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Zhang Binle
Zhang Binle
Food science
Fermentation
Chemistry
Fermentation in food processing
Solubilization
4
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1
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0
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Biochemical characteristics of rice flour sourdough fermented by lactic acid bacteria and its effects on steaming characteristics of steamed bread.
2020
Wu Yuxin
Chen JiaFang
Ma Zilin
Wu Meng
Tang Xiaojuan
Zhang Binle
Zheng Jianxian
Huang Weining
Li Ning
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Biochemical Characteristics of Tannase-Producing LAB Fermented Red Beans and Lentils Sourdough and Its Effects on in Vitro Digestibility of Steamed Bread
2020
Ma Zilin
Cao Wei-chao
Zhang Binle
Wu Meng
Luo Kun
Zheng Jianxian
Huang Wei-ning
Li Ning
Filip Arnaut
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Araboxylan solubilization and phenolic acid release from fermented wheat bran and bread dough incorporated with it.
2019
Luo Kun
Yang Wendan
Ma Zilin
Zhang Binle
Tang Xiaojuan
Liang Li
Zou Qibo
Zheng Jianxian
Huang Weining
O. J. Ojobi
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The nutrition and antioxidant properties of soybean sourdough and bread fermented by LAB screened from Maotai Qu starter.
2018
Food and Fermentation Industries
Yang Zixuan
Zhang Binle
Jiang Hui
Ma Zilin
Wu Meng
Xu Yan
Zheng Jianxian
Huang Weining
Li Ning
Filip Arnaut
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