Erqi Guan

Effect of ozone treatment on deoxynivalenol and quality evaluation of ozonised wheat

Mingxing Li, Erqi Guan, Ke Bian · Food Additives & Contaminants Part A · 2014 · 82 citations

Ozonised Wheat, Environmental Chemistry, Gaseous Ozone +15

Influence of water addition methods on water mobility characterization and rheological properties of wheat flour dough

Yuling Yang, Erqi Guan, Tingjing Zhang et al. · Journal of Cereal Science · 2019 · 79 citations

Rheological Measurement, Engineering, Water Mobility Characterization +6

Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles

Lili Zhang, Erqi Guan, Yuling Yang et al. · Food Chemistry · 2021 · 72 citations

Food Chemistry, Cooked Noodles, Food Analysis +6

Physicochemical properties and gluten structures of frozen steamed bread dough under freeze–thaw treatment affected by gamma-polyglutamic acid

Erqi Guan, Tingjing Zhang, Wu Kun et al. · Food Hydrocolloids · 2022 · 53 citations

Food Chemistry, Food Biophysics, Glycobiology +7

Effect of heat-moisture treatment on the structure and physicochemical properties of ball mill damaged starches from different botanical sources

Chong Liu, Mengkun Song, Lin Liu et al. · International Journal of Biological Macromolecules · 2020 · 52 citations

Different Botanical Sources, Ball Mill, Food Engineering +4