Zhouliang Sun

An HS-GC-IMS analysis of volatile flavor compounds in brown rice flour and brown rice noodles produced using different methods

Zhouliang Sun, Qingyun Lyu, Lei Chen et al. · LWT · 2022 · 41 citations · Full text

Agriculture, Food Science, Cereal Science +16

Impact of different preparation methods on the properties of brown rice flour and the cooking stability of brown rice noodles and the underlying mechanism: Microstructure, starch-protein distribution, moisture migration

Zhouliang Sun, Qingyun Lyu, Kun Zhuang et al. · LWT · 2023 · 29 citations · Full text

Agriculture, Food Science, Materials Science +17

Influence of different pretreatments on the quality of wheat bran-germ powder, reconstituted whole wheat flour and Chinese steamed bread

Kun Zhuang, Zhouliang Sun, Qingyun Lyu et al. · LWT · 2022 · 24 citations · Full text

Agriculture, Biochemistry, Food Science +17

Physicochemical modulation of soy-hemp-wheat protein meat analogues prepared by high-moisture extrusion using transglutaminase

Zhouliang Sun, Wanhui Zhang, Ivy Chiu et al. · Food Research International · 2025 · 13 citations

Agriculture, Biochemistry, Food Science +13