1. Analysis on energy consumption of drying process for dried Chinese noodles. (5th January 2017) Authors: Wang, Zhenhua; Zhang, Yingquan; Zhang, Bo; Yang, Fuguang; Yu, Xiaolei; Zhao, Bo; Wei, Yimin Journal: Applied thermal engineering Issue: Volume 110(2017:Jan.) Page Start: 941 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Combination of the 87Sr/86Sr ratio and light stable isotopic values (δ13C, δ15N and δD) for identifying the geographical origin of winter wheat in China. (1st December 2016) Authors: Liu, Hongyan; Wei, Yimin; Lu, Hai; Wei, Shuai; Jiang, Tao; Zhang, Yingquan; Guo, Boli Journal: Food chemistry Issue: Volume 212(2016) Page Start: 367 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Combination of the 87Sr/86Sr ratio and light stable isotopic values (δ13C, δ15N and δD) for identifying the geographical origin of winter wheat in China. (1st December 2016) Authors: Liu, Hongyan; Wei, Yimin; Lu, Hai; Wei, Shuai; Jiang, Tao; Zhang, Yingquan; Guo, Boli Journal: Food chemistry Issue: Volume 212(2016) Page Start: 367 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Comparison of quality properties between high‐molecular‐weight glutenin subunits 5 + 10 and 2 + 12 near‐isogenic lines under three common wheat genetic backgrounds. Issue 4 (15th June 2018) Authors: Wang, Xiaolong; Zhang, Yingquan; Zhang, Bo; Florides, Christakis George; Gao, Zheng; Wang, Zhonghua; Zhang, Xiaoke; Wei, Yimin Journal: Cereal chemistry Issue: Volume 95:Issue 4(2018) Page Start: 575 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of freezing rate and frozen storage on the rheological properties and protein structure of non-fermented doughs. (March 2021) Authors: Yang, Jingjie; Zhang, Bo; Zhang, Yingquan; Rasheed, Mohsin; Gu, Shuqin; Guo, Boli Journal: Journal of food engineering Issue: Volume 293(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of mixing time on the structural characteristics of noodle dough under vacuum. (1st December 2015) Authors: Liu, Rui; Xing, Yanan; Zhang, Yingquan; Zhang, Bo; Jiang, Xuju; Wei, Yimin Journal: Food chemistry Issue: Volume 188(2015) Page Start: 328 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of mixing time on the structural characteristics of noodle dough under vacuum. (1st December 2015) Authors: Liu, Rui; Xing, Yanan; Zhang, Yingquan; Zhang, Bo; Jiang, Xuju; Wei, Yimin Journal: Food chemistry Issue: Volume 188(2015) Page Start: 328 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of water migration rate on the deformation characteristics of wheat starch/gluten extruded noodles. (15th June 2022) Authors: Gong, Yanfei; Meng, Ang; Zhang, Yingquan; Zhang, Bo; Ying, Danyang; Guo, Boli; Wei, Yimin Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 163(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effects of gluten and moisture content on water mobility during the drying process for Chinese dried noodles. Issue 6 (26th April 2019) Authors: Wang, Zhenhua; Yu, Xiaolei; Zhang, Yingquan; Zhang, Bo; Zhang, Min; Wei, Yimin Journal: Drying technology Issue: Volume 37:Issue 6(2019) Page Start: 759 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effects of grain storage time and storage temperature on flour quality parameters of "5 + 10" wheat cultivar and "2 + 12" wheat cultivar. Issue 1 (21st December 2022) Authors: Liu, Hongfei; Zhang, Yingquan; Don, Clyde; Zhang, Bo Journal: Cereal chemistry Issue: Volume 100:Issue 1(2023) Page Start: 183 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗