Huang Zhang

Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network

Wenjie Yu, Dan Xu, Huang Zhang et al. · Food Hydrocolloids · 2019 · 126 citations

Health Sciences, Food Structure, Pigskin Gelatin +4

Improving bread aroma using low-temperature sourdough fermentation

Dan Xu, Huang Zhang, Jinzhong Xi et al. · Food Bioscience · 2020 · 77 citations

Food Fermentation, In Vitro Fermentation, Food Quality +3

Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch

Yongshuai Ma, Huang Zhang, Yamei Jin et al. · Food Hydrocolloids · 2021 · 51 citations

Superheated Steam, Wheat Starch, Moisture Transfer +4

Functionality of ovalbumin during Chinese steamed bread-making processing

Shangyuan Sang, Huang Zhang, Lei Xu et al. · Food Chemistry · 2018 · 39 citations

Food Chemistry, Processing Aid, Food Engineering +4

Endogenous alpha-amylase explains the different pasting and rheological properties of wet and dry milled glutinous rice flour

Huang Zhang, Fengfeng Wu, Dan Xu et al. · Food Hydrocolloids · 2020 · 29 citations

Food Chemistry, Glutinous Rice Flour, Grain Quality +3