Ke‐Xue Zhu - Publications, H-index & Citations

朱

朱科学 (Ke‐Xue Zhu)

jiangnan university

57H指数

264论文数

9.8K被引数

收录论文 168

发表时间

Understanding starch matrix remodeling and digestibility in black highland barley: Differential roles of polyphenol–glutelin assembly pathways 理解黑青稞淀粉基质重塑和消化性的机制：多酚-谷蛋白组装途径的差异化作用

Food Hydrocolloids

IF12.4

2026-08-28

PREAI

Jia-Xuan Fan; Bruce R. Hamaker; Xiao-Na Guo; Ke-Xue Zhu

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 发酵糯米酒滤液对经受冻融循环的预发酵冷冻面团质量的抗冻保护效应：抗冻活性、水分状态和面筋理化特性

Food Hydrocolloids

IF12.4

2026-08-20

PREAI

Tian-Yang Han; Ke-Xue Zhu; Xiao-Hong Sun; Xiao-Na Guo

Enhancing bread storage stability with chitosan oligosaccharides of different molecular weights: inhibiting spoilage microorganisms and retarding starch retrogradation 利用不同分子质量的壳寡糖提高面包储藏稳定性：抑制腐败微生物和延缓淀粉老化

Carbohydrate Polymers

IF12.5

2026-08-11

PREAI

Li-Hong Du; Xiao-Na Guo; Xiao-Hong Sun; Ke-Xue Zhu

Relationship between disulfide bond cleavage-reformation induced structural changes in glutenin/gliadin and the time-dependent large-magnitude extensibility of dough 面筋蛋白/麦胶蛋白中二硫键断裂-重形成诱导的结构变化与面团时间依赖性大变形延展性之间的关系

Food Hydrocolloids

IF12.4

2026-07-01

PREAI

Hui Liu; Xiao-Hong Sun; Ke-Xue Zhu; Xiao-Na Guo

Unraveling the mechanism of gluten protein restructuring in modulating the cracking behavior of dumpling wrappers during freeze-thaw cycles 解析面筋蛋白重构在调控饺子皮冻融循环中开裂行为的作用机制

Food Hydrocolloids

IF12.4

2026-06-18

PREAI

Li-Qin Tang; Xiaohong Sun; Xiao-Na Guo; Ke-Xue Zhu

Effects of Fractions From a Multi-Stage Rice Fermentation System on the Shelf-Life and Flavor Quality of Chinese Steamed Bread 多阶段米饭发酵系统各组分对中国馒头货架期和风味品质的影响

Journal of Food Science

IF3.4

2026-06-18

PREAI

Jia-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

Dynamic construction and reinforcement of gluten network in wheat-based noodles from a multiscale perspective: A review 从小尺度视角看小麦面条中面筋网络的动态构建与强化：综述

Food Hydrocolloids

IF12.4

2026-05-02

PREAI

You-Gang Yang; Xiao-Na Guo; Xiao-Hong Sun; Ke-Xue Zhu

Physicochemical characteristics changes in post-ripening of wheat flour mill streams: Effects on dough properties and steamed bread quality

Food Hydrocolloids

IF12.4

2026-02-02

PREAI

Meng-Li Zhang; Xiao-Na Guo; Xiao-Hong Sun; Ke-Xue Zhu

Effects of endogenous components on the digestibility of breadfruit starch by extrusion modification 内源成分对挤压改性木薯淀粉消化率的影响

Innovative Food Science & Emerging Technologies

IF6.8

2025-11-16

PREAI

Mingsen Wang; Xuan Zhang; Xiaoai Chen; Wendi Zhang; Wei Zhao; Kexue Zhu; Gang Wu; Yanjun Zhang; Yutong Zhang

Gluten protein network formation induced by a novel laminated sheeting process: Effect on the textural stability of cooked noodles 由一种新型层压延展工艺诱导的麸质蛋白网络形成：对煮熟面条质构稳定性的影响

Food Chemistry

IF9.8

2025-11-10

PREAI

You-Gang Yang; Xiao-Na Guo; Xiao-Hong Sun; Ke-Xue Zhu

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 利用糯米酒发酵滤液改善冷冻面团蒸制面包的品质：对热诱导下面筋和淀粉理化特性的探讨

Food Hydrocolloids

IF12.4

2025-09-19

PREAI

Tian-Yang Han; Ke-Xue Zhu; Xiao-Hong Sun; Xiao-Na Guo

Impacts of gluten aggregation behavior on the gassing properties of steamed bread during the wheat flour post-ripening 小麦粉后熟过程中面筋聚集行为对馒头产气特性的影响

Food Hydrocolloids

IF12.4

2025-08-22

PREAI

Meng-Li Zhang; Xiao-Na Guo; Xiao-Hong Sun; Ke-Xue Zhu

The role of egg white in improving the cooking properties of dried Tartary buckwheat noodles: Insights into protein-protein interactions 蛋清在改善鞑靼苦荞挂面烹饪特性中的作用：蛋白质-蛋白质相互作用的见解

Food Chemistry

IF9.8

2025-08-14

PREAI

Xiao-Miao Han; Ke-Xue Zhu; Xiao-Na Guo

Wheat grains post-harvest maturation improving the quality of dough and steamed bread: Insights into physicochemical characteristics of protein and carbohydrates 小麦收获后成熟对改善面团和蒸制面包品质的影响：蛋白质和碳水化合物理化特性的见解

FOOD HYDROCOLLOIDS

IF12.4

2025-07-01

PREAI

Niu, Xing-Yi; Zhu, Ke-Xue

Components and physicochemical properties of mill streams: Effects on freeze-thaw stability and quality of frozen steamed bread dough 麦流物中的组分与理化性质：对冷冻蒸制面包面团冻融稳定性和品质的影响

FOOD CHEMISTRY

IF9.8

2025-06-01

PREAI

Jiang, Zhao-Jing; Sun, Xiaohong; Guo, Xiao-Na; Zhu, Ke-Xue

Impact of fermentation duration in fermented glutinous rice wine dough procedure on the staling of Chinese steamed bread 发酵糯米酒面团工艺中发酵时间对中式馒头老化影响

FOOD BIOSCIENCE

IF5.9

2025-06-01

PREAI

Shang, Jia-Xuan; Li, Jia-Xuan; Qin, Feng-Ping; Bai, Yi-Peng; Guo, Xiao-Na; Zhu, Ke-Xue; Xing, Jun-Jie

Improving the quality of frozen steamed stuffed buns after freeze-thaw cycles: Synergistic effects of cellulase, xylanase and sourdough 改善冻融循环后冷冻蒸制包子品质：纤维素酶、木聚糖酶和天然酵母的协同效应

FOOD BIOSCIENCE

IF5.9

2025-06-01

PREAI

Fu, Zhao-Qiu; Sun, Xiao-Hong; Zhu, Ke-Xue; Guo, Xiao-Na

Unraveling the relationship between large-magnitude extensibility of Lamian dough with gluten molecular interactions and subunit composition 解开Lamian面团的大幅度延展性与面筋分子相互作用和亚基组成之间的关系

JOURNAL OF CEREAL SCIENCE

IF3.7

2025-05-01

PREAI

Liu, Hui; Sun, Xiao-Hong; Zhu, Ke-Xue; Guo, Xiao-Na

Delineating the synergistic effect of radio frequency and acidic pH regulation on the shelf life and quality of semi-dried noodles

JOURNAL OF CEREAL SCIENCE

IF3.7

2025-05-01

PREAI

Xu, Qian-Qian; Bai, Yi-Peng; Guo, Xiao-Na; Sun, Xiao-Hong; Zhu, Ke-Xue

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 九酿预处理对苦荞面团和蒸制面包品质的影响：重点关注面团蛋白质和面团液界面性质

JOURNAL OF CEREAL SCIENCE

IF3.7

2025-05-01

PREAI

Liu, Yu; Sun, Xiao-Hong; Zhu, Ke-Xue

研究方向