Zhongmin Huang

Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough

Yong Yang, Shuaishuai Zheng, Zhen Li et al. · Food Hydrocolloids · 2021 · 86 citations

Physicochemical Properties, Food Physic, Frozen Unfermented Dough +3

Microbial diversity of fermented dough and volatile compounds in steamed bread prepared with traditional Chinese starters

Biao Suo, Wenjing Nie, Yuexia Wang et al. · LWT · 2020 · 51 citations

Microbial Diversity, Volatile Compounds, Food Fermentation +6

Effects of freezing treatments on the quality of frozen cooked noodles

Zhili Pan, Zhongmin Huang, Jingyi Ma et al. · Journal of Food Science and Technology · 2019 · 45 citations · Full text

Food Preservation, Frozen Cooked Noodles, Food Quality

Transcriptome analysis reveals the molecular mechanism of cinnamaldehyde against Bacillus cereus spores in ready-to-eat beef

Peng Guan, Yu‐Ting Chang, Sen Li et al. · Food Research International · 2022 · 33 citations

Transcriptome Analysis, Biochemistry, Molecular Mechanism +10

A Comparative Study of Different Freezing Methods on Water Distribution, Retrogradation, and Digestion Properties of Liangpi (Starch Gel Food)

Shuaishuai Zheng, Yong Yang, Zhen Li et al. · Starch - Stärke · 2022 · 27 citations

Food Chemistry, Materials Science, Starch Gel Food +15