Search Results - Wangyang SHEN

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  1. 1

    Structural characterization and physicochemical properties of grain amaranth starch by Wangyang Shen, Jiye Yang, Zhan Wang, Benguo Liu

    Published in Food Chemistry: X (2024-10-01)
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  2. 2

    Assessing Starch Retrogradation from the Perspective of Particle Order by Hao Lu, Jinling Zhan, Wangyang Shen, Rongrong Ma, Yaoqi Tian

    Published in Foods (2024-03-01)
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  3. 3

    Correlation between Acoustic Feature and Sensory Crispness of Different Puffed Food Based on Energy Release Analysis by Chengkai ZHU, Xinnan HU, Zhili JI, Wangyang SHEN, Xiwu JIA

    Published in Shipin gongye ke-ji (2025-02-01)
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  4. 4

    Effects of Xylitol on Physicochemical Properties of Glutinous Rice Flour and Quality of Glutinous Rice Dumplings by Ning ZHANG, Lina XU, Zhan WANG, Wangyang SHEN, Guoyan YANG

    Published in Shipin gongye ke-ji (2024-04-01)
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  5. 5

    Dough rheology, pasting property, and steamed bread quality of wheat flour as affected by the addition of sprouted wheat flour by Wei Sun, Wei Zhang, Ying Xu, Pingping Wang, Wangyang Shen

    Published in International Journal of Food Properties (2023-09-01)
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  6. 6

    Physicochemical and Morphological Changes in Long-Grain Brown Rice Milling: A Study Using Image Visualization Technologies by Xiwu Jia, Rong Dong, Xuan Chen, Zhan Wang, Hongjian Zhang, Wangyang Shen

    Published in Foods (2024-09-01)
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  7. 7

    Analysis and Evaluation of the Nutrient Quality of Tartary Buckwheat Whole Grain Powder at Different Germination Degrees by Qian XU, Wenjun YE, Wangyang SHEN, Liping WANG, Kun GAO, Xiaoning LI, Bin TAN

    Published in Shipin gongye ke-ji (2024-08-01)
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  8. 8

    Addition of chicken fat to cooked rice improved its flavor, cooking quality, and digestibility by Wangyang Shen, Wenjie Cao, Ning Zhang, Zhili Ji, Xiwu Jia, Weiping Jin, Yaoqi Tian

    Published in Food Chemistry: X (2025-05-01)
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  9. 9

    Dynamic Formation of Green Tea Cream and the Identification of Key Components Using the “Knock-Out/Knock-In” Method by Cheng Guo, Wangyang Shen, Weiping Jin, Xiwu Jia, Zhili Ji, Jinling Li, Bin Li

    Published in Foods (2023-08-01)
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  10. 10

    Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours by Yanting Liu, Wangyang Shen, Weiping Jin, Fang Li, Xuan Chen, Xiwu Jia, Hongyan Cai

    Published in Food Chemistry: X (2024-06-01)
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  11. 11

    Morphology and Rheology of a Cool-Gel (Protein) Blended with a Thermo-Gel (Hydroxypropyl Methylcellulose) by Zhili Ji, Long Yu, Qingfei Duan, Song Miao, Hongsheng Liu, Wangyang Shen, Weiping Jin

    Published in Foods (2022-01-01)
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  12. 12

    Assembly of oleosin during efficient extraction: Altering the sequence of defatting solvents by Yu Li, Yuqian Qiao, Yuxuan Zhu, Wangyang Shen, Weiping Jin, Dengfeng Peng, Qingrong Huang

    Published in Food Chemistry: X (2025-01-01)
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  13. 13

    Preparation and Digestive Properties of Biscuits Enriched with Extrusion-Modified Dietary Fiber: Effects on Slow Transit Constipation by Zhan Wang, Dong Tan, Kemeng Zhao, Wangyang Shen, Jie Zhu, Hongjian Zhang, Xiwu Jia

    Published in Foods (2025-10-01)
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  14. 14

    Construction of Sensory Evaluation System of Purple Sweet Potato Rice Steamed Sponge Cake Based on Fuzzy Mathematics by Hongyan Cai, Yanting Liu, Weiping Jin, Fang Li, Xuan Chen, Guoyan Yang, Wangyang Shen

    Published in Foods (2024-11-01)
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  15. 15

    Structural Transitions of Alpha-Amylase Treated with Pulsed Electric Fields: Effect of Coexisting Carrageenan by Junzhu Li, Jiayu Zhang, Chen Li, Wenjing Huang, Cheng Guo, Weiping Jin, Wangyang Shen

    Published in Foods (2022-12-01)
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  16. 16

    Effects of Different Addition of Agaricus bisporus Powders on Rheological and Textural Properties of Yogurt by Pengwei SUN, Yani LIU, Ran LI, Hong GAO, Xiuzhi FAN, Chaomin YIN, Wangyang SHEN, Zhan WANG, Junhao CHEN, Defang SHI

    Published in Shipin gongye ke-ji (2024-05-01)
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