Publications: Wang, Xiaolong

Journal Article

Wang, X., Appels, R., Zhang, X., Békés, F., Diepeveen, D.ORCID: 0000-0002-1535-8019, Ma, W.ORCID: 0000-0002-1264-866X, Hu, X. and Islam, S. (2020) Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing. Food Chemistry, 312 . Article 126038.

Wang, X., Zhang, Y., Zhang, B., Florides, C.G., Gao, Z., Wang, Z., Zhang, X. and Wei, Y. (2018) Comparison of quality properties between high-molecular-weight glutenin subunits 5 + 10 and 2 + 12 near-isogenic lines under three common wheat genetic backgrounds. Cereal Chemistry, 95 (4). pp. 575-583.

Zhang, Y., Hu, X., Islam, S., She, M., Peng, Y., Yu, Z., Wylie, S.ORCID: 0000-0002-5639-7460, Juhász, A., Dowla, M., Yang, R.ORCID: 0000-0003-2563-2015, Zhang, J.ORCID: 0000-0002-1623-4675, Wang, X., Dell, B., Chen, X., Nevo, E., Sun, D. and Ma, W.ORCID: 0000-0002-1264-866X (2018) New insights into the evolution of wheat avenin-like proteins in wild emmer wheat (Triticum dicoccoides). Proceedings of the National Academy of Sciences, 115 (52). pp. 13312-13317.

Wang, X., Appels, R., Zhang, X., Diepeveen, D.ORCID: 0000-0002-1535-8019, Torok, K., Tömösközi, S., Bekes, F, Ma, W.ORCID: 0000-0002-1264-866X, Sharp, P. and Islam, S. (2017) Protein interactions during flour mixing using wheat flour with altered starch. Food Chemistry, 231 . pp. 247-257.

Wang, X., Appels, R., Zhang, X., Bekes, F., Torok, K., Tömösközi, S., Diepeveen, D.ORCID: 0000-0002-1535-8019, Ma, W.ORCID: 0000-0002-1264-866X and Islam, S. (2017) Protein-transitions in and out of the dough matrix in wheat flour mixing. Food Chemistry, 217 . pp. 542-551.