Zexue Lin

Publications

400

Citations

H-Index

2020

Active since

Affiliations

Institute of Agro-Products Processing Science and Technology(Current)

Institute of Food Science and Technology

Chinese Academy of Agricultural Sciences

Shaanxi University of Science and Technology

Zexue Lin is an author at Institute of Agro-Products Processing Science and Technology specializing in food chemistry, health sciences, and grain science.

ORCID

Top concepts

HealthFood ChemistryFood QualityGrain ScienceFood EngineeringNutritionFood ProcessingBiomanufacturingAgricultural EconomicsPlant Foods

Publications per year

2020–2025

Publications

Influence of particle size on the properties of rice flour and quality of gluten-free rice bread

Wanyu Qin, Zexue Lin, Aixia Wang et al. · LWT · 2021 · 78 citations

Rice Flour, Grain Science, Gluten-free Rice Bread +3

Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles

Dong‐Hui Geng, Sumei Zhou, Lili Wang et al. · LWT · 2020 · 67 citations

Food Chemistry, Biomanufacturing, Biochemical Engineering +9

Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities

Zexue Lin, Dong‐Hui Geng, Wanyu Qin et al. · International Journal of Biological Macromolecules · 2021 · 57 citations

Food Chemistry, Sweet Dumpling Qualities, Food Analysis +6

Influence of damaged starch on the properties of rice flour and quality attributes of gluten-free rice bread

Wanyu Qin, Zexue Lin, Aixia Wang et al. · Journal of Cereal Science · 2021 · 53 citations

Quality Attributes, Rice Flour, Grain Science +3

Effects of ultrasound-assisted cellulase enzymatic treatment on the textural properties and in vitro starch digestibility of brown rice noodles

Dong‐Hui Geng, Zexue Lin, Lu Liu et al. · LWT · 2021 · 48 citations

Biomanufacturing, Health Sciences, Biotechnology +6

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