Min Xu

Evaluation of different tea extracts on dough, textural, and functional properties of dry Chinese white salted noodle

Min Xu, Ying Wu, Gary G. Hou et al. · LWT · 2018 · 62 citations

Agriculture, Food Science, Food Analysis +9

Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles

Min Xu, Gary G. Hou, Fengyun Ma et al. · LWT · 2020 · 30 citations

Agriculture, Food Science, Nutritional Sciences +13

Antioxidant activities of peptide fractions derived from freshwater mussel protein using ultrasound-assisted enzymatic hydrolysis

Gang Tian, Zhaogang Xu, Mingyue Li et al. · Czech Journal of Food Sciences · 2017 · 25 citations · Full text

Life Sciences, Biochemistry, Enzymology +16

Effect of tea extract on starch gelatinisation, gluten aggregation and quality characteristics of dry yellow alkaline noodle

Min Xu, Jingjing Du, Gary G. Hou et al. · International Journal of Food Science & Technology · 2022 · 13 citations

Agriculture, Biochemistry, Food Science +15

Comparative study on textural and rheological properties between dry white salted noodle and yellow alkaline noodle as influenced by different tea extracts

Min Xu, Gary G. Hou, Junzhou Ding et al. · Journal of Food Processing and Preservation · 2020 · 12 citations

Agriculture, Food Science, Food Processing +15