Song Jiang

机构：Jiangsu University, Harbin University, Shanghai Changzheng Hospital

发表论文 39 篇 · 总被引 880 次 · h-index 16

代表论文

• The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodles (2019 · Food Chemistry · 被引 96)
• Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough (2021 · LWT · 被引 68)
• Effect of steaming and defatting treatments of oats on the processing and eating quality of noodles with a high oat flour content (2019 · Journal of Cereal Science · 被引 59)
• Analysis of the effect of rolling speed on the texture properties of noodle dough from water-solid interaction, development of gluten network, and bubble distribution (2022 · Food Chemistry · 被引 48)
• Effects of vacuum mixing and mixing time on the processing quality of noodle dough with high oat flour content (2019 · Journal of Cereal Science · 被引 47)
• Citric acid and sucrose pretreatment improves the crispness of puffed peach chips by regulating cell structure and mechanical properties (2021 · LWT · 被引 36)