1-14 of 14
Authors: Xueling Zheng
Journal Article
Insights into the mechanisms underlying the quality deterioration of a novel frozen pasta product during freeze–thawed cycles
International Journal of Food Science and Technology, Volume 59, Issue 9, September 2024, Pages 6360–6373, https://doi.org/10.1111/ijfs.17377
Published: 27 July 2024
Journal Article
Comparative study on the quality characteristics of wheat-based broken rice noodles from different rice varieties
International Journal of Food Science and Technology, Volume 59, Issue 8, August 2024, Pages 5440–5449, https://doi.org/10.1111/ijfs.17259
Published: 20 June 2024
Journal Article
Suitability of corn flour in steamed bread matrices of corn-wheat composite flour: a thermal, rheological and nutritional approach
International Journal of Food Science and Technology, Volume 58, Issue 10, October 2023, Pages 5346–5356, https://doi.org/10.1111/ijfs.16649
Published: 21 August 2023
Journal Article
High and ultra-high temperature drying of fermented dried noodles: effect on noodle quality and starch properties
International Journal of Food Science and Technology, Volume 58, Issue 10, October 2023, Pages 5319–5331, https://doi.org/10.1111/ijfs.16639
Published: 17 August 2023
Journal Article
Influence of wheat starch on rheological, structural and physico-chemical properties gluten–starch dough during mixing
International Journal of Food Science and Technology, Volume 57, Issue 4, April 2022, Pages 2069–2079, https://doi.org/10.1111/ijfs.15481
Published: 03 December 2021
Journal Article
Wheat noodles enriched with A-type and/or B-type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle-making process
International Journal of Food Science and Technology, Volume 56, Issue 6, June 2021, Pages 3111–3122, https://doi.org/10.1111/ijfs.14954
Published: 18 January 2021
Journal Article
Effect of heat treatment and salt addition on the physicochemical properties and quality of fresh noodles
International Journal of Food Science and Technology, Volume 55, Issue 7, July 2020, Pages 2783–2793, https://doi.org/10.1111/ijfs.14531
Published: 16 February 2020
Journal Article
Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread
International Journal of Food Science and Technology, Volume 55, Issue 7, July 2020, Pages 2751–2761, https://doi.org/10.1111/ijfs.14528
Published: 03 February 2020
Journal Article
Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation
International Journal of Food Science and Technology, Volume 55, Issue 5, May 2020, Pages 2011–2019, https://doi.org/10.1111/ijfs.14447
Published: 27 November 2019
Journal Article
Rheological properties of gluten and gluten-starch model doughs containing wheat bran dietary fibre
International Journal of Food Science and Technology, Volume 53, Issue 12, December 2018, Pages 2650–2656, https://doi.org/10.1111/ijfs.13861
Published: 28 June 2018
Journal Article
Effect of heat treatment of rye flour on rye-wheat steamed bread quality
International Journal of Food Science and Technology, Volume 53, Issue 5, May 2018, Pages 1109–1119, https://doi.org/10.1111/ijfs.13662
Published: 15 November 2017
Journal Article
The influence of ultrasonic modification on arabinoxylans properties obtained from wheat bran
International Journal of Food Science and Technology, Volume 51, Issue 11, November 2016, Pages 2338–2344, https://doi.org/10.1111/ijfs.13239
Published: 06 October 2016
Journal Article
Improvement of Chinese noodle quality by supplementation with arabinoxylans from wheat bran
International Journal of Food Science and Technology, Volume 51, Issue 3, March 2016, Pages 602–608, https://doi.org/10.1111/ijfs.13042
Published: 15 February 2016
Journal Article
Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality
International Journal of Food Science and Technology, Volume 49, Issue 1, January 2014, Pages 253–260, https://doi.org/10.1111/ijfs.12306
Published: 01 January 2014
