Jianling Wei

Effects of potato/wheat flours ratio on mixing properties of dough and quality of noodles

Huayin Pu, Jianling Wei, Le Wang et al. · Journal of Cereal Science · 2017 · 109 citations

Food Chemistry, Grain Quality, Food Quality +2

Protein oxidation analysis based on comparative proteomic of Russian sturgeon (Acipenser gueldenstaedti) after sous-vide cooking

Wenqiang Cai, Yuewen Chen, Xiuping Dong et al. · Food Control · 2020 · 28 citations

Food Chemistry, Biochemistry, Sous-vide Cooking +10

Changes in food quality and microbial composition of Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating method during storage at 4 °C

Shi‐ke Shen, Yuewen Chen, Xiuping Dong et al. · Food Research International · 2020 · 28 citations

Low Temperature Vacuum, Russian Sturgeon, Food Processing +4

Effect of low‐temperature vacuum heating on physicochemical properties of sturgeon (<i>Acipenser gueldenstaedti</i>) fillets

Wenqiang Cai, Jianling Wei, Yuewen Chen et al. · Journal of the Science of Food and Agriculture · 2020 · 21 citations

Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heating

Dan‐li Jin, Jianling Wei, Fan‐yu He et al. · Food Chemistry · 2022 · 16 citations

Tea Polyphenols, Biochemistry, Natural Sciences +6