Shuyi Liu

7PUBLICATIONS
4CO-AUTHORS
Food chemistry and food sensory scienceFood properties (incl. characteristics and health benefits)Numerical modelling and mechanical characterisationFunctional materialsNanomaterials
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Publications (7)

|Aug 15, 2026
Effects and Mechanisms of Fermentation by Nonconventional Yeast Kazachstania servazzii CDLB-YE05 on the Flavor and Texture of Fresh Noodles.

|Jan 09, 2026
Analysis of Texture and Gastrointestinal Digestion Characteristics of Infant Noodles Based on Bio-Mimetic Platform.

Qingqing Li, Zhiyong Dai, Shuyi Liu

|Nov 05, 2023
Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles.

Song Jiang, Congmei Xu, Yiyi Jiang

|Feb 01, 2022
Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments.

Tianxiu Wang, Yiyi Jiang, Shuyi Liu

|Sep 28, 2020
Sandwich-type sheeting improved the processing and eating qualities of potato noodles.

Min Liao, Yajing Qi, Shuyi Liu

|May 31, 2020
Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis.

Yu Chen, Mohammed Obadi, Shuyi Liu

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Frequent Collaborators

6 joint publications

Bin Xu

5 joint publications

Mohammed Obadi

2 joint publications

Qingqing Li

1 joint publications

Yajing Qi