A5100740957- Food composition and properties
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Food Quality and Safety Studies
- Microbial Metabolites in Food Biotechnology
- Phytochemicals and Antioxidant Activities
- Polysaccharides and Plant Cell Walls
- Tea Polyphenols and Effects
- biodegradable polymer synthesis and properties
- Phytase and its Applications
- Phytoestrogen effects and research
- GABA and Rice Research
- Nanocomposite Films for Food Packaging
- Enzyme Production and Characterization
- Pickering emulsions and particle stabilization
- Microencapsulation and Drying Processes
- Phytochemistry and Biological Activities
- Natural product bioactivities and synthesis
- Food and Agricultural Sciences
- Biofuel production and bioconversion
- Postharvest Quality and Shelf Life Management
- Botanical Research and Applications
- Agriculture, Soil, Plant Science
- Plant Pathogenic Bacteria Studies
- Probiotics and Fermented Foods
Anhui Agricultural University
2016-2025
Ministry of Agriculture and Rural Affairs
2023-2025
Nanjing University of Science and Technology
2021-2024
Foshan University
2024
Yantai University
2023
Shandong Agricultural University
2022
Harbin University of Commerce
2022
Education Department of Heilongjiang Province
2022
China National Center for Food Safety Risk Assessment
2013
University of Nottingham
2011
Abstract Microporous starch was prepared from corn by glucoamylase catalysis combined with ultrasonic treatment. Twenty milliliters of slurries (40, 60, and 80% w/w) were treated 0.05% v/v (enzyme activity >100 000 U/g), or a combination ultrasound at 100 W (20% power), 200 (40% 300 (60% power) for 10, 30, 50 min concurrently sequentially. Degree hydrolysis degree oil absorption applied as indexes to evaluate the quality microporous starch. The microstructures, crystalline structures,...
Effects of tea polyphenols (TP) on the structural and physicochemical properties rice starch were evaluated under a 30 min high hydrostatic pressure (HHP) treatment (200–600 MPa). The results differential scanning calorimetry (DSC) indicated reduction in gelatinization temperatures enthalpy starch/tea (RS/TP) mixtures with increasing levels. At 400 MPa, RS/TP (30% TP addition, basis) entirely gelatinized min, was enhanced concentration. X-ray diffraction (XRD) NMR (solid-state 13C CP/MAS...
Green roofs are an important part of urban green spaces. A good roof soil system contributes to the stability ecosystem in harsh environments. Biochar as a additive can improve nutrients, although mechanism improvement on substrate is still unclear. This research studied effects physical and chemical properties analyzed biological characteristics at five gradient ratios biochar addition (0%, 5%, 10%, 15% 20% biochar; v/v). The results indicated that could porosity (5.3–9.3%) reduce bulk...
To explore the interaction regarding protein and corn starch with various amylose contents, high (HACS), normal (NCS), waxy (WCS) were co-heated soy isolate hydrolysate (SPIH), physicochemical properties in vitro digestibility of each three combined materials was analyzed. The SPIH inhibited digestion HACS NCS, but promoted WCS. restricted hydration expansion NCS WCS increased their gelatinization temperatures; however, had no significant effect on HACS. It found that microstructure types...
Starch-protein interactions affect the rheological and textural properties of composite gels. The limitations proteins as food ingredients can be overcome by enzyme modifications. Herein, to investigate effect enzyme-modified potato on protein-starch gel ingredients, we used laccase, peroxidase, or tyrosinase catalyze covalent cross-linking protein (PP). Circular dichroism spectroscopy electrophoresis indicated that secondary structure PP was altered after treatment. Laccase-treated (LPP)...
In order to improve the physical and adsorption properties of native corn starch, porous starch was prepared. Furthermore, dual‐modification starches – enzyme hydrolyzed followed by cross‐linking as well hydrolysis upon explored. The results suggested that significantly different from cross‐linking. granular specific surface area dual‐modified more than thousand orders starch. Crosslinked phosphates had higher gelatinization temperature cross‐linked hydrolysis. ΔH crosslinked were larger...