Ke-Xue Zhu (Kexue Zhu)

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 14

Top Topics

Molecularly Imprinted

Atomic Force Microscopy

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

Journal of agricultural and food chemistry

Journal of food science

Food & function

This page only lists publications with an associated author ORCID identifier.

Publications

Meng-Kun Song, Xiao-Na Guo, Ke-Xue Zhu
Alkali-Induced Protein Structural, Foaming, and Air-Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor. Journal of agricultural and food chemistry (2024)
Jinrong Wang, Yonghui Li, Xiao-Na Guo, Ke-Xue Zhu, Zijian Wu
A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten. Foods (Basel, Switzerland) 13 (10) (2024)
Si-Fan Liu, Ke-Xue Zhu, Xiao-Na Guo
The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread. Foods (Basel, Switzerland) 13 (6) (2024)
Meng-Kun Song, Xiao-Na Guo, Ke-Xue Zhu
Alkali-Induced Protein Structural, Foaming, and Air-Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor. Journal of agricultural and food chemistry 72 (27) (2024)
Si-Fan Liu, Ke-Xue Zhu, Xiao-Na Guo
The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread. Foods (Basel, Switzerland) 13 (6) (2024)
Jinrong Wang, Yonghui Li, Xiao-Na Guo, Ke-Xue Zhu, Zijian Wu
A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten. Foods (Basel, Switzerland) 13 (10) (2024)
Wen Yang, Ke-Xue Zhu, Xiao-Na Guo
Effect of Bacteria Content in Wheat Flour on Storage Stability of Fresh Wet Noodles. Foods (Basel, Switzerland) 11 (19) (2022)
Xue Lu, Xiao-Na Guo, Ke-Xue Zhu
Effect of Fermentation on the Quality of Dried Hollow Noodles and the Related Starch Properties. Foods (Basel, Switzerland) 11 (22) (2022)
Zhen Yang, Qian Huang, Jun-Jie Xing, Xiao-Na Guo, Ke-Xue Zhu
Changes of lipids in noodle dough and dried noodles during industrial processing. Journal of food science 86 (8) (2021)
Xin-Ting Wu, Xiao-Na Guo, Ke-Xue Zhu
Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles. Foods (Basel, Switzerland) 10 (6) (2021)
Jin-Rong Wang, Xiao-Na Guo, Yonghui Li, Ke-Xue Zhu
The addition of alpha amylase improves the quality of Chinese dried noodles. Journal of food science 86 (3) (2021)
Fei-Yan Liu, Xiao-Na Guo, Jun-Jie Xing, Ke-Xue Zhu
Effect of thermal treatments on in vitro starch digestibility of sorghum dried noodles. Food & function 11 (4) (2021)
Xiao-Miao Han, Jun-Jie Xing, Xiao-Na Guo, Ke-Xue Zhu
Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles. Foods (Basel, Switzerland) 10 (11) (2021)
Wan-Ting Jia, Zhen Yang, Xiao-Na Guo, Ke-Xue Zhu
Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage. Foods (Basel, Switzerland) 10 (6) (2021)