A5064540478- Food composition and properties
- GABA and Rice Research
- Microbial Metabolites in Food Biotechnology
- Polysaccharides Composition and Applications
- Food Quality and Safety Studies
- Proteins in Food Systems
- Probiotics and Fermented Foods
- Seed and Plant Biochemistry
- Phytochemicals and Antioxidant Activities
- Phytase and its Applications
- Food and Agricultural Sciences
- Phytoestrogen effects and research
- Microencapsulation and Drying Processes
- Tea Polyphenols and Effects
- Protein Hydrolysis and Bioactive Peptides
- Rice Cultivation and Yield Improvement
- Pickering emulsions and particle stabilization
- biodegradable polymer synthesis and properties
- Nanocomposite Films for Food Packaging
- Enzyme Catalysis and Immobilization
- Agriculture Sustainability and Environmental Impact
- Cassava research and cyanide
- Polysaccharides and Plant Cell Walls
- Biofuel production and bioconversion
- Advanced Cellulose Research Studies
Academy of State Administration of Grain
2016-2025
Harbin University of Commerce
2022-2023
Hunan Agricultural University
2013
Northeast Forestry University
2010
Lac Courte Oreilles Ojibwa Community College
2008
Oxidative attack leads to the oxidative aggregation and structural functional feature weakening of soybean protein. We aimed investigate impact ultrasonic treatment (UT) with different intensities on structure, emulsifying features interfacial oxidized protein aggregates (OSPI). The results showed that could disrupt native soy (SPI) structure by promoting formation β1-sheet structures through hydrophobic interactions. These changes led a decrease in solubility, emulsification ability...
Proposed global definitions of whole grain as an ingredient and food are presented by the authors on behalf Whole Grain Initiative. grains important pillar healthy sustainable diets. Internationally accepted credible ingredients whole-grain foods necessary to ensure that all stakeholders have shared standards, consumers find them clear, credible, useful. Based widely accepted, existing new developments, Definitions Working Group Initiative, with experts from academia, government agencies...
Brown rice is rich in dietary fiber and polyphenols, which have unique health benefits. Rice usually eaten after cooking, the change of physicochemical functional properties DF will directly affect quality brown products. This work aimed to investigate effects different processing techniques on structure, (DF) from (BR) samples were extracted cooked germinated BR (GBR), fermented (FBR) extruded (EBR). The results indicated that particle size DFs three processed products decreased. Moreover,...
Cereals are the main source of energy in human diet. Compared to refined grains, whole grains retain more beneficial components, including dietary fiber, polyphenols, proteins, vitamins, and minerals. Dietary fiber bound polyphenols (biounavailable) cereals important active substances that can be metabolized by gut microorganisms affect intestinal environment. There is a close relationship between microbiota structures various disease phenotypes, although consistency this link affected many...
The influence of high hydrostatic pressure (HHP) treatment at 150, 300, 450, and 600 MPa for 25 min on the physicochemical properties, structural in vitro digestibility pea starch was studied. Compared to native treated 150–450 MPa, morphology completely destroyed particle size became larger, indicating complete gelatinization. X‐ray diffraction results showed that gradually changed from C‐type into B‐type pattern after 150–600 HHP treatment. At 30–70°C, had a higher water absorption index (...
The aim of this study was to investigate the effects wheat bran dietary fibre (WBDF, 3%, 6%, 9%, 12% and 15%) raw (RWB, 12%, 18%, 24% 30%) on flour dough properties. Under same content TDF in blended flour, WBDF could better inhibited starch retrogradation. with possessed higher water absorption, longer development stability time, more excellent mechanical resistance during mixing but worse when heating. Both storage modulus (G′) loss (G″) containing were than those RWB, while tangent...
In this study, cooked brown rice (BR), germinated (GBR), fermented (FBR) and white (WR) were prepared by traditional cooking techniques, extruded (EBR) was obtained extrusion processing technology. The nutritional, sensory properties of different BR products investigated. results indicated that the soluble dietary fiber (SDF) content, free total phenolic content (TPC), flavonoid (TFC) antioxidant capacity (DPPH, ABTS, T-AOC) in processed significantly higher than those WR. values SDF, TPC,...
Abstract Background and Objectives Germination pretreatment is an effective way to improve the nutritional quality sensory of germinated brown rice (GBR). Cold plasma (CPP) has been demonstrated physicochemical properties GBR. The effects CPP on reducing phytic acid improving nutrient composition in GBR have not evaluated, there are few studies changes phytase, especially forms compositions γ‐oryzanol, phenolics, flavonoids with CPP. Therefore, this study evaluated acid, γ‐aminobutyric...
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...