Yingquan Zhang

机构：Institute of Food Science and Technology, Center for Agricultural Resources Research, Cangzhou Central Hospital, Ministry of Agriculture, Cangzhou Normal University, People's Hospital of Cangzhou, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Shanxi Academy of Agricultural Sciences · ORCID：0000-0001-6269-2071

发表论文 100 篇 · 总被引 1271 次 · h-index 20

代表论文

Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents (2024 · Foods · 被引 37)
Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding — A review (2025 · Food Chemistry · 被引 30)
Effect of induced electric field treatment on structural and physicochemical properties of wheat bran to enhance soluble dietary fiber content (2024 · Food Research International · 被引 24)
Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in‐depth review (2025 · Comprehensive Reviews in Food Science and Food Safety · 被引 18)
Exploring the dynamic water mobility and distribution in model systems of wheat noodles with different gluten-to-starch ratios based on LF-NMR (2024 · Journal of Cereal Science · 被引 16)
Physicochemical properties of wheat granular flour and quality characteristics of the corresponding fresh noodles as affected by particle size (2024 · LWT · 被引 12)