Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodlesTingting Hong, Xueming Xu, Yue Ma et al.|Food Chemistry|2021Cited by 61
Effects of a commercial peptidase on rheology, microstructure, gluten properties of wheat dough and bread qualityMiaomiao Gu, Xueming Xu, Fengfeng Wu et al.|LWT|2022Cited by 56
Effect of sodium alginate on the quality of highland barley fortified wheat noodlesTingting Hong, Xueming Xu, Fengfeng Wu et al.|LWT|2020Cited by 53
Impacts of surfactin on the qualities and gluten network structure of fresh noodles during storageXuepan Qi, Fengfeng Wu, Xueming Xu et al.|Food Hydrocolloids|2022Cited by 40
Effect of heat-treated flour on the quality and storage stability of fresh noodlesTingting Hong, Xueming Xu, Fengfeng Wu et al.|LWT|2021Cited by 39