RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods

por Tian, Yu, Li, Ming, Tang, Aoxing, Jane, Jay-Lin, Dhital, Sushil, Guo, Boli
Publicado 2020

Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure

por Wang, Ruibin, Li, Ming, Wei, Yimin, Guo, Boli, Brennan, Margaret, Brennan, Charles Stephen
Publicado 2021

Phenolic Release during In Vitro Digestion of Cold and Hot Extruded Noodles Supplemented with Starch and Phenolic Extracts

por Wang, Ruibin, Li, Ming, Brennan, Margaret Anne, Kulasiri, Don, Guo, Boli, Brennan, Charles Stephen
Publicado 2022

Effects of Low-Molecular-Weight Glutenin Subunit Encoded by Glu-A3 on Gluten and Chinese Fresh Noodle Quality

por Zhou, Hongwei, Zhang, Yingquan, Yang, Yanning, Zhang, Yuyan, Ban, Jinfu, Zhao, Bo, Zhang, Lei, Zhang, Xiaoke, Guo, Boli
Publicado 2023