logo
CanyamAI summaries for academic research
language
MobileMobile
  • Phone FeatureWeChat Mini Program
EnglishEnglish
noticeNotice
BlogBlog
delete
arrow
Back
朱

朱科学 (Ke‐Xue Zhu)

jiangnan university

57H-index
263Paper Count
9.8KCitation Count
Published Papers 167
Publication Date
logo
Cryoprotective effect of fermented glutinous rice wine filtrate on the pre-fermented frozen dough quality subjected to freeze-thaw cycles: Antifreeze activity, water status, and gluten physicochemical property
errFood Hydrocolloids
IF12.4
err2026-08-20
err0
PREAI
errTian-Yang Han; Ke-Xue Zhu; Xiao-Hong Sun; Xiao-Na Guo
errShare
errSave
Enhancing bread storage stability with chitosan oligosaccharides of different molecular weights: inhibiting spoilage microorganisms and retarding starch retrogradation
errCarbohydrate Polymers
IF12.5
err2026-08-11
err0
PREAI
errLi-Hong Du; Xiao-Na Guo; Xiao-Hong Sun; Ke-Xue Zhu
errShare
errSave
Relationship between disulfide bond cleavage-reformation induced structural changes in glutenin/gliadin and the time-dependent large-magnitude extensibility of dough
errFood Hydrocolloids
IF12.4
err2026-07-01
err0
PREAI
errHui Liu; Xiao-Hong Sun; Ke-Xue Zhu; Xiao-Na Guo
errShare
errSave
Unraveling the mechanism of gluten protein restructuring in modulating the cracking behavior of dumpling wrappers during freeze-thaw cycles
errFood Hydrocolloids
IF12.4
err2026-06-18
err0
PREAI
errLi-Qin Tang; Xiaohong Sun; Xiao-Na Guo; Ke-Xue Zhu
errShare
errSave
Effects of Fractions From a Multi-Stage Rice Fermentation System on the Shelf-Life and Flavor Quality of Chinese Steamed Bread
errJournal of Food Science
IF3.4
err2026-06-18
err0
PREAI
errJia-Xuan Li; Fei Gao; Jia-Xuan Shang; Feng-Ping Qin; Meng-Ting Chen; Yu-Yu Liu; Xiao-Na Guo; Ke-Xue Zhu; Jun-Jie Xing
errShare
errSave
Dynamic construction and reinforcement of gluten network in wheat-based noodles from a multiscale perspective: A review
errFood Hydrocolloids
IF12.4
err2026-05-02
err0
PREAI
errYou-Gang Yang; Xiao-Na Guo; Xiao-Hong Sun; Ke-Xue Zhu
errShare
errSave
Physicochemical characteristics changes in post-ripening of wheat flour mill streams: Effects on dough properties and steamed bread quality
errFood Hydrocolloids
IF12.4
err2026-02-02
err0
PREAI
errMeng-Li Zhang; Xiao-Na Guo; Xiao-Hong Sun; Ke-Xue Zhu
errShare
errSave
Effects of endogenous components on the digestibility of breadfruit starch by extrusion modification
errInnovative Food Science & Emerging Technologies
IF6.8
err2025-11-16
err0
PREAI
errMingsen Wang; Xuan Zhang; Xiaoai Chen; Wendi Zhang; Wei Zhao; Kexue Zhu; Gang Wu; Yanjun Zhang; Yutong Zhang
errShare
errSave
Gluten protein network formation induced by a novel laminated sheeting process: Effect on the textural stability of cooked noodles
errFood Chemistry
IF9.8
err2025-11-10
err0
PREAI
errYou-Gang Yang; Xiao-Na Guo; Xiao-Hong Sun; Ke-Xue Zhu
errShare
errSave
Improvement on the quality of frozen dough steamed bread by fermented glutinous rice wine filtrate: Insights into the thermally induced physicochemical characteristics of gluten and starch
errFood Hydrocolloids
IF12.4
err2025-09-19
err0
PREAI
errTian-Yang Han; Ke-Xue Zhu; Xiao-Hong Sun; Xiao-Na Guo
errShare
errSave
Impacts of gluten aggregation behavior on the gassing properties of steamed bread during the wheat flour post-ripening
errFood Hydrocolloids
IF12.4
err2025-08-22
err0
PREAI
errMeng-Li Zhang; Xiao-Na Guo; Xiao-Hong Sun; Ke-Xue Zhu
errShare
errSave
The role of egg white in improving the cooking properties of dried Tartary buckwheat noodles: Insights into protein-protein interactions
errFood Chemistry
IF9.8
err2025-08-14
err0
PREAI
errXiao-Miao Han; Ke-Xue Zhu; Xiao-Na Guo
errShare
errSave
Wheat grains post-harvest maturation improving the quality of dough and steamed bread: Insights into physicochemical characteristics of protein and carbohydrates
errFOOD HYDROCOLLOIDS
IF12.4
err2025-07-01
err0
PREAI
errNiu, Xing-Yi; Zhu, Ke-Xue
errShare
errSave
Components and physicochemical properties of mill streams: Effects on freeze-thaw stability and quality of frozen steamed bread dough
errFOOD CHEMISTRY
IF9.8
err2025-06-01
err0
PREAI
errJiang, Zhao-Jing; Sun, Xiaohong; Guo, Xiao-Na; Zhu, Ke-Xue
errShare
errSave
Impact of fermentation duration in fermented glutinous rice wine dough procedure on the staling of Chinese steamed bread
errFOOD BIOSCIENCE
IF5.9
err2025-06-01
err0
PREAI
errShang, Jia-Xuan; Li, Jia-Xuan; Qin, Feng-Ping; Bai, Yi-Peng; Guo, Xiao-Na; Zhu, Ke-Xue; Xing, Jun-Jie
errShare
errSave
Improving the quality of frozen steamed stuffed buns after freeze-thaw cycles: Synergistic effects of cellulase, xylanase and sourdough
errFOOD BIOSCIENCE
IF5.9
err2025-06-01
err0
PREAI
errFu, Zhao-Qiu; Sun, Xiao-Hong; Zhu, Ke-Xue; Guo, Xiao-Na
errShare
errSave
Unraveling the relationship between large-magnitude extensibility of Lamian dough with gluten molecular interactions and subunit composition
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2025-05-01
err0
PREAI
errLiu, Hui; Sun, Xiao-Hong; Zhu, Ke-Xue; Guo, Xiao-Na
errShare
errSave
Delineating the synergistic effect of radio frequency and acidic pH regulation on the shelf life and quality of semi-dried noodles
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2025-05-01
err0
PREAI
errXu, Qian-Qian; Bai, Yi-Peng; Guo, Xiao-Na; Sun, Xiao-Hong; Zhu, Ke-Xue
errShare
errSave
Effect of Jiuniang pretreatment on the quality of Tartary buckwheat dough and steamed bread: a focus on the protein of dough and interface properties of dough liquor
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2025-05-01
err0
PREAI
errLiu, Yu; Sun, Xiao-Hong; Zhu, Ke-Xue
errShare
errSave
Revealing the influence mechanism of pre-fermentation degree and storage temperature fluctuations on frozen steamed bread dough quality
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
PREAI
errJiang, Zhao-Jing; Guo, Xiao-Na; Zhu, Ke-Xue
errShare
errSave

Research Directions

谷物基健康主食创制、品质调控和保鲜
Co-authors
Cooperation Journals
J
Jan A. Delcour
H-index: 110 · Papers: 1.1K
S
Shaoping Nie
H-index: 102 · Papers: 1.2K
赵慧敏 cover
赵慧敏 (Huimin Zhao)
H-index: 98 · Papers: 721
J
Jianhua Xie
H-index: 83 · Papers: 484
M
Mingyong Xie
H-index: 79 · Papers: 308
View more