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2022 Journal Article Wheat traits and the associated loci conferring radiation use efficiencyLi, Yibo, Tao, Fulu, Hao, Yuanfeng, Tong, Jingyang, Xiao, Yonggui, He, Zhonghu and Reynolds, Matthew (2022). Wheat traits and the associated loci conferring radiation use efficiency. The Plant Journal, 112 (2), 565-582. doi: 10.1111/tpj.15954 |
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2022 Journal Article High resolution genome wide association studies reveal rich genetic architectures of grain zinc and iron in common wheat (Triticum aestivum L.)Tong, Jingyang, Zhao, Cong, Sun, Mengjing, Fu, Luping, Song, Jie, Liu, Dan, Zhang, Yelun, Zheng, Jianmin, Pu, Zongjun, Liu, Lianzheng, Rasheed, Awais, Li, Ming, Xia, Xianchun, He, Zhonghu and Hao, Yuanfeng (2022). High resolution genome wide association studies reveal rich genetic architectures of grain zinc and iron in common wheat (Triticum aestivum L.). Frontiers in Plant Science, 13 840614, 1-13. doi: 10.3389/fpls.2022.840614 |
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2021 Journal Article Effects of different pilot-scale milling methods on bioactive components and end-use properties of whole wheat flourTian, Wenfei, Tong, Jingyang, Zhu, Xiaoyue, Martin, Philipp Fritschi, Li, Yonghui, He, Zhonghu and Zhang, Yan (2021). Effects of different pilot-scale milling methods on bioactive components and end-use properties of whole wheat flour. Foods, 10 (11) 2857. doi: 10.3390/foods10112857 |
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2021 Journal Article Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of glutenGuo, Lei, Yu, Liwei, Tong, Jingyang, Zhao, Yiyue, Yang, Yang, Ma, Yanrong, Cui, Lu, Hu, Yingang, Wang, Zhonghua and Gao, Xin (2021). Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten. Food Chemistry, 358 129850, 1-7. doi: 10.1016/j.foodchem.2021.129850 |
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2021 Journal Article Novel parameters characterizing size distribution of A and B starch granules in the gluten network: effects on dough stability in bread wheatYu, Liwei, Guo, Lei, Liu, Yingchun, Ma, Yanrong, Zhu, Jianchu, Yang, Yang, Min, Donghong, Xie, Yanzhou, Chen, Mingxun, Tong, Jingyang, Rehman, Ata-ur, Wang, Zhonghua, Cao, Xinyou and Gao, Xin (2021). Novel parameters characterizing size distribution of A and B starch granules in the gluten network: effects on dough stability in bread wheat. Carbohydrate Polymers, 257 117623. doi: 10.1016/j.carbpol.2021.117623 |
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2021 Journal Article Effects of reduced nitrogen fertilization and irrigation on structure and physicochemical properties of starch in two bread wheat cultivarsTong, Jingyang, Wang, Shujun, He, Zhonghu and Zhang, Yan (2021). Effects of reduced nitrogen fertilization and irrigation on structure and physicochemical properties of starch in two bread wheat cultivars. Agriculture, 11 (1) 26. doi: 10.3390/agriculture11010026 |
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2020 Journal Article Dissection of molecular processes and genetic architecture underlying iron and zinc homeostasis for biofortification: from model plants to common wheatTong, Jingyang, Sun, Mengjing, Wang, Yue, Zhang, Yong, Rasheed, Awais, Li, Ming, Xia, Xianchun, He, Zhonghu and Hao, Yuanfeng (2020). Dissection of molecular processes and genetic architecture underlying iron and zinc homeostasis for biofortification: from model plants to common wheat. International Journal of Molecular Sciences, 21 (23) 9280. doi: 10.3390/ijms21239280 |
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2020 Journal Article Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)Gao, Xin, Tong, Jingyang, Guo, Lei, Yu, Liwei, Li, Shaopeng, Yang, Bingpeng, Wang, Libin, Liu, Yang, Li, Faji, Guo, Jun, Zhai, Shengnan, Liu, Cheng, Rehman, Ata-ur, Farahnaky, Asgar, Wang, Pei, Wang, Zhonghua and Cao, Xinyou (2020). Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.). Food Hydrocolloids, 106 105885. doi: 10.1016/j.foodhyd.2020.105885 |
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2020 Journal Article The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat glutenLi, Shaopeng, Liu, Yingchun, Tong, Jingyang, Yu, Liwei, Ding, Mengyun, Zhang, Zhengmao, Rehman, Ata-ur, Majzoobi, Mahsa, Wang, Zhonghua and Gao, Xin (2020). The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten. Food Research International, 130 108914. doi: 10.1016/j.foodres.2019.108914 |
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2019 Journal Article Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.)Cao, Xinyou, Tong, Jingyang, Ding, Mengyun, Wang, Kesen, Wang, Libin, Cheng, Dungong, Li, Haosheng, Liu, Aifeng, Liu, Jianjun, Zhao, Zhendong, Wang, Zhonghua and Gao, Xin (2019). Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.). Food Chemistry, 297 125000. doi: 10.1016/j.foodchem.2019.125000 |
