Dielectric loss mediated promotion of microwave heating in the Maillard reaction

Nana Zhang, Daming Fan, Yueliang Zhao, +5

LWT

Microwave HeatingRadiofrequency HeatingDielectric LossThermal ProcessingFood Processing +6

Effects of sourdough addition on the textural and physiochemical attributes of microwaved steamed-cake

Juan Zhou, Bowen Yan, Yejun Wu, +6

LWT

Physiochemical AttributesFood AnalysisSourdough AdditionFood EngineeringFood Processing +2

Study on water proton distribution and flow status of starch during the hydration process

Yejun Wu, Daming Fan, Yishu Gao, +5

International Journal of Biological Macromolecules

Chemical EngineeringEngineeringEnvironmental EngineeringWater PurificationWater Treatment +4

Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification

Bowen Yan, Huayu Yang, Yejun Wu, +5

Molecules

Food ChemistryFood FermentationBiochemistryGradual AcidificationQuality Enhancement Mechanism +10

Effect of Calcium on Absorption Properties and Thermal Stability of Milk during Microwave Heating

Yejun Wu, Daming Fan, Hang Feng, +4

International Journal of Molecular Sciences

Food ChemistryMicrowave HeatingAbsorption PropertiesRadiofrequency HeatingPoor Thermal Stability +6

Unusual gelation behavior of low-acetyl gellan under microwave field: Changes in rheological and hydration properties

Tiantian Chen, Yejun Wu, Fei Liu, +6

Carbohydrate Polymers

Materials ScienceUnusual Gelation BehaviorBiopolymer GelHydration PropertiesMicrowave Field +3

Dielectric and microwave-absorbing behavior of hydrated wheat starch-gluten systems in relation to water mobility

Yejun Wu, Bowen Yan, Tao Yuan, +6

Journal of Food Engineering

Microwave treatment regulates the free volume of rice starch

Bowen Yan, Huijie Shen, Daming Fan, +5

Scientific Reports

Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution

Yejun Wu, Bowen Yan, Juan Zhou, +6

Journal of Food Science

Evaluation of Shandong pancake with sourdough fermentation on the alleviation of type 2 diabetes symptoms in mice

Tianpei Tang, Qing Li, Huang Zi-wei, +6

Journal of Functional Foods

NutritionMetabolic SyndromeDiabetes ManagementMedicineInsulin Management +11