Chunli Jia

Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles

Binle Zhang, Jacob Ojobi Omedi, Jianxian Zheng et al. · Food Bioscience · 2021 · 45 citations

Food Fermentation, Weissella Confusa Qs813, Biotechnology +8

Evaluation of water holding capacity and breadmaking properties for frozen dough containing ice structuring proteins from winter wheat

Hua‐Neng Xu, Weining Huang, Chunli Jia et al. · Journal of Cereal Science · 2008 · 42 citations

Winter Wheat, Food Structure, Food Engineering +5

Hydration, polymerization and rheological properties of frozen gluten-water dough as influenced by thermostable ice structuring protein extract from Chinese privet (Ligustrum vulgare) leaves

Chunli Jia, Weining Huang, Patricia Rayas‐Duarte et al. · Journal of Cereal Science · 2014 · 39 citations

Food Chemistry, Frozen Gluten-water Dough, Thermostable Ice +6

Dough rheological, Mixolab mixing, and nutritional characteristics of almond cookies with and without xylanase

Chunli Jia, Weining Huang, Mohamed A. Abdel-Samie et al. · Journal of Food Engineering · 2011 · 38 citations

Nutrition, Mixolab Mixing, Food Biophysics +3

Sensory and instrumental assessment of Chinese moon cake: Influences of almond flour, maltitol syrup, fat, and gums

Chunli Jia, Yang‐Soo Kim, Weining Huang et al. · Food Research International · 2008 · 32 citations

Food Chemistry, Nutrition, Chinese Moon Cake +4