Chuanwu Han

Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms

Man Li, Qingjie Sun, Chuanwu Han et al. · Food Chemistry · 2017 · 169 citations

Fresh Noodles, Regular Salt, Food Analysis +4

Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system

Chuanwu Han, Meng Ma, Haihua Zhang et al. · Food Chemistry · 2019 · 121 citations

Food Chemistry, Superfine Green Tea, Wheat Gluten +5

Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin

Chuanwu Han, Meng Ma, Man Li et al. · Food Hydrocolloids · 2020 · 119 citations

Food Chemistry, Nutrition, Noodle Quality +5

Heat mediated physicochemical and structural changes of wheat gluten in the presence of salt and alkali

Chuanwu Han, Meng Ma, Tianbao Yang et al. · Food Hydrocolloids · 2021 · 48 citations

Food Chemistry, Wheat Gluten, Structural Changes +2

Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles

Meng Ma, Chuanwu Han, Man Li et al. · Food Chemistry · 2019 · 43 citations

Food Chemistry, Gluten Protein, Fresh Noodles +10