1. Development of an enzymatic synthesis approach to produce phloridzin using Malus x domestica glycosyltransferase in engineered Pichia pastoris GS115. (August 2017) Authors: Zhang, Ting-Jing; Liang, Jian-Qiang; Wei, Xin-Yuan; Wang, Pan-Xue; Xu, Ying; Pen, Shuai; Fan, Ming-Tao Journal: Process biochemistry Issue: Volume 59:Part B(2017) Page Start: 187 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles. (15th November 2021) Authors: Zhang, Li-Li; Guan, Er-Qi; Yang, Yu-Ling; Liu, Yuan-Xiao; Zhang, Ting-Jing; Bian, Ke Journal: Food chemistry Issue: Volume 362(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Interactions between wheat globulin and gluten under alkali or salt condition and its effects on noodle dough rheology and end quality. (15th July 2022) Authors: Zhang, Li-Li; Li, Meng-Meng; Guan, Er-Qi; Yang, Yu-Ling; Zhang, Ting-Jing; Liu, Yuan-Xiao; Bian, Ke Journal: Food chemistry Issue: Volume 382(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. The aggregation characteristics of wheat globulin induced by heating and edible salts and its effects on noodle processing quality. (15th January 2022) Authors: Zhang, Li-Li; Guan, Er-Qi; Zhang, Kai-Ge; Zhang, Ting-Jing; Bian, Ke Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 154(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. The globulin aggregation characteristics induced by salt and alkali and its effects on dough processing quality. (March 2022) Authors: Zhang, Li-Li; Guan, Er-Qi; Yang, Yu-Ling; Zhang, Ting-Jing; Zhang, Yao-Lei; Liu, Yuan-Xiao; Li, Meng-Meng; Zhang, Kai-Ge; Bian, Ke Journal: Journal of cereal science Issue: Volume 104(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗