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 · 114 citations

Life Sciences, Food Science, Nutritional Sciences +13

Influence of bread structure on human oral processing

Jing Gao, Jocelyn Wong, Jason Lim et al. · Journal of Food Engineering · 2015 · 95 citations

Agriculture, Food Science, Food Chemistry +13

Impact of wheat bran micronization on dough properties and bread quality: Part II – Quality, antioxidant and nutritional properties of bread

Suyun Lin, Xiaoxuan Jin, Jing Gao et al. · Food Chemistry · 2022 · 48 citations

Agriculture, Food Science, Nutritional Sciences +15

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 · 46 citations

Agriculture, Food Science, Microbiology +12

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 · 46 citations

Agriculture, Biochemistry, Food Science +13