Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour by Ruge Cao, Zixiu Zhang, Xishuang Wang, Chen Xia, Yongqiang Cheng, Zhiwei Wang, Ju Qiu

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A Nondestructive Detection Method for the Muti-Quality Attributes of Oats Using Near-Infrared Spectroscopy by Linglei Li, Long Li, Guoyuan Gou, Lang Jia, Yonghu Zhang, Xiaogang Shen, Ruge Cao, Lili Wang

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Effects of Cold Plasma Technology on the Structural and Functional Properties of Highland Barley Protein by Yonghui LIU, Yaning TIAN, Yonghu ZHANG, Linglei LI, Guoyuan GOU, Li SHI, Ruge CAO, Lili WANG

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Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam by Zixiu Zhang, Jingxin Li, Xishuang Wang, Xinzhu Wu, Jialin Wang, Xiaolin Zhang, Han Ding, Ju Qiu, Ruge Cao

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