Fei Xu

GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread

Yuanhui Wang, Jingwen Zhao, Fei Xu et al. · Grain & Oil Science and Technology · 2019 · 59 citations · Full text

Agriculture, Food Science, Food Analysis +16

Study on crystalline, gelatinization and rheological properties of japonica rice flour as affected by starch fine structure

Wen-Xuan Hu, Jie Chen, Fei Xu et al. · International Journal of Biological Macromolecules · 2019 · 56 citations

Agriculture, Agronomy, Food Science +15

Behavior of wheat flour dough at different pretreated temperatures through rheological characteristics and molecular interactions of proteins

Yuling Yang, Erqi Guan, Tingjing Zhang et al. · Food Chemistry · 2022 · 39 citations

Agriculture, Biochemistry, Food Science +16

Effect of Tremella fuciformis on dough structure and rheology, noodle flavor, and quality characteristics

Lifan Zhang, Jie Chen, Fei Xu et al. · LWT · 2022 · 38 citations · Full text

Agriculture, Food Science, Food Processing +16

Effect of boiling and steaming on the surface tackiness of frozen cooked noodles

Yuanhui Wang, Yaru Zhang, Fei Xu et al. · LWT · 2020 · 35 citations

Agriculture, Food Science, Food Processing +11