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Qianqian Li

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

2

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26

TOTAL CITATIONS

0

Scholarly Papers (2)

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1.

Corn flour particle size distribution modulates the quality of gluten-free dough: Mechanistic insights and synergistic enhance ment through microwave-modified zein

Number of pages: 64 Posted: 19 Mar 2026
Yanjia Liu, Yuzhu Wu, Bin Song, Qianqian Li, Yu Wang, Yuhan Zhou, Chengbin Zhao, Hao Zhang, Xiuying Xu and Jingsheng Liu
affiliation not provided to SSRN, affiliation not provided to SSRN, Jilin Agricultural University, College of Food Science and Engineering, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Jilin Agricultural University, College of Food Science and Engineering, Jilin Agricultural University, College of Food Science and Engineering, Jilin Agricultural University, College of Food Science and Engineering and Jilin Agricultural University (JLAU)
Downloads 22 (1,448,301)

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Corn flour particle size, Gluten-free dough, Microwave treatment, Zein

2.

Effects of Microwave and Far-Infrared Modification on the Structure and Functional Properties of Zein–Corn Dough

Number of pages: 43 Posted: 30 Apr 2026
Yanjia Liu, Zhuang Liu, Bin Song, Qianqian Li, Yu Wang, Yuhan Zhou, Chengbin Zhao, Hao Zhang, Yuzhu Wu, Xiuying Xu and Jingsheng Liu
affiliation not provided to SSRN, affiliation not provided to SSRN, Jilin Agricultural University, College of Food Science and Engineering, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Jilin Agricultural University, College of Food Science and Engineering, Jilin Agricultural University, College of Food Science and Engineering, affiliation not provided to SSRN, Jilin Agricultural University, College of Food Science and Engineering and Jilin Agricultural University (JLAU)
Downloads 4 (1,575,921)

Abstract:

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Zein, Gluten-free dough, Microwave modification, Far-infrared modification, Protein-starch interaction