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Chonghui Yue results 25 · Newest (Page 1/1, per page 25)

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Cryoprotective effects of fish skin collagen peptide on frozen gluten proteins: From conformational changes to functional propertiesNARA Subscribed

Food Research International · 2026 · Vol. 242 · Elsevier

Menglei Xin; Jie Guo; Libo Wang; Sihai Han; Chonghui Yue; Zhouya Bai; Denglin Luo; Fan Zhu; Jinying Guo

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Effects of fish skin collagen peptide and freezing on rheology, water distribution, structure, and digestibility of starch within wheat doughNARA Subscribed

Food Hydrocolloids · 2026 · Elsevier

Jiaxin Duan; Lijuan Wang; Hao Guo; Zhouya Bai; Yuanyuan Chen; Chonghui Yue; Guoqiang Zhang; Yujing Xu; Ping Wang; Sihai Han; Jinying Guo

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Direct-contact ultrasound pretreatment of whole wheat flour-water mixtures: Enhancing dough processability and noodle antioxidant capacityNARA Subscribed

Journal of Cereal Science · 2026 · Vol. 130 · Academic Press

Menghan Chang; Xin Wang; Chonghui Yue; Yingbo Zhao; Yuanyuan Chen; Zhouya Bai; Peiyan Li; Denglin Luo; Sihai Han

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Improvement of water redistribution, rheology and microstructure of whole black wheat dough with native inulinNARA Subscribed

Journal of Cereal Science · 2026 · Vol. 130 · Academic Press

Fengxia Li; Arooj Shams; Sihai Han; Zhouya Bai; Chonghui Yue; Libo Wang; Jinying Guo; Peiyan Li; Denglin Luo

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Ultrasonic pretreatment of batter: A method for improving soft bread quality and storage characteristicsNARA Subscribed

Journal of Cereal Science · 2026 · Vol. 130 · Academic Press

Tiantian Wang; Kaili Meng; Baotai Yuan; Denglin Luo; Zhouya Bai; Chonghui Yue; Peiyan Li; Yuanyuan Chen; Sihai Han

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Effects of array vibrating-plate ultrasound treatment on dough sheets: Macroscopic properties, microstructure, physicochemical and hydration characteristicsNARA Subscribed

Innovative Food Science & Emerging Technologies · 2026 · Vol. 112 · Elsevier

Kaili Meng; Qingyuan Wang; Denglin Luo; Zhouya Bai; Chonghui Yue; Shidong Sun

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The effect of ultrasonic treatment on the properties of batter from medium-gluten flour and its mechanism of actionNARA Subscribed

Innovative Food Science & Emerging Technologies · 2026 · Vol. 110 · Elsevier

Qingyuan Wang; Denglin Luo; Zhouya Bai; Chonghui Yue; Peiyan Li; Sihai Han

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Mechanism of ultrasound-modulated gluten-inulin interactions: Impact of inulin polymerization degreeNARA Subscribed

Food Research International · 2026 · Vol. 233 · Elsevier

Zhouya Bai; Jiahao Wan; Wenhui Deng; Yanbin Wang; Yuanyuan Chen; Peiyan Li; Chonghui Yue; Denglin Luo

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Modulating hydrated wheat gluten network structure with different types of polysaccharides: unraveling interaction mechanismsNARA Subscribed

Food Research International · 2026 · Vol. 231 · Elsevier

Ziyu Wang; Xin Wang; Haosen Zeng; Chonghui Yue; Yuanyuan Chen; Libo Wang; Sihai Han; Peiyan Li; Zhouya Bai; Denglin Luo

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Multiscale mechanisms of fish skin collagen peptide in frozen dough preservation: Interplay of protein conformation, rheological properties, and end-product qualityNARA Subscribed

Food Hydrocolloids · 2026 · Vol. 173 · Elsevier

Menglei Xin; Peiyao Li; Hao Guo; Chonghui Yue; Zhouya Bai; Jinying Guo

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Investigating the effects of different types of polysaccharides on the moisture distribution, rheology and structural properties of ferulic acid-enriched doughNARA Subscribed

Journal of Cereal Science · 2026 · Vol. 127 · Academic Press

Menghan Chang; Chonghui Yue; Xinyu Bo; Xin Wang; Zhouya Bai; Yuanyuan Chen; Peiyan Li; Jinying Guo; Denglin Luo

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Ultrasonic cavitation pretreatment of batter: A mechanism for optimizing dough propertiesNARA Subscribed

Food Chemistry · 2026 · Vol. 498 · Elsevier

Tiantian Wang; Denglin Luo; Zhouya Bai; Chonghui Yue; Peiyan Li; Sihai Han

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Improvement of the quality of frozen dough incorporated with phosphorylation-modified long-chain inulin: freeze-thawing rate, rheological behavior, and microstructure characterizationNARA Subscribed

Food Chemistry · 2025 · Vol. 495 · Elsevier

Ruijie Zhang; Zhouya Bai; Denglin Luo; Chonghui Yue; Peiyan Li; Sihai Han

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Impact of diphosphate esterification on quality characteristics of high-content inulin-enriched doughNARA Subscribed

Journal of Cereal Science · 2025 · Vol. 126 · Academic Press

Hui Wang; Qiang Chen; Denglin Luo; Chonghui Yue; Peiyan Li; Libo Wang; Sihai Han; Kangyi Zhang; Zhouya Bai

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Chia seed oil modifies dough and gluten structure: insights into physicochemical properties and microstructureNARA Subscribed

Journal of Cereal Science · 2025 · Vol. 126 · Academic Press

Haosen Zeng; Sihai Han; Ziyu Wang; Tong Li; Manman Yin; Zhouya Bai; Chonghui Yue; Libo Wang; Peiyan Li; Denglin Luo

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Ultrasonic pretreatment of batter to improve the processing quality of steamed bread doughNARA Subscribed

Journal of Cereal Science · 2025 · Vol. 126 · Academic Press

Qingyuan Wang; Denglin Luo; Zhouya Bai; Chonghui Yue; Peiyan Li; Sihai Han

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How does the degree of phosphorylation substitution affect the protective effect of long-chain inulin on the quality deterioration of frozen dough?NARA Subscribed

Food Research International · 2025 · Vol. 219 · Elsevier

Chonghui Yue; Huainan Peng; Ziying Li; Yu Tang; Xin Wang; Zhouya Bai; Peiyan Li; Kangyi Zhang; Denglin Luo; Jinying Guo

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Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulinNARA Subscribed

Food Chemistry · 2025 · Vol. 493 · Elsevier

Chonghui Yue; Huainan Peng; Junpeng Zuo; Xin Wang; Zhouya Bai; Peiyan Li; Kangyi Zhang; Denglin Luo

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Ultrasound-assisted fermentation effectively alleviates the weakening of wheat gluten network caused by long-chain inulin and the underlying mechanismNARA Subscribed

Food Research International · 2025 · Vol. 204 · Elsevier

Chonghui Yue; Yu Tang; Ziying Li; Xin Wang; Libo Wang; Denglin Luo; Peiyan Li; Sihai Han; Jinying Guo; Zhouya Bai

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Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed breadNARA Subscribed

Food Hydrocolloids · 2024 · Vol. 157 · Elsevier

Peiyao Li; Jinying Guo; Can Lu; Chonghui Yue; Ping Wang

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Ultrasound-assisted process of dough for noodle production: Textural properties, moisture distribution, microstructure and cooking qualityNARA Subscribed

Journal of Cereal Science · 2024 · Vol. 119 · Academic Press

Xingguo Li; Pengfei Liu; Zhouya Bai; Denglin Luo; Chonghui Yue; Yanhui Wu; Peiyan Li; Libo Wang; Sihai Han

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Ultrasound-assisted separation of wheat flour: Enhancing the degree of separation and characterization analysisNARA Subscribed

Innovative Food Science & Emerging Technologies · 2023 · Vol. 90 · Elsevier

Min Lan; Denglin Luo; Chonghui Yue; Zhouya Bai; Peiyan Li; Libo Wang

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Effect of salt and kansui on rheology, water mobility and physicochemical properties of long-chain inulin non-fermented dough and its noodles qualityNARA Subscribed

Journal of Cereal Science · 2023 · Vol. 114 · Academic Press

Chonghui Yue; Yu Tang; Huainan Peng; Ziyu Wang; Ying Zhu; Menghan Chang; Xiaojing Wang; Yueyue Wang; Xuan Li; Denglin Luo

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Structural characteristics variations of dough incorporated with long-chain inulin modified by phosphorylationNARA Subscribed

Journal of Cereal Science · 2023 · Vol. 114 · Academic Press

Yingyu Zhao; Denglin Luo; Chonghui Yue; Libo Wang; Peiyan Li; Zhouya Bai; Jiaxin Che

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Simultaneous determination of clavulanic acid and tazobactam in bovine milk by HPLCNARA Subscribed

Food Additives & Contaminants: Part A · 2017 · Vol. 34 · Issue 4 · Taylor & Francis

Peipei Guo; Yuan Chen; Chonghui Yue; Guoping Yu

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