Jiyao Zhang

Jiyao Zhang

Purdue University - West Lafayette / United States
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5341266
person_outline Jiyao Zhang's MOST POPULAR ARTICLES
1-) Factors affecting frozen cooked noodle quality: A reviewM Obadi, J Zhang, Y Shi, B XuTrends in Food Science & Technology 109, 662-673, 2021542021
2-) Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starchD An, Q Li, E Li, M Obadi, C Li, H Li, J Zhang, J Du, X Zhou, N Li, B XuFood Chemistry 341, 128222, 2021352021
3-) The role of inorganic salts in dough properties and noodle quality—A reviewM Obadi, J Zhang, B XuFood Research International 157, 111278, 2022262022
4-) Encapsulation of phenolic compounds within food-grade carriers and delivery systems by pH-driven method: A systematic reviewJ Zhang, A Hassane Hamadou, C Chen, B XuCritiCal reviews in Food sCienCe and nutrition 63 (19), 4153-4174, 2023232023
5-) A review of recent advances and techniques in the noodle mixing processM Obadi, J Zhang, Z He, S Zhu, Q Wu, Y Qi, B XuLwt 154, 112680, 2022192022