Yong-Cheng Shi
4PUBLICATIONS
3CO-AUTHORS
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Publications (4)
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|Feb 19, 2026
Exploring Bread Quality through the Use of Commercial Bacterial and Fungal Xylanases: Effects on Dough Rheology, Loaf Volume, and Arabinoxylan Structure.Pedro Souza, Allan Quadros, Hulya Dogan
|May 22, 2024
Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods.Zhongwei Chen, Andrew L Mense, Lauren R Brewer
|Sep 09, 2021
Extraction of non-starch lipid from protease-treated wheat flour.Siti Farhiah Abdul Manan, Jihong Li, Chao-Feng Hsieh
|Apr 04, 2017
Changes in protein and starch digestibility in sorghum flour during heat-moisture treatments.Thanh-Hien Vu, Scott Bean, Chao-Feng Hsieh
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