Ke-xue N. Zhu

State Key Laboratory Of Food Science And Resources, 1800 Lihu Avenue, 214122, PR China
Wuxi, Puerto Rico

Last Updated: 09/26/2026

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Found 85 publications

Enhancing bread storage stability with chitosan oligosaccharides of different molecular weights: inhibiting spoilage microorganisms and retarding starch retrogradation.

Enhancing bread storage stability with chitosan oligosaccharides of different molecular weights: inhibiting spoilage microorganisms and retarding starch retrogradation.

Journal: Carbohydrate polymers

Published: May 21, 2026

Effects of Fractions From a Multi-Stage Rice Fermentation System on the Shelf-Life and Flavor Quality of Chinese Steamed Bread.

Effects of Fractions From a Multi-Stage Rice Fermentation System on the Shelf-Life and Flavor Quality of Chinese Steamed Bread.

Journal: Journal of food science

Published: February 06, 2026

Unraveling the multi-scale mechanism of egg components in improving the freeze-thaw stabilization of frozen raw noodles.

Unraveling the multi-scale mechanism of egg components in improving the freeze-thaw stabilization of frozen raw noodles.

Journal: Food research international (Ottawa, Ont.)

Published: January 20, 2026

Mechanistic effects of L-cysteine hydrochloride and resting time on the large-deformation rheology of Lamian dough.

Mechanistic effects of L-cysteine hydrochloride and resting time on the large-deformation rheology of Lamian dough.

Journal: Food research international (Ottawa, Ont.)

Published: January 12, 2026

Unravelling flavor formation in Chinese steamed bread made with fermented glutinous rice wine dough: insights from microbial succession, metabolomics, and volatile profiling.

Unravelling flavor formation in Chinese steamed bread made with fermented glutinous rice wine dough: insights from microbial succession, metabolomics, and volatile profiling.

Journal: Food research international (Ottawa, Ont.)

Published: January 06, 2026

Improvement of the quality of whole grain highland barley slurry through thermal pre-treatment under turbulent conditions: Lubrication, microstructure, and rheological.

Improvement of the quality of whole grain highland barley slurry through thermal pre-treatment under turbulent conditions: Lubrication, microstructure, and rheological.

Journal: Food chemistry

Published: November 01, 2025

Elevated soak resistance of ready-to-eat cooked noodles: Protein network enhancement mediated by accelerated post-ripening of wheat grains.

Elevated soak resistance of ready-to-eat cooked noodles: Protein network enhancement mediated by accelerated post-ripening of wheat grains.

Journal: Food chemistry: X

Published: October 18, 2025

Gluten protein network formation induced by a novel laminated sheeting process: Effect on the textural stability of cooked noodles.

Gluten protein network formation induced by a novel laminated sheeting process: Effect on the textural stability of cooked noodles.

Journal: Food chemistry

Published: June 10, 2025

The role of egg white in improving the cooking properties of dried Tartary buckwheat noodles: Insights into protein-protein interactions.

The role of egg white in improving the cooking properties of dried Tartary buckwheat noodles: Insights into protein-protein interactions.

Journal: Food chemistry

Published: April 22, 2025

Impacts of gluten protein characteristics on the cracking behavior of dumpling wrappers during freeze-thaw cycles.

Impacts of gluten protein characteristics on the cracking behavior of dumpling wrappers during freeze-thaw cycles.

Journal: Food chemistry

Published: April 05, 2025

Components and physicochemical properties of mill streams: Effects on freeze-thaw stability and quality of frozen steamed bread dough.

Components and physicochemical properties of mill streams: Effects on freeze-thaw stability and quality of frozen steamed bread dough.

Journal: Food chemistry

Published: October 31, 2024

Effect of non-starch components in liangpi slurry on thermal and rheological properties of concentrated wheat starch gels.

Effect of non-starch components in liangpi slurry on thermal and rheological properties of concentrated wheat starch gels.

Journal: International journal of biological macromolecules

Published: October 05, 2024

Showing 1-12 of 85

Last Updated: 09/26/2026