Qicheng Huang

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Active since

2021

Affiliations

State Key Laboratory of Food Science and Technology(Current)

Jiangnan University

Qicheng Huang is an author at State Key Laboratory of Food Science and Technology specializing in noodle processing, nutritional sciences, and cooking effects on food composition.

Publications per year

2021–2022

Publications

2-O-D-glucopyranosyl-L-ascorbic acid: Properties, production, and potential application as a substitute for L-ascorbic acid

Wenbin Zhang, Qicheng Huang, Ruijin Yang et al. · Journal of Functional Foods · 2021 · 18 citations · Full text

Pharmacy, Biochemistry, Bioorganic Chemistry +7

Gluten‐free quinoa noodles: effects of intermediate moisture extrusion and soy protein isolates supplement on cooking quality and <i>in vitro</i> digestibility

Wenbin Zhang, Qicheng Huang, Ruijin Yang · International Journal of Food Science & Technology · 2022 · 16 citations

Agriculture, Food Science, Nutritional Sciences +15

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