Jing Gao

Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study

Royston Goh, Jing Gao, Victoria Kristina Ananingsih et al. · Food Chemistry · 2015 · 110 citations

Food Chemistry, Nutrition, Food Function +11

Influence of bread structure on human oral processing

Jing Gao, Jocelyn Wong, Jason Lim et al. · Journal of Food Engineering · 2015 · 92 citations

Food Chemistry, Nutrition, Food Microstructure +4

Whole-wheat flour particle size influences dough properties, bread structure and <i>in vitro</i> starch digestibility

Suyun Lin, Jing Gao, Xiaoxuan Jin et al. · Food & Function · 2020 · 88 citations

Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming

Victoria Kristina Ananingsih, Jing Gao, Weibiao Zhou · Food and Bioprocess Technology · 2012 · 45 citations

Food Chemistry, Engineering, Green Tea Extract +9

Dough and bread made from high- and low-protein flours by vacuum mixing: Part 1: Gluten network formation

Jing Gao, Audrey Hui Si Koh, Shia Lyn Tay et al. · Journal of Cereal Science · 2017 · 44 citations

Part 1, Vacuum Mixing, Grain Quality +1