Kun Zhuang

An HS-GC-IMS analysis of volatile flavor compounds in brown rice flour and brown rice noodles produced using different methods

Zhouliang Sun, Qingyun Lyu, Lei Chen et al. · LWT · 2022 · 41 citations · Full text

Agriculture, Food Science, Cereal Science +16

Multi-scale structure characterization of ozone oxidized waxy rice starch

Jing Li, Meng Du, Zia‐ud Din et al. · Carbohydrate Polymers · 2023 · 33 citations

Agriculture, Food Science, Materials Science +14

Impact of different preparation methods on the properties of brown rice flour and the cooking stability of brown rice noodles and the underlying mechanism: Microstructure, starch-protein distribution, moisture migration

Zhouliang Sun, Qingyun Lyu, Kun Zhuang et al. · LWT · 2023 · 29 citations · Full text

Agriculture, Food Science, Materials Science +17

Influence of different pretreatments on the quality of wheat bran-germ powder, reconstituted whole wheat flour and Chinese steamed bread

Kun Zhuang, Zhouliang Sun, Qingyun Lyu et al. · LWT · 2022 · 24 citations · Full text

Agriculture, Biochemistry, Food Science +17

Effect of different ozone treatments on the degradation of deoxynivalenol and flour quality in Fusarium-contaminated wheat

Kun Zhuang, Chen Zhang, Wei Zhang et al. · CyTA - Journal of Food · 2020 · 22 citations · Full text

Agriculture, Crop Sciences, Food Science +15