Suchergebnisse - "Ma, Zhen"

PubPharm (18)

1

Pea-Resistant Starch with Different Multi-scale Structural Features Attenuates the Obesity-Related Physiological Changes in High-Fat Diet Mice

enthalten in: Journal of agricultural and food chemistry | 2022

von Chang, D. | Hu, X. | Ma, Z.

2

Anti-hyperlipidemic and ameliorative effects of chickpea starch and resistant starch in mice with high fat diet induced obesity are associated with their multi-scale structural characteristics

enthalten in: Food & function | 2022

von Zhao, M. | Cui, W. | Hu, X. | +1

3

Structural modification and dynamic in vitro fermentation profiles of precooked pea starch as affected by different drying methods

enthalten in: Food & function | 2021

von Chang, D. | Ma, Z. | Li, X. | +1

4

Isolated Pea Resistant Starch Substrates with Different Structural Features Modulate the Production of Short-Chain Fatty Acids and Metabolism of Microbiota in Anaerobic Fermentation In Vitro

enthalten in: Journal of agricultural and food chemistry | 2021

von Zhou, D. | Ma, Z. | Hu, X.

5

Preparation of rutin-loaded microparticles by debranched lentil starch-based wall materials : Structure, morphology and in vitro release behavior

enthalten in: International journal of biological macromolecules | 2021

von Ren, N. | Ma, Z. | Li, X. | +1

6

Multiscale structural changes and retrogradation effects of addition of sodium alginate to fermented and native wheat starch

enthalten in: International journal of biological macromolecules | 2020

von Zhao, T. | Li, X. | Ma, Z. | +3

7

Insights into the supramolecular structure and techno-functional properties of starch isolated from oat rice kernels subjected to different processing treatments

enthalten in: Food chemistry | 2020

von Ren, N. | Ma, Z. | Xu, J. | +1

8

A more pronounced effect of type III resistant starch vs. type II resistant starch on ameliorating hyperlipidemia in high fat diet-fed mice is associated with its supramolecular structural characteristics

enthalten in: Food & function | 2020

von Xu, J. | Ma, Z. | Li, X. | +2

9

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

enthalten in: Critical reviews in food science and nutrition | 2020

von Ma, Z. | Hu, X. | Boye, J.

10

Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism

enthalten in: Food chemistry | 2019

von Jia, F. | Ma, Z. | Wang, X. | +3