Chuan-Wu Han

Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin

Qingjie Sun, Mengxia Ma, Man Li, 2020 .

Heat mediated physicochemical and structural changes of wheat gluten in the presence of salt and alkali

Qingjie Sun, Tianbao Yang, Mengxia Ma, 2021 .

Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles.

Qingjie Sun, Ke‐Xue Zhu, Mengxia Ma, 2019, Food chemistry.

Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system.

Qingjie Sun, Haihua Zhang, Mengxia Ma, 2020, Food chemistry.

Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms.

Qingjie Sun, Wenting Tang, Man Li, 2018, Food chemistry.