1. Effect of hydrocolloids on gluten proteins, dough, and flour products: A review. (February 2023) Authors: Zhang, Huijuan; Liu, Shuchang; Feng, Xuejia; Ren, Feiyue; Wang, Jing Journal: Food research international Issue: Volume 164(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effects of dietary fiber and ferulic acid on dough characteristics and glutenin macropolymer (GMP) aggregation behavior during dough resting. (15th August 2022) Authors: Feng, Yulin; Feng, Xuejia; Liu, Shuchang; Zhang, Huijuan; Wang, Jing Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 166(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes. (January 2023) Authors: Zhang, Huijuan; Feng, Xuejia; Liu, Shuchang; Ren, Feiyue; Wang, Jing Journal: Innovative food science & emerging technologies Issue: Volume 83(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Interaction mechanism between cereal phenolic acids and gluten protein: protein structural changes and binding mode. (27th July 2022) Authors: Feng, Yulin; Feng, Xuejia; Liu, Shuchang; Zhang, Huijuan; Wang, Jing Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 15(2022) Page Start: 7387 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗