Xueming Xu

Effect of superheated steam treatment on the structural and digestible properties of wheat flour

Yongshuai Ma, Dan Xu, Shangyuan Sang et al. · Food Hydrocolloids · 2020 · 150 citations

Wheat Flour, Digestible Properties, Food Engineering +5

Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch

Yongshuai Ma, Huang Zhang, Yamei Jin et al. · Food Hydrocolloids · 2021 · 51 citations

Superheated Steam, Wheat Starch, Moisture Transfer +4

Effect of glutathione on wheat dough properties and bread quality

Lunan Guo, Dan Xu, Fang Fang et al. · Journal of Cereal Science · 2020 · 49 citations

Food Chemistry, Food Analysis, Wheat Dough Properties +4

Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation

Lunan Guo, Fang Fang, Yao Zhang et al. · International Journal of Food Science & Technology · 2020 · 37 citations

Food Chemistry, Wheat Dough, Engineering +14

Endogenous alpha-amylase explains the different pasting and rheological properties of wet and dry milled glutinous rice flour

Huang Zhang, Fengfeng Wu, Dan Xu et al. · Food Hydrocolloids · 2020 · 29 citations

Food Chemistry, Glutinous Rice Flour, Grain Quality +3