A5100774212- Food composition and properties
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Polysaccharides and Plant Cell Walls
- Freezing and Crystallization Processes
- Food Quality and Safety Studies
- Proteins in Food Systems
- Meat and Animal Product Quality
- Advancements in Battery Materials
- Protein Hydrolysis and Bioactive Peptides
- Advanced Battery Materials and Technologies
- Phytoestrogen effects and research
- Seaweed-derived Bioactive Compounds
- Lipid metabolism and disorders
- Fermentation and Sensory Analysis
- Food Industry and Aquatic Biology
- Protein Interaction Studies and Fluorescence Analysis
- Advanced Battery Technologies Research
- Ginseng Biological Effects and Applications
- Nutrition, Health and Food Behavior
- Seed and Plant Biochemistry
- Biofuel production and bioconversion
- Nuts composition and effects
- Celiac Disease Research and Management
- Photosynthetic Processes and Mechanisms
Henan University of Science and Technology
2013-2025
Education Department of Henan Province
2022
Luoyang Institute of Science and Technology
2019
Northwest A&F University
2007
Konjac glucomannan (KGM) is used as an additive to improve the properties of frozen wheat-based foods. The effects KGM concentration (0.5, 1.5, 2.5, 3.5 and 4.5 g/100 g wheat starch weight) on thermal properties, rheology, digestibility microstructure were investigated in this study. results revealed that had a positive influence water absorption capacity, transparency, stability viscoelasticity but there was negative effect solubility, swelling force digestibility. Specifically, decreased...
Deacetylated konjac glucomannan (Da) is utilized to enhance the quality of wheat products. This study investigated impact Da1, Da2 and Da3 (with deacetylation degrees 23.62, 59.60 95.53%, respectively) as well frozen storage times on moisture, rheological structural characteristics dough, resulting steamed bread. The findings indicated that Da played a significant role in improving freezable water content, moisture distribution rheology dough. Especially, 1.5% group, improvement effect dough...
The molecular mechanism of the interaction between resveratrol and trypsin was studied using fluorescence spectroscopy (intrinsic fluorescence, synchronous three-dimensional fluorescence), ultraviolet-visible (UV-vis) spectroscopy, Fourier transform infrared (FT-IR) docking method, as well through enzyme activity antioxidant assay. experiments (the Stern-Volmer quenching constants (KSV)) indicated that quenched intrinsic static mechanism. number binding sites about one. thermodynamic...
In our previous study, red kidney bean polysaccharides (RKP) have been regarded as the functional polysaccharide with glucolipid metabolism regulation activity. The impact of different concentrations RKP (2, 4, and 6 g/100 g dough weight) on water mobility, rheology, microstructure frozen was examined using low field nuclear magnetic resonance (LF-NMR) scanning electron microscopy (SEM) in present study. findings demonstrated that exerted a positive absorption capacity, moisture...
Abstract Our previous study revealed that red kidney bean polysaccharides (RKB) exhibit a pronounced hypoglycemic effect on type 2 diabetic rats, while simultaneously exerting significant ameliorative impact hepatic damage in these animals. However, the precise mechanism underlying effects of RKB diabetes and liver metabolism remains unproven. In this study, we utilized mouse model induced by high‐fat diet combined with streptozotocin to investigate RKB. We administered intervention...
Abstract Konjac glucomannan (KGM), a neutral hydrocolloid, is an important food additive used in many European and Asian countries. In this study, the effects of KGM on gelatinization retrogradation frozen wheat starch are investigated. The effect addition freeze‐thaw stability textural rheological properties gel also examined. It found that while significantly reduces pasting temperature, it increases viscosity, breakdown value, setback value starch. syneresis inhibited after KGM. This...
Summary Long‐chain inulin is found to damage the quality of flour products even at low addition amounts due its molecular structure. The purpose this study investigate effect modified long‐chain on properties dough and steamed bread. rheological dough, as well structure, moisture distribution retrogradation enthalpy bread, were evaluated with a rheometer, texture analyser, low‐field nuclear magnetic resonance spectrometer differential scanning calorimetry, respectively. results showed that...
In the study, effects of short-chain inulin (OP), natural (OH), and long-chain (OHP) at substitution levels 3%, 6%, 9%, as well freezing 0, 15, 30 days, on farinograph extensograph characteristics flour, rheological properties, water distribution, microstructure dough, quality final steamed bread, were investigated. The findings revealed that led to a reduction in absorption dough while increasing its stable time. Furthermore, delayed alteration freezable within frozen dough. Notably,...
A broad-specificity immunoassay was established to monitor marbofloxacin (MBF) and ofloxacin (OFX) residues in raw milk porcine muscle samples. The main influential parameters the assay buffer were investigated improve performance. cross-reactivities (CRs) lower than 0.25%, except for OFX (41.38%). quantitative working ranges MBF based on fortified matrices ranged from 0.11 30.85 ng mL−1, with a 50% inhibitory concentration of 0.76±0.12 mL−1 2.70±0.28 OFX. detection limits enzyme-linked...
The impact of fucoidan (FD) and sodium alginate (SA) addition (0.3, 0.6, 0.9 g/100 g wheat flour, dry basis) freezing time on the rheology, water, structural characteristics dough, quality end steamed bread was explored in this study. results showed FD more effective improving textural frozen dough compared with SA. Meanwhile, freezable free water content SA were lower than those most pronounced effect observed at 0.9%. Adding increased storage modulus, loss disulfide bond dough. induced a...