Get started
Author

Kun Zhuang

ORCID: 0000-0001-8540-4239
Observed ORCID: 0000-0001-8540-4239
OpenAlex ID: A5085444947
An HS-GC-IMS analysis of volatile flavor compounds in brown rice flour and brown rice noodles produced using different methods
2022 · Zhouliang Sun, Qingyun Lyu, et al. · LWT · 42
Multi-scale structure characterization of ozone oxidized waxy rice starch
2023 · Jing Li, Meng Du, et al. · Carbohydrate Polymers · 39
Impact of different preparation methods on the properties of brown rice flour and the cooking stability of brown rice noodles and the underlying mechanism: Microstructure, starch-protein distribution, moisture migration
2023 · Zhouliang Sun, Qingyun Lyu, et al. · LWT · 31
Effect of different ozone treatments on the degradation of deoxynivalenol and flour quality in Fusarium-contaminated wheat
2020 · Kun Zhuang, Chen Zhang, et al. · CyTA - Journal of Food · 26
PDF
Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles
2024 · Xueran Luo, Xianhui Chang, et al. · Trends in Food Science & Technology · 25
PDF
Comparison and Optimization of Different Extraction Methods of Bound Phenolics from Jizi439 Black Wheat Bran
2022 · Xi Chen, Kuijie Sun, et al. · Foods · 25
PDF
Influence of different pretreatments on the quality of wheat bran-germ powder, reconstituted whole wheat flour and Chinese steamed bread
2022 · Kun Zhuang, Zhouliang Sun, et al. · LWT · 24
PDF
Mechanism of ultrasonic-alkali-thermal modification for enhancing the emulsifying properties of rice protein and its stability in high-internal-phase emulsions
2025 · Lijie Zhu, Haiqiang Liao, et al. · Ultrasonics Sonochemistry · 22
Structure and surface properties of ozone-conjugated octenyl succinic anhydride modified waxy rice starch: Towards high-stable Pickering emulsion
2023 · Meng Du, Lei Chen, et al. · International Journal of Biological Macromolecules · 22
Ozone induced structural variation in OSA waxy rice starch: Effects on the thermal behavior of starch and its stabilized pickering emulsion
2024 · Meng Du, Lei Chen, et al. · Food Chemistry X · 18
Effect of extrusion on phenolics from Jizi439 black wheat bran: The profile, structure, and bioactivities
2022 · Xi Chen, Wenshuai Tang, et al. · LWT · 18
Optimization of Extrusion and Ultrasound-Assisted Extraction of Phenolic Compounds from Jizi439 Black Wheat Bran
2020 · Xi Chen, Xinyue Li, et al. · Processes · 18
PDF
Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles
2024 · xianhui chang, Hairong Liu, et al. · Foods · 15
PDF
Ozone modification of waxy rice starch nanocrystals: Effects on the multi-scale structural and surface properties
2024 · Bingjin Yang, Xiao Fang, et al. · International Journal of Biological Macromolecules · 14
Evaluation of flavor properties in rice bran by solid-state fermentation with yeast
2025 · Yuehui Wang, Huixin Liang, et al. · Food Chemistry X · 11
Green synthesis of starch/chitosan complex via ozone-mediated Schiff reaction: Structure, thermal behaviors and surface properties
2024 · Xiao Fang, Lei Chen, et al. · International Journal of Biological Macromolecules · 8
Reducing deoxynivalenol content in wheat by a combination of gravity separation and milling and characterization of the flours produced
2021 · Chen Zhang, Kun Zhuang, et al. · Journal of Cereal Science · 8
Food Visualization Technology: A Review of Monitoring Methods and Their Application Prospects in Staple Food Freshness Monitoring
2025 · Siyuan Xu, Xianhui Chang, et al. · Comprehensive Reviews in Food Science and Food Safety · 7
The deterioration law of pre-proofed frozen dough for northern steamed bread and the influence mechanism of improvers mainly including hydroxypropyl distarch phosphate
2025 · Jiejun Zhou, Zhuang Liu, et al. · Food Research International · 6
Semi-rational design and modification of phosphoketolase to improve the yield of tyrosol in Saccharomyces cerevisiae
2024 · Na Song, Huili Xia, et al. · Synthetic and Systems Biotechnology · 5
Characterization of the effect of low-concentration sodium selenite on the microstructure and quality of yeast-leavened steamed bread using X-ray computed tomography
2024 · Kun Zhuang, Wenping Ding, et al. · Food Chemistry · 4
Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakes
2024 · Feiran An, Kun Zhuang, et al. · Food Chemistry X · 4
Pasting Properties of Various Waxy Rice Flours: Effect of α-Amylase Activity, Protein, and Amylopectin
2022 · Yuehui Wang, Kuijie Sun, et al. · Journal of Food Quality · 4
PDF
Soy protein isolate improves the structure, starch retrogradation and water distribution of a Chinese traditional rice/bean food Dousi: towards high low‐temperature storage stability
2023 · Ping Xu, Mengxue Xu, et al. · International Journal of Food Science & Technology · 3
Effects of moderate retrogradation on the physical-chemical properties, water distribution and micro-structure of a Chinese traditional rice/bean food Dousi
2025 · Mengyuan Liu, Mengxue Xu, et al. · LWT · 2
Works count: 40
Citation count: 406
H-index: 14
I10-index: 15
Year
Topic
Type