Y.‐L. Ong

Relationships of High Molecular Weight Glutenin Subunit Composition and Molecular Weight Distribution of Wheat Flour Protein with Water Absorption and Color Characteristics of Noodle Dough

Jae‐Bom Ohm, Andrew S. Ross, C. J. Peterson et al. · Cereal Chemistry · 2008 · 49 citations

Nutrition, Engineering, Food Analysis +19

Using Multivariate Techniques to Predict Wheat Flour Dough and Noodle Characteristics from Size‐Exclusion HPLC and RVA Data

Jae‐Bom Ohm, Andrew S. Ross, Y.‐L. Ong et al. · Cereal Chemistry · 2006 · 32 citations

Nutrition, Engineering, Food Analysis +20

Glutenin Macropolymer in Salted and Alkaline Noodle Doughs

Y.‐L. Ong, Andrew S. Ross, D. A. Engle · Cereal Chemistry · 2010 · 26 citations

Food Chemistry, Sodium Chloride, Engineering +12

Ultrasonic spray pyrolysis for nanoparticles synthesis

Sesha Sai, Y.‐L. Ong, C. S. T Sai et al. · 2004 · 19 citations

Nanoparticles, Materials Science, Engineering +6