| Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin-and gliadin-rich fractions P Wang, H Chen, B Mohanad, L Xu, Y Ning, J Xu, F Wu, N Yang, Z Jin, ... Food Hydrocolloids 39, 187-194, 2014 | 244 | 2014 |
| Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin-and gliadin-rich fractions P Wang, L Xu, M Nikoo, D Ocen, F Wu, N Yang, Z Jin, X Xu Food Hydrocolloids 35, 238-246, 2014 | 240 | 2014 |
| Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage–A review from gluten, glutenin and gliadin perspectives XX Pei Wang, Zhengyu Jin Trends in Food Science & Technology, 2015 | 210 | 2015 |
| GABA mediates phenolic compounds accumulation and the antioxidant system enhancement in germinated hulless barley under NaCl stress Y Ma, P Wang, M Wang, M Sun, Z Gu, R Yang Food chemistry 270, 593-601, 2019 | 113 | 2019 |
| Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.) X Gao, J Tong, L Guo, L Yu, S Li, B Yang, L Wang, Y Liu, F Li, J Guo, ... Food Hydrocolloids 106, 105885, 2020 | 99 | 2020 |
| Comparison of phenolic profiles, antioxidant capacity and relevant enzyme activity of different chinese wheat varieties during germination Z Chen, P Wang, Y Weng, Y Ma, Z Gu, R Yang Food Bioscience 20, 159-167, 2017 | 98 | 2017 |
| Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality P Wang, H Tao, Z Jin, X Xu Food chemistry 200, 117-124, 2016 | 89 | 2016 |
| Molecular characterization of water-extractable arabinoxylan from wheat bran and its effect on the heat-induced polymerization of gluten and steamed bread quality P Wang, C Hou, X Zhao, M Tian, Z Gu, R Yang Food hydrocolloids 87, 570-581, 2019 | 86 | 2019 |
| Particle size distribution of wheat starch granules in relation to baking properties of frozen dough H Tao, P Wang, F Wu, Z Jin, X Xu Carbohydrate polymers 137, 147-153, 2016 | 86 | 2016 |
| Effects of UV-B radiation on the isoflavone accumulation and physiological-biochemical changes of soybean during germination: Physiological-biochemical change of germinated … M Ma, P Wang, R Yang, Z Gu Food chemistry 250, 259-267, 2018 | 83 | 2018 |
| Heat-induced polymerization behavior variation of frozen-stored gluten P Wang, M Zou, Z Gu, R Yang Food chemistry 255, 242-251, 2018 | 81 | 2018 |
| The impact of heating on the unfolding and polymerization process of frozen-stored gluten P Wang, M Zou, M Tian, Z Gu, R Yang Food Hydrocolloids 85, 195-203, 2018 | 73 | 2018 |
| Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch C Hou, X Zhao, M Tian, Y Zhou, R Yang, Z Gu, P Wang Food chemistry 318, 126477, 2020 | 72 | 2020 |
| The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality P Wang, TC Lee, X Xu, Z Jin Food chemistry 211, 27-33, 2016 | 69 | 2016 |
| Structural and functional properties of wheat starch affected by multiple freezing/thawing cycles H Tao, P Wang, B Ali, F Wu, Z Jin, X Xu Starch‐Stärke 67 (7-8), 683-691, 2015 | 63 | 2015 |
| Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality A Zhao, P Shi, R Yang, Z Gu, D Jiang, P Wang Food Hydrocolloids 125, 107446, 2022 | 62 | 2022 |
| Effect of frozen storage on the foaming properties of wheat gliadin P Wang, H Tao, F Wu, N Yang, F Chen, Z Jin, X Xu Food chemistry 164, 44-49, 2014 | 59 | 2014 |
| Effect of spring dextrin on retrogradation of wheat and corn starch gels J Xu, X Fan, Y Ning, P Wang, Z Jin, H Lv, B Xu, X Xu Food Hydrocolloids 33 (2), 361-367, 2013 | 59 | 2013 |
| GABA enhances physio-biochemical metabolism and antioxidant capacity of germinated hulless barley under NaCl stress Y Ma, P Wang, Z Chen, Z Gu, R Yang Journal of plant physiology 231, 192-201, 2018 | 58 | 2018 |
| Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds L Xu, P Wang, B Ali, N Yang, Y Chen, F Wu, X Xu Journal of the Science of Food and Agriculture 97 (12), 4227-4234, 2017 | 55 | 2017 |
