Lei Wang

Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios

Jing Gao, Chengrong Wen, Shuang Song, 2021, International Journal of Food Engineering.

Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles.

Chengrong Wen, G. Cao, Xinyu Wu, 2022, International journal of biological macromolecules.

Co-Amorphous Telmisartan-Pimelic Acid with Improved Solubility

Xin Wang, Changlin Yao, Lei Wang, 2020 .

Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles

Chengrong Wen, G. Cao, Man Wang, 2023, Ultrasonics sonochemistry.

Effects of barley seedling powder on rheological properties of dough and quality of steamed bread.

M. Islam, Xiaohuang Cao, Congying Han, 2023, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.