Boli J. Guo

Beijing, China

Last Updated: 09/26/2026

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Found 56 publications

High-molecular-weight glutenin subunit alleles and compositions modulate gluten quality and dough rheology in 20 wheat near-isogenic lines.

High-molecular-weight glutenin subunit alleles and compositions modulate gluten quality and dough rheology in 20 wheat near-isogenic lines.

Journal: Journal of the science of food and agriculture

Published: June 28, 2026

Structure and Quantitative-Structure-Function Relationships of Wheat High-Molecular-Weight Glutenin Subunits: From Allelic Polymorphism to Dough Rheology.

Structure and Quantitative-Structure-Function Relationships of Wheat High-Molecular-Weight Glutenin Subunits: From Allelic Polymorphism to Dough Rheology.

Journal: Comprehensive reviews in food science and food safety

Published: February 13, 2026

Waxy gene deficiency shapes the multi-level wheat starch structure and noodle quality.

Waxy gene deficiency shapes the multi-level wheat starch structure and noodle quality.

Journal: Carbohydrate polymers

Published: December 11, 2025

The effect of phospholipids on the rheological flow behavior of high-solid-content soy protein isolate-water systems: the roles of dry versus wet mixing.

The effect of phospholipids on the rheological flow behavior of high-solid-content soy protein isolate-water systems: the roles of dry versus wet mixing.

Journal: Food chemistry

Published: October 24, 2025

Competing effects of starch degradation and phenolic-starch complexation during extrusion: temperature-dependent modulation of starch digestibility.

Competing effects of starch degradation and phenolic-starch complexation during extrusion: temperature-dependent modulation of starch digestibility.

Journal: Carbohydrate polymers

Published: October 20, 2025

Analysis and Excavation of Unique Metabolic Components of Wheat Cultivated in Saline-Alkaline Soil.

Analysis and Excavation of Unique Metabolic Components of Wheat Cultivated in Saline-Alkaline Soil.

Journal: Foods (Basel, Switzerland)

Published: September 10, 2025

Exploring the mechanism of dough mixing characteristics from the perspectives of protein content, solvent retention capacity, and protein interactions based on genotype, irrigation, storage, and mill streams.

Exploring the mechanism of dough mixing characteristics from the perspectives of protein content, solvent retention capacity, and protein interactions based on genotype, irrigation, storage, and mill streams.

Journal: Food chemistry

Published: August 03, 2025

Metagenomics and volatile metabolomics reveal microbial succession and its correlations with fruity flavor volatile compounds during Mianhua industrial processing.

Metagenomics and volatile metabolomics reveal microbial succession and its correlations with fruity flavor volatile compounds during Mianhua industrial processing.

Journal: Food chemistry: X

Published: July 09, 2025

Impact of Wheat Glu-B3 LMW-GS Allelic Variation on Dough and Noodle Quality: A Near-Isogenic Line Study Across Two-Background and Multi-Season.

Impact of Wheat Glu-B3 LMW-GS Allelic Variation on Dough and Noodle Quality: A Near-Isogenic Line Study Across Two-Background and Multi-Season.

Journal: Journal of food science

Published: June 26, 2025

Unraveling the mechanism of frozen dough moisture-protein structure-ice crystal growth interactions at different glutenin/gliadin ratios.

Unraveling the mechanism of frozen dough moisture-protein structure-ice crystal growth interactions at different glutenin/gliadin ratios.

Journal: International journal of biological macromolecules

Published: June 16, 2025

The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour.

The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour.

Journal: Foods (Basel, Switzerland)

Published: April 10, 2025

Rheological and structural insights into frozen dough from wheat varieties with varying gluten content.

Rheological and structural insights into frozen dough from wheat varieties with varying gluten content.

Journal: International journal of biological macromolecules

Published: March 26, 2025

Showing 1-12 of 56

Last Updated: 09/26/2026