Hang Xiao to Rheology
This is a "connection" page, showing publications Hang Xiao has written about Rheology.
Connection Strength
0.058
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Guo J, Zhang G, Duan J, Xiao H, Li P, Wang P, Guo J. Underlying mechanisms of Antarctic krill peptide in enhancing frozen dough quality: From gluten protein aggregation and microstructure to corresponding steamed bread quality. Food Chem. 2026 May 30; 512:148960.
Score: 0.058