Search Results - "Obadi, Mohammed" :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

Highland barley: Chemical composition, bioactive compounds, health effects, and applications

Highland barley: Chemical composition, bioactive compounds, health effects, and applications

by Obadi, Mohammed, Sun, Jun, Xu, Bin
Published in Food research international (01.02.2021)

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Journal Article

Effects of single-mode microwave heating and dextran conjugation on the structure and functionality of ovalbumin–dextran conjugates

Effects of single-mode microwave heating and dextran conjugation on the structure and functionality of ovalbumin–dextran conjugates

by Sun, Jun, Mu, Yaoyao, Mohammed, Obadi, Dong, Shijian, Xu, Bin
Published in Food research international (01.11.2020)

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Journal Article

Effects of different pre-gelatinized starch on the processing quality of high value-added Tartary buckwheat noodles

Effects of different pre-gelatinized starch on the processing quality of high value-added Tartary buckwheat noodles

by Obadi, Mohammed, Chen, Yu, Qi, Yajing, Liu, Shuyi, Xu, Bin
Published in Journal of food measurement & characterization (01.12.2020)

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Journal Article

Predict the Gelling Properties of Alkali-Induced Egg White Gel Based on the Freshness of Duck Eggs

Predict the Gelling Properties of Alkali-Induced Egg White Gel Based on the Freshness of Duck Eggs

by Sun, Jun, Wang, Jialei, Lin, Wan, Li, Baochang, Ma, Ruipeng, Huang, Yuqian, Obadi, Mohammed
Published in Foods (01.11.2023)

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Journal Article

Quality variation analysis and rehydration kinetics modeling of yuba subjecting to three different drying process

Quality variation analysis and rehydration kinetics modeling of yuba subjecting to three different drying process

by Bi, Jicai, Zhang, Junyang, Chen, Zhuo, Li, Yunbo, Obadi, Mohammed, Liu, Wenhao, Qin, Renbing, Zhang, Lingwen, He, Hongju
Published in Food Chemistry: X (01.12.2024)

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Journal Article

Multi-staged temperature control of the gelling properties and flavor quality of preserved eggs

Multi-staged temperature control of the gelling properties and flavor quality of preserved eggs

by Wang, Jialei, Ma, Ruipeng, Li, Baochang, Zhang, Wanyue, Huang, Yuqian, Wu, Qifei, Xu, Bin, Obadi, Mohammed, Sun, Jun
Published in Food Physics (01.09.2024)

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Journal Article

Effect of the Addition of Alhydwan Seed Flour on the Dough Rheology, Bread Quality, Texture Profile and Microstructure of Wheat Bread

by Ammar, Al-Farga, Zhang, Hui, Siddeeg, Azhari, Chamba, M.V.M, Kimani, B.G., Hassanin, Hinawi, Obadi, Mohammed, Alhejj, Nabil
Published in Journal of texture studies (01.12.2016)

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Journal Article

Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products

Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products

by Obadi, Mohammed, Xu, Bin
Published in Food hydrocolloids (01.03.2021)

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Journal Article

High-amylose maize starch: Structure, properties, modifications and industrial applications

High-amylose maize starch: Structure, properties, modifications and industrial applications

by Obadi, Mohammed, Qi, Yajing, Xu, Bin
Published in Carbohydrate polymers (01.01.2023)

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Journal Article

A review of the effects of physical processing techniques on the characteristics of legume starches and their application in low-glycemic index foods

A review of the effects of physical processing techniques on the characteristics of legume starches and their application in low-glycemic index foods

by Obadi, Mohammed, Xu, Bin
Published in International journal of biological macromolecules (01.11.2024)

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Journal Article

Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review

Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review

by Obadi, Mohammed, Xu, Bin
Published in International journal of biological macromolecules (01.01.2024)

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Journal Article

Highland barley starch (Qingke): Structures, properties, modifications, and applications

Highland barley starch (Qingke): Structures, properties, modifications, and applications

by Obadi, Mohammed, Qi, Yajing, Xu, Bin
Published in International journal of biological macromolecules (31.08.2021)

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Journal Article

The role of inorganic salts in dough properties and noodle quality—A review

The role of inorganic salts in dough properties and noodle quality—A review

by Obadi, Mohammed, Zhang, Jiyao, Xu, Bin
Published in Food research international (01.07.2022)

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Journal Article

Effect of processing methods and storage on the bioactive compounds of black rice ( L.): a review

Effect of processing methods and storage on the bioactive compounds of black rice ( L.): a review

by Obadi, Mohammed, Xu, Bin
Published in Food & function (16.10.2023)

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Journal Article

Factors affecting frozen cooked noodle quality: A review

Factors affecting frozen cooked noodle quality: A review

by Obadi, Mohammed, Zhang, Jiyao, Shi, Yanan, Xu, Bin
Published in Trends in food science & technology (01.03.2021)

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Journal Article

Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies

Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies

by Obadi, Mohammed, Li, Yuntong, Xu, Bin
Published in Journal of food science (01.09.2023)

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Journal Article

Identifying key factors and strategies for reducing oil content in fried instant noodles

Identifying key factors and strategies for reducing oil content in fried instant noodles

by Obadi, Mohammed, Li, Yuntong, Xu, Bin
Published in Journal of food science (01.10.2022)

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Journal Article

The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network

The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network

by An, Di, Li, Haiteng, Li, Dongsheng, Zhang, Dongsheng, Huang, Yang, Obadi, Mohammed, Xu, Bin
Published in Food chemistry (01.11.2022)

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Journal Article

Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein

Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein

by Mu, Yaoyao, Sun, Jun, Obadi, Mohammed, Chen, Zhongwei, Xu, Bin
Published in Food hydrocolloids (01.11.2020)

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Journal Article

Evaluation of crossing-linking sites of egg white protein–polyphenol conjugates: Fabricated using a conventional and ultrasound-assisted free radical technique

Evaluation of crossing-linking sites of egg white protein–polyphenol conjugates: Fabricated using a conventional and ultrasound-assisted free radical technique

by Sun, Jun, Huang, Yuqian, Liu, Tengmei, Jing, Hui, Zhang, Feng, Obadi, Mohammed, Xu, Bin
Published in Food chemistry (30.08.2022)

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Journal Article