Author/Creator: Xiong, Licheng - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Xiong, Licheng

1. Comparative study on protein polymerization in whole-wheat dough modified by transglutaminase and glucose oxidase. (April 2018)

Authors:: Niu, Meng; Xiong, Licheng; Zhang, Binjia; Jia, Caihua; Zhao, Siming
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 90(2018)
Page Start:: 323
Record Type:: Journal Article
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2. Gluten development and water distribution in bread dough influenced by bran components and glucose oxidase. (February 2021)

Authors:: Xiao, Fan; Zhang, Xu; Niu, Meng; Xiang, Xiaoqing; Chang, Yidan; Zhao, Zizhu; Xiong, Licheng; Zhao, Siming; Rong, Jianhua; Tang, Cuie; Wu, Yue
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 137(2021)
Page Start:
Record Type:: Journal Article
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3. Protein polymerization and water mobility in whole-wheat dough influenced by bran particle size distribution. (1st September 2017)

Authors:: Xiong, Licheng; Zhang, Binjia; Niu, Meng; Zhao, Siming
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 82(2017)
Page Start:: 396
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗