No photo of Xin Huang
  • PL 66 (Agnes Sjöbergin katu 2)

    00014

    Finland

20112019
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Publications 2011 2019

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2019

Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

Arte, E., Huang, X., Nordlund, E. & Katina, K., 15 Aug 2019, In : Food Chemistry. 289, p. 103-111 9 p.

Research output: Contribution to journalArticleScientificpeer-review

2017

Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin

Huang, X., Sontag-Strohm, T., Stoddard, F. L. & Kato, Y., 1 Jan 2017, In : Food Chemistry. 214, p. 597-605 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

Laatikainen, R., Koskenpato, J., Hongisto, S-M., Loponen, J., Poussa, T., Huang, X., Sontag-Strohm, T., Salmenkari, H. & Korpela, R., 2017, In : Nutrients. 9, 11, 1215.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
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Proposal for C-Hordein as Reference Material in Gluten Quantification

Huang, X., Kanerva, P., Salovaara, H., Stoddard, F. L. & Sontag-Strohm, T., 15 Mar 2017, In : Journal of Agricultural and Food Chemistry. 65, 10, p. 2155-2161 7 p.

Research output: Contribution to journalArticleScientificpeer-review

2016

Degradation of C-hordein by metal-catalysed oxidation

Huang, X., Kanerva, P., Salovaara, H. & Sontag-Strohm, T., 1 Apr 2016, In : Food Chemistry. 196, p. 1256-1263 8 p.

Research output: Contribution to journalArticleScientificpeer-review

2013

Oxidative modification of a proline-rich gliadin peptide

Huang, X., Kanerva, P., Salovaara, H., Loponen, J. & Sontag-Strohm, T., 2013, In : Food Chemistry. 141, 3, p. 2011-2016 6 p.

Research output: Contribution to journalArticleScientificpeer-review