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Xinru Liu

Henan University of Technology

China

  • Henan University of Technology

SCHOLARLY PAPERS

4

DOWNLOADS

96

TOTAL CITATIONS

3

Scholarly Papers (4)

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1.

Physicochemical and Microstructural Properties of Frozen Cooked Noodles During Frozen Storage Affected by Enzymatically Interesterified Soybean Oil-Based Plastic Fat

Number of pages: 32 Posted: 24 Aug 2024
Liuyu Hou, BeiBei Zhao, Chuanjing Wu, Ting Liu, Xinru Liu and Hua Li
Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology and Henan University of Technology
Downloads 33 (1,277,121)

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Enzymatically interesterification, plastic fats, Gluten, frozen cooked noodles

2.

Cryoprotective Effect of Curdlan on Frozen Gluten Protein: With Respect to Physicochemical Properties and Molecular Structure

Number of pages: 21 Posted: 04 Sep 2023
BeiBei Zhao, Ting Liu, Liuyu Hou, Shijian Fu, Xinru Liu and Hua Li
Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology and Henan University of Technology
Downloads 25 (1,385,945)

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curdlan, gluten protein, frozen storage

3.

Effect of Tea Polyphenols on the Functional and Structural Properties of Glucose-Gluten Protein Maillard Reaction Products

Number of pages: 46 Posted: 14 May 2024
Hua Li, Zhenzhen Chen, Ya Dai, Yali Ping, Qingyuan Wang, Xiaoxue Fang, Xinru Liu and BeiBei Zhao
Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology and Henan University of Technology
Downloads 19 (1,481,165)
Citation 1

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Gluten protein, Maillard reaction, Tea polyphenols, Functional properties, Structural properties

4.

Insight into Curdlan Alleviating Quality Deterioration of Frozen Dough During Storage: Fermentation Properties, Water State and Gluten Structure

Number of pages: 25 Posted: 21 Jul 2023
BeiBei Zhao, Liuyu Hou, Ting Liu, Xinru Liu, Shijian Fu and Hua Li
Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology and Henan University of Technology
Downloads 19 (1,459,862)
Citation 2

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curdlan, protein structure, frozen dough, steamed bread, textural properties