Gao, Jing - Publications & Citations

Gao, Jing

monash university

0H指数

1论文数

0被引数

收录论文 15

发表时间

Structure-preserving spectral methods on a triangle 三角形上的保结构谱方法

IMA Journal of Numerical Analysis

IF2.4

2026-02-01

PREAI

Gao, Jing; Iserles, Arieh

Multi-scale analysis for interfacial adhesion enhancement of asphalt mastics with thermally activated gold tailings as filler substitutes 多尺度分析用于热活化金尾矿作为填料替代物对沥青玛蹄脂界面粘附性增强的研究

Construction and Building Materials

IF8

2025-11-14

PREAI

Xue Xin; Jing Gao; Xingchi Zhao; Ming Liang; Linping Su; Junyao Hui; Xuehao Luan; Lin Chen; Zhenchao Chen; Chuanyi Ma; Zhanyong Yao

Role of superfine grinding in whole-purple-wheat flour. Part II: Impacts of size reduction on dough properties, bread quality and in vitro starch digestion 超微粉碎在全紫小麦粉中的作用。第二部分: 尺寸减小对面团特性，面包质量和体外淀粉消化的影响

FOOD CHEMISTRY

IF9.8

2024-12-01

PREAI

Jiang, Yingfen; Li, Jianuo; Qi, Ziqi; Xu, Xiaojuan; Gao, Jing; Henry, Christiani Jeyakumar; Zhou, Weibiao

Role of superfine grinding in purple-whole-wheat flour. Part I: Impacts of size reduction on anthocyanin profile, physicochemical and antioxidant properties 超微粉碎在紫色全麦粉中的作用。第一部分: 尺寸减小对花色苷谱、理化和抗氧化特性的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-04-01

OAAI

Jiang, Yingfen; Qi, Ziqi; Li, Jianuo; Gao, Jing; Xie, Yihao; Henry, Christiani Jeyakumar; Zhou, Weibiao

Impact of wheat bran micronization on dough properties and bread quality: Part II - Quality, antioxidant and nutritional properties of bread

FOOD CHEMISTRY

IF9.8

2022-12-01

PREAI

Lin, Suyun; Jin, Xiaoxuan; Gao, Jing; Qiu, Ziyou; Ying, Jian; Wang, Yong; Dong, Zhizhong; Zhou, Weibiao

From bolus to digesta: How structural disintegration affects starch hydrolysis during oral-gastro-intestinal digestion of bread

JOURNAL OF FOOD ENGINEERING

IF5.8

2021-01-01

PREAI

Gao, Jing; Tan, Eileen Yi Ning; Low, Sherlene Hui Ling; Wang, Yong; Ying, Jian; Dong, Zhizhong; Zhou, Weibiao

How manipulation of wheat bran by superfine-grinding affects a wide spectrum of dough rheological properties

JOURNAL OF CEREAL SCIENCE

IF3.7

2020-11-01

PREAI

Jin, Xiaoxuan; Lin, Suyun; Gao, Jing; Wang, Yong; Ying, Jian; Dong, Zhizhong; Zhou, Weibiao

Whole-wheat flour particle size influences dough properties, bread structure andin vitrostarch digestibility

FOOD & FUNCTION

IF5.4

2020-01-01

PREAI

Lin, Suyun; Gao, Jing; Jin, Xiaoxuan; Wang, Yong; Dong, Zhizhong; Ying, Jian; Zhou, Weibiao

Dough and bread making from high- and low-protein flours by vacuum mixing: Part 3. Oral processing of bread

JOURNAL OF CEREAL SCIENCE

IF3.7

2018-01-01

PREAI

Gao, Jing; Tay, Shia Lyn; Koh, Audrey Hui-Si; Zhou, Weibiao

Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality

JOURNAL OF CEREAL SCIENCE

IF3.7

2017-09-01

PREAI

Gao, Jing; Tay, Shia Lyn; Koh, Audrey Hui Si; Zhou, Weibiao

Physical breakdown of bread and its impact on texture perception: A dynamic perspective

FOOD QUALITY AND PREFERENCE

IF4.9

2017-09-01

PREAI

Gao, Jing; Ong, Jane Jun-Xin; Henry, Jeyakumar; Zhou, Weibiao

Dough and bread made from high- and low-protein flours by vacuum mixing: Part 1: Gluten network formation

JOURNAL OF CEREAL SCIENCE

IF3.7

2017-03-01

PREAI

Gao, Jing; Koh, Audrey Hui Si; Tay, Shia Lyn; Zhou, Weibiao

Influence of bread structure on human oral processing

JOURNAL OF FOOD ENGINEERING

IF5.8

2015-12-01

PREAI

Gao, Jing; Wong, Jocelyn Xueyan; Lim, Jason Chu-Shern; Henry, Jeyakumar; Zhou, Weibiao

Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study 绿茶儿茶素降低了面包的血糖潜力: 一项体外消化率研究

FOOD CHEMISTRY

IF9.8

2015-08-01

104

PREAI

Goh, Royston; Gao, Jing; Ananingsih, Victoria K.; Ranawana, Viren; Henry, Christiani Jeyakumar; Zhou, Weibiao

Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2012-10-24

OAAI

Ananingsih, Victoria K.; Gao, Jing; Zhou, Weibiao

研究方向