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Foods (Basel, Switzerland)|March 28, 2024
The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed BreadSi-Fan Liu, Ke-Xue Zhu, Xiao-Na GuoFoods (Basel, Switzerland)|June 2, 2021
Inhibition of L-Cysteine on the Browning of Fresh Wet NoodlesXin-Ting Wu, Xiao-Na Guo, Ke-Xue ZhuFood Chemistry|February 23, 2022
Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodlesTian-Tian Zhao, Xiao-Na Guo, Ke-Xue ZhuInternational Journal of Biological Macromolecules|March 10, 2023
Effect of sorbitol on the in vitro starch digestibility in semi-dried black highland barley noodlesXue-Jing Zhu, Xiao-Na Guo, Ke-Xue ZhuFood Chemistry|January 30, 2023
Inhibitory mechanism of sodium hexametaphosphate on enzymatic browning in yellow alkaline noodlesYing-Ying Tang, Xiao-Na Guo, Ke-Xue ZhuFood Chemistry|December 19, 2023
Insights into the mechanisms underlying ethanol-induced changes in the dough mechanical properties and quality characteristics of fresh noodlesTian-Yang Han, Xiao-Na Guo, Ke-Xue ZhuFood Chemistry|April 14, 2020
Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodleXiao-Na Guo, Shao-Hua Wu, Ke-Xue ZhuFood Chemistry|February 13, 2016
Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed breadXiang-Yu Wang, Xiao-Na Guo, Ke-Xue ZhuFood Chemistry|November 8, 2024
Revealing the influence mechanism of pre-fermentation degree and storage temperature fluctuations on frozen steamed bread dough qualityZhao-Jing Jiang, Xiao-Na Guo, Ke-Xue ZhuFood Chemistry|November 2, 2022
Insights into heat-induced molecular-level interactions between wheat and common buckwheat proteinsMeng-Kun Song, Xiao-Na Guo, Ke-Xue ZhuPageof 9