Yingquan Zhang

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 10

Top Topics

Escherichia Coli

Single Molecule

Quality Improvement

Top Venues

Foods (Basel, Switzerland)

Journal of food science

International journal of molecular sciences

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

Publications

Haoxuan Ye, Yingquan Zhang, Lei Wang, Jinfu Ban, Yimin Wei, Fanghui Fan, Boli Guo
Dynamic Study on Water State and Water Migration during Gluten-Starch Model Dough Development under Different Gluten Protein Contents. Foods (Basel, Switzerland) 13 (7) (2024)
Hongwei Zhou, Xiaolong Wang, Yanning Yang, Jinfu Ban, Sihai Guo, Tianqi Song, Shuangxing Zhang, Yang Yu, Boli Guo, Yingquan Zhang, Xiaoke Zhang
HMW-GSs 1Dx3+1Dy12 contribute to a suitable wheat gluten strength that confers superior Chinese steamed bread quality. Journal of food science (2024)
Hongwei Zhou, Xiaolong Wang, Yanning Yang, Jinfu Ban, Sihai Guo, Tianqi Song, Shuangxing Zhang, Yang Yu, Boli Guo, Yingquan Zhang, Xiaoke Zhang
HMW-GSs 1Dx3+1Dy12 contribute to a suitable wheat gluten strength that confers superior Chinese steamed bread quality. Journal of food science 89 (2) (2024)
Haoxuan Ye, Yingquan Zhang, Lei Wang, Jinfu Ban, Yimin Wei, Fanghui Fan, Boli Guo
Dynamic Study on Water State and Water Migration during Gluten-Starch Model Dough Development under Different Gluten Protein Contents. Foods (Basel, Switzerland) 13 (7) (2024)
Hongwei Zhou, Xiaolong Wang, Yanning Yang, Jinfu Ban, Sihai Guo, Tianqi Song, Shuangxing Zhang, Yang Yu, Boli Guo, Yingquan Zhang, Xiaoke Zhang
HMW-GSs 1Dx3+1Dy12 contribute to a suitable wheat gluten strength that confers superior Chinese steamed bread quality. Journal of food science 89 (2) (2024)
Jingjie Yang, Yingquan Zhang, Jikai Jiang, Bo Zhang, Ming Li, Boli Guo
Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough. Foods (Basel, Switzerland) 12 (23) (2023)
Hongwei Zhou, Yingquan Zhang, Yanning Yang, Yuyan Zhang, Jinfu Ban, Bo Zhao, Lei Zhang, Xiaoke Zhang, Boli Guo
Effects of Low-Molecular-Weight Glutenin Subunit Encoded by Glu-A3 on Gluten and Chinese Fresh Noodle Quality. Foods (Basel, Switzerland) 12 (16) (2023)
Yuanxiao Liu, Mengmeng Li, Erqi Guan, Yuanfang Liu, Ke Bian, Yingquan Zhang
Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain. Foods (Basel, Switzerland) 12 (16) (2023)
Jingjie Yang, Yingquan Zhang, Jikai Jiang, Bo Zhang, Ming Li, Boli Guo
Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough. Foods (Basel, Switzerland) 12 (23) (2023)
Sarah Al-Sheikh Ahmed, Jingjuan Zhang, Hussein Farhan, Yingquan Zhang, Zitong Yu, Shahidul Islam, Jiansheng Chen, Sanda Cricelli, Andrew Foreman, Wim Van den Ende, Wujun Ma, Bernard Dell
Diurnal Changes in Water Soluble Carbohydrate Components in Leaves and Sucrose Associated TaSUT1 Gene Expression during Grain Development in Wheat. International journal of molecular sciences 21 (21) (2020)