A5005459840- Food composition and properties
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Tea Polyphenols and Effects
- Food Chemistry and Fat Analysis
- Pickering emulsions and particle stabilization
- Phytochemicals and Antioxidant Activities
- Enzyme Catalysis and Immobilization
- Enzyme Production and Characterization
- GABA and Rice Research
- Drug Solubulity and Delivery Systems
- Edible Oils Quality and Analysis
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Biochemical Analysis and Sensing Techniques
- Sensory Analysis and Statistical Methods
- Seed and Plant Biochemistry
- Nanocomposite Films for Food Packaging
- Electrospun Nanofibers in Biomedical Applications
- Pharmacological Effects of Natural Compounds
- Food and Agricultural Sciences
- Spectroscopy and Chemometric Analyses
- Microbial Metabolism and Applications
- Heavy Metals in Plants
Wuhan Polytechnic University
2016-2025
Hubei Academy of Agricultural Sciences
2022-2024
Ministry of Education of the People's Republic of China
2016-2024
Institute of Intelligent Machines
2016
University of Science and Technology of China
2016
Jiangnan University
2007-2009
State Key Laboratory of Food Science and Technology
2009
Bran is the major byproduct in wheat processing with low development and utilization rates. Polyphenols are a bioactive component bran beneficial to human health. In this study, polyphenols were extracted by four methods analyzed ultra-performance liquid chromatography-tandem mass spectrometry (UPLC‒MS). Among methods, alkaline hydrolysis method had highest polyphenol yield (4.38 ± 0.18 mg GAE/g DW). The antioxidant activity results revealed that obtained extraction showed lowest...
This study investigated wheat bran dietary fiber (WBDF) using the twin-screw extrusion method, with as primary raw material. The research examined physicochemical properties, cholesterol and sodium cholate adsorption capacity, thermogravimetric analysis, X-ray diffraction, functional characteristics. Animal experiments were conducted to assess its impact on improving constipation. Results indicated that extru-sion-modified WBDF (E-WBDF) exhibited higher water-holding capacity (WHC),...
This study evaluated the impact of defatted rice bran (DRB) particle sizes (103.67–6.04 μm) on gel properties and flavor silver carp surimi gels.
The effects of six bran modification treatment (microwaving, steam, extrusion, enzymolysis, fermentation and superheated steam) on the quality characteristics reconstituted whole wheat flour were compared. As shown by results, treatments modified physicochemical pasting property, dynamic rheology, mixing characteristics, intermolecular forces secondary protein structure flour. peak viscosity final after microwaving highest, at 2528.00 3154.33 cp, respectively. tanδ values fermentation, steam...
This study investigates the morphological and rheological properties of blended gelatin (GA; a cooling-induced gel (cool-gel)) hydroxypropyl methylcellulose (HPMC; heating-induced (thermo-gel)) systems using fluorescence microscope, small angle X-ray scattering (SAXS), rheometer. The results clearly indicate that two biopolymers are immiscible have low compatibility. Moreover, behavior morphology GA/HPMC blends significantly depend on blending ratio concentration. Higher polysaccharide...
With potato starch (PS) and corn (CS) as the controls, structure physicochemical properties of grain amaranth (GAS) its binding with dihydromyricetin were investigated in this study. The results indicated that GAS granules small size (3.21 ± 0.13 μm) had a low amylose content (11.57 0.91%). exhibited paste clarity, solubility, swelling power, but demonstrated good freeze-thaw stability resistance to retrogradation. Although pasting temperature was high (75.88 0.03 °C), peak viscosity,...
Grain sprouting poses a significant global challenge, especially for wheat. Nonetheless, recent investigators have unveiled numerous benefits of germination. In this study, we incorporated various proportions sprouted wheat flour (SF) into to produce steamed bread (SWSB). The impact SF on the quality and SWSB was evaluated, resulting development GABA-enhanced, green-healthy SWSB. With increased addition SF, falling number, pasting viscosity, dough stability time exhibited decreases, whereas...