1. Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids. (15th December 2022) Authors: Zhang, Tingjing; Guan, Erqi; Yang, Yuling; Zhang, Lili; Liu, Yuanxiao; Bian, Ke Journal: Food chemistry Issue: Volume 397(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers. Issue 4 (11th March 2020) Authors: Yang, Yuling; Guan, Erqi; Zhang, Tingjing; Li, Mengmeng; Bian, Ke Journal: Journal of food science Issue: Volume 85:Issue 4(2020) Page Start: 956 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Degradation of aflatoxin B1 by water-assisted microwave irradiation: Kinetics, products, and pathways. (December 2021) Authors: Zhang, Yaolei; Li, Mengmeng; Liu, Yuanxiao; Guan, Erqi; Bian, Ke Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 152(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Detoxification of Deoxynivalenol by 60Co γ-ray Irradiation and Toxicity Analyses of Radiolysis Products. (3rd December 2019) Authors: Li, Mengmeng; Guan, Erqi; Bian, Ke Journal: Journal of AOAC International Issue: Volume 102:Number 6(2019) Page Start: 1749 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of heat treatment and salt addition on the physicochemical properties and quality of fresh noodles. (16th February 2020) Authors: Zhang, Yanyan; Liu, Chong; Hong, Jing; Li, Limin; Zheng, Xueling; Bian, Ke; Guan, Erqi Journal: International journal of food science & technology Issue: Volume 55:Number 7(2020) Page Start: 2783 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of heat‐moisture treatment of germinated wheat on the quality of Chinese white salted noodles. Issue 1 (29th November 2018) Authors: Liu, Chong; Jiang, Xiaoxiao; Wang, Junjun; Li, Limin; Bian, Ke; Guan, Erqi; Zheng, Xueling Journal: Cereal chemistry Issue: Volume 96:Issue 1(2019) Page Start: 115 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of microwave—Chemical modification on properties of soybean meal‐based wood adhesive. Issue 45 (26th September 2022) Authors: Li, Mengmeng; Wang, Ruihu; Wang, Haijie; Cao, Xinhua; Cheng, Yu; Guan, Erqi; Bian, Ke Journal: Journal of applied polymer science Issue: Volume 139:Issue 45(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of ultrasonic technique on properties of soy meal-based wood adhesive. (October 2022) Authors: Li, Mengmeng; Bai, Fuxiao; Chen, Xijian; Cheng, Yu; Guan, Erqi; Bian, Ke Journal: International journal of adhesion & adhesives Issue: Volume 118(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effects of repeated sheeting on rheology and glutenin properties of noodle dough. (November 2019) Authors: Song, Mengkun; Liu, Chong; Hong, Jing; Li, Limin; Zheng, Xueling; Bian, Ke; Guan, Erqi Journal: Journal of cereal science Issue: Volume 90(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process. (16th April 2021) Authors: Liu, Chong; Song, Mengkun; Hong, Jing; Li, Limin; Zheng, Xueling; Bian, Ke; Guan, Erqi Journal: Food chemistry Issue: Volume 342(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗