Yanrong Ma

Bio-Source of di-n-butyl phthalate production by filamentous fungi

Congkui Tian, Jinren Ni, Fang Chang et al. · Scientific Reports · 2016 · 45 citations · Full text

Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat

Liwei Yu, Lei Guo, Yingchun Liu et al. · Carbohydrate Polymers · 2021 · 37 citations

Grain Science, Dough Stability, B Starch Granules +3

Moderate addition of B-type starch granules improves the rheological properties of wheat dough

Lei Guo, Qingru Wang, Heng Chen et al. · Food Research International · 2022 · 33 citations

B-type Starch, Wheat Dough, Engineering +4

Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten

Lei Guo, Liwei Yu, Jingyang Tong et al. · Food Chemistry · 2021 · 31 citations

Biology, Genetics, Genetic Engineering +8

A Formalized Design Process for Bacterial Consortia That Perform Logic Computing

Weiyue Ji, Handuo Shi, Haoqian Zhang et al. · PLoS ONE · 2013 · 30 citations · Full text

Applied Logic, Escherichia Coli Consortium, Engineering +27