Concepedia

Jinyue Pang

JP

5

Publications

173

Citations

5

H-Index

2020

Active since

Affiliations

Henan University of Technology(Current)

Henan Agricultural University

Innovation Team (China)

Henan Energy & Chemical Industry Group (China)

Jinyue Pang is an author at Henan University of Technology specializing in food technology, seed processing, and food chemistry.

Top concepts

Publications per year

2020–2021

5

Publications

5

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality

Jinyue Pang, Erqi Guan, Yuling Yang et al. · Food Science & Nutrition · 2021 · 48 citations · Full text

Ultrafine grinding of wheat flour: Effect of flour/starch granule profiles and particle size distribution on falling number and pasting properties

Erqi Guan, Yuling Yang, Jinyue Pang et al. · Food Science & Nutrition · 2020 · 47 citations · Full text

Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough

Yuling Yang, Erqi Guan, Lili Zhang et al. · Journal of Food Science · 2021 · 38 citations

Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality

Tingjing Zhang, Erqi Guan, Yuling Yang et al. · International Journal of Food Science & Technology · 2020 · 24 citations

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Effects of wheat flour particle size on physicochemical properties and quality of noodles

Erqi Guan, Jinyue Pang, Yuling Yang et al. · Journal of Food Science · 2020 · 16 citations

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