Author/Creator: Yang, Yue-Ying - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Yang, Yue-Ying

1. Characterization of aroma-active compounds in steamed breads fermented with Chinese traditional sourdough. (December 2021)

Authors:: Wang, Yuan-Hui; Yang, Yue-Ying; Li, Hao-Qi; Zhang, Qi-Dong; Xu, Fei; Li, Zhi-Jian
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 152(2021)
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Record Type:: Journal Article
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2. Characterization of volatiles and aroma in Chinese steamed bread during elaboration. (September 2021)

Authors:: Wang, Yuan-Hui; Yang, Yue-Ying; Zhang, Jing-Yu; Zhang, Qi-Dong; Xu, Fei; Li, Zhi-Jian
Journal:: Journal of cereal science
Issue:: Volume 101(2021)
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Record Type:: Journal Article
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3. Effect of wheat gluten addition on the texture, surface tackiness, protein structure, and sensory properties of frozen cooked noodles. (1st May 2022)

Authors:: Wang, Yuan-Hui; Zhang, Ya-Ru; Yang, Yue-Ying; Shen, Jin-Qi; Zhang, Qiu-Mei; Zhang, Guo-Zhi
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 161(2022)
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Record Type:: Journal Article
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4. Improving the surface tackiness of frozen cooked noodles by the addition of glutenin, gliadin, and gluten. (1st April 2023)

Authors:: Wang, Yuan-Hui; Zhang, Ya-Ru; Wang, Xi; Yang, Yue-Ying; Guo, Wei-Min; Fei, Ying-Xiang; Qiao, Lin
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 179(2023)
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Record Type:: Journal Article
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