Yongchao Li

Henan Institute of Science and Technology

Hualan Road str., 90

Xinxiang, 453003

China

  • Henan Institute of Science and Technology

SCHOLARLY PAPERS

4

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63

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Scholarly Papers (4)

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1.

Effects of Sourdough and Lactic Acid Bacteria Mixed Fermentation on Quality and Storage Characteristics of Steamed Buns

Number of pages: 35 Posted: 13 Mar 2024
Junjian Ran, Yuhan Tang, Yue Zhang, Yongchao Li, Xia Meng, Lingxia Jiao, Haoyu Zhou and Ruixiang Zhao
Henan Institute of Science and Technology, Henan Institute of Science and Technology, Henan Institute of Science and Technology, Henan Institute of Science and Technology, Xinxiang University, Henan Institute of Science and Technology, Henan Institute of Science and Technology and Henan Institute of Science and Technology
Downloads 19 (1,170,160)

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lactic acid bacteria, steamed bun quality, storage characteristics

2.

Effects of Sourdough And Lactic Acid Bacteria Mixed Fermentation On Quality and Storage Characteristics of Steamed Buns

Number of pages: 32 Posted: 11 Jun 2024
Junjian Ran, Yuhan Tang, Yue Zhang, Lingxia Jiao, Yongchao Li and Ruixiang Zhao
Henan Institute of Science and Technology, Henan Institute of Science and Technology, Henan Institute of Science and Technology, Henan Institute of Science and Technology, Henan Institute of Science and Technology and Henan Institute of Science and Technology
Downloads 18 (1,182,409)

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lactic acid bacteria, steamed bun quality, storage characteristics

3.

Influence of Lactic Acid Bacteria and Sourdough Addition on Dough Textural and Structural Properties

Number of pages: 37 Posted: 26 Feb 2025
Junjian Ran, Yue Han, Yiwei Su, Zhiya Niu, Chao Zhang, Yue Zhang, Yuhan Tang, Yongchao Li and Jing Zhu
Henan Institute of Science and Technology, Henan Institute of Science and Technology, Henan Institute of Science and Technology, Henan Normal University, Henan Institute of Science and Technology, Henan Institute of Science and Technology, Henan Institute of Science and Technology, Henan Institute of Science and Technology and affiliation not provided to SSRN
Downloads 13 (1,241,912)

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Lactobacillus plantarum, Streptococcus thermophilus, Dough structure, Starch characteristics, Mixed fermentation

4.

Mixed Fermentation of Lactobacillus and Sourdough on Quality and Storage Characteristics of Steamed Buns

Number of pages: 37 Posted: 04 Oct 2024
Junjian Ran, Yuhan Tang, Yue Zhang, Lingxia Jiao, Chao Zhang, Yongchao Li and Ruixiang Zhao
Henan Institute of Science and Technology, Henan Institute of Science and Technology, Henan Institute of Science and Technology, Henan Institute of Science and Technology, Henan Institute of Science and Technology, Henan Institute of Science and Technology and Henan Institute of Science and Technology
Downloads 13 (1,241,912)

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lactic acid bacteria, steamed bun quality, storage characteristics