Author

Mei Liu

Institutions: Henan University of Technology, National Engineering Research Center for Wheat

Observed institutions: Henan University of Technology, National Engineering Research Center for Wheat

ORCID: 0000-0002-2593-7997

Observed ORCID: 0000-0002-2593-7997

OpenAlex ID: A5032949205

Cooking mediated wheat gluten aggregation behavior: Physicochemical properties and component changes

2023 · Hao Liu, Ying Liang, et al. · Food Hydrocolloids · 53

Effect of polysaccharide on rheology of dough, microstructure, physicochemical properties and quality of fermented hollow dried noodles

2024 · Zhiyuan Hu, Wanxue Guo, et al. · LWT · 20

Insights into the structural evolution of wheat starch-soy protein isolate gel network during 3D printing based on nonlinear rheology

2026 · Zipeng Liu, Zipeng Liu, et al. · Food Hydrocolloids · 8

Influence of sanxan on the quality of salt‐free frozen‐cooked wheat noodles during freeze–thaw cycles

2022 · Ying Liang, Jiayang Song, et al. · International Journal of Food Science & Technology · 8

High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties

2023 · Jiasheng Wang, Jinxuan He, et al. · International Journal of Food Science & Technology · 7

Insights into the mechanisms underlying the quality deterioration of a novel frozen pasta product during freeze–thawed cycles

2024 · Shenying Zhang, Mengge Niu, et al. · International Journal of Food Science & Technology · 6

The mechanism of reducing the oil content of fried instant noodles by adding sugar alcohol: microstructure, surface properties and molecular structure

2026 · Rui He, Xiaomeng Ma, et al. · Food Research International · 4

Short-chain amylopectin and long-chain amylose drive distinct wheat starch gel networks with similar low digestibility

2026 · Jing Wang, Xiangqi Fan, et al. · Carbohydrate Polymers · 2

Chain-length distributions and solid content determine digestion-limiting mechanisms of wheat starch gels through cross-scale fractal network assembly

2026 · Jing Wang, Xiangqi Fan, et al. · Food Hydrocolloids · 1

Role of gluten aggregation state in regulating multiscale structural evolution during wheat flour gel formation from highly hydrated dough

2026 · Hanrui Yang, Ying Xin, et al. · Food Hydrocolloids · 1

Effects of dry heat and heat-moisture treatment of refined buckwheat core flour on oil content of fried instant noodles: The view from protein structural and microstructure

2026 · Jing Wang, Xueling Zheng, et al. · Food Research International

Author response for "Insights into the mechanisms underlying the quality deterioration of a novel frozen pasta product during freeze–thawed cycles"

2024 · Shenying Zhang, Mengge Niu, et al.

Works count: 12

Citation count: 110

H-index: 6

I10-index: 2