Xuerui Kou

Statistics

Publications

Citations

226

H-Index

Active since

2017

Affiliations

Henan University of Science and Technology(Current)

Henan Academy of Agricultural Sciences

Xuerui Kou is an author at Henan University of Science and Technology specializing in agriculture, food science, and viscoelastic properties of foods.

Publications per year

2017–2019

Publications

Textural and staling characteristics of steamed bread prepared from soft flour added with inulin

Xuerui Kou, Denglin Luo, Kangyi Zhang et al. · Food Chemistry · 2019 · 85 citations

Agriculture, Food Science, Cereal Science +7

Effect of inulin with different degree of polymerization on plain wheat dough rheology and the quality of steamed bread

Denglin Luo, Xuping Liang, Baocheng Xu et al. · Journal of Cereal Science · 2017 · 58 citations

Agriculture, Food Science, Cereal Science +9

Effect of inulin with different degree of polymerisation on textural and rheological properties of wheat starch – Effect of inulin on gel properties of starch

Xuerui Kou, Denglin Luo, Yun Li et al. · International Journal of Food Science & Technology · 2018 · 45 citations

Agriculture, Food Science, Materials Science +16

Effect of inulin on rheological properties of soft and strong wheat dough

Denglin Luo, Xuerui Kou, Tian Zhang et al. · International Journal of Food Science & Technology · 2018 · 38 citations

Agriculture, Food Science, Food Rheology +13

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