{"id":"https://openalex.org/W2353636721","doi":null,"title":"Dough rheology properties and its application in the food processing industry","display_name":"Dough rheology properties and its application in the food processing industry","publication_year":2008,"publication_date":"2008-01-01","ids":{"openalex":"https://openalex.org/W2353636721","mag":"2353636721"},"language":"en","primary_location":{"id":"mag:2353636721","doi":null,"is_oa":false,"landing_page_url":"http://en.cnki.com.cn/Article_en/CJFDTOTAL-SSPJ200808016.htm","pdf_url":null,"source":{"id":"https://openalex.org/S36570147","display_name":"Food Science and Technology International","issn_l":"1082-0132","issn":["1082-0132","1532-1738"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["anvur-scientific","cwts-core","dongbi-c","jufo-1","latindex","medline","norway-1","poland-40","russia-white-list-2","vabb-shw"],"host_organization":"https://openalex.org/P4310320017","host_organization_name":"SAGE Publishing","host_organization_lineage":["https://openalex.org/P4310320017"],"host_organization_lineage_names":["SAGE Publishing"],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Food Science and Technology International","raw_type":null},"volume":null,"type":"article","is_traditional":true,"indexed_in":[],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5113698146","display_name":"Lei Hong","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I36152291","display_name":"Henan University of Technology","ror":"https://ror.org/05sbgwt55","country_code":"CN","type":"education","lineage":["https://openalex.org/I36152291"]}],"countries":["CN"],"is_corresponding":true,"raw_author_name":"Lei Hong","raw_affiliation_strings":["Grain College of Henan University of Technology, Zhengzhou 450052)"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Grain College of Henan University of Technology, Zhengzhou 450052)","institution_ids":["https://openalex.org/I36152291"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":1,"corresponding_author_ids":["https://openalex.org/A5113698146"],"corresponding_institution_ids":["https://openalex.org/I36152291"],"apc_list":{"value":4150,"currency":"USD","value_usd":4150},"apc_paid":null,"fwci":0.0,"has_fulltext":false,"cited_by_count":0,"citation_normalized_percentile":{"value":0.0,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":null,"biblio":{"volume":null,"issue":null,"first_page":null,"last_page":null},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.6312999725341797,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},"topics":[{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.6312999725341797,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T11379","display_name":"Rheology and Fluid Dynamics Studies","score":0.33719998598098755,"subfield":{"id":"https://openalex.org/subfields/1507","display_name":"Fluid Flow and Transfer Processes"},"field":{"id":"https://openalex.org/fields/15","display_name":"Chemical Engineering"},"domain":{"id":"https://openalex.org/domains/3","display_name":"Physical Sciences"}},{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.016899999231100082,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/dough-rheology","display_name":"dough rheology","score":0.9990000128746033},{"id":"https://openalex.org/keywords/food-processing-applications","display_name":"food processing applications","score":0.7390000224113464}],"concepts":[{"id":"https://openalex.org/C200990466","wikidata":"https://www.wikidata.org/wiki/Q271707","display_name":"Rheology","level":2,"score":0.9390432834625244},{"id":"https://openalex.org/C513059894","wikidata":"https://www.wikidata.org/wiki/Q540912","display_name":"Food industry","level":2,"score":0.6509512662887573},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.6205008029937744},{"id":"https://openalex.org/C88199923","wikidata":"https://www.wikidata.org/wiki/Q627371","display_name":"Food processing","level":2,"score":0.46845078468322754},{"id":"https://openalex.org/C183696295","wikidata":"https://www.wikidata.org/wiki/Q2487696","display_name":"Biochemical engineering","level":1,"score":0.32647019624710083},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.32429224252700806},{"id":"https://openalex.org/C192562407","wikidata":"https://www.wikidata.org/wiki/Q228736","display_name":"Materials science","level":0,"score":0.24268993735313416},{"id":"https://openalex.org/C127413603","wikidata":"https://www.wikidata.org/wiki/Q11023","display_name":"Engineering","level":0,"score":0.11707359552383423},{"id":"https://openalex.org/C159985019","wikidata":"https://www.wikidata.org/wiki/Q181790","display_name":"Composite material","level":1,"score":0.07913100719451904}],"mesh":[],"locations_count":1,"locations":[{"id":"mag:2353636721","doi":null,"is_oa":false,"landing_page_url":"http://en.cnki.com.cn/Article_en/CJFDTOTAL-SSPJ200808016.htm","pdf_url":null,"source":{"id":"https://openalex.org/S36570147","display_name":"Food Science and Technology International","issn_l":"1082-0132","issn":["1082-0132","1532-1738"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["anvur-scientific","cwts-core","dongbi-c","jufo-1","latindex","medline","norway-1","poland-40","russia-white-list-2","vabb-shw"],"host_organization":"https://openalex.org/P4310320017","host_organization_name":"SAGE Publishing","host_organization_lineage":["https://openalex.org/P4310320017"],"host_organization_lineage_names":["SAGE Publishing"],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Food Science and Technology International","raw_type":null}],"best_oa_location":null,"sustainable_development_goals":[{"score":0.40450000762939453,"id":"https://metadata.un.org/sdg/2","display_name":"Zero hunger"}],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":0,"referenced_works":[],"related_works":["https://openalex.org/W635023608","https://openalex.org/W2033266534","https://openalex.org/W57011361","https://openalex.org/W2178727007","https://openalex.org/W4281939237","https://openalex.org/W2522656800","https://openalex.org/W614519940","https://openalex.org/W2522142080","https://openalex.org/W2103678628","https://openalex.org/W3162569099"],"abstract_inverted_index":{"This":[0],"article":[1],"was":[2],"mainly":[3],"emphasized":[4],"on":[5,15,24,28],"the":[6,16,25],"dough":[7,29],"rheology":[8,30],"definition,":[9],"three":[10],"kinds":[11],"of":[12],"mensuration,":[13],"application":[14],"food":[17],"processing":[18],"industry":[19],"and":[20],"making":[21],"some":[22],"prospects":[23],"future":[26],"study":[27],"properties.":[31]},"counts_by_year":[],"updated_date":"2026-08-21T09:56:20.448147","created_date":"2016-06-24T00:00:00"}
