون: Zhang, Meng‐Li, Guo, Xiao‐Na, Sun, Xiao‐Hong, Zhu, Ke‐Xue

المصدر: Comprehensive Reviews in Food Science & Food Safety; Nov2024, Vol. 23 Issue 6, p1-22, 22p

مصطلحات موضوعية: CYTOSKELETAL proteins, NUCLEATING agents, FLOUR, EXTRACELLULAR matrix proteins, GENETIC engineering

المؤلفون: Han, Xiao-Miao, Xing, Jun-Jie, Guo, Xiao-Na, Zhu, Ke-Xue

المساهمون: Natural Science Foundation of Jiangsu Province, Postdoctoral Research Foundation of China

المصدر: LWT ; volume 160, page 113226 ; ISSN 0023-6438

الاتاحة: http://dx.doi.org/10.1016/j.lwt.2022.113226
https://api.elsevier.com/content/article/PII:S002364382200161X?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S002364382200161X?httpAccept=text/plain

المؤلفون: Song, Meng-Kun, Guo, Xiao-Na, Zhu, Ke-Xue

المصدر: Journal of Agricultural & Food Chemistry; 7/10/2024, Vol. 72 Issue 27, p15387-15397, 11p

المؤلفون: Yu, Chen, Guo, Xiao-Na, Zhu, Ke-Xue

المساهمون: Jiangnan University, Jiangsu Food Safety and Quality Control Collaborative Innovation Center

المصدر: Journal of Cereal Science ; volume 120, page 104045 ; ISSN 0733-5210

الاتاحة: https://doi.org/10.1016/j.jcs.2024.104045
https://api.elsevier.com/content/article/PII:S0733521024002030?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0733521024002030?httpAccept=text/plain

المؤلفون: Wan, Miao, Bai, Yi-Peng, Guo, Xiao-Na, Zhu, Ke-Xue

المساهمون: National Natural Science Foundation of China

المصدر: Food Chemistry ; volume 445, page 138775 ; ISSN 0308-8146

الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2024.138775
https://api.elsevier.com/content/article/PII:S0308814624004242?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814624004242?httpAccept=text/plain

المؤلفون: Song, Meng-Kun, Guo, Xiao-Na, Zhu, Ke-Xue

المساهمون: National Natural Science Foundation of China, Jiangnan University, Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province, Qinglan Project of Jiangsu Province of China

المصدر: Food Bioscience ; volume 59, page 104026 ; ISSN 2212-4292

الاتاحة: http://dx.doi.org/10.1016/j.fbio.2024.104026
https://api.elsevier.com/content/article/PII:S2212429224004565?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2212429224004565?httpAccept=text/plain

المؤلفون: Zhao, Jin, Guo, Xiao-Na, Zhu, Ke-Xue

المساهمون: Jiangnan University, National Natural Science Foundation of China

المصدر: Journal of Cereal Science ; volume 117, page 103906 ; ISSN 0733-5210

الاتاحة: http://dx.doi.org/10.1016/j.jcs.2024.103906
https://api.elsevier.com/content/article/PII:S073352102400064X?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S073352102400064X?httpAccept=text/plain

المؤلفون: Cui, Xin-Ru, Bai, Yi-Peng, Guo, Xiao-Na, Zhu, Ke-Xue

المصدر: International Journal of Biological Macromolecules ; volume 265, page 130928 ; ISSN 0141-8130

الاتاحة: http://dx.doi.org/10.1016/j.ijbiomac.2024.130928
https://api.elsevier.com/content/article/PII:S0141813024017331?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0141813024017331?httpAccept=text/plain

المؤلفون: Zhao, Jie, Guo, Xiao-Na, Zhu, Ke-Xue

المساهمون: Jiangnan University, National Natural Science Foundation of China

المصدر: Journal of Cereal Science ; volume 116, page 103853 ; ISSN 0733-5210

الاتاحة: http://dx.doi.org/10.1016/j.jcs.2024.103853
https://api.elsevier.com/content/article/PII:S0733521024000110?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0733521024000110?httpAccept=text/plain

المؤلفون: Han, Tian-Yang, Guo, Xiao-Na, Zhu, Ke-Xue

المساهمون: Jiangnan University, Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province, National Natural Science Foundation of China

المصدر: Food Chemistry ; volume 440, page 138205 ; ISSN 0308-8146

الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2023.138205
https://api.elsevier.com/content/article/PII:S0308814623028236?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814623028236?httpAccept=text/plain

المؤلفون: Fan, Jia-Xuan, Guo, Xiao-Na, Zhu, Ke-Xue

المصدر: Food Chemistry ; volume 437, page 137870 ; ISSN 0308-8146

الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2023.137870
https://api.elsevier.com/content/article/PII:S0308814623024883?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814623024883?httpAccept=text/plain

المؤلفون: Wu, Xin‐Ting, Guo, Xiao‐Na, Zhu, Ke‐Xue

المصدر: International Journal of Food Science & Technology ; volume 57, issue 1, page 390-399 ; ISSN 0950-5423 1365-2621

الاتاحة: https://doi.org/10.1111/ijfs.15436
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15436
https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.15436

المؤلفون: Xing, Jun‐Jie, Qiao, Ju‐Yuan, Yang, Zhen, Guo, Xiao‐Na, Zhu, Ke‐Xue

المساهمون: Natural Science Foundation of Jiangsu Province, Postdoctoral Research Foundation of China, National Key Research and Development Program of China, Fundamental Research Funds for the Central Universities

المصدر: International Journal of Food Science & Technology ; volume 56, issue 11, page 5609-5618 ; ISSN 0950-5423 1365-2621

الاتاحة: https://doi.org/10.1111/ijfs.15078
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15078
https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.15078

المؤلفون: Yang, Zhen, Huang, Qian, Xing, Jun‐Jie, Guo, Xiao‐Na, Zhu, Ke‐Xue

المساهمون: National Basic Research Program of China, Fundamental Research Funds for the Central Universities

المصدر: Journal of Food Science ; volume 86, issue 8, page 3517-3528 ; ISSN 0022-1147 1750-3841

الاتاحة: https://doi.org/10.1111/1750-3841.15844
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15844
https://onlinelibrary.wiley.com/doi/full-xml/10.1111/1750-3841.15844

المؤلفون: Liu, Si-Fan, Zhu, Ke-Xue, Guo, Xiao-Na

المصدر: Foods; Mar2024, Vol. 13 Issue 6, p870, 19p

مصطلحات موضوعية: SODIUM carboxymethyl cellulose, BREAD, FLOUR, DOUGH, STEAM

المؤلفون: Shang, Jia-Xuan, Li, Jia-Xuan, Qin, Feng-Ping, Bai, Yi-Peng, Guo, Xiao-Na, Zhu, Ke-Xue, XING, JUNJIE

الاتاحة: https://doi.org/10.2139/ssrn.5097411

المؤلفون: Bian, Yuan-Yuan, Guo, Jia, Majeed, Hamid, Zhu, Ke-Xue, Guo, Xiao-Na, Peng, Wei, Zhou, Hui-Ming

المصدر: In Vitro Cellular & Developmental Biology. Animal, 2015 Jul 01. 51(7), 722-729.

URL الوصول: https://www.jstor.org/stable/24599788