A5079507235- Food composition and properties
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Proteins in Food Systems
- Freezing and Crystallization Processes
- Gut microbiota and health
- Polysaccharides and Plant Cell Walls
- Potato Plant Research
- Nanocomposite Films for Food Packaging
- Microencapsulation and Drying Processes
- biodegradable polymer synthesis and properties
- Spectroscopy and Chemometric Analyses
- Microbial Inactivation Methods
- Diet and metabolism studies
- Phytochemistry and Biological Activities
- Food Quality and Safety Studies
- Natural product bioactivities and synthesis
- Dysphagia Assessment and Management
- Magnetic and Electromagnetic Effects
- Pregnancy and preeclampsia studies
- Advanced Chemical Sensor Technologies
- Nutritional Studies and Diet
- 3D Printing in Biomedical Research
- Phytase and its Applications
Institute of Food Science and Technology
2017-2025
Chinese Academy of Agricultural Sciences
2016-2025
Ministry of Agriculture and Rural Affairs
2020-2025
Institute of Agro-Products Processing Science and Technology
2016-2022
Ishikawa Prefectural University
2010-2012
University of Tsukuba
2009-2012
Potato is the largest non-cereal food crop worldwide and ranked as world's fourth most important after rice, wheat, maize. a vital food-security substitute for cereal considering its high yield great nutritive value. Therefore, by replacing rice or maize in traditional staple foods partly potato, nutritional value of utilization potato are expected to be improved. China producer terms either volume area. However, majority potatoes consumed fresh vegetables cuisine, industrial processing rate...
The denaturation and lower solubility of commercial potato proteins generally limited their industrial application. Effects high-intensity ultrasound (HIU) (200, 400, 600 W) treatment time (10, 20, 30 min) on the physicochemical functional properties insoluble protein isolates (ISPP) were investigated. results revealed that HIU induced unfolding breakdown macromolecular aggregates ISPP, resulting in exposure hydrophobic R-SH groups, reduction particle size. These active groups contributed to...
Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between degree starch (DSG) and its physicochemical structural properties. In this study, potato samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, properties, as well water-binding capacity investigated. A solution was partially sedimented at room temperature, while 56.11% can form stable paste fine...
The effects of different concentrations sodium chloride and calcium on mixed gels comprising wheat gluten (WG) protein potato isolate (PPI) were investigated in this study by measuring texture properties, water holding capacity, rheological hydrophobicity, secondary structure, microstructure. objective the experiments was to elucidate mechanisms underlying effect salt ions understand substituting food applications. results showed, with amount increased from 0 g/mL 0.004 or 0.001 g/mL,...
It is expected to improve the utilization of potatoes and enhance nutritional value traditional staple food by adding a certain proportion potato granules wheat flour in developing noodles bread. This research aimed investigate effects on rheological properties microstructure dough samples. The samples with various proportions (0, 20, 25, 30, 35, 40 wt%) were determined using rheometer. typical steady flow curves exhibited shear-thinning behaviour. Frequency sweep tests revealed that...
Abstract The study aimed to investigate the effect of high intensity ultrasonic (HIU) treatment at different times (0, 10, 20, and 30 min) on structure gel properties water‐soluble potato protein isolate (WPPI) further improvement ultrasonicated WPPI (UWPPI) by addition egg white (EWP). HIU reduced particle size WPPI, whose became loose disordered, which improved gelling UWPPI. Fourier transform infrared results indicated that α‐helix content decreased, whereas proportion irregular curl...
Summary The prebiotic effects of potato resistant starches RS1, RS2, RS3a, RS3b and RS4 were studied using simulated gut fermentation in vitro . intestinal microbial composition was significantly changed by starch (RS) after 24‐h fermentation. All RSs ( P < 0.05) decreased the ratio Firmicutes/Bacteroidetes (F/B), RS2 exhibited lowest value 0.95 ± 0.07. relative abundance Bifidobacterium increased RS4, whereas Megamonas Prevotella promoted RS2. Further, produced highest levels acetate...
Summary This study aimed to evaluate the effects of incorporation aleurone‐rich fraction ( ALF ) on hydration and rheological properties wheat dough. Incorporation significantly increased water absorption P < 0.05) competition for in dough was observed. Peak viscosity, through final viscosity decreased with amount added 0.05), whereas 20% had stronger gel ability than whole‐wheat flour. Dynamic experiments revealed blend were more stable dough, which accord higher stability strength...
Abstract This research investigated the viscosity, thermal, thermomechanical, and microstructural properties of potato starch–wheat gluten composite systems with different starch/gluten ratios under mechanical shear heating conditions. Results showed that peak, trough, final viscosities increased increase in starch fraction. The breakdown setback values samples decreased increasing content, endothermic enthalpy a similar variation trend. gelatinization temperature significantly as proportion...