Concepedia

Qinghua Yue

QY

6

Publications

278

Citations

6

H-Index

2019

Active since

Affiliations

Henan University of Technology(Current)

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

Top concepts

RheologyFood EngineeringHealthEngineeringFood QualityFood ChemistryMechanical EngineeringGlycobiologyGrain ScienceFood Processing

Publications per year

2019–2021

6

Publications

6

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

Mingfei Li, Qinghua Yue, Chong Liu et al. · Journal of Cereal Science · 2020 · 112 citations

Food Chemistry, Structural Properties, Wheat Starch +5

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

Mingfei Li, Qinghua Yue, Chong Liu et al. · LWT · 2021 · 77 citations

Food Chemistry, Glycobiology, Polysaccharide +2

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

Qinghua Yue, Chong Liu, Limin Li et al. · Journal of Food Processing and Preservation · 2019 · 30 citations

Food Chemistry, Engineering, Food Fermentation +15

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

Mingfei Li, Qinghua Yue, Chong Liu et al. · Journal of Food Processing and Preservation · 2020 · 23 citations

Bread Quality, Wheat Dough, Engineering +12

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

Qinghua Yue, Mingfei Li, Chong Liu et al. · Journal of Cereal Science · 2020 · 19 citations

Rheological Measurement, Health Sciences, Food Structure +6

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