Xueling Zheng

发表

The products from fermentation of wheat bran fiber by Auricularia polytricha strain and the effects of the products on rheological properties of dough sheet

Shiyu Jiang, Li Li, Limin Li, 2020, Food science & nutrition.

Application and Development Prospects of Dietary Fibers in Flour Products

Li Li, Xueling Zheng, Xiaoxi Wang, 2017 .

Behaviors of large A-type and small B-type wheat starch granules esterified by conventional and pulsed electric fields assisted methods.

Rana Muhammad Aadil, Xueling Zheng, Zhong Han, 2020, International journal of biological macromolecules.

Physicochemical properties of wheat flour modified by heat‐moisture treatment and their effects on noodles making quality

Limin Li, Xueling Zheng, K. Bian, 2020 .

Regulation of Structure and Quality of Dried Noodles by Liquid Pre-Fermentation

Xueling Zheng, Chong Liu, X. Xiong, 2021, Foods.

Optimization for quantification of sorghum tannins by Ferric ammonium citrate assay

Limin Li, Xueling Zheng, Xiaoxian Han, 2020 .

Wheat and Wheat Hybrids

Xueling Zheng, Mingfei Li, J. Shang, 2019, Bioactive Factors and Processing Technology for Cereal Foods.

Modification and Application of Dietary Fiber in Foods

Xueling Zheng, Sen Ma, Xiaoxi Wang, 2017 .

Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges

Li Li, Xueling Zheng, Xiaoxi Wang, 2022, Trends in Food Science & Technology.

Extraction, characterization and spontaneous emulsifying properties of pectin from sugar beet pulp.

Xueling Zheng, Shujuan Yu, Xiaoxi Wang, 2013, Carbohydrate polymers.

Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs

Limin Li, Xueling Zheng, Jing Hong, 2020, Journal of Food Processing and Preservation.

Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre

Li Li, Xueling Zheng, Sen Ma, 2018, International Journal of Food Science & Technology.

Enhancing antioxidant activity and antiproliferation of wheat bran through steam flash explosion

Xueling Zheng, Yongsheng Chen, Benguo Liu, 2016, Journal of Food Science and Technology.

One-step indirect competitive ELISA development for dexamethasone determination in chicken

Limin Li, Xueling Zheng, Han Xiao, 2016 .

Bioactive ingredients in adzuki bean sprouts

Limin Li, Xueling Zheng, Benguo Liu, 2011 .

Application of dietary fibers in flour products

Sen Ma, Zhen Wang, Xueling Zheng, 2021 .

Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

Limin Li, Xueling Zheng, Xiaoxi Wang, 2015 .

Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch

Xueling Zheng, Juan Wei, Jing Hong, 2022, Foods.

Effect of ozone treatment on processing properties of wheat bran and shelf life characteristics of noodles fortified with wheat bran

Limin Li, Xueling Zheng, Yanyan Zhang, 2020, Journal of Food Science and Technology.

Effect of baicalin supplementation on the growth, health, antioxidant and anti-inflammatory capacity, and immune function of preweaned calves

Xueling Zheng, Y. Tu, Q. Diao, 2023, Animal Feed Science and Technology.

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.

Li Li, Xueling Zheng, Sen Ma, 2016, Food chemistry.

Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough

Li Li, Xueling Zheng, Sen Ma, 2019, Food Hydrocolloids.

The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber.

Li Li, Sen Ma, Xueling Zheng, 2019, Food & function.

Rheological, textural, and digestible properties of fresh noodles: Influence of starch esterified by conventional and pulsed electric field‐assisted dual technique with full range of amylose content

Limin Li, Xueling Zheng, Zhong Han, 2020 .

Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems.

Limin Li, Xueling Zheng, Qingfa Wang, 2020, Food chemistry.

Influence of wheat bran dietary fiber on gluten protein structure during dough fermentation

Li Li, Xueling Zheng, Sen Ma, 2020 .

Gluten aggregation behavior in gluten and gluten-starch doughs after wheat bran dietary fiber addition

Li Li, Xueling Zheng, Sen Ma, 2019, LWT.

Interaction between gliadin/glutenin and starch granules in dough during mixing

Xueling Zheng, Jing Hong, K. Bian, 2021 .

Research progress on properties of pre-gelatinized starch and its application in wheat flour products

Limin Li, Xueling Zheng, Chong Liu, 2022, Grain & Oil Science and Technology.

A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems.

Limin Li, Xueling Zheng, Qingfa Wang, 2020, Food chemistry.

Physicochemical properties of wheat grains affected by after-ripening

Li Li, Xueling Zheng, Sen Ma, 2016 .

Extraction and antioxidant activity of phenolic compounds from wheat bran treated by steam explosion

Xueling Zheng, Chong Liu, Ruiteng Zhang, 2015 .

Evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added during freeze-thawed cycles

Limin Li, Xueling Zheng, Ying Liang, 2022, Journal of Cereal Science.

Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch

Limin Li, Xueling Zheng, Jing Hong, 2020 .

Quality changes in fresh noodles prepared by different heat treatments during storage

Xueling Zheng, K. Bian, Chong Liu, 2021, Journal of Food Processing and Preservation.

Effect of heat treatment and salt addition on the physicochemical properties and quality of fresh noodles

Limin Li, Xueling Zheng, Yanyan Zhang, 2020 .

Improvement of the quality of steamed bread by supplementation of wheat germ from milling process

Li Li, Xueling Zheng, Shuangqi Tian, 2014 .

De novo assembly of Auricularia polytricha transcriptome and discovery of genes involved in the degradation of lignocellulose

Shiyu Jiang, Li Li, Xueling Zheng, 2020, Biotechnology and applied biochemistry.

Microwave-assisted extraction and antioxidant activity of total phenolic compounds from pomegranate peel

Limin Li, Xueling Zheng, Xiaoai Zhu, 2011 .

Effect of extrusion feeding moisture on dough, nutritional, and texture properties of noodles fortified with extruded buckwheat flour

Limin Li, Xueling Zheng, Qingfa Wang, 2020 .

Impact of A/B-type wheat starch granule ratio on rehydration behavior and cooking quality of noodles and the underlying mechanisms

Limin Li, Xueling Zheng, Jing Hong, 2022, Food Chemistry.

Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism

Limin Li, Xueling Zheng, Jing Hong, 2022, Food Hydrocolloids.

Effect of heat‐moisture treatment on morphological, structural and functional characteristics of ball‐milled wheat starches

Xueling Zheng, Jing Hong, Chong Liu, 2017 .

Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process.

Limin Li, Xueling Zheng, Jing Hong, 2020, Food chemistry.

Effects of repeated sheeting on rheology and glutenin properties of noodle dough

Limin Li, Xueling Zheng, Jing Hong, 2019, Journal of Cereal Science.

Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality

Limin Li, Xueling Zheng, Jing Hong, 2014 .

Effect of multiple freezing/thawing cycles on the physicochemical properties and structural characteristics of starch from wheat flours with different gluten strength.

Limin Li, Xueling Zheng, Ying Liang, 2021, International journal of biological macromolecules.

The influence of ultrasonic modification on arabinoxylans properties obtained from wheat bran

Li Li, Xueling Zheng, Sen Ma, 2016 .

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

R. Buckow, Limin Li, Xueling Zheng, 2020, International Journal of Food Science & Technology.

Structural, rheological and gelatinization properties of wheat starch granules separated from different noodle-making process

R. Buckow, Limin Li, Xueling Zheng, 2020, Journal of Cereal Science.

Effect of heat-moisture treatment on the structure and physicochemical properties of ball mill damaged starches from different botanical sources.

Xueling Zheng, Jing Hong, K. Bian, 2020, International journal of biological macromolecules.

Heat-moisture modified blue wheat starch: Physicochemical properties modulated by its multi-scale structure.

Limin Li, Xueling Zheng, Qingfa Wang, 2022, Food chemistry.

Effect of Heat-Moisture Treatment on Physicochemical, Thermal, Morphological, and Structural Properties of Mechanically Activated Large A- and Small B-Wheat Starch Granules.

Limin Li, Xueling Zheng, Chaopeng Li, 2019, Journal of food science.

Comparative studies on physicochemical properties of total, A- and B-type starch from soft and hard wheat varieties.

Limin Li, Xueling Zheng, Mei Liu, 2020, International journal of biological macromolecules.

Interaction between A-type/B-type starch granules and gluten in dough during mixing.

Limin Li, Xueling Zheng, Jing Hong, 2021, Food chemistry.

Differences in the rheological properties of esterified total, A‐type, and B‐type wheat starches and their effects on the quality of noodles

Limin Li, Xueling Zheng, Zhong Han, 2020 .

Aggregation characteristics of protein during wheat flour maturation.

Li Li, Xueling Zheng, Sen Ma, 2018, Journal of the science of food and agriculture.

Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation

Li Li, Limin Li, Xueling Zheng, 2020 .

Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread

Limin Li, Xueling Zheng, K. Bian, 2020 .

Relationships of flour characteristics with Isolated Starch Properties in Different Chinese Wheat Varieties

Limin Li, Xueling Zheng, Jing Hong, 2021 .

Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread

Limin Li, Xueling Zheng, K. Bian, 2019, Journal of Food Processing and Preservation.

Distribution and Molecular Characterization of β-Glucans from Hull-Less Barley Bran, Shorts and Flour

Limin Li, Xueling Zheng, Qi Wang, 2011, International journal of molecular sciences.

Molecular Characterization of Arabinoxylans from Hull-Less Barley Milling Fractions

Limin Li, Xueling Zheng, Xiaoxi Wang, 2011, Molecules.

Effect of baked wheat germ on gluten protein network in steamed bread dough

Li Li, Xueling Zheng, Sen Ma, 2019, International Journal of Food Science & Technology.

Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality

Limin Li, Xueling Zheng, K. Bian, 2020 .

Effect of oven roasting on major chemical components in cereals and its modulation on flour-based products quality.

Limin Li, Xueling Zheng, Qingfa Wang, 2023, Journal of food science.

Improvement of Chinese noodle quality by supplementation with arabinoxylans from wheat bran

Xueling Zheng, Sen Ma, Xiaoxi Wang, 2016 .

Effect of heat treatment of rye flour on rye‐wheat steamed bread quality

Xueling Zheng, Qing-Han Gao, Chong Liu, 2018 .

Effect of adding wheat (Triticum aestivum L.) farina with varied integrity of endosperm cell wall on dough characteristics, dried noodles quality and starch digestibility.

Xueling Zheng, Chong Liu, J. Shang, 2023, International journal of biological macromolecules.

Impact of salt and homogenization on yield, aggregation, and mechanical characteristics of wheat gluten separated by batter procedure

Limin Li, Xueling Zheng, Jing Hong, 2023, Journal of Cereal Science.

Influence of wheat starch on rheological, structural and physico‐chemical properties gluten‐starch dough during mixing

Xueling Zheng, Jing Hong, K. Bian, 2021, International Journal of Food Science & Technology.

A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality.

Limin Li, Xueling Zheng, Qingfa Wang, 2021, Food chemistry.

Effect of characteristics of different wheat flours on the quality of fermented hollow noodles

Xueling Zheng, Xiaoqing Xiong, Chong Liu, 2021, Food science & nutrition.

Influence of wheat starch on the structural changes and size distribution of gluten induced by adding wheat bran dietary fiber.

Li Li, Xueling Zheng, Xiaoxi Wang, 2018 .

Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods.

Limin Li, Xueling Zheng, Qingfa Wang, 2024, Food chemistry.

Comparative study on the quality characteristics of wheat‐based broken rice noodles from different rice varieties

Limin Li, Xueling Zheng, Qingfa Wang, 2024, International Journal of Food Science & Technology.

The structural integrity of endosperm/cotyledon cells and cell modification affect starch digestion properties.

Xueling Zheng, Jing Hong, Chong Liu, 2023, Food & function.

Control of the oil content of fried dough sticks through modulating structure change by reconstituted gluten fractions.

Xueling Zheng, Jing Wang, Jiping Wen, 2024, Food chemistry.