Concepedia

Duqin Zhang

DZ

Statistics

Publications

14

Citations

576

H-Index

12

Active since

2016

Affiliations

Institute of Food Science and Technology(Current)

Chinese Academy of Agricultural Sciences

Academy of State Administration of Grain

Institute of Agro-Products Processing Science and Technology

Ministry of Agriculture

Duqin Zhang is an author at Institute of Food Science and Technology specializing in food chemistry, health sciences, and food processing.

ORCID

Top concepts

Publications per year

2016–2024

14

Publications

14

Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs

Duqin Zhang, Taihua Mu, Hongnan Sun · Carbohydrate Polymers · 2017 · 114 citations

, , +6

Effects of starch from five different botanical sources on the rheological and structural properties of starch–gluten model doughs

Duqin Zhang, Taihua Mu, Hongnan Sun · Food Research International · 2017 · 106 citations

, , +3

Comparison of six modification methods on the chemical composition, functional properties and antioxidant capacity of wheat bran

Guodong Ye, Yuanning Wu, Liping Wang et al. · LWT · 2021 · 65 citations

, , +4

Comparative study of potato protein concentrates extracted using ammonium sulfate and isoelectric precipitation

Duqin Zhang, Taihua Mu, Hongnan Sun et al. · International Journal of Food Properties · 2016 · 53 citations · Full text

, , +17

Calorimetric, rheological, and structural properties of potato protein and potato starch composites and gels

Duqin Zhang, Taihua Mu, Hongnan Sun · Starch - Stärke · 2016 · 47 citations

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