Concepedia

Meixia Fu

MF

Statistics

Publications

6

Citations

301

H-Index

6

Active since

2019

Affiliations

Nanjing University of Finance and Economics(Current)

Meixia Fu is an author at Nanjing University of Finance and Economics specializing in food science, food analysis, and agriculture.

Publications per year

2019–2024

6

Publications

6

Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and <i>in vitro</i> starch digestibility

Xuyang Sun, Chen Yu, Meixia Fu et al. · Food & Function · 2019 · 102 citations

, , +15

Effect of partial substitution of buckwheat on cooking characteristics, nutritional composition, and in vitro starch digestibility of extruded gluten-free rice noodles

Meixia Fu, Xuyang Sun, Di Wu et al. · LWT · 2020 · 87 citations

, , +13

Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality

Li Gao, Weiwei Cheng, Meixia Fu et al. · Food Structure · 2021 · 54 citations

, , +14

Effects of frozen storage on the quality characteristics of frozen whole buckwheat extruded noodles

Ruhui Xia, Meixia Fu, Zhenjiong Wang et al. · Food Chemistry · 2023 · 33 citations

, , +16

Insight into multi-scale structural evolution during gelatinization process of normal and waxy maize starch

Di Wu, H. Ma, Meixia Fu et al. · Journal of Food Science and Technology · 2022 · 13 citations · Full text

, , +14

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