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Zeng, Fangye
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1

Baking quality and starch digestibility in whole wheat brea..:

Zeng, Fangye ; Hu, Zhongbo ; Yang, Yueyue..
Food Bioscience.  61 (2024)  - p. 104403 , 2024
Link: https://doi.org/10.1016/..
 
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2

Regulation of baking quality and starch digestibility in wh..:

Zeng, Fangye ; Hu, Zhongbo ; Yang, Yueyue..
International Journal of Biological Macromolecules.  256 (2024)  - p. 128021 , 2024
Link: https://doi.org/10.1016/..
 
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3

Effect of fermentation methods on properties of dough and w..:

Zeng, Fangye ; Yang, Yueyue ; Liu, Qing...
Journal of the Science of Food and Agriculture.  103 (2023)  10 - p. 4876-4886 , 2023
Link: https://doi.org/10.1002/..
 
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4

Effects of wheat gluten addition on dough structure, bread ..:

Zeng, Fangye ; Weng, Yexun ; Yang, Yueyue...
International Journal of Food Science & Technology.  58 (2023)  7 - p. 3522-3537 , 2023
Link: https://doi.org/10.1111/..
 
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5

A combined enzymatic and ionic cross-linking strategy for p..:

Wang, Yihui ; Jiao, Aiquan ; Qiu, Chao...
Food Hydrocolloids.  131 (2022)  - p. 107737 , 2022
Link: https://doi.org/10.1016/..
 
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