A5036751818- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Phytase and its Applications
- Polysaccharides and Plant Cell Walls
- Food Quality and Safety Studies
- Phytochemicals and Antioxidant Activities
- Biofuel production and bioconversion
- Celiac Disease Research and Management
- Seed and Plant Biochemistry
- biodegradable polymer synthesis and properties
- Meat and Animal Product Quality
- Freezing and Crystallization Processes
- GABA and Rice Research
- Free Radicals and Antioxidants
- Food and Agricultural Sciences
- Smart Materials for Construction
- Traditional Chinese Medicine Analysis
- Enzyme-mediated dye degradation
- Probiotics and Fermented Foods
- Phytoestrogen effects and research
- Fermentation and Sensory Analysis
- Ginseng Biological Effects and Applications
- Electromagnetic wave absorption materials
Henan University of Technology
2016-2025
Northeast Agricultural University
2025
Wuhan Textile University
2024
Feed Research Institute
2023
Chinese Academy of Agricultural Sciences
2023
Shanghai University of Medicine and Health Sciences
2023
Ministry of Agriculture and Rural Affairs
2023
Nanyang Normal University
2022
Jiangsu University of Science and Technology
2021
University of Benin
2015
Starch is the most abundant organic compound in nature, second only to cellulose. However, conserved structure of native starches limits their properties and applications. Therefore, it often necessary modify them obtain specific properties. As a common green safe physical modification method, pre-gelatinization can improve cold water solubility swelling power starch. The typical preparation methods pre-gelatinized starch include spray drying, extrusion, drum drying. Spray-dried still had...
Pregelatinized buckwheat flour is often used to improve the quality of noodles. However, effect steam treatment on noodles and starch digestibility still unclear. In this paper, were modulated by addition partially gelatinized white (WBF) treated with steam. The degree gelatinization (DG) in increased (11%–78%) increase moisture content during treatment. As DG increased, solubility swelling power WBF at room temperature, while decreased 100 °C. Meanwhile, enthalpy decreased, temperature all...
Summary Wheat flour was ground in an ultrafine pulveriser to obtain different levels of damaged starch ( DS ). The effect content on physicochemical properties and quality attributes Chinese noodles northern‐style steamed bread were investigated. Results showed that the degree damage raised from 6.54% 12.06% as grinding intensity increased 0 130 Hz P < 0.05). falling number, sedimentation value, pastes' viscosity, dough proofing stability negatively, while water absorption, pastes thermal...
Wheat bran dietary fiber (WBDF) has been reported to be responsible for the low quality of whole wheat flour products due its destructive effect on gluten matrix. Glutenin and gliadin are major components protein contribute a proper structure. In this study, thermostability, surface hydrophobicity, fluorescence characteristics, free sulfhydryl contents, molecular weight distributions glutenin- gliadin-rich fractions were determined after addition WBDF. The WBDF glutenin resulted in an...
Quantitative analysis of multi-scale structural and starch digestibility changes cooked dried noodles during pre-meal immersion by mathematical modeling.
Fodder soybean (Glycine max L.) with high protein and yield is a popular forage grass in northeast China. Seasonal drought inhibits its growth development during seedling stage. The objective of this study was to observe morpho-physiological changes fodder seedlings under melatonin (MT) treatments identify appropriate concentration alleviate the damage. Two varieties commonly used China were treated 0, 50, 100, 150 μM at soil water content 30%. results indicated that applying enhanced...