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Author

Qianying Ma

Observed institution: Shaanxi Normal University
ORCID: 0009-0006-5037-4352
Observed ORCID: 0009-0006-5037-4352
OpenAlex ID: A5054440407
Pre-baking-steaming of oat induces stronger macromolecular interactions and more resistant starch in oat-buckwheat noodle
2022 · Xiaoyang Zou, Xiaolong Wang, et al. · Food Chemistry · 44
Effects of Composition and Strength of Wheat Gluten on Starch Structure, Digestion Properties and the Underlying Mechanism
2022 · Xiaoyang Zou, Xiaolong Wang, et al. · Foods · 26
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Glutenin-gliadin ratio changes combining heat-moisture treatment significantly influences the in vitro digestibility of starch in recombinant wheat flours
2023 · Xiaoyang Zou, Xiaolong Wang, et al. · International Journal of Biological Macromolecules · 15
Effects of HMW‐GSs at Glu‐B1 locus on starch–protein interaction and starch digestibility during thermomechanical processing of wheat dough
2022 · Pai Peng, Xiaolong Wang, et al. · Journal of the Science of Food and Agriculture · 14
The Quality and Starch Digestibility of Multi-Grain Noodles Are Regulated by the Additive Amount of Dendrobium Officinale
2025 · Xinyu Zhang, Pai Peng, et al. · Foods · 8
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Preparation of Multi‐Grain Flour with High Content of Resistant Starch and the Mechanism Underlying the Improved Digestion Resistance
2024 · Qianying Ma, Xiaolong Wang, et al. · Starch - Stärke · 8
Large flour aggregates containing ordered B + V starch crystals significantly improved the digestion resistance of starch in pretreated multigrain flour
2024 · Qianying Ma, Xiaolong Wang, et al. · International Journal of Biological Macromolecules · 5
Synergistic effects of dual enzymatic hydrolysis and heat-moisture treatment on starch digestibility and structure in multi-grain flour
2026 · Xinrui Ren, Pai Peng, et al. · Food Research International
Works count: 8
Citation count: 118
H-index: 6
I10-index: 4
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