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Fu Yang
Fu Yang
Wuhan Polytechnic University
Chemistry
Food science
Retrogradation (starch)
Microstructure
wheat flour
5
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6
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0
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Study on inhibitory activity and mechanism of chitosan oligosaccharides on Aspergillus Flavus and Aspergillus Fumigatus
2022
Carbohydrate Polymers
Ke Yuan
Beibei Ding
Zhang Miaomiao
Tongjun Dong
Fu Yang
Qingyun Lv
Ding Wenping
Wang Xuedong
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Effects of chitosan oligosaccharide and hyriopsis cumingii polysaccharide on the quality of wheat flour and extruded flour products
2021
Food Science and Biotechnology
Ke Yuan
Beibei Ding
Fu Yang
Zhang Miaomiao
Xiao Shensheng
Ding Wenping
Heng Yang
Qingyun Lv
Zheng Zhuo
Wang Xuedong
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Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread
2021
Lwt - Food Science and Technology
Fu Yang
Xiaorong Liu
Qianran Xie
Lei Chen
Chao Chang
Wendi Wu
Xiao Shensheng
Wang Xuedong
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Evaluation of Mannitol and Xylitol on the Quality of Wheat Flour and Extruded Flour Products
2021
International Journal of Food Science and Technology
Heng Yang
Fu Yang
Yudong Zhang
Jian Zhou
Danfeng Wang
Zhen Gao
Ke Yuan
Qingyun Lv
Beibei Ding
Wang Xuedong
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Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage
2020
International Journal of Biological Macromolecules
Liu Yixuan
Xingling Zhang
Ding Beibei
Ding Wenping
Shensheng Xiao
Jinsong Song
Lyu Qingyun
Ke Yuan
Wang Xuedong
Fu Yang
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Citations (4)
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