Ying Liang

发表

Further interpretation of the strengthening effect of curdlan on frozen cooked noodles quality during frozen storage: Studies on water state and properties.

X. Zhan, Jinshui Wang, F. Jia, 2020, Food chemistry.

Electrospun nanofibers enhance trehalose synthesis by regulating gene expression for Micrococcus luteus fermentation.

Qipeng Yuan, Dapeng Wu, Jinshui Wang, 2021, Colloids and surfaces. B, Biointerfaces.

Co-Cultivation of Two Bacillus Strains for Improved Cell Growth and Enzyme Production to Enhance the Degradation of Aflatoxin B1

Dapeng Wu, Wei Huang, Jinshui Wang, 2021, Toxins.

Comparative Study on the Cryoprotective Effects of Three Recombinant Antifreeze Proteins from Pichia pastoris GS115 on Hydrated Gluten Proteins during Freezing.

Gangcheng Wu, X. Qi, H. Qian, 2018, Journal of agricultural and food chemistry.

A novel surface treatment of carbon fiber with Fenton reagent oxidization for improved cells immobilization and xylitol fermentation

Qipeng Yuan, Dapeng Wu, Jinshui Wang, 2021 .

Application of the in-situ biological detoxification polymer for the improvement of AFB1 detoxification

Qipeng Yuan, Mingna Li, Jinshui Wang, 2022, LWT.

An electrochemical aptasensor based on dual-enzymes-driven target recycling strategy for patulin detection in apple juice

Y. Liu, Min Wei, Baoshan He, 2022, Food Control.

Ultrasensitive detection of patulin based on a Ag+-driven one-step dual signal amplification.

Yiwei Xu, Min Wei, Baoshan He, 2022, Journal of hazardous materials.

Exonuclease III-Driven Dual-Amplified Electrochemical Aptasensor Based on PDDA-Gr/PtPd@Ni-Co Hollow Nanoboxes for Chloramphenicol Detection.

Min Wei, Baoshan He, Huali Jin, 2021, ACS applied materials & interfaces.

Aggregative and structural properties of wheat gluten induced by pectin

Jinshui Wang, Jinhe Li, Ying Liang, 2021, Journal of Cereal Science.

Effects of recombinant carrot antifreeze protein from Pichia pastoris GS115 on the physicochemical properties of hydrated gluten during freeze-thawed cycles

Gangcheng Wu, X. Qi, H. Qian, 2018, Journal of Cereal Science.

Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality

Gangcheng Wu, X. Qi, H. Qian, 2018, LWT.

Rheological properties of wheat dough mediated by low-sodium salt

Xiaohua Wang, Ying Liang, Qi Wang, 2023, Food Hydrocolloids.

Effect of extrusion temperature on the protein aggregation of wheat gluten with the addition of peanut oil during extrusion.

Jinshui Wang, Ying Liang, Xia Zhang, 2020, International journal of biological macromolecules.

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 curdlan on the aggregation behavior and structure of gluten in frozen-cooked noodles during frozen storage.

Baoshan He, Zilu Chen, Ying Liang, 2022, International journal of biological macromolecules.

Aggregative and structural properties of wheat gluten during post-harvest maturation

Yujia Tian, Jinshui Wang, Jiaojiao Fu, 2021, Journal of Stored Products Research.

Understanding the influence of curdlan on the quality of frozen cooked noodles during the cooking process

Baoshan He, Zilu Chen, Ying Liang, 2022, LWT.

Effect of curdlan on the quality of frozen-cooked noodles during frozen storage

X. Zhan, Jinshui Wang, Ying Liang, 2020 .

Effect of curdlan on the aggregation behavior of gluten protein in frozen cooked noodles during cooking

Baoshan He, Zilu Chen, Ying Liang, 2021, Journal of Cereal Science.

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.

In-situ growth of graphene on carbon fibers for enhanced cell immobilization and xylitol fermentation

Qipeng Yuan, Dapeng Wu, Jinshui Wang, 2020 .

Effect of konjac glucomannan on aggregation patterns and structure of wheat gluten with different strengths.

Yujia Tian, Ying Liang, Xia Zhang, 2023, Food chemistry.

Trehalose-induced changes in the aggregation behavior and structural properties of wheat gluten

Yujia Tian, Ying Liang, Xia Zhang, 2022, Journal of Cereal Science.

Effect of oil oxidation on aggregation of wheat gluten–peanut oil complexes during extrusion

Jinshui Wang, Xiaoling Tian, Ying Liang, 2022, International Journal of Food Science & Technology.

Effect of low-sodium salt on the physicochemical and rheological properties of wheat flour doughs and their respective gluten

Xiaohua Wang, Jinshui Wang, Ying Liang, 2021, Journal of Cereal Science.

Effect of sanxan gel on the quality of salt-free noodles during cooking.

Baoshan He, Ying Liang, Mei Liu, 2023, Journal of food science.

Extrusion of wheat gluten-peanut oil complexes and their rheological characteristics.

Xiaohua Wang, Jinshui Wang, Ying Liang, 2021, Food chemistry.

A competitive-type electrochemical immunosensor based on Ce-MOF@Au and MB-Au@Pt core-shell for nitrofuran metabolites residues detection.

Yong Liu, Baoshan He, Jinshui Wang, 2021, Bioelectrochemistry.

Anti-Corruption, Government Subsidies and Corporate Innovation Investment—Based on the Perspective of Rent-Seeking Theory

Qi Wang, Ying Liang, 2017 .