Xiaohong Chen
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Xiaohong Chen has a total of 7 co-authors. Here are the top co-authors by number of shared publications:
- Boli Guo
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Beijing China
1 shared publication - Hongwei Zhou
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China
1 shared publication - Huizhi Zhang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China
1 shared publication - Jinfu Ban
ShiJiaZhuang Academy of Agricultural and Forestry Sciences, Shijiazhuang 050041, China
1 shared publication - Xiaoke Zhang
College of Agronomy, Northwest A&F University, Yangling 712100, China
1 shared publication - Yingquan Zhang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Beijing China
1 shared publication
Latest Publications
- Open Access
Effects of LMW-GS Allelic Variations at the Glu-A3 Locus on Fresh Wet Noodle and Frozen Cooked Noodle Quality
Low molecular weight glutenin subunits (LMW-GSs) in wheat are critical functional proteins that regulate the processing quality of flour-based products. This study utilized two sets of near-isogenic lines (NILs) derived from the wheat cultivars Zhoumai 22 and Zhoumai 23 to investigate the effects of allelic variations at the Glu-A3 locus—specifically Glu-A3a, Glu-A3b, Glu-A3c, Glu-A3d, Glu-A3e, Glu-A3f, and Glu-A3g—on protein content, gluten properties, dough farinograph properties, cooking properties of fresh wet noodles (FWNs), and textural properties of FWNs and frozen cooked noodles (FZNs). The results demonstrated that Glu-A3f exhibited superior grain protein content. Glu-A3e negatively impacted the gluten index, and Glu-A3g showed favorable dry gluten content. Glu-A3b displayed enhanced dough mixing tolerance. Importantly, Glu-A3b was associated with improved hardness in FWNs, while Glu-A3g contributed to higher hardness and chewiness in FZNs. These findings provide critical insights for breeding elite wheat cultivars tailored for noodle production and optimizing specialty flour development.
Open AccessEffects of LMW-GS Allelic Variations at the Glu-A3 Locus on Fresh Wet Noodle and Frozen Cooked Noodle Quality
Low molecular weight glutenin subunits (LMW-GSs) in wheat are critical functional proteins that regulate the processing quality of flour-based products. This study utilized two sets of near-isogenic lines (NILs) derived from the wheat cultivars Zhoumai 22 and Zhoumai 23 to investigate the effects of allelic variations at the Glu-A3 locus—specifically Glu-A3a, Glu-A3b, Glu-A3c, Glu-A3d, Glu-A3e, Glu-A3f, and Glu-A3g—on protein content, gluten properties, dough farinograph properties, cooking properties of fresh wet noodles (FWNs), and textural properties of FWNs and frozen cooked noodles (FZNs). The results demonstrated that Glu-A3f exhibited superior grain protein content. Glu-A3e negatively impacted the gluten index, and Glu-A3g showed favorable dry gluten content. Glu-A3b displayed enhanced dough mixing tolerance. Importantly, Glu-A3b was associated with improved hardness in FWNs, while Glu-A3g contributed to higher hardness and chewiness in FZNs. These findings provide critical insights for breeding elite wheat cultivars tailored for noodle production and optimizing specialty flour development.