Jibin He

Keyphrases

1. Bread Wheat 38%
2. Broadband Cavity 38%
3. Cavity-enhanced Absorption Spectroscopy 38%
4. Cell Layer 38%
5. Chemical Speciation 38%
6. Copper Ions 38%
7. Crisps 23%
8. Deep Frying 46%
9. Edible Oil 38%
10. Endosperm 44%
11. Fatty Acid Profile 38%
12. Fe Concentration 38%
13. Flour Fractions 24%
14. Food Applications 38%
15. Food Insecurity 38%
16. Free Fatty Acids 54%
17. Fried Snack 38%
18. Frying Process 46%
19. Gliadin 50%
20. Gluten Proteins 87%
21. Glutenin 30%
22. Glutenin Polymers 48%
23. High Molecular Weight Subunit 44%
24. High Oleic Sunflower Oil 38%
25. Iron Ion 38%
26. Microencapsulation 38%
27. N Treatment 38%
28. Nicotianamine 38%
29. Nitrogen Effect 38%
30. Nutritional Factors 19%
31. Oil Stability 38%
32. Pearl 34%
33. Pearling Fraction 38%
34. Polymer Distribution 38%
35. Processed Foods 38%
36. Product Quality 23%
37. Protein Distribution 38%
38. Protein Gradients 44%
39. Rapeseed Oil 38%
40. Rice Bran Oil 31%
41. Starchy Endosperm 100%
42. Storage Tissue 29%
43. Ultra-processed Foods 38%
44. Vitamins 38%
45. Wheat 38%
46. Wheat Grain 83%
47. Wheat Triticum Aestivum 38%
48. White Flour 24%
49. Zinc 38%
50. Zn Concentration 38%