Qibo Zou

Hydration, water distribution and microstructure of gluten during freeze thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813

Xiaojuan Tang, Binle Zhang, Weining Huang et al. · Food Hydrocolloids · 2018 · 61 citations

Freeze Thaw Process, Biochemistry, Weissella Confusa Qs813 +6

Sucrose substitution by polyols in sponge cake and their effects on the foaming and thermal properties of egg protein

Yuehui Hao, Feng Wang, Weining Huang et al. · Food Hydrocolloids · 2016 · 60 citations

Food Colloid, Egg Protein, Engineering +10

Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles

Binle Zhang, Jacob Ojobi Omedi, Jianxian Zheng et al. · Food Bioscience · 2021 · 45 citations

Food Fermentation, Weissella Confusa Qs813, Biotechnology +8

Hydration, polymerization and rheological properties of frozen gluten-water dough as influenced by thermostable ice structuring protein extract from Chinese privet (Ligustrum vulgare) leaves

Chunli Jia, Weining Huang, Patricia Rayas‐Duarte et al. · Journal of Cereal Science · 2014 · 39 citations

Food Chemistry, Frozen Gluten-water Dough, Thermostable Ice +6

Effects of frying conditions and yeast fermentation on the acrylamide content in you-tiao, a traditional Chinese, fried, twisted dough-roll

Weining Huang, Shengdi Yu, Qibo Zou et al. · Food Research International · 2008 · 31 citations

Traditional Chinese, Food Engineering, Acrylamide Content