Effects of Wheat Gluten Hydrolysate and Its Ultrafiltration Fractions on Dough Properties and Bread Quality by Mouming Zhao, Yueming Jiang, Jinshui Wang

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Intergenerational coresidence and subjective well-being of older adults in China: The moderating effect of living arrangement preference and intergenerational contacts by Qi Xu, Jinshui Wang, Jingjing Qi

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IoT service composition based on improved Shuffled Frog Leaping Algorithm by Zhengyi Tang, Yongbing Wu, Jinshui Wang, Tianwei Ma

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Correlation Analysis between Wheat Flour Solvent Retention Capacity and Gluten Aggregation Characteristics by Wei Gong, Xiaohua Wang, Fengjiao Wang, Jinshui Wang

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Correlation of Gluten Molecular Conformation with Dough Viscoelastic Properties during Storage by Feng JIA, Shuaibing ZHANG, Yijun ZHANG, Jinshui WANG

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How problem difficulty and order influence programming education outcomes in online judge systems by Jinshui Wang, Pengchen Lin, Zhengyi Tang, Shuguang Chen

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Quantitative Proteomic Analysis of Wheat Seeds during Artificial Ageing and Priming Using the Isobaric Tandem Mass Tag Labeling. by Yangyong Lv, Shuaibing Zhang, Jinshui Wang, Yuansen Hu

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Artificial Neural Network for Production of Antioxidant Peptides Derived from Bighead Carp Muscles with Alcalase by Lin Li, Jinshui Wang, Mouming Zhao, Chun Cui, Yueming Jiang

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Dynamic proteomic changes in soft wheat seeds during accelerated ageing by Yangyong Lv, Pingping Tian, Shuaibing Zhang, Jinshui Wang, Yuansen Hu

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Proteomic analysis reveals the differential proteins of endosperm between soft and hard wheat varieties by Feng Jia, Haicheng Yin, Qi Wang, Yu Chen, Jinshui Wang

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Spectrophotometric Method for Determination of Tryptophan in Protein Hydrolysates by Jiaoyan Ren, Mouming Zhao, Jinshui Wang, Chun Cui, Bao Yang

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Transcriptome analysis reveals that the multiple metabolic pathways were related to gluten polymerization in different quality wheats (Triticum aestivum L.) by Qi Wang, Feng Jia, Xia Zhang, Xiaohua Wang, Jinhe Li, Jinshui Wang

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Effect of sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze–thaw cycles by Ying Liang, Xiuling Zhu, Hao Liu, Jiayi Wang, Baoshan He, Jinshui Wang

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Effect of Thermal Treatment on the Self-Assembly of Wheat Gluten Polypeptide by Hao Liu, Jingxuan Wang, Mei Liu, Xia Zhang, Ying Liang, Jinshui Wang

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Co-Immobilization of Lactase and Glucose Isomerase on the Novel g-C₃N₄/CF Composite Carrier for Lactulose Production by Le Wang, Bingyu Jiao, Yan Shen, Rong Du, Qipeng Yuan, Jinshui Wang

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Quality prediction of freshly-harvested wheat using GlutoPeak during postharvest maturation by Mengyu Mu, Ruidie Geng, Yuanyuan Yue, Feng Jia, Xia Zhang, Jinshui Wang

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Microwave Multi-Stage Countercurrent Extraction of Dihydromyricetin from Ampelopsis grossedentata by Wei Li, Jinshui Wang, Youyuan Shao, Yangxiang Gao, Zhengxiang Ning, Yueming Jiang, Cheng Zheng

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Effect of oil contents on gluten network during the extrusion processing by Feng Jia, Jinshui Wang, Yu Chen, Xia Zhang, Qi Wang, Di Chen, Changfu Zhang

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Investigating the Effects of NaCl on the Formation of AFs from Gluten in Cooked Wheat Noodles by Ying Liang, Jiayang Song, Jiayi Wang, Hao Liu, Xingquan Wu, Baoshan He, Xia Zhang, Jinshui Wang

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The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdough by Di Chen, Qiang Cheng, Xinxin Xia, Shihua Chen, Changqing Shao, Jing Li, Jinshui Wang, Xingquan Wu

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