Hanrui Yang
机构：Henan University of Technology, Zhongkai University of Agriculture and Engineering
发表论文 6 篇 · 总被引 24 次 · h-index 2
代表论文
- Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles (2024 · Food & Function · 被引 15)
- Effect of noodle specifications on the quality characteristics of fermented hollow noodles (2024 · Journal of Cereal Science · 被引 7)
- Insight into the mechanism of transformation of gluten protein agglomeration in the wheat flour-water batters: the view from concentration and mixing time (2026 · Food Research International · 被引 2)
- Enzyme-responsive Pickering emulsion-incorporated whey protein coating-forming system: Preparation, properties and application in banana preservation (2026 · Food Hydrocolloids)
- Role of gluten aggregation state in regulating multiscale structural evolution during wheat flour gel formation from highly hydrated dough (2026 · Food Hydrocolloids)
- Construction and polygalacturonase-responsive behavior of whey protein-pectin nanocomposites prepared with pectins of different degrees of methoxylation (2026 · SSRN Electronic Journal)