Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin

Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system

Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles

Effects of UV-B radiation on the isoflavone accumulation and physiological-biochemical changes of soybean during germination

Deterioration mechanisms of high-moisture wheat-based food – A review from physicochemical, structural, and molecular perspectives

Effect of cold plasma on physical–biochemical properties and nutritional components of soybean sprouts