Chonghui Yue

机构：Henan University of Science and Technology, Luoyang Cement Engineering Design and Research Institute · ORCID：0000-0001-9569-4276

发表论文 72 篇 · 总被引 823 次 · h-index 16

代表论文

• Multiscale mechanisms of fish skin collagen peptide in frozen dough preservation: Interplay of protein conformation, rheological properties, and end-product quality (2025 · Food Hydrocolloids · 被引 6)
• Comparative study on the improvement effect of salt and kansui on the gluten network weakening induced by ferulic acid in wheat dough (2025 · LWT · 被引 6)
• Ultrasonic cavitation pretreatment of batter: A mechanism for optimizing dough properties (2025 · Food Chemistry · 被引 5)
• Ultrasonic pretreatment of batter to improve the processing quality of steamed bread dough (2025 · Journal of Cereal Science · 被引 5)
• From wheat gluten wastewater to functional biscuits: Extraction, characterization, and application of water-unextractable arabinoxylan in low-GI fermented biscuits (2025 · International Journal of Biological Macromolecules · 被引 2)
• Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits (2025 · Food Chemistry X · 被引 2)