Qianying Ma

Pre-baking-steaming of oat induces stronger macromolecular interactions and more resistant starch in oat-buckwheat noodle

Xiaoyang Zou, Xiaolong Wang, Mi Zhang et al. · Food Chemistry · 2022 · 41 citations

Agriculture, Crop Sciences, Food Science +14

Effects of Composition and Strength of Wheat Gluten on Starch Structure, Digestion Properties and the Underlying Mechanism

Xiaoyang Zou, Xiaolong Wang, Liang Li et al. · Foods · 2022 · 23 citations · Full text

Agriculture, Biochemistry, Food Science +17

Effects of <scp>HMW‐GSs</scp> at <scp><i>Glu‐B1</i></scp> locus on starch–protein interaction and starch digestibility during thermomechanical processing of wheat dough

Pai Peng, Xiaolong Wang, Mei Liao et al. · Journal of the Science of Food and Agriculture · 2022 · 14 citations

Agriculture, Biochemistry, Food Science +17

Glutenin-gliadin ratio changes combining heat-moisture treatment significantly influences the in vitro digestibility of starch in recombinant wheat flours

Xiaoyang Zou, Xiaolong Wang, Pai Peng et al. · International Journal of Biological Macromolecules · 2023 · 14 citations

Agriculture, Biochemistry, Food Science +12