Concepedia

Author

Qinghua Yue

Henan University of TechnologyORCID

Also Known As

Qinghua Yue

14

Publications

284

Citations

6

H-Index

13

Concepts

All Affiliations

Henan University of Technology
QY

About

Qinghua Yue is an author at Henan University of Technology specializing in food engineering, rheology, and engineering.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Engineering

3

3

70

2

Health Sciences

3

3

72

3

Mechanical Engineering

3

3

70

4

Food Fermentation

1

1

30

5

Food Processing

1

1

30

Qinghua Yue

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6

Publications

278

Citations

6

H-Index

YearCitations

Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch

Mingfei Li, Qinghua Yue, Chong Liu,

Journal of Cereal Science

2020

112

Interaction between gliadin/glutenin and starch granules in dough during mixing

Mingfei Li, Qinghua Yue, Chong Liu,

LWT

2021

77

Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread

Qinghua Yue, Chong Liu, Limin Li,

Journal of Food Processing and Preservation

2019

30

Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs

Mingfei Li, Qinghua Yue, Chong Liu,

Journal of Food Processing and Preservation

2020

23

Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality

Qinghua Yue, Mingfei Li, Chong Liu,

Journal of Cereal Science

2020

19

Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread

Qinghua Yue, Mingfei Li, Chong Liu,

International Journal of Food Science & Technology

2020

17

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