Lingzhu Deng

This researcher's publication record focuses on wheat and grain science, particularly how milling methods, flour composition, and processing conditions affect the quality of products like pasta, noodles, bread, and crackers. The work is largely applied food science examining relationships between wheat genetics, flour properties, and the texture, cooking, and nutritional qualities of finished food products. Note: despite the 'Nursing' label for broad research area, the actual publication record is centered on cereal/food science rather than nursing or health sciences.

Publication output has been modest and uneven over the last decade, with a small peak in 2017 and 2025, gaps in some years (2018, 2023), and an average of about 1.2 papers per year over the last five years.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026