Yangkun Wei

Statistics

Publications

Citations

H-Index

Active since

2023

Affiliations

Yangkun Wei is an author at Henan University of Technology specializing in microbial physiology in fermentation, food fermentation, and dough stability.

Publications per year

2023–2024

Publications

Elucidation on the fermentation capacity improvement of frozen dough by sanxan

Mei Liu, Le Sun, Guolan Qin et al. · LWT · 2023 · 23 citations · Full text

Agriculture, Food Science, Microbiology +16

Effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers during freeze-thawed cycles

Lulu Yin, Xinyue Wu, Guolan Qin et al. · Food Research International · 2024 · 15 citations · Full text

Agriculture, Food Science, Cereal Science +16

Structural and physicochemical characteristics of wheat starch as influenced by freeze-thawed cycles and antifreeze protein from Sabina chinensis (Linn.) Ant. cv. Kaizuca leaves

Mei Liu, Jie Li, Hao Ma et al. · Food Chemistry X · 2023 · 12 citations · Full text

Agriculture, Food Science, Materials Science +17

1–3 of 3