Search Results - "Zeng, Fangye" :: K.UTB vyhledávací portál

A combined enzymatic and ionic cross-linking strategy for pea protein/sodium alginate double-network hydrogel with excellent mechanical properties and freeze-thaw stability

by Wang, Yihui, Jiao, Aiquan, Qiu, Chao, Liu, Qing, Yang, Yueyue, Bian, Shichao, Zeng, Fangye, Jin, Zhengyu
Published in Food hydrocolloids (01.10.2022)

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Regulation of baking quality and starch digestibility in whole wheat bread based on β-glucans and protein addition strategy: Significance of protein-starch-water interaction in dough

by Zeng, Fangye, Hu, Zhongbo, Yang, Yueyue, Jin, Zhengyu, Jiao, Aiquan
Published in International journal of biological macromolecules (01.01.2024)

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Effect of fermentation methods on properties of dough and whole wheat bread

by Zeng, Fangye, Yang, Yueyue, Liu, Qing, Yang, Jiahua, Jin, Zhengyu, Jiao, Aiquan
Published in Journal of the science of food and agriculture (15.08.2023)

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Effects of wheat gluten addition on dough structure, bread quality and starch digestibility of whole wheat bread

by Zeng, Fangye, Weng, Yexun, Yang, Yueyue, Liu, Qing, Yang, Jiahua, Jiao, Aiquan, Jin, Zhengyu
Published in International journal of food science & technology (01.07.2023)

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