Author

Sun Qiangqiang

Institution: Anhui Science and Technology University

Observed institutions: Anhui University of Science and Technology, Anhui Science and Technology University

ORCID: 0009-0005-2154-8045

Observed ORCID: 0009-0005-2154-8045

OpenAlex ID: A5106849691

Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans

2024 · Sun Qiangqiang, Liu Xuhua, et al. · Food Science & Nutrition · 2

Low-eGl sweet dumplings: the role of HMT red small bean flour and glutinous rice flour in improving starch structure

2025 · Geng Zhehui, Sun Qiangqiang, et al. · International Journal of Food Science & Technology

Combinatorial approach for improving whole wheat steamed buns: impact of xylanase, G4-amylase, and emulsifiers on dough and product quality

2025 · Sun Qiangqiang, Liu Xuhua, et al. · International Journal of Food Science & Technology

Works count: 3

Citation count: 2

H-index: 1

I10-index: