1. Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms. (25th April 2018) Authors: Li, Man; Sun, Qing-Jie; Han, Chuan-Wu; Chen, Hai-Hua; Tang, Wen-Ting Journal: Food chemistry Issue: Volume 246(2018) Page Start: 335 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles. (30th July 2019) Authors: Ma, Meng; Han, Chuan-Wu; Li, Man; Song, Xiao-Qian; Sun, Qing-Jie; Zhu, Ke-Xue Journal: Food chemistry Issue: Volume 287(2019) Page Start: 11 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system. (5th March 2020) Authors: Han, Chuan-Wu; Ma, Meng; Zhang, Hai-Hua; Li, Man; Sun, Qing-Jie Journal: Food chemistry Issue: Volume 308(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗