Mei Liu

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.

Effect of Thermal Treatment on the Self-Assembly of Wheat Gluten Polypeptide

Mei Liu, Xia Zhang, Ying Liang, 2023, Molecules.

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.

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.

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 .

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 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.

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.

Effect of NaCl on rheological properties of dough and noodle quality

Yuehua Chen, K. Bian, Zhilu Ai, 2020 .

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

Limin Li, Xueling Zheng, Jing Hong, 2021 .

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

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

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.

Cooking mediated wheat gluten aggregation behavior: Physicochemical properties and component changes

Shenmin Zhang, Baoshan He, X. Yan, 2023, Food Hydrocolloids.

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

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