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High Protein Yangyu jiaotuan (): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties. 期刊论文
Foods, 2023, 卷号: 12, 期号: 13, 页码: 2460
Authors:  Fankui Zeng;  Abhilasha Abhilasha;  Yufan Chen;  Yuci Zhao;  Gang Liu;  Lovedeep Kaur;  Jaspreet Singh
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Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties 期刊论文
Foods, 2023, 卷号: 12, 期号: 11, 页码: 2252
Authors:  Hong Jiang;  Wensheng Duan;  Yuci Zhao;  Xiaofeng Liu;  Guohong Wen;  Fankui Zeng;  Gang Liu
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The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes 期刊论文
Food Engineering, 2021, 卷号: 17, 期号: 8, 页码: 619-632
Authors:  Yuci Zhao;  Xiaoping Zhou;  Chunni Lei;  Yan Shang;  Dan Xu;  Gang Liu
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Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation 期刊论文
Food Processing and Preservation, 2020, 期号: 1, 页码: 1-16
Authors:  Dan Xu;  Xiaoping Zhou;  Chunni Lei;  Yan Shang;  Yuci Zhao;  Zhaojun Wang;  Fankui Zeng;  Gang Liu
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Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread 期刊论文
f Potato Research, 2019, 期号: 96, 页码: 69-78
Authors:  Fan-kui Zeng;  Hong Liu;  Hui Yu;  Jin-chun Cheng;  Guo-qiang Gao;  Yan Shang;  Gang Liu
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Bread  Wheat flour  Potato flour  Rheological properties  Volatile aroma components  
A new potato variety grown in China suitable for raw eating 期刊论文
European Food Research and Technology, 2018, 期号: 244, 页码: 851-860
Authors:  Dan Xu;  Liu H(刘红);  Cheng‑yu Jin;  Chun‑mei Cao;  Wen‑gang;  Fan‑kui Zeng;  Yu‑ci Zhao;  Gang Liu
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