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4 results for Haifeng Qian.

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Effect of Wheat Bran Particle Size on the Quality of Whole Wheat Based Instant Fried Noodles
by Lu Lu, Xinlei Cao, Sumei Zhou, Yan Li, Li Wang, Haifeng Qian, Hui Zhang and Xiguang Qi
Journal of Food and Nutrition Research. 2018, 6(5), 295-301. DOI: 10.12691/jfnr-6-5-3
Pub. Date: May 08, 2018Views: 17211Downloads: 16897
Instant fried noodles Wheat bran size Quality Oil content
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Effect of Whole Wheat Flour on the Deep-frying Kinetics of Chinese Sachima
by Weishi Wang, Lulu Deng, Sumei Zhou, Yan Li, Li Wang, Haifeng Qian, Hui Zhang and Xiguang Qi
Journal of Food and Nutrition Research. 2018, 6(5), 277-284. DOI: 10.12691/jfnr-6-5-1
Pub. Date: May 05, 2018Views: 16880Downloads: 16523
whole wheat flour Sachima mass transfer thermal properties oil absorption
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Optimization and Acceptability Evaluation of Shapporah Biscuits Formulated by Different Ingredients: Using Response Surface Methodology (RSM)
by Waleed AL-Ansi, Amer Ali Mahdi, Yan Li, Haifeng Qian and Li Wang
Journal of Food and Nutrition Research. 2018, 6(3), 192-199. DOI: 10.12691/jfnr-6-3-9
Pub. Date: March 20, 2018Views: 16112Downloads: 14983
sensory evaluation response surface methodology lentil flour millet flour traditional biscuits
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Effect of Extrusion on the Hydrophilic Antioxidant Capacity of Four Whole Grains
by Lingxiao Yang, Hui Zhang, Lilin Cheng, Zhonghua Gu, Dan Hua, Xiguang Qi, Haifeng Qian and Li Wang
Journal of Food and Nutrition Research. 2014, 2(2), 80-87. DOI: 10.12691/jfnr-2-2-4
Pub. Date: March 17, 2014Views: 24814Downloads: 20584Citations: 8
whole grains total phenolic content antioxidant capacity HPLC
Abstract Full Text PDF (208 KB) Full Text HTML Full Text ePUB (190 KB)
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