Hu X - Search Results

1

In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing.

Ma Z, Boye JI, Hu X. Ma Z, et al. Among authors: hu x. Food Res Int. 2017 Feb;92:64-78. doi: 10.1016/j.foodres.2016.12.012. Epub 2016 Dec 28. Food Res Int. 2017. PMID: 28290299

2

Food system advances towards more nutritious and sustainable mantou production in China.

Hu X, Sheng X, Liu L, Ma Z, Li X, Zhao W. Hu X, et al. Asia Pac J Clin Nutr. 2015;24(2):199-205. doi: 10.6133/apjcn.2015.24.2.21. Asia Pac J Clin Nutr. 2015. PMID: 26078235 Free article. Review.

3

Effects of acetylation on the emulsifying properties of Artemisia sphaerocephala Krasch. polysaccharide.

Li J, Hu X, Li X, Ma Z. Li J, et al. Among authors: hu x. Carbohydr Polym. 2016 Jun 25;144:531-40. doi: 10.1016/j.carbpol.2016.02.039. Epub 2016 Feb 26. Carbohydr Polym. 2016. PMID: 27083845

4

The quality changes and microflora analysis of commercial instant soya milk.

Ma X, Hu X, Liu L, Li X, Ma Z, Chen J, Wei X. Ma X, et al. Among authors: hu x. Food Sci Nutr. 2016 May 19;5(1):123-130. doi: 10.1002/fsn3.371. eCollection 2017 Jan. Food Sci Nutr. 2016. PMID: 28070323 Free PMC article.

5

Solvent Retention Capacities of Oat Flour.

Niu Q, Pu Y, Li X, Ma Z, Hu X. Niu Q, et al. Among authors: hu x. Int J Mol Sci. 2017 Mar 13;18(3):590. doi: 10.3390/ijms18030590. Int J Mol Sci. 2017. PMID: 28335393 Free PMC article.

6

Dynamic changes in polyphenol compounds, antioxidant activity, and PAL gene expression in different tissues of buckwheat during germination.

Ling A, Li X, Hu X, Ma Z, Wu K, Zhang H, Hao M, Wei S. Ling A, et al. Among authors: hu x. J Sci Food Agric. 2018 Dec;98(15):5723-5730. doi: 10.1002/jsfa.9119. Epub 2018 Jun 26. J Sci Food Agric. 2018. PMID: 29736979

7

Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments.

Ma Z, Yin X, Hu X, Li X, Liu L, Boye JI. Ma Z, et al. Among authors: hu x. Food Chem. 2018 Oct 15;263:163-170. doi: 10.1016/j.foodchem.2018.04.122. Epub 2018 Apr 30. Food Chem. 2018. PMID: 29784302

8

Long- and short-range structural characteristics of pea starch modified by autoclaving, α-amylolysis, and pullulanase debranching.

Ma Z, Yin X, Chang D, Hu X, Boye JI. Ma Z, et al. Among authors: hu x. Int J Biol Macromol. 2018 Dec;120(Pt A):650-656. doi: 10.1016/j.ijbiomac.2018.08.132. Epub 2018 Aug 27. Int J Biol Macromol. 2018. PMID: 30165145

9

Research advances on the formation mechanism of resistant starch type III: A review.

Ma Z, Hu X, Boye JI. Ma Z, et al. Among authors: hu x. Crit Rev Food Sci Nutr. 2020;60(2):276-297. doi: 10.1080/10408398.2018.1523785. Epub 2018 Dec 30. Crit Rev Food Sci Nutr. 2020. PMID: 30596255 Review.

10

Understanding the multi-scale structural changes in starch and its physicochemical properties during the processing of chickpea, navy bean, and yellow field pea seeds.

Xu J, Ma Z, Ren N, Li X, Liu L, Hu X. Xu J, et al. Among authors: hu x. Food Chem. 2019 Aug 15;289:582-590. doi: 10.1016/j.foodchem.2019.03.093. Epub 2019 Mar 19. Food Chem. 2019. PMID: 30955652

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