Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough by Jingjie Yang, Yingquan Zhang, Jikai Jiang, Bo Zhang, Ming Li, Boli Guo

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Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure by Ruibin Wang, Ming Li, Yimin Wei, Boli Guo, Margaret Brennan, Charles Stephen Brennan

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Impact of Noodle Formulation, Boiling Methodology and Their Interactions on Stable Hydrogen and Oxygen Isotope Ratios by Jingjie Yang, Sara Wilhelmina Erasmus, Qianqian Sun, Boli Guo, Saskia Marieke van Ruth

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The relationship between large deformation rheology of wheat flour dough with protein quantity and aggregate stretching degree of milling streams flour based on regression analysis by Ziyan Dong, Ting Su, Meiyao Dai, Clyde Don, Boli Guo, Shuangkui Du, Bo Zhang

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Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents by Haoxuan Ye, Yingquan Zhang, Lei Wang, Jinfu Ban, Yimin Wei, Fanghui Fan, Boli Guo

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Structural Properties of a Heteropolysaccharide Released from <i>Isaria cicadae Miq.</i> Solid-State Fermented Wheat Bran by Rui Liu, Ruixin Liu, Xuebing Yan, Ningjie Li, Ming Li, Zijian Zhi, Boli Guo, Min Zhang

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Effects of Low-Molecular-Weight Glutenin Subunit Encoded by <i>Glu-A3</i> on Gluten and Chinese Fresh Noodle Quality by Hongwei Zhou, Yingquan Zhang, Yanning Yang, Yuyan Zhang, Jinfu Ban, Bo Zhao, Lei Zhang, Xiaoke Zhang, Boli Guo

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