Guangzhong Luan

Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality

Sun Xiaojing, Wenhao Li, Yayun Hu et al. · Journal of Cereal Science · 2018 · 104 citations

Agriculture, Food Science, Materials Science +9

Zein as a structural protein in gluten-free systems: an overview

Xinrui Zhang, Chunxia Dong, Yayun Hu et al. · Food Science and Human Wellness · 2021 · 102 citations · Full text

Agriculture, Biochemistry, Food Science +17

Effects of different milling methods on physicochemical properties of common buckwheat flour

Didi Yu, Jincheng Chen, Jie Ma et al. · LWT · 2018 · 94 citations

Agriculture, Food Science, Cereal Science +13

Heat-induced aggregation of subunits/polypeptides of soybean protein: Structural and physicochemical properties

Qian Ju, Yanqiu Yuan, Chang Wu et al. · Food Chemistry · 2022 · 85 citations

Life Sciences, Biochemistry, Biophysics +15

Grinding of maize: The effects of fine grinding on compositional, functional and physicochemical properties of maize flour

Lei Shi, Wenhao Li, Juanjuan Sun et al. · Journal of Cereal Science · 2015 · 70 citations

Agriculture, Food Science, Plant Sciences +13