Yirong Yuan

Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodles

Tingting Hong, Yue Ma, Yirong Yuan et al. · Food Chemistry · 2021 · 61 citations

Agriculture, Food Science, Materials Science +17

Effect of heat-treated flour on the quality and storage stability of fresh noodles

Tingting Hong, Qiyan Zhao, Dan Xu et al. · LWT · 2021 · 39 citations

Agriculture, Food Science, Food Engineering +14

Investigation on flavor and physicochemical properties of angel food cakes prepared by lactic acid fermented egg white

Jie Jia, Dandan Xiong, Jie Bai et al. · LWT · 2022 · 30 citations · Full text

Agriculture, Food Science, Fermentation Science +13

Fungi with potential probiotic properties isolated from Fuzhuan brick tea

Xin Wang, Yuanyuan Cui, Chaowei Sang et al. · Food Science and Human Wellness · 2022 · 17 citations · Full text

Life Sciences, Food Science, Microbiology +13

Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties

Yirong Yuan, Tingting Hong, Yongshuai Ma et al. · Cereal Chemistry · 2021 · 14 citations

Agriculture, Food Science, Carbohydrate Chemistry +16