Daying Wu

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

The Significance of Microthrombosis and fgl2 in No-Reflow Phenomenon of Rats With Acute Myocardial Ischemia/Reperfusion

Liang Shao, Daying Wu, Zhang Ping et al. · Clinical and Applied Thrombosis/Hemostasis · 2012 · 28 citations · Full text

Heart Failure, Immunology, Acute Myocardial Infarction +18

Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread

Daying Wu, Liwei Yu, Lei Guo et al. · Foods · 2022 · 28 citations · Full text

Nutrition, Food Analysis, Food Biophysics +16

Starch other than gluten may make a dominant contribution to wheat dough mixing properties: A case study on two near-isogenic lines

Hongxia Li, Yanrong Ma, Yilin Pan et al. · LWT · 2021 · 20 citations

Food Chemistry, Case Study, Grain Science +3

Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits

Yanrong Ma, Daying Wu, Lei Guo et al. · Frontiers in Nutrition · 2022 · 16 citations · Full text

Food Chemistry, More Wheat Flour, Functional Property +6