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 · 155 citations

Water Migration, Engineering, Food Biophysics +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 · 128 citations

Food Chemistry, Food Bioactive Compound, Antioxidant Activity +1

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 · 127 citations

Quality Characteristics, Whole-wheat Flour, Raw Noodle Product +2

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 · 115 citations

Food Chemistry, Controlled Germination, Functional Properties +10

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 · 114 citations

Food Analysis, Food Structure, Biotechnology +6