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3) Ang Meng, Fengliang Chen, Donglin Zhao, Yimin Wei, Bo Zhang*. Identifying changes in soybean protein properties during high-moisture extrusion processing using dead-stop operation, Food Chemistry, 2022, 395,133599, https://doi.org/10.1016/j.foodchem.2022.133599.

4) Yanfei Gong, Ang Meng, Yingquan Zhang, Bo Zhang*, Danyang Ying, Boli Guo, Yimin Wei. Effect of water migration rate on the deformation characteristics of wheat starch/gluten extruded noodles. LWT, 163, 2022, 113546.

5) Chongxue Hu, Yingquan Zhang, Clyde Don, Bo Zhang*, Boli Guo. Effects of Quantity and Rheological Properties of Glutenin Macropolymer on the Physical Properties of Extruded Noodles Made from Flour Mill Streams. International Journal of Food Science and Technology, 2022,57,5827-5836.

6) Dai M, Zhang Y, Pan W, Zhang B*, Guo B, Wei Y. Physicochemical properties of protein from pearling fractions of wheat kernels. Cereal Chem. 2020;97:1084¨C1092.

7) Fang Li, Yingquan Zhang, Boli Guo, Yimin Wei, Clyde Don, Weichun Pan, Bo Zhang*,The mesoscopic structure in wheat flour dough development, Journal of Cereal Science,2020,95£º103087

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