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Yujuan Gu
Institution:
Luoyang Polytechnic
Observed institutions:
Henan University of Technology,
Affiliated Hospital of Nantong University,
Luoyang Polytechnic
ORCID:
0000-0001-9315-4436
Observed ORCID:
0000-0001-9315-4436
OpenAlex ID:
A5101592068
Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage
2021
·
Xiaojie Qian
, Yujuan Gu
, et al.
·
Food Chemistry
·
71
Nutritional composition and physicochemical properties of oat flour sieving fractions with different particle size
2021
·
Yujuan Gu
, Xiaojie Qian
, et al.
·
LWT
·
57
PDF
Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough
2022
·
Yujuan Gu
, Xiaojie Qian
, et al.
·
Food Chemistry
·
49
Changes of gelation behavior, water distribution and digestibility of protein-starch mixtures in the oat dough/batter model affected by water
2023
·
Binghua Sun
, Xiaojie Qian
, et al.
·
LWT
·
41
Particle size distribution control during wheat milling: nutritional quality and functional basis of flour products—a comprehensive review
2022
·
Xiaoling Tian
, Xiaoxi Wang
, et al.
·
International Journal of Food Science & Technology
·
41
Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour
2024
·
Yujuan Gu
, Xiaoyan Zhang
, et al.
·
International Journal of Biological Macromolecules
·
40
Effect of roasting treatment on the micromorphology, gelatinization, structure, and digestibility of whole oat flour
2022
·
Yujuan Gu
, Xiaojie Qian
, et al.
·
LWT
·
40
PDF
Bulk and Surface Chemical Composition of Wheat Flour Particles of Different Sizes
2019
·
Jiangtao Lin
, Yujuan Gu
, et al.
·
Journal of Chemistry
·
40
PDF
Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanism
2023
·
Xiaojie Qian
, Binghua Sun
, et al.
·
International Journal of Biological Macromolecules
·
31
Improvement in quality of fast-frozen steamed bread by different gluten content and glutenin/gliadin ratio and its mechanism
2021
·
Xiaojie Qian
, Yujuan Gu
, et al.
·
LWT
·
28
PDF
Milling and roasting impact pasting and rheological properties of oat flours and quality of steamed oat cakes
2023
·
Xiaojie Qian
, Binghua Sun
, et al.
·
LWT
·
22
Effect of different milling mechanical forces on the structures and properties of wheat flour
2021
·
Xiaoling Tian
, Xiaoxi Wang
, et al.
·
International Journal of Food Science & Technology
·
22
Relation between hydration level and quality of steamed oat cakes: from the view of batter rheological properties
2022
·
Xiaojie Qian
, Binghua Sun
, et al.
·
International Journal of Food Science & Technology
·
6
Functional Characterization of a Novel Heterozygous Mutation in the Glucokinase Gene That Causes MODY2 in Chinese Pedigrees
2021
·
Feng Jiang
, Jing Yan
, et al.
·
Frontiers in Endocrinology
·
4
PDF
Analyses of the fructokinase activity and its gene expression during the development of longan fruits.
2015
·
Shuai Liang
, Xue XiaoQing
, et al.
·
Journal of the South China Agricultural University
·
2
Author response for "Particle size distribution control during wheat milling: Nutritional quality and functional basis of flour products—A comprehensive review"
2022
·
Xiaoling Tian
, Xiaoxi Wang
, et al.
·
Publons reviews and discussion
Author response for "Particle size distribution control during wheat milling: Nutritional quality and functional basis of flour products—A comprehensive review"
2022
·
Xiaoling Tian
, Xiaoxi Wang
, et al.
·
Publons reviews and discussion
Author response for "Particle size distribution control during wheat milling: Nutritional quality and functional basis of flour products—A comprehensive review"
2022
·
Xiaoling Tian
, Xiaoxi Wang
, et al.
·
Publons reviews and discussion
Author response for "Particle size distribution control during wheat milling: Nutritional quality and functional basis of flour products—A comprehensive review"
2022
·
Xiaoling Tian
, Xiaoxi Wang
, et al.
·
Publons reviews and discussion
The physicochemical properties of color wheat and the quality evaluation of bran powder.
2015
·
Yujuan Gu
, Zhicheng Chen
, et al.
·
Shipin anquan zhiliang jiance xuebao
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Works count:
20
Citation count:
494
H-index:
12
I10-index:
12
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