Zhouya Bai

机构：Nanchang University, Henan University of Science and Technology, State Key Laboratory of Food Science and Technology, Henan Bioengineering Technology Research Center · ORCID：0000-0001-5000-9837

发表论文 84 篇 · 总被引 1222 次 · h-index 17

代表论文

• Kidney function-related protection of polysaccharides from red kidney bean and small black soybean via urine metabolomics in type 2 diabetic rats (2025 · Carbohydrate Polymers · 被引 10)
• How does the degree of phosphorylation substitution affect the protective effect of long-chain inulin on the quality deterioration of frozen dough? (2025 · Food Research International · 被引 7)
• 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)
• Ultrasound-assisted fermentation effectively alleviates the weakening of wheat gluten network caused by long-chain inulin and the underlying mechanism (2025 · Food Research International · 被引 6)
• Exploring the effects of phosphorylated long-chain inulin with varying degrees of substitution on the physicochemical properties and structure of unfermented wheat dough (2025 · International Journal of Biological Macromolecules · 被引 5)