Fang Li

The impact of extrusion parameters on the glutenin macropolymer content of flour-water dough

Yimin Wei, Yingquan Zhang, B. Guo, 2019, Journal of Cereal Science.

The mesoscopic structure in wheat flour dough development

Yimin Wei, Weichun Pan, Yingquan Zhang, 2020 .

Relationship between the Physicochemical Properties of Soybean Protein Isolate and Its Extrudate Based on High-Moisture Extrusion Torque.

Fengliang Chen, T. Sun, Binyu Luan, 2022, Journal of texture studies.

Physical and chemical properties of soy protein isolates treated with sodium sulphite under low temperature extrusion

Weichun Pan, Yanfei Gong, Xiaofang Su, 2021, International Journal of Food Science & Technology.