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Publications by Zhengzong Wu
Dynamics of Rapid Starch Gelatinization and Total Phenolic Thermomechanical Destruction Moderated via Rice Bio-Extrusion With Alpha-Amylase Activation
RSC Advances
Chemistry
Chemical Engineering
Related publications
Rheology and Expansion of Starch-Water-CO2Mixtures With Controlled Gelatinization by Supercritical Fluid Extrusion
International Journal of Food Properties
Food Science
Correlation of Pasting Behaviors With Total Phenolic Compounds and Starch Digestibility of Indigenous Pigmented Rice Grown in Upper Northern Thailand
Functional Foods in Health and Disease
Simple Measurement of ^|^alpha;-Amylase Activity in Rice Koji
JOURNAL OF THE BREWING SOCIETY OF JAPAN
The Degree of Gelatinization of Abnormally Cooked Rice Determined by the .BETA.-amylase-pullulanase Method.
Nippon Eiyo Shokuryo Gakkaishi
Starch Blocking Stability of the Phaseolus Vulgaris Alpha-Amylase Inhibitor (A-Ai1)
American Journal of Food Technology
Food Science
Local Differences in the Gelatinization of Rice Starch—Studies on the Steamed Rice in Sake Brewing (Part 4)—
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Effect of pH and Temperature on the Activities of Alpha-Amylase in Cassava Starch Liquefaction
African Journal of Food Science and Technology
Effects of Starch Gelatinization on Weanling Pig Performance
Kansas Agricultural Experiment Station Research Reports
Seasonal Changes in .ALPHA.- And .BETA.-amylase Activities in Relation to Starch Content in Kiwifruit.
NIPPON SHOKUHIN KOGYO GAKKAISHI
