Fubin Wei

Layer-by-layer coating of chitosan/pectin effectively improves the hydration capacity, water suspendability and tofu gel compatibility of okara powder

Lei Wang, Guohua Zhao, Fayin Ye, 2017 .

Development of “New” Bread and Cheese

H. Yano, Wei Wei, Fubin Wei, 2020 .

Effects of oat β-glucan incorporation on the gelatinization, flowability and moisture sorption of wheat flour

Lei Wang, Guohua Zhao, Fayin Ye, 2017 .

Wheat flour enriched with oat β-glucan: A study of hydration, rheological and fermentation properties of dough

Guohua Zhao, Fayin Ye, Fubin Wei, 2017 .

The effects of oat β-glucan incorporation on the quality, structure, consumer acceptance and glycaemic response of steamed bread.

Guohua Zhao, Fayin Ye, Fubin Wei, 2017, Journal of texture studies.

Spray-drying of curcumin-loaded octenylsuccinated corn dextrin micelles stabilized with maltodextrin

Guohua Zhao, Fayin Ye, Fubin Wei, 2017 .