Kexue Zhu

13PUBLICATIONS
7CO-AUTHORS
Food packaging, preservation and processingFood technologyBio-fluidsPost harvest horticultural technologies (incl. transportation and storage)Food chemistry and food sensory science
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Publications (13)

|Jun 19, 2026
Effects of Fractions From a Multi-Stage Rice Fermentation System on the Shelf-Life and Flavor Quality of Chinese Steamed Bread.

|Oct 07, 2024
Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies.

Meng-Li Zhang, Xiao-Na Guo, Xiao-Hong Sun

|Jun 26, 2024
Alkali-Induced Protein Structural, Foaming, and Air-Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor.

Meng-Kun Song, Xiao-Na Guo, Ke-Xue Zhu

|May 25, 2024
A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten.

Jinrong Wang, Yonghui Li, Xiaona Guo

|Mar 28, 2024
The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread.

Si-Fan Liu, Ke-Xue Zhu, Xiao-Na Guo

|Nov 26, 2022
Effect of Fermentation on the Quality of Dried Hollow Noodles and the Related Starch Properties.

Xue Lu, Xiaona Guo, Kexue Zhu

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Frequent Collaborators

7 joint publications

Xiaona Guo

2 joint publications

Yonghui Li

1 joint publications

Wan-Ting Jia

1 joint publications

Zhen Yang