User profiles for K. X. Zhu
Kevin X. ZhuXi'an Jiaotong Liverpool University Verified email at xjtlu.edu.cn Cited by 661 |
Natural additives in wheat‐based pasta and noodle products: opportunities for enhanced nutritional and functional properties
M Li, KX Zhu, XN Guo, K Brijs… - … Reviews in Food …, 2014 - Wiley Online Library
Pasta products and noodles have been staple foods since ancient times in many countries
all over the world. These cereal products are still increasingly popular worldwide for their …
all over the world. These cereal products are still increasingly popular worldwide for their …
Research note—information technology in supply chains: the value of it-enabled resources under competition
In this study, we seek to better understand the value of information technology (IT) in supply
chain contexts. Grounded in the resource-based theory in conjunction with transaction cost …
chain contexts. Grounded in the resource-based theory in conjunction with transaction cost …
Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber
KX Zhu, S Huang, W Peng, HF Qian… - Food research international, 2010 - Elsevier
Wheat bran dietary fiber (DF) powders was prepared by ultrafine grinding, whose effects
were investigated on the composition, hydration and antioxidant properties of the wheat bran …
were investigated on the composition, hydration and antioxidant properties of the wheat bran …
Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ
KX Zhu, CX Lian, XN Guo, W Peng, HM Zhou - Food Chemistry, 2011 - Elsevier
Defatted wheat germ (DWG) is the main by-product of the wheat germ oil extraction process.
Its nutritional value has well been accepted. In this study, the antioxidant properties of 30% …
Its nutritional value has well been accepted. In this study, the antioxidant properties of 30% …
Deterioration mechanisms of high-moisture wheat-based food–A review from physicochemical, structural, and molecular perspectives
M Ma, QJ Sun, M Li, KX Zhu - Food chemistry, 2020 - Elsevier
Wheat-based products are staple foods for over a third of the world's population. However,
most wheat-based staple foods are provided with a high water content to maintain naturally …
most wheat-based staple foods are provided with a high water content to maintain naturally …
Proteins extracted from defatted wheat germ: nutritional and structural properties
KX Zhu, HM Zhou, HF Qian - Cereal Chemistry, 2006 - Wiley Online Library
The main by‐product of the wheat germ oil extraction process is a defatted wheat germ meal,
which has a relatively high protein content, making it an attractive and promising source of …
which has a relatively high protein content, making it an attractive and promising source of …
Green process innovation and financial performance in emerging economies: Moderating effects of absorptive capacity and green subsidies
… Zhu, “Why do firms adopt innovations in bandwagons? Herding under competition in open …
Kevin Xiaoguo Zhu received the Ph.D. degree in management science and engineering from …
Kevin Xiaoguo Zhu received the Ph.D. degree in management science and engineering from …
Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran
HM Zhao, XN Guo, KX Zhu - Food Chemistry, 2017 - Elsevier
To improve the nutritional, physical and flavor properties of wheat bran, yeast and lactic acid
bacteria (LAB) were used for fermenting wheat bran in solid state. Appearance properties, …
bacteria (LAB) were used for fermenting wheat bran in solid state. Appearance properties, …
Measuring and managing the externality of managerial responses to online customer reviews
… 2008a, Zhu and Zhang 2010), which calls for the careful attention of management. However,
it is still unclear how business can influence the opinions of customers or the public at large, …
it is still unclear how business can influence the opinions of customers or the public at large, …
Engaging Voluntary Contributions in Online Communities
User contribution is critical to online communities but also difficult to sustain given its public
goods nature. This paper studies the design of IT artifacts to motivate voluntary contributions …
goods nature. This paper studies the design of IT artifacts to motivate voluntary contributions …