期刊： CEREAL CHEMISTRY, 2022; 99 (4)
Background and Objectives With rising living standards, people are more willing to pay for rice with environmental attributes (green-labeled rice) tha......
期刊： CEREAL CHEMISTRY, 2022; 99 (1)
Background and objectives Glycation is a natural and green modification method and can be used to improve the functional properties of proteins. In th......
期刊： CEREAL CHEMISTRY, 2022; 99 (2)
Background and objectives The degree of milling (DOM) can affect the phenolics and antioxidant activity of brown rice, but rice as food needs to be co......
期刊： CEREAL CHEMISTRY, 2022; 99 (3)
Background and objectives This study aimed to develop gluten- and glutenin-based active films functionalized individually by three different types of ......
期刊： CEREAL CHEMISTRY, 2022; 99 (2)
Background and objectives The pre-treatments for germination of whole grains, including soaking, stress, non-thermal processing treatments, and other ......
期刊： CEREAL CHEMISTRY, 2022; 99 (3)
Background and objectives In order to investigate the effect of wheat gluten on thermal-vacuum packaged Chinese steamed bread (CSB) quality during sto......
期刊： CEREAL CHEMISTRY, 2022; 99 (2)
Background and objectives In China, breeders overlook changes in grain quality traits of starch, protein, and fat content that occur concurrently in n......
期刊： CEREAL CHEMISTRY, 2022; 99 (3)
Background and objectives Although bran-enriched foods are rich in bioactive compounds, the bioaccessibility of these bioactive compounds and their an......
期刊： CEREAL CHEMISTRY, 2022; 99 (3)
Background and objectives: The key factors determining the extraction conditions of soluble dietary fiber from hulless barley grass (HBG) are still un......
期刊： CEREAL CHEMISTRY, 2022; 99 (3)
Background and objectives Pure wheat bran and wheat germ are the by-products of sieved flour. Pure wheat bran contains a substantial amount of dietary......
期刊： CEREAL CHEMISTRY, 2022; 99 (4)
Background and Objectives Rice bran is rich in nutrients but not very stable and available, so extrusion of it broadens its utilization value. The obj......
期刊： CEREAL CHEMISTRY, 2022; 99 (5)
Background and Objectives Strengthening effects of sodium alginate (AG, anionic gum) and locust bean gum (LBG, neutral gum) on dough's network structu......
期刊： CEREAL CHEMISTRY, 2022; 99 (3)
Background and objectives Rice is an important staple food that is often stored for long periods (e.g., 2 years) but is subject to aging effects that ......
期刊： CEREAL CHEMISTRY, 2022; 99 (6)
Background and Objectives The objective of this study was to investigate the effects of subfreezing storage on gluten protein denaturation and water r......
期刊： CEREAL CHEMISTRY, 2022; 99 (4)
Background and Objectives: Pulsed light (PL) was first applied to the production of low bacterial wheat flour-treating wheat kernels with PL. The effe......
