Yanfei Cao

Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility

Yanfei Cao, Fengjie Zhang, Peng Guo et al. · LWT · 2019 · 84 citations

Wheat Flour Substitution, Food Analysis, Agricultural Economics +6

Influence of the fermentation time and potato pulp addition on the technological properties and volatile compounds of wheat dough and steamed bread

Yanfei Cao, Haijing Zhang, Zhe Yang et al. · LWT · 2020 · 65 citations

Food Chemistry, Wheat Dough, Food Fermentation +9

Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp

Yanfei Cao, Lijun Jiang, Wenjing Suo et al. · Food Chemistry · 2021 · 58 citations

Quality Characteristics, Food Processing, Food Quality +4

Influence of potato pulp on gluten network structure in wheat dough and steamed bread

Yanfei Cao, Zhe Yang, Haijing Zhang et al. · Cereal Chemistry · 2019 · 35 citations

Nutrition, Engineering, Food Analysis +16

Analysis of flavour compounds in beer with extruded sorghum as an adjunct using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry

Chengye Ma, Yuanyuan He, Yanfei Cao et al. · Journal of the Institute of Brewing · 2016 · 21 citations · Full text

Engineering, Flavoromics, Chemical Composition +19