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Role of gluten aggregation state in regulating multiscale structural evolution during wheat flour gel formation from highly hydrated doughNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 181 · Elsevier
Hanrui Yang; Ying Xin; Jiaying Shang; Jiasheng Wang; Menglong Zhang; Jing Hong; Mei Liu; Zipeng Liu; Binghua Sun; Xueling Zheng; Chong Liu
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Multiscale structure of heat-treated germinated wheat starch with ultrasound and its effect on the microstructure, eating quality of dried noodlesNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 178 · Elsevier
Ningjie Liang; Dongyang Yang; Haohao Xuan; Junling Liu; Xueling Zheng; Zipeng Liu; Limin Li; Jiaying Shang
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Short-chain amylopectin and long-chain amylose drive distinct wheat starch gel networks with similar low digestibilityNARA Subscribed
Carbohydrate Polymers · 2026 · Vol. 388 · Elsevier
Jing Wang; Xiangqi Fan; Jiaying Shang; Zipeng Liu; Limin Li; Jing Hong; Mei Liu; Erqi Guan; Xueling Zheng; Chong Liu
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Effects of thermal processing strategies on storage quality of ambient-stable instant wet noodles: Mechanistic insights from starch retrogradation and water mobilityNARA Subscribed
Innovative Food Science & Emerging Technologies · 2026 · Vol. 112 · Elsevier
Luying Bian; Wanxue Guo; Xueling Zheng; Chong Liu; Jiaying Shang; Zipeng Liu; Jing Hong
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Insight into the mechanism of transformation of gluten protein agglomeration in the wheat flour-water batters: the view from concentration and mixing timeNARA Subscribed
Food Research International · 2026 · Vol. 233 · Elsevier
Hanrui Yang; Ying Xin; Jiaying Shang; Jiasheng Wang; Chong Liu; Menglong Zhang; Jing Hong; Mei Liu; Binghua Sun; Xueling Zheng
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Impact of ultrasound on the structure and physicochemical properties of cassava starch and cooking performance of wheat noodlesNARA Subscribed
Food Chemistry · 2026 · Vol. 513 · Elsevier
Jiaying Shang; Jiamin Chen; Haohao Xuan; Yinghao Zhu; Chong Liu; Limin Li; Zipeng Liu; Bo Zhao; Xueling Zheng
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Tuning high-concentration wheat starch gel properties via chain-length-controlled hydrogen bond networksNARA Subscribed
Food Chemistry · 2026 · Vol. 511 · Elsevier
Jing Wang; Bin Wang; Yanlong Li; Xiaolu Li; Erqi Guan; Jiaying Shang; Zipeng Liu; Xueling Zheng; Chong Liu
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Insights into the structural evolution of wheat starch-soy protein isolate gel network during 3D printing based on nonlinear rheologyNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 174 · Elsevier
Zipeng Liu; Bin Wang; Chun Cao; Limin Li; Jing Hong; Mei Liu; Jiaying Shang; Chong Liu; Xueling Zheng
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The mechanism of reducing the oil content of fried instant noodles by adding sugar alcohol: microstructure, surface properties and molecular structureNARA Subscribed
Food Research International · 2026 · Vol. 229 · Elsevier
Rui He; Xiaomeng Ma; Ju Chen; Chengrong Zheng; Dingwu Zhang; Chong Liu; Jing Hong; Binghua Sun; Mei Liu; Jiaying Shang; Zipeng Liu; Xueling Zheng
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Insights into the effects of pentosan on the physicochemical properties and digestibility of semolina flour noodles during processingNARA Subscribed
Food Chemistry · 2025 · Vol. 496 · Elsevier
Zipeng Liu; Yong Chen; Xueling Zheng; Limin Li; Jiaying Shang; Chong Liu; Huichao Zhou
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Opportunities for industrializing Chinese traditional Liangpi: Insights from starch structure and modificationNARA Subscribed
Food Chemistry · 2025 · Vol. 496 · Elsevier
Bin Wang; Xueling Zheng; Zipeng Liu; Limin Li; Chong Liu; Jing Hong; Mei Liu; Jiaying Shang
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Impact of salt and alkali on the cooking quality of noodles with different wheat starch granule sizes and the underlying mechanismsNARA Subscribed
Food Research International · 2025 · Vol. 217 · Elsevier
Jiaying Shang; Chong Liu; Limin Li; Xiaohui Zhang; Bo Zhao; Xueling Zheng
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Heat treatment of dark buckwheat flour improves the quality and starch digestibility of buckwheat-dried noodles through structural compactnessNARA Subscribed
Food Structure · 2025 · Vol. 45 · Elsevier
Junrong Wang; Xuedong Li; Xiaojian Wang; Jiasheng Wang; Jing Hong; Mei Liu; Jiaying Shang; Zipeng Liu; Binghua Sun; Xueling Zheng; Chong Liu
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Effect of noodle specifications on the quality characteristics of fermented hollow noodlesNARA Subscribed
Journal of Cereal Science · 2025 · Vol. 121 · Academic Press
Hanrui Yang; Jiaying Shang; Chong Liu; Jiasheng Wang; Xuedong Li; Xiaomeng Ma; Jing Hong; Mei Liu; Ting Wang; Binghua Sun; Xueling Zheng
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Effect of salt and alkali on the viscoelastic behavior of noodle dough sheet with different wheat starch granule sizesNARA Subscribed
Food Research International · 2024 · Vol. 197 · Elsevier
Jiaying Shang; Chong Liu; Limin Li; Jing Hong; Mei Liu; Zipeng Liu; Bo Zhao; Xueling Zheng
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Impact of A/B-type wheat starch granule ratio on rehydration behavior and cooking quality of noodles and the underlying mechanismsNARA Subscribed
Food Chemistry · 2023 · Vol. 405 · Elsevier
Jiaying Shang; Bo Zhao; Limin Li; Mei Liu; Jing Hong; Xiangqi Fan; Tengfei Wu; Chong Liu; Xueling Zheng
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Impact of salt and homogenization on yield, aggregation, and mechanical characteristics of wheat gluten separated by batter procedureNARA Subscribed
Journal of Cereal Science · 2023 · Vol. 109 · Academic Press
Xiangqi Fan; Chong Liu; Limin Li; Jiaying Shang; Jing Hong; Mei Liu; Xueling Zheng
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Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanismNARA Subscribed
Food Hydrocolloids · 2023 · Vol. 134 · Elsevier
Jiaying Shang; Bo Zhao; Chong Liu; Limin Li; Jing Hong; Mei Liu; Xiaohui Zhang; Yiming Lei; Xueling Zheng
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