Yingyu Zhao

Influences of Na2CO3, NaHCO3, K2CO3 on the rheological, water distribution, and microstructural properties of 5% long-chain inulin dough and quality of steamed bread

D. Luo, Pengfei Liu, Chonghui Yue, 2023, LWT.

Effect of phosphorylated long‐chain inulin on the dough rheology and steamed bread quality

Kangyi Zhang, Peiyan Li, D. Luo, 2022, International Journal of Food Science & Technology.

Effects of natural inulin on the rheological, physicochemical and structural properties of frozen dough during frozen storage and its mechanism

Peiyan Li, D. Luo, Y. Xu, 2023, LWT.