Concepedia

Boya Ouyang

BO

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Publications

2

Citations

34

H-Index

2

Active since

2022

Affiliations

Shanghai Institute of Technology(Current)

Boya Ouyang is an author at Shanghai Institute of Technology specializing in microbial physiology in fermentation, microbiology, and sourdough fermentation.

Publications per year

2022–2023

2

Publications

2

Biological characteristics of the gluten-free sourdough system fermented by Lactobacillus plantarum ST-III and its effect on dough quality and nutritional value during freezing

Yiming Zhou, Boya Ouyang, Mengjie Duan et al. · Food Chemistry X · 2022 · 17 citations · Full text

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Effect of tartary buckwheat sourdough fermented by different exogenous lactic acid bacteria on antifreeze property of frozen dough

Boya Ouyang, Mengjie Duan, Siyi Zhu et al. · Food Chemistry Advances · 2023 · 17 citations · Full text

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