Bin Xu

Xiang Xiao, Bin Xu, Qiaoquan Liu, 2012, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Insights into the reasons for lower digestibility of buckwheat-based foods: The structure-physical properties of starch aggregates

Bin Xu, Haiteng Li, Yajing Qi, 2022, Journal of Cereal Science.

Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products

Mohammed Obadi, Bin Xu, 2021 .

Activity and Stability of Trypsin Immobilized onto Chitosan Magnetic Nanoparticles

Jun Sun, Bin Xu, H. Ma, 2017 .

Decolorization of commercial zein via protein precipitation involving organic solvents at low temperatures

Yuntong Li, Jun Sun, Mohammed Obadi, 2020 .

Evaluation of the possible non‐thermal effect of microwave radiation on the inactivation of wheat germ lipase

Jun Sun, Bin Xu, Shuyi Liu, 2017 .

Thermal versus Microwave Inactivation Kinetics of Lipase and Lipoxygenase from Wheat Germ

Bin Xu, Wenhui Miao, Wu Qi-fei, 2016 .

Modulating the glycemic response of starch-based foods using organic nanomaterials: strategies and opportunities

Bin Xu, Haiteng Li, Alkassoumi Hassane Hamadou, 2022, Critical reviews in food science and nutrition.

Effects of single-mode microwave heating and dextran conjugation on the structure and functionality of ovalbumin-dextran conjugates.

Jun Sun, Y. Mu, Bin Xu, 2020, Food research international.

Tomato seed oil attenuates hyperlipidemia and modulates gut microbiota in C57BL/6J mice.

Bin Xu, Wen-Sen He, Dandan Cui, 2020, Food & function.

Effect of ultrasound on the preparation of resveratrol-loaded zein particles

Haile Ma, Bin Xu, Xiaofeng Ren, 2018 .

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

Xinzhong Hu, Bin Xu, Xiaolong Wang, 2021 .

Rheological, textural, and digestible properties of fresh noodles: Influence of starch esterified by conventional and pulsed electric field‐assisted dual technique with full range of amylose content

Limin Li, Xueling Zheng, Zhong Han, 2020 .

Fabrication of antioxidant emulsifiers from natural ingredients: Conjugation of egg white proteins with catechin and chlorogenic acid

D. Mcclements, Jun Sun, Y. Mu, 2020 .

Sonochemical effects on the structure and antioxidant activity of egg white protein-tea polyphenol conjugates.

D. Mcclements, Jun Sun, Y. Mu, 2020, Food & function.

Evaluation of antioxidant modification on the functional and structural properties of EWP conjugates

Jun Sun, Tengmei Liu, Hui Jing, 2020, RSC advances.

Biocontrol of major postharvest pathogens on apple using Rhodotorula glutinis and its effects on postharvest quality parameters

Bin Xu, Xiaodong Zheng, Hongyin Zhang, 2009 .

Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross-linked phosphorylated RS4 wheat starch.

Yong‐Cheng Shi, Bin Xu, P. Seib, 2020, Journal of the science of food and agriculture.

The role of inorganic salts in dough properties and noodle quality-A review.

Mohammed Obadi, Bin Xu, Jiyao Zhang, 2022, Food research international.

Effect of superheated steam treated wheat flour on quality characteristics and storage stability of fresh noodles

Bin Xu, Yajing Qi, Qin Guo, 2021, Food Control.

Evaluating the sterilization effect of wheat flour treated with continuous high-speed-stirring superheated steam

Bin Xu, Zhongwei Chen, M. Manzoor, 2021 .

Intact endosperm cells in buckwheat flour limit starch gelatinization and digestibility in vitro.

Yong‐Cheng Shi, Jun Sun, Bin Xu, 2020, Food chemistry.

Effects of different pre-gelatinized starch on the processing quality of high value-added Tartary buckwheat noodles

Mohammed Obadi, Bin Xu, Yajing Qi, 2020, Journal of Food Measurement and Characterization.

Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis.

Mohammed Obadi, Bin Xu, Yajing Qi, 2020, Journal of texture studies.

Identifying key factors and strategies for reducing oil content in fried instant noodles.

Yuntong Li, Mohammed Obadi, Bin Xu, 2022, Journal of food science.

Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structure.

Mohammed Obadi, Bin Xu, Haiteng Li, 2022, Food research international.

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

Xinzhong Hu, Bin Xu, Xiaolong Wang, 2021 .

Functional Magnetic Nanoparticles for Highly Efficient Cholesterol Removal.

Haile Ma, W. Qu, Jun Sun, 2018, Journal of food science.

Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysis.

Jun Sun, Mohammed Obadi, Bin Xu, 2019, Journal of texture studies.

Effect of steaming and defatting treatments of oats on the processing and eating quality of noodles with a high oat flour content

Yuntong Li, Mohammed Obadi, Bin Xu, 2019, Journal of Cereal Science.

Relationship between starch fine molecular structures and cooked wheat starch digestibility

Cheng Li, Mohammed Obadi, Bin Xu, 2020 .

The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network.

Mohammed Obadi, Bin Xu, Haiteng Li, 2022, Food chemistry.

Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch.

Cheng Li, Mohammed Obadi, Bin Xu, 2020, Food chemistry.

A 90-day toxicology study of high-amylose transgenic rice grain in Sprague-Dawley rats.

Xiang Xiao, Bin Xu, Qiaoquan Liu, 2011, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Rheological and thermal properties of oat flours and starch affected by oat lipids

Yong‐Cheng Shi, Yuntong Li, Mohammed Obadi, 2021, Journal of Cereal Science.

Study on the stabilization effect of continuous microwave on wheat germ

Bin Xu, Ying Dong, Ming-Jing Cai, 2013 .

Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough

Mohammed Obadi, Bin Xu, Shuyi Liu, 2021 .

Effect of flameless catalytic infrared treatment on rancidity and bioactive compounds in wheat germ oil

Yuanfa Liu, Bin Xu, Dewei Sun, 2016 .

Stability and activity of immobilized trypsin on carboxymethyl chitosan-functionalized magnetic nanoparticles cross-linked with carbodiimide and glutaraldehyde.

Jun Sun, Bin Xu, H. Ma, 2017, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Improving the cold water swelling properties of oat starch by subcritical ethanol-water treatment.

Yuntong Li, Bin Xu, Haiteng Li, 2021, International Journal of Biological Macromolecules.

A molecular explanation of wheat starch physicochemical properties related to noodle eating quality

Cheng Li, Bin Xu, R. Gilbert, 2020 .

The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodles.

Mohammed Obadi, Bin Xu, Shuyi Liu, 2019, Food chemistry.

Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein

Jun Sun, Mohammed Obadi, Bin Xu, 2020 .

Quality Characteristics of Wheat Germ Oil Obtained by Innovative Subcritical Butane Experimental Equipment

Bin Xu, Wu Qi-fei, Shilong Zhou, 2016 .

Milling performance of waxy wheat and wild‐type wheat using two laboratory milling methods

Yong‐Cheng Shi, R. Graybosch, Bin Xu, 2018 .

Effects of vacuum mixing and mixing time on the processing quality of noodle dough with high oat flour content

Mohammed Obadi, Bin Xu, Shuyi Liu, 2020 .

Sandwich-type sheeting improved the processing and eating qualities of potato noodles.

Mohammed Obadi, Bin Xu, Yajing Qi, 2020, Journal of texture studies.

Triboelectric separation of wheat bran tissues: Influence of tribo‐material, water content, and particle size

Zhengxing Chen, Jun Sun, Bin Xu, 2020 .

Subcritical butane extraction of oil and minor bioactive components from soybean germ: Determination of migration patterns and a kinetic model

Jun Sun, Bin Xu, Jiachen Shi, 2018 .

Screening for a rapid evaluation method for the sheeting effect on dough and explicating it from the view of three-dimensional gluten

Shuyun Zhu, Mohammed Obadi, Bin Xu, 2022, Journal of Cereal Science.

A study of vacuum mixing parameters for high-water-added dried noodles using color difference method and gluten network quantitative analysis

Shuyun Zhu, Mohammed Obadi, Bin Xu, 2022, Journal of Cereal Science.

Improvements of dried noodles qualities using two-stages resting: explanation from macro and micro perspectives.

Bin Xu, Yajing Qi, Alkassoumi Hassane Hamadou, 2021, Journal of texture studies.

Exploring the underlying mechanisms on starch restricted swelling-induced reduction in digestion rate of buckwheat noodles.

Bin Xu, Yajing Qi, Hongxun Tao, 2022, Food chemistry.

In vitro starch digestibility of buckwheat cultivars in comparison to wheat: The key role of starch molecular structure.

Jun Sun, Mohammed Obadi, Bin Xu, 2021, Food Chemistry.

Application prospect of traditional Chinese medicine network pharmacology in food science research.

Bin Xu, Sui Yuanyuan, Bai Qiong, 2023, Journal of the science of food and agriculture.

A 90-day toxicology study of high-amylose transgenic rice grain in Sprague-Dawley rats.

Xiang Xiao, Bin Xu, Qiaoquan Liu, 2011, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.