受强制性开放获取政策约束的文章 - Kai Wang了解详情
无法在其他位置公开访问的文章：25 篇
Variation in amylose fine structure of starches from different botanical sources
K Wang, J Hasjim, AC Wu, RJ Henry, RG Gilbert
Journal of agricultural and food chemistry 62 (19), 4443-4453, 2014
强制性开放获取政策： Australian Research Council
Nutrient components, health benefits, and safety of litchi (Litchi chinensis Sonn.): A review
L Zhao, K Wang, K Wang, J Zhu, Z Hu
Comprehensive Reviews in Food Science and Food Safety 19 (4), 2139-2163, 2020
强制性开放获取政策： 国家自然科学基金委员会
Analysis on the printability and rheological characteristics of bigel inks: Potential in 3D food printing
R Qiu, K Wang, H Tian, X Liu, G Liu, Z Hu, L Zhao
Food Hydrocolloids 129, 107675, 2022
强制性开放获取政策： 国家自然科学基金委员会
In vitro fecal fermentation of propionylated high-amylose maize starch and its impact on gut microbiota
Z Xie, S Wang, Z Wang, X Fu, Q Huang, Y Yuan, K Wang, B Zhang
Carbohydrate polymers 223, 115069, 2019
强制性开放获取政策： 国家自然科学基金委员会
Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing
H Tian, K Wang, H Lan, Y Wang, Z Hu, L Zhao
Food Hydrocolloids 113, 106482, 2021
强制性开放获取政策： 国家自然科学基金委员会
Interaction with longan seed polyphenols affects the structure and digestion properties of maize starch
T He, K Wang, L Zhao, Y Chen, W Zhou, F Liu, Z Hu
Carbohydrate Polymers 256, 117537, 2021
强制性开放获取政策： 国家自然科学基金委员会
Roles of GBSSI and SSIIa in determining amylose fine structure
K Wang, J Hasjim, AC Wu, E Li, RJ Henry, RG Gilbert
Carbohydrate polymers 127, 264-274, 2015
强制性开放获取政策： Australian Research Council
Effects of mango peel powder on starch digestion and quality characteristics of bread
Y Chen, L Zhao, T He, Z Ou, Z Hu, K Wang
International journal of biological macromolecules 140, 647-652, 2019
强制性开放获取政策： 国家自然科学基金委员会
Understanding how the aggregation structure of starch affects its gastrointestinal digestion rate and extent
P Chen, K Wang, Q Kuang, S Zhou, D Wang, X Liu
International Journal of Biological Macromolecules 87, 28-33, 2016
强制性开放获取政策： 国家自然科学基金委员会
The impacts of particle size on starch structural characteristics and oil-binding ability of rice flour subjected to dry heating treatment
W Zhou, J Song, B Zhang, L Zhao, Z Hu, K Wang
Carbohydrate polymers 223, 115053, 2019
强制性开放获取政策： 国家自然科学基金委员会
Side-by-side and exo-pitting degradation mechanism revealed from in vitro human fecal fermentation of granular starches
S Wang, S Dhital, K Wang, X Fu, B Zhang, Q Huang
Carbohydrate Polymers 263, 118003, 2021
强制性开放获取政策： 国家自然科学基金委员会
Influence of starch fine structure and storage proteins on the eating quality of rice varieties with similar amylose contents
L Zhang, C Zhang, Y Yan, Z Hu, K Wang, J Zhou, Y Zhou, L Cao, S Wu
Journal of the Science of Food and Agriculture 101 (9), 3811-3818, 2021
强制性开放获取政策： 国家自然科学基金委员会
The size dependence of the average number of branches in amylose
K Wang, F Vilaplana, A Wu, J Hasjim, RG Gilbert
Carbohydrate polymers 223, 115134, 2019
强制性开放获取政策： 国家自然科学基金委员会, Knut and Alice Wallenberg Foundation
Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber
D Wang, K Wang, L Zhao, X Liu, Z Hu
Journal of Food Engineering 339, 111264, 2023
强制性开放获取政策： 国家自然科学基金委员会
Effects of incubation temperature on the mechanical and structure performance of beeswax-carrageenan-xanthan hybrid gelator system in 3D printing
H Tian, K Wang, R Qiu, S Wang, Z Hu, L Zhao
Food Hydrocolloids 127, 107541, 2022
强制性开放获取政策： 国家自然科学基金委员会
Temperature-induced interaction with carboxymethyl cellulose affected the rheological properties and structure of wheat gluten
L Zhao, K Wang, J Zhu, J Guo, Z Hu
Lwt 133, 109993, 2020
强制性开放获取政策： 国家自然科学基金委员会
In vitro immunomodulatory activity of water-soluble glucans from fresh and dried Longan (Dimocarpus longan Lour.)
H Lan, C Nunes, GR Lopes, K Wang, L Zhao, MA Coimbra, Z Hu
Carbohydrate Polymers 266, 118106, 2021
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal, European Commission
Insoluble dietary fiber from wheat bran retards starch digestion by reducing the activity of alpha-amylase
T He, X Zhang, L Zhao, J Zou, R Qiu, X Liu, Z Hu, K Wang
Food Chemistry 426, 136624, 2023
强制性开放获取政策： 国家自然科学基金委员会
Structural Characterization and Pro-inflammatory Activity of a Thaumatin-Like Protein from Pulp Tissues of Litchi chinensis
H Chen, K Wang, H Xiao, Z Hu, L Zhao
Journal of agricultural and food chemistry 68 (23), 6439-6447, 2020
强制性开放获取政策： 国家自然科学基金委员会
Protective effects of polyphenolic extracts from longan seeds promote healing of deep second-degree burn in mice
L Zhao, K Wang, W Li, T Soteyome, H Xiao, Z Hu
Food & function 10 (3), 1433-1443, 2019
强制性开放获取政策： 国家自然科学基金委员会
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