Jing Hong

Henan University of Technology

China

  • Henan University of Technology

SCHOLARLY PAPERS

4

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68

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0

Scholarly Papers (4)

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1.

Effect of Polysaccharide on Rheology of Dough, Microstructure, Physicochemical Properties and Quality of Fermented Hollow Dried Noodles

Number of pages: 30 Posted: 04 Jan 2024
Chong Liu, Zhiyuan Hu, Wanxue Guo, Xiaojian Wang, Jing Hong, Mei Liu, Binghua Sun and Xueling Zheng
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 20 (1,175,522)

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polysaccharides, dough rheology, physicochemical properties, fermented hollow dried noodles

2.

Relation between Multi-Scale Structure and in Vitro Starch Digestibility of Dried Noodles: The View from Wheat Flour Quality

Number of pages: 46 Posted: 21 Oct 2024
Jiasheng Wang, Chong Liu, Zhicheng Wang, Ruibin Che, Jing Hong, Mei Liu, Binghua Sun, Jiaying Shang, Zipeng Liu, Erqi Guan and Xueling Zheng
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, Henan University of Technology, Henan University of Technology, Henan University of Technology and Henan University of Technology
Downloads 19 (1,187,633)

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Dried noodles, wheat flour quality, starch digestibility, gel network structure

3.

Steam Treatment Regulates the Quality and Starch Digestibility of Dried Buckwheat Noodles

Number of pages: 36 Posted: 02 Nov 2023
Junrong Wang, Chong Liu, Xiaojian Wang, Jiasheng Wang, Jing Hong, Mei Liu, Binghua Sun, Erqi Guan and Xueling Zheng
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, Henan University of Technology and Henan University of Technology
Downloads 15 (1,235,881)

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Buckwheat, Gelatinization degree, structure, Noodle quality, Starch digestibility

4.

Heat Treatment of Dark Buckwheat Flour Improves the Quality and Starch Digestibility of Buckwheat-Dried Noodles Through Structural Compactness

Number of pages: 37 Posted: 08 May 2025
Junrong Wang, Xuedong Li, Xiaojian Wang, Jiasheng Wang, Jing Hong, Mei Liu, Jiaying Shang, Zipeng Liu, Binghua Sun, Xueling Zheng and Chong Liu
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, Henan University of Technology, Henan University of Technology, Henan University of Technology and Henan University of Technology
Downloads 14 (1,247,430)

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Buckwheat, Heat-moisture treatment, Dry heat treatment, Dough characteristics, Noodle quality, structural compactness, Starch digestibility