A5067118541- Food composition and properties
- Phytochemicals and Antioxidant Activities
- Microbial Metabolites in Food Biotechnology
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Polysaccharides and Plant Cell Walls
- Nanocomposite Films for Food Packaging
- Antioxidant Activity and Oxidative Stress
- Advanced Cellulose Research Studies
- Potato Plant Research
- Protein Hydrolysis and Bioactive Peptides
- Radical Photochemical Reactions
- Catalytic C–H Functionalization Methods
- Microencapsulation and Drying Processes
- Meat and Animal Product Quality
- Biofuel production and bioconversion
- Electrospun Nanofibers in Biomedical Applications
- Food Quality and Safety Studies
- Pickering emulsions and particle stabilization
- Sulfur-Based Synthesis Techniques
- biodegradable polymer synthesis and properties
- Biochemical effects in animals
- Probiotics and Fermented Foods
- Nutritional Studies and Diet
- Edible Oils Quality and Analysis
Institute of Food Science and Technology
2016-2025
Chinese Academy of Agricultural Sciences
2016-2025
Ministry of Agriculture and Rural Affairs
2019-2025
Institute of Agro-Products Processing Science and Technology
2013-2025
Institute of Food Science & Technology
2017-2021
Ministère de l'Agriculture et de la Souveraineté alimentaire
2017-2019
Ministry of Agriculture & Farmers Welfare
2017-2019
Ministry of Agriculture and Agro Based Industry
2017-2019
Harbin Institute of Technology
2012-2016
Beijing Forestry University
2014
It is a novel idea to make steamed bread by adding potato flour into wheat considering the production and nutritional factors of potato. In this study, influence (0–35%) on dough rheology quality were investigated. Potato addition significantly influenced rheological properties quality, such as increased water absorption, maximum gaseous release height, total volume CO2 hardness, while decreased stability specific bread. Moreover, correlation analysis suggested that height at development...
An efficient methodology for the functionalization of sp3 C–H bond adjacent to nitrogen has been developed utilizing visible light-induced photoredox catalysis. Through optimization solvent and light source, reaction can be rapidly achieved provide desired product under mild conditions.
The visible-light mediated oxidative C-C bond cleavage of aldehydes has been achieved in good yields at ambient temperature and open to air using Ru(bpy)(3)Cl(2) (bpy = 2,2'-bipyridine) as the photoredox catalyst. Moreover, we further demonstrated application a tandem Michael/oxidative reaction.
In this study, effects of boiling, steaming, microwaving, baking, and frying on proximate composition, total individual polyphenol contents, antioxidant activity sweet potato leaves were investigated. An increase 9.44% in content was observed after whereas decreases 30.51, 25.70, 15.73% noted frying, respectively. Decreases 63.82 32.35% boiling respectively, increases 81.40, 30.09, 85.82% Eight phenolic compounds identified leaves. The correlation analysis between suggested that could be...