Author

Zhen‐Yang Quan

Observed names: Zhen-Yang Quan, Zhenyang Quan

Institution: Yangzhou University

Observed institution: Yangzhou University

ORCID: 0000-0001-7462-4498

Observed ORCID: 0000-0001-7462-4498

OpenAlex ID: A5082482779

Effect of egg white protein on the protein structure of highland barley noodles during processing

2023 · Xiangli Ding, Zhen-Yang Quan, et al. · Food Chemistry · 41

Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter

2021 · Xiang-Li Ding, Lan-Jing Wang, et al. · Foods · 32

Determination and Analysis of Composition, Structure, and Properties of Teff Protein Fractions

2023 · Zhenyang Quan, Lili Zhang, et al. · Foods · 16

Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch

2023 · Xiangli Ding, Zhen‐Yang Quan, et al. · International Journal of Food Science & Technology · 11

Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat

2023 · Jianhua Tang, Cong Xie, et al. · Foods · 7

Impact of pitaya peel powder particle size on bread quality and functional properties: a sustainable strategy for agro-industrial waste upcycling

2026 · Ying Chen, Qi Li, et al. · Food Chemistry · 3

3D-printable quinoa protein-β-glucan gels with interpenetrating network structures for dysphagia food

2026 · Zhen-Yang Quan, Tingting Ji, et al. · Food Bioscience · 1

Aggregated-state remodeling of quinoa protein gels by thermal pretreatment and transglutaminase

2026 · Zhen-Yang Quan, Ting-Ting Ji, et al. · Food Chemistry

Works count: 8

Citation count: 110

H-index: 5

I10-index: 4