Yi Ren

Dynamic characteristics of dough during the fermentation process of Chinese steamed bread

Xianhui Chang, Xingyi Huang, Xiaoyu Tian et al. · Food Chemistry · 2019 · 69 citations

Agriculture, Food Science, Cereal Science +13

Temperature fractionation, physicochemical and rheological analysis of psyllium seed husk heteroxylan

Yi Ren, Gleb E. Yakubov, Bruce R. Linter et al. · Food Hydrocolloids · 2020 · 69 citations · Full text

Agriculture, Chemical Engineering, Food Science +8

A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis

Yi Ren, Bruce R. Linter, Robert Linforth et al. · Food & Function · 2020 · 67 citations · Full text

Agriculture, Food Science, Cereal Science +16

Starch replacement in gluten free bread by cellulose and fibrillated cellulose

Yi Ren, Bruce R. Linter, Tim Foster · Food Hydrocolloids · 2020 · 37 citations · Full text

Pharmacy, Biochemistry, Food Science +14

Comparable analysis of flavor compounds and quality assessment of fermented bean curd using HS-SPME-GC/MS and colorimetric sensor array

Xiaorui Zhang, Xingyi Huang, Joshua Harrington Aheto et al. · Food Bioscience · 2024 · 21 citations

Agriculture, Food Science, Food Analysis +14