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Yong Yang

Henan Agricultural University

Zhengzhou

China

  • Henan Agricultural University

SCHOLARLY PAPERS

4

DOWNLOADS

140

TOTAL CITATIONS

1

Scholarly Papers (4)

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1.

Potential of Lactic Acid Bacteria to Reduce the Immunogenicity of Gliadin

Number of pages: 29 Posted: 11 Mar 2025
Chao Xu, Ziqiong He, Zhilu Ai, Xinhua Xie, Yong Yang, Kai Chen, Jiajia Wang, Huiping Fan and Biao Suo
Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University and Henan Agricultural University
Downloads 43 (1,145,425)

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Gliadin, Lactic acid bacteria, Immunogenicity, Protein structure, Allergen epitope

2.

Enhancement of Quality and in Vitro Starch Digestibility for Fried-Free Instant Noodles with Rapid Rehydration Using Sourdough Fermented by Exopolysaccharide-Producing Weissella Confusa

Number of pages: 29 Posted: 12 Jun 2024
Shengxin Ji, Huipin Li, Zhilu Ai, Zhen Li, Biao Suo, Minghui Fan and Yong Yang
Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University and Henan Agricultural University
Downloads 40 (1,183,237)
Citation 1

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Sourdough, exopolysaccharide, Rehydration time, Degree of gelatinization, Relative crystallinity, Cooking qualities

3.

Impact of Corn Microporous Starch on the Water Distribution and Microstructure of Non-Fermented Frozen Dough

Number of pages: 26 Posted: 23 Jul 2024
Ruonan Jia, Huanhuan Yuan, Zhimin Deng, Lulu Bai, Zhili Pan, Yong Yang, Zhongmin Huang and Mengmeng Lei
Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University and Henan Agricultural University
Downloads 29 (1,345,526)

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Corn Microporous Starch, Frozen dough, water distribution, Microstructure

4.

The Effect of Corn Microporous Starch on the Moisture Distribution and Microstructure of Frozen Dough During Freeze–Thaw Cycles

Downloads 28 (1,345,526)

The Effect of Corn Microporous Starch on the Moisture Distribution and Microstructure of Frozen Dough During Freeze–Thaw Cycles

Number of pages: 17 Posted: 13 Dec 2024
Ruonan Jia, Zhongmin Huang, Zhimin Deng, Zhili Pan, Lulu Bai, Huanhuan Yuan, Yong Yang and Mengmeng Lei
Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University and Henan Agricultural University
Downloads 17 (1,537,408)

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Corn microporous starch, Frozen dough, freeze-thaw cycles, moisture distribution, Microstructure, Textural properties

The Effect of Corn Microporous Starch on the Moisture Distribution and Microstructure of Frozen Dough During Freeze–Thaw Cycles

Number of pages: 19 Posted: 31 Jan 2025
Ruonan Jia, Zhongmin Huang, Zhimin Deng, Zhili Pan, Lulu Bai, Huanhuan Yuan, Yong Yang and Mengmeng Lei
Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University and Henan Agricultural University
Downloads 11 (1,598,105)

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Corn microporous starch, Frozen dough, Freeze-thaw cycles, Moisture distribution, Microstructure, Textural properties