Xinzhong Hu

发表

A new testing method for vital gluten swelling index

Xinzhong Hu, Y. Shang, 2007 .

Effect of processing on the in vitro digestion characteristics of oat products by using a dynamic rat stomach-duodenum model

Xinzhong Hu, Yuanchun Feng, Xiaolong Wang, 2019, Journal of Functional Foods.

Structural rearrangement of native and processed pea starches following simulated digestion in vitro and fermentation characteristics of their resistant starch residues using human fecal inoculum.

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2021, International journal of biological macromolecules.

Seed coat mucilages: Structural, functional/bioactive properties, and genetic information.

Y. Liu, Huishuai Zhang, R. Yada, 2021, Comprehensive reviews in food science and food safety.

Resistant starch isolated from enzymatic, physical, and acid treated pea starch: Preparation, structural characteristics, and in vitro bile acid capacity

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2019 .

The retrogradation characteristics of pullulanase debranched field pea starch: Effects of storage time and temperature.

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2019, International journal of biological macromolecules.

Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments.

J. Boye, Xinzhong Hu, Xiuxiu Yin, 2018, Food chemistry.

Dynamic changes in polyphenol compounds, antioxidant activity, and PAL gene expression in different tissues of buckwheat during germination.

Hui-wen Zhang, Xinzhong Hu, Zhen Ma, 2018, Journal of the science of food and agriculture.

Prebiotic properties of different polysaccharide fractions from Artemisia sphaerocephala Krasch seeds evaluated by simulated digestion and in vitro fermentation by human fecal microbiota.

Junling Shi, Xinzhong Hu, Junjun Li, 2020, International journal of biological macromolecules.

Arabinoxylan from wheat bran: molecular degradation and functional investigation

Zhenjing Li, Changlu Wang, Xinzhong Hu, 2020 .

The quality changes and microflora analysis of commercial instant soya milk

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2016, Food science & nutrition.

In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing.

J. Boye, Xinzhong Hu, Zhen Ma, 2017, Food research international.

Structural characterization of a low-molecular-weight heteropolysaccharide (glucomannan) isolated from Artemisia sphaerocephala Krasch.

R. Yada, S. Cui, Qi Wang, 2012, Carbohydrate research.

Effects of dietary whole grain buckwheat and oat on benzo[a]pyrene-induced genotoxicity, oxidative and pyroptotic injury in liver of mice

Hao Li, Lijuan Yuan, Xinzhong Hu, 2022, Journal of Functional Foods.

Dietary-Nutraceutical Properties of Oat Protein and Peptides

Xinzhong Hu, Xiaolong Wang, R. Aadil, 2022, Frontiers in Nutrition.

A Sustainable and Antimicrobial Food Packaging Film for Potential Application in Fresh Produce Packaging

Xinzhong Hu, Tian Ren, Ling-Ling An, 2022, Frontiers in Nutrition.

Supplementation with oat protein ameliorates exercise-induced fatigue in mice.

Xinzhong Hu, Junli Lv, Chao Xu, 2013, Food & function.

Oat β-glucan inhibits lipopolysaccharide-induced nonalcoholic steatohepatitis in mice.

Xinzhong Hu, Chao Xu, Shuiping You, 2013, Food & function.

Effects of genotype and environment on avenanthramides and antioxidant activity of oats grown in northwestern China

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2017 .

Enhancement of polyphenol content and antioxidant capacity of oat (Avena nuda L.) bran by cellulase treatment

Junling Shi, Xinzhong Hu, Dongfang Chen, 2016, Applied Biological Chemistry.

Hepatic Lipidomics Analysis Reveals the Ameliorative Effects of Highland Barley β-Glucan on Western Diet-Induced Nonalcoholic Fatty Liver Disease Mice.

Xinzhong Hu, Xiaoqing Xie, Xinlei Wang, 2021, Journal of agricultural and food chemistry.

Nutraceutical Properties and Health Benefits of Oats

P. Jing, Xinzhong Hu, 2012 .

Therapeutic potential of non-starch polysaccharides on type 2 diabetes: from hypoglycemic mechanism to clinical trials

S. Cui, Xinzhong Hu, H. Goff, 2022, Critical reviews in food science and nutrition.

Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing.

F. Békés, R. Appels, Xinzhong Hu, 2019, Food chemistry.

Preparation of rutin-loaded microparticles by debranched lentil starch-based wall materials: Structure, morphology and in vitro release behavior.

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2021, International journal of biological macromolecules.

Antioxidant effects of Artemis sphaerocephala Krasch. gum, on streptozotocin-induced type 2 diabetic rats

Xiaohui Xing, S. Cui, Qi Wang, 2011 .

The effects of steaming and roasting treatments on beta-glucan, lipid and starch in the kernels of naked oat (Avena nuda).

Xiaohui Xing, Xinzhong Hu, C. Ren, 2010, Journal of the science of food and agriculture.

The effects of steaming and roasting treatments on lipase activity and nutritional components of “oat rice” (OR): the peeled naked oat (Avena nuda) kernels

Xiaohui Xing, Xinzhong Hu, J. Yan, 2011 .

Microbial succession and metabolite changes during traditional serofluid dish fermentation

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2017 .

Effects of oat β-glucan on endurance exercise and its anti-fatigue properties in trained rats.

S. Cui, Xinzhong Hu, Junli Lv, 2013, Carbohydrate polymers.

Selenium and flavonoids in selenium-enriched tartary buckwheat roasted grain tea: Their distribution and correlation to antioxidant activity

Xinzhong Hu, Xiaoping Li, M. Messia, 2022, LWT.

Microbial community diversity of traditional dough starter (Jiaozi) from two provinces in northwest China

Xinzhong Hu, Xiaolong Wang, Zhen Ma, 2020, Annals of Microbiology.

Pea-Resistant Starch with Different Multi-scale Structural Features Attenuates the Obesity-Related Physiological Changes in High-Fat Diet Mice.

Xinzhong Hu, Zhen Ma, Danni Chang, 2022, Journal of agricultural and food chemistry.

Alpha-amylase treatment increases extractable phenolics and antioxidant capacity of oat (Avena nuda L.) flour

Junling Shi, Xinzhong Hu, Dongfang Chen, 2015 .

Solvent retention capacity of oat flour: Relationship with oat β-glucan content and molecular weight

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2019, Food Hydrocolloids.

Volatile compounds in Chinese naked and covered oat groats and flakes

Xinzhong Hu, Wenyuan Jin, Dan Liu, 2018, Journal of Food Processing and Preservation.

Chemical composition and sensory characteristics of oat flakes: A comparative study of naked oat flakes from China and hulled oat flakes from western countries

Xinzhong Hu, Xiaoping Li, Chao Xu, 2014 .

Effect of syringic acid incorporation on the physical, mechanical, structural and antibacterial properties of chitosan film for quail eggs preservation.

Xinzhong Hu, K. Yang, Xiaolong Wang, 2019, International journal of biological macromolecules.

Research advances on the formation mechanism of resistant starch type III: A review

J. Boye, Xinzhong Hu, Zhen Ma, 2018, Critical reviews in food science and nutrition.

Tunable controlling the retrogradation rate of wheat starch using different fractions of Artemisia sphaerocephala Krasch polysaccharide

Xinzhong Hu, Junjun Li, Xiaolong Wang, 2021 .

Multiscale structural changes and retrogradation effects of addition of sodium alginate to fermented and native wheat starch.

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2020, International journal of biological macromolecules.

Antimicrobial film based on poly(lactic acid) and natural halloysite nanotubes for controlled cinnamaldehyde release.

Xinzhong Hu, Tian Ren, Qingqing Li, 2022, International journal of biological macromolecules.

Extraction, fractionation and physicochemical characterization of water-soluble polysaccharides from Artemisia sphaerocephala Krasch seed

R. Yada, S. Cui, Qi Wang, 2011 .

Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration.

Xinzhong Hu, Tian Ren, Tung-Shi Huang, 2019, International journal of biological macromolecules.

Selenium in Se-enriched tartary buckwheat (Fagopyrum tataricum L. Gaertn.): Its molecular form and changes during processing

Xinzhong Hu, Tian Ren, M. Messia, 2020 .

Nutritional quality and techno-functional changes in raw, germinated and fermented yellow field pea (Pisum sativum L.) upon pasteurization

J. Boye, Xinzhong Hu, Zhen Ma, 2018, LWT.

Effects of acetylation on the emulsifying properties of Artemisia sphaerocephala Krasch. polysaccharide.

Xinzhong Hu, Junjun Li, Zhen Ma, 2016, Carbohydrate polymers.

Modified Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch by gaseous ozone: Structural, physicochemical and in vitro digestible properties

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2021, Food Hydrocolloids.

Effects of hydrolysis by xylanase on the emulsifying properties of Artemisia sphaerocephala Krasch. polysaccharide

Xinzhong Hu, Junjun Li, Zhen Ma, 2018 .

Effect of gaseous ozone treatment on the microbial and physicochemical properties of buckwheat-based composite flour and shelf-life extension of fresh noodles

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2020 .

Long- and short-range structural characteristics of pea starch modified by autoclaving, α-amylolysis, and pullulanase debranching.

J. Boye, Xinzhong Hu, Xiuxiu Yin, 2018, International journal of biological macromolecules.

Effect of sheeting thickness on the processing quality of wheat-oat blended flour noodles

Xinzhong Hu, Bin Xu, Xiaolong Wang, 2021 .

Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition.

Xinzhong Hu, Zhen Ma, Fang Jia, 2020, International journal of biological macromolecules.

Dynamic behaviors of protein and starch and interactions associated with glutenin composition in wheat dough matrices during sequential thermo-mechanical treatments.

Xinzhong Hu, Xiaolong Wang, Xiaoke Zhang, 2022, Food research international.

Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism.

Xinzhong Hu, Xiaolong Wang, Zhen Ma, 2019, Food chemistry.

Polysaccharides: Structure and Solubility

Xinzhong Hu, Xinzhong Hu, L. Ai, 2017 .

The modulatory effect of guar gum on freeze-thaw stability of cooked oat roll

Xinzhong Hu, Rui Dong, Kailong Zhang, 2021, Food Hydrocolloids for Health.

Food additives and technologies used in Chinese traditional staple foods

Xinzhong Hu, Xiuxiu Yin, Xiaolong Wang, 2018, Chemical and Biological Technologies in Agriculture.

Effect of Gaseous Chlorine Dioxide Treatment on the Quality Characteristics of Buckwheat-Based Composite Flour and Storage Stability of Fresh Noodles

Xinzhong Hu, Xiaoping Li, Xingfuo Fan, 2021, Processes.

Microbial decontamination of wheat grain with superheated steam

W. Nie, Xinzhong Hu, Zaigui Li, 2016 .

Effect of oat β-glucan addition on the staling properties of wheat-oat blended flour Chinese steamed bread

Xinzhong Hu, Hamad Rafique, Shuya Xu, 2021, Bioactive Carbohydrates and Dietary Fibre.

Effect of oatmeal on texture, water mobility, and starch retrogradation properties of Chinese steamed bread

Xinzhong Hu, Xiaolong Wang, Zhen Ma, 2019, Cereal Chemistry.

Isolated Pea Resistant Starch Substrates with Different Structural Features Modulate the Production of Short-Chain Fatty Acids and Metabolism of Microbiota in Anaerobic Fermentation In Vitro.

Xinzhong Hu, Zhen Ma, Dingting Zhou, 2021, Journal of agricultural and food chemistry.

Structural characteristics and physicochemical properties of field pea starch modified by physical, enzymatic, and acid treatments

J. Boye, Xinzhong Hu, Xiuxiu Yin, 2019, Food Hydrocolloids.

Molecular rearrangement of Laird lentil (Lens culinaris Medikus) starch during different processing treatments of the seeds

J. Boye, Xinzhong Hu, Xiuxiu Yin, 2018, Food Hydrocolloids.

Effects of quercetin and Ca(OH)2 addition on gelatinization and retrogradation properties of Tartary buckwheat starch

Hongya Wang, Xinzhong Hu, Xiaoping Li, 2023, LWT.

Structure characterization of high molecular weight heteropolysaccharide isolated from Artemisia sphaerocephala Krasch seed

R. Yada, S. Cui, Qi Wang, 2011 .

Physicochemical properties and regulatory effects on db/db diabetic mice of β-glucans extracted from oat, wheat and barley

S. Cui, Xinzhong Hu, Qingbin Guo, 2014 .

Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods

Xinzhong Hu, Zhen Ma, Tian Ren, 2023, Foods.

Insights into the supramolecular structure and techno-functional properties of starch isolated from oat rice kernels subjected to different processing treatments.

Xinzhong Hu, Zhen Ma, Jiangbin Xu, 2020, Food chemistry.

Interpreting the correlation between repeated sheeting process and wheat noodle qualities: From water molecules movement perspective

Xinzhong Hu, Bin Xu, Xiaolong Wang, 2021 .

Soaking time of rice in semidry flour milling was shortened by increasing the grains cracks

Xinzhong Hu, Sumei Zhou, Xian-rong Zhou, 2017 .

Effect of quick-freezing temperature on starch retrogradation and ice crystals properties of steamed oat roll

Xinzhong Hu, Xiaolong Wang, Tian Ren, 2020 .

Structure and Characteristic of β‐Glucan in Cereal: A Review

Xinzhong Hu, J. Zhao, Qiong Zhao, 2015 .

Understanding the multi-scale structural changes in starch and its physicochemical properties during the processing of chickpea, navy bean, and yellow field pea seeds.

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2019, Food chemistry.

The effect of retrogradation time and ambient relative humidity on the quality of extruded oat noodles

Xinzhong Hu, Rui Dong, Qianwen Niu, 2020, Food science & nutrition.

Effect of natural fermentation on the structure and physicochemical properties of wheat starch.

Xinzhong Hu, Xiaolong Wang, Zhen Ma, 2019, Carbohydrate polymers.

Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch

Y. Liu, Xiaona Tian, Xinzhong Hu, 2023, Food Hydrocolloids.

Effect of heat treatment on the structure and digestion properties of oat globulin

Xinzhong Hu, Jing Wang, Ting He, 2021 .

Effects of Composition and Strength of Wheat Gluten on Starch Structure, Digestion Properties and the Underlying Mechanism

R. Appels, Xinzhong Hu, Xiaolong Wang, 2022, Foods.

Pre-baking-steaming of oat induces stronger macromolecular interactions and more resistant starch in oat-buckwheat noodle.

Xinzhong Hu, Xiaolong Wang, Xiaoyang Zou, 2022, Food chemistry.

Solvent Retention Capacities of Oat Flour

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2017, International journal of molecular sciences.

Food system advances towards more nutritious and sustainable mantou production in China.

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2015, Asia Pacific journal of clinical nutrition.

Wheat polysaccharides and gluten effects on water migration and structure in noodle doughs: An 1H LF-NMR study

Xinzhong Hu, Liang Zou, Ling Liu, 2023, Journal of Cereal Science.

Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing

Xinzhong Hu, Rui Dong, Changzhong Ren, 2021, Foods.

Bacterial diversity in traditional sourdough from different regions in China

Jiachao Zhang, Fuzhou Ye, Xinzhong Hu, 2018, LWT.

Artemisia sphaerocephala Krasch polysaccharide mediates lipid metabolism and metabolic endotoxaemia in associated with the modulation of gut microbiota in diet-induced obese mice.

Junling Shi, Xinzhong Hu, Junjun Li, 2019, International journal of biological macromolecules.

Relationship between kernel size and shape and lipase activity of naked oat before and after pearling treatment

J. Zhao, Yimin Wei, Xinzhong Hu, 2009 .

Effect of Processing in Superheated Steam on Surface Microbes and Enzyme Activity of Naked Oats

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2015 .

The anti-obesity effects exerted by different fractions of Artemisia sphaerocephala Krasch polysaccharide in diet-induced obese mice.

Junling Shi, Xinzhong Hu, Junjun Li, 2021, International journal of biological macromolecules.

Effect of buckwheat extracts on acrylamide formation and the quality of bread.

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2019, The Journal of the Science of Food and Agriculture.

A more pronounced effect of type III resistant starch vs. type II resistant starch on ameliorating hyperlipidemia in high fat diet-fed mice is associated with its supramolecular structural characteristics.

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2020, Food & function.

Effect of Artemisia sphaerocephala Krasch polysaccharide on the gelatinization and retrogradation of wheat starch

Xinzhong Hu, Xiuxiu Yin, Junjun Li, 2019, Food science & nutrition.

Antidiabetic effects of different polysaccharide fractions from Artemisia sphaerocephala Krasch seeds in db/db mice

Junling Shi, Xinzhong Hu, Junjun Li, 2019, Food Hydrocolloids.

Physicochemical and in vitro digestibility properties on complexes of fermented wheat starches with konjac gum.

Xinzhong Hu, Xiaolong Wang, Xiaoping Li, 2021, International journal of biological macromolecules.

Chinese steamed bread: Packaging conditions and starch retrogradation

Xinzhong Hu, Xiaolong Wang, Zhen Ma, 2018, Cereal Chemistry.

A molecular modeling approach to understand the structure and conformation relationship of (GlcpA)Xylan.

R. Yada, S. Cui, Xinzhong Hu, 2015, Carbohydrate polymers.

Fluorescent labeling affected the structural/conformational properties of arabinoxylans.

Y. Liu, Xinzhong Hu, H. Goff, 2021, Carbohydrate polymers.

Multi-Scale Structural Insights into Enzymatically Hydrolyzed Lentil Starch Concentrates Prepared by In Vitro Method Using Different Types of Enzymes

Xinzhong Hu, Zhen Ma, Namei Ren, 2023, Foods.

Solidifying Mud Cake to Improve Cementing Quality of Shale Gas Well: ACase Study

Su Zhang, Jun Gu, Dexing Sun, 2015 .

Effect of water migration on the thermal-vacuum packaged steamed buns under room temperature storage

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2016 .

Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage

Xinzhong Hu, Xiaolong Wang, Zhen Ma, 2020 .

Conformational properties of high molecular weight heteropolysaccharide isolated from seeds of Artemisia sphaerocephala Krasch

R. Yada, Xiaohui Xing, S. Cui, 2013 .

Oat bran prevents high-fat-diet induced muscular dysfunction, systemic inflammation and oxidative stress through reconstructing gut microbiome and circulating metabolome.

Lijuan Yuan, Xinzhong Hu, M. Messia, 2023, Food research international.

Highland barley β-glucan alleviated western diet-induced non-alcoholic fatty liver disease via increasing energy expenditure and regulating bile acid metabolism in mice.

M. Zhang, Xinzhong Hu, Xiaoqing Xie, 2022, Food & function.

Structural modification and dynamic in vitro fermentability of precooked pea starch as affected by different drying methods

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2021, Food & Function.

Effect of Stir-Frying on Physicochemical and Functional Properties of Oat Protein Isolates

Xinzhong Hu, Liang Zou, Xia Wang, 2023, Foods.

Glutenin-gliadin ratio changes combining heat-moisture treatment significantly influences the in vitro digestibility of starch in recombinant wheat flours.

Xinzhong Hu, Xiaolong Wang, Xiaoyang Zou, 2023, International journal of biological macromolecules.

Evolution of multi-scale structure and microbiota metabolism of lentil resistant starch during the dynamic fermentation in vitro.

Xinzhong Hu, Zhen Ma, Mengliu Zhao, 2024, Food chemistry.

In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing.

J. Boye, Xinzhong Hu, Zhen Ma, 2017, Food research international.