Gary G. Hou

Effect of Water Migration between Arabinoxylans and Gluten on Baking Quality of Whole Wheat Bread Detected by Magnetic Resonance Imaging (MRI)

Juan Li, Ji Kang, Li Wang et al. · Journal of Agricultural and Food Chemistry · 2012 · 156 citations

Agriculture, Biochemistry, Food Science +17

Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread

Jingming Ning, Gary G. Hou, Jingjng Sun et al. · LWT · 2017 · 131 citations

Agriculture, Food Science, Nutritional Sciences +11

Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product

Meng Niu, Gary G. Hou, Li Wang et al. · Journal of Cereal Science · 2014 · 128 citations

Agriculture, Food Science, Cereal Science +13

Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication

Junzhou Ding, Gary G. Hou, Boris Nemzer et al. · Food Chemistry · 2017 · 122 citations

Agriculture, Agronomy, Food Science +15

Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers

Meng Niu, Gary G. Hou, Julie Y. Kindelspire et al. · Food Chemistry · 2016 · 120 citations

Agriculture, Food Science, Cereal Science +13