Author

Yaqing Wen

Institutions: Sinograin (China), Henan Agricultural University

Observed institutions: Sinograin (China), Henan Agricultural University

ORCID: 0000-0003-0481-1428

Observed ORCID: 0000-0003-0481-1428

OpenAlex ID: A5077157123

Effects of non‐thermal plasma treating wheat kernel on the physicochemical properties of wheat flour and the quality of fresh wet noodles

2021 · Xuejie Li, Yaqing Wen, et al. · International Journal of Food Science & Technology · 17

Relationship between wheat flour’s quality characteristics and color of fresh wet noodles

2022 · Yaqing Wen, Shunshun Lin, et al. · International Journal of Food Properties · 13

Changes in physicochemical characteristics of wheat flour and quality of fresh wet noodles induced by microwave treatment

2024 · Jian Zhang, Xuejie Li, et al. · Grain & Oil Science and Technology · 12

Effect of pulsed light treatment on the physicochemical properties of wheat flour and quality of fresh wet noodles

2022 · Xuejie Li, Jian Zhang, et al. · Cereal Chemistry · 10

Effects of gluten protein components on the quality properties of wheat flour and fresh wet noodles

2026 · Xuejie Li, Yaqing Wen, et al. · Agricultural Products Processing and Storage

Enhancing the Quality of Fresh Wet Noodles: Unraveling the Influence of Gluten Protein Components on Wheat Flour's Properties

2024 · Yaqing Wen, Xuejie Li, et al. · SSRN Electronic Journal

Works count: 6

Citation count: 52

H-index: 4

I10-index: 4