Jinying Guo

机构：Henan University of Science and Technology · ORCID：0000-0001-8258-473X

发表论文 56 篇 · 总被引 1293 次 · h-index 20

代表论文

• Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread (2024 · Food Chemistry · 被引 55)
• Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread (2024 · Food Hydrocolloids · 被引 44)
• Physicochemical properties and in vitro digestion of quinoa starch induced by combination of ultrasound and konjac glucomannan (2024 · Food Chemistry · 被引 27)
• Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds (2024 · Food Research International · 被引 27)
• Effects of red kidney bean polysaccharide on the physicochemical properties of frozen dough and the resulting steamed bread quality (2024 · Journal of Agriculture and Food Research · 被引 20)
• Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing (2024 · Food Chemistry X · 被引 19)