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Yanrong Ma

Northwest A&F University

4

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5

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Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure

2022 Food Chemistry
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Starch other than gluten may make a dominant contribution to wheat dough mixing properties: A case study on two near-isogenic lines

2021 Lwt - Food Science and Technology
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Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten

2021 Food Chemistry
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Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat

2021 Carbohydrate Polymers
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