A5028896310- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Polysaccharides Composition and Applications
- Phytase and its Applications
- Proteins in Food Systems
- Glycogen Storage Diseases and Myoclonus
- Pancreatic function and diabetes
- Biofuel production and bioconversion
- Polysaccharides and Plant Cell Walls
- GABA and Rice Research
- Phytoestrogen effects and research
- Enzyme Production and Characterization
- Metabolism, Diabetes, and Cancer
- Cassava research and cyanide
- Tea Polyphenols and Effects
- Food and Agricultural Sciences
- biodegradable polymer synthesis and properties
- Fermentation and Sensory Analysis
- Protein Hydrolysis and Bioactive Peptides
- Rice Cultivation and Yield Improvement
- Neurological disorders and treatments
- Diet and metabolism studies
- Aluminum toxicity and tolerance in plants and animals
- Meat and Animal Product Quality
- Agricultural Productivity and Crop Improvement
Yangzhou University
2017-2025
University of Shanghai for Science and Technology
2023
Agriculture and Food
2011-2020
The University of Queensland
2010-2020
ARC Centre of Excellence for Plant Success in Nature and Agriculture
2011-2019
Huazhong University of Science and Technology
2013-2016
Whole polished rice grains were ground using cryogenic and hammer milling to understand the mechanisms of degradation starch granule structure, whole (branched) molecular individual branches molecules during particle size reduction (grinding). Hammer caused greater granules than when a similar volume-median diameter. Molecular was not evident in cryogenically milled flours, but it observed hammer-milled flours with preferential cleavage longer (amylose) branches. This can be attributed...
Abstract Milling or grinding of cereal grains to produce flour is frequently accompanied by damage starch granules, disruption crystalline structure, and degradation molecules. Amylopectin (AP) molecules are more susceptible than amylose (AM) as AM molecules, present in amorphous conformation native flexible the rigid double helical crystallites made AP branches. The changes structures caused milling alter properties, including gelatinization, pasting, swelling, solubility, digestibility,...
Starch granules both isolated from plants and used in foods or other products have typically been dried. Common food laboratory industry practices include oven (heat), freeze, ethanol (solvent-exchange) drying. maize (A-type polymorph) potato (B-type were to understand the effects of different dehydration methods on starch structure vitro digestion kinetics. Oven drying do not significantly affect properties starches compared with their counterparts that never However, freeze-drying results...
Starch digestion rate and location in the gastrointestinal tract (GIT) are critical for human health. This review aims to present a comprehensive summary on our current understanding of physiological, biochemical, anatomical geometrical factors digestive system that related vivo starch digestibility. It is shown all compartments including mouth, stomach, small intestine, large intestine play roles regulating overall process. A proper investigation pattern should thus be based consideration...