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hui zhang lian
(33 results)?
Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification.
Molecules. 2020 Feb 7;25(3):726. doi: 10.3390/molecules25030726.
Molecules. 2020.
PMID: 32046080
Free PMC article.
Effects of the components in rice flour on thermal radical generation under microwave irradiation.
Lin L, Huang L, Fan D, Hu B, Gao Y, Lian H, Zhao J, Zhang H, Chen W.
Lin L, et al. Among authors: lian h.
Int J Biol Macromol. 2016 Dec;93(Pt A):1226-1230. doi: 10.1016/j.ijbiomac.2016.09.079. Epub 2016 Sep 21.
Int J Biol Macromol. 2016.
PMID: 27664929
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Effects of sourdough on improving the textural characteristics of microwave-steamed cake: A perspective from dielectric properties and water distribution.
Wu Y, Yan B, Zhou J, Lian H, Yu X, Zhao J, Zhang H, Chen W, Fan D.
Wu Y, et al. Among authors: lian h.
J Food Sci. 2020 Oct;85(10):3282-3292. doi: 10.1111/1750-3841.15424. Epub 2020 Sep 9.
J Food Sci. 2020.
PMID: 32909289
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Study on water proton distribution and flow status of starch during the hydration process.
Wu Y, Fan D, Gao Y, Ma S, Yan B, Lian H, Zhao J, Zhang H.
Wu Y, et al. Among authors: lian h.
Int J Biol Macromol. 2018 Oct 15;118(Pt A):997-1003. doi: 10.1016/j.ijbiomac.2018.06.170. Epub 2018 Jun 30.
Int J Biol Macromol. 2018.
PMID: 29964107
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