A5075508678- Food composition and properties
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Crystallization and Solubility Studies
- Proteins in Food Systems
- Phytase and its Applications
- Enzyme Production and Characterization
- Drug Solubulity and Delivery Systems
- Heavy Metal Exposure and Toxicity
- Surfactants and Colloidal Systems
- Enzyme Catalysis and Immobilization
- Selenium in Biological Systems
- Electrochemical sensors and biosensors
- Spectroscopy and Chemometric Analyses
- Trace Elements in Health
- Polysaccharides and Plant Cell Walls
- Microbial Metabolic Engineering and Bioproduction
- Analytical Chemistry and Chromatography
Anhui Agricultural University
2021-2024
Ministry of Agriculture and Rural Affairs
2022-2024
Institute of Food Science and Technology
2021
Abstract In the present study, formation and structure of inclusion compound large‐ring cyclodextrin 4‐terpineol were obtained through different experiments molecular dynamics (MD) simulation. The analysis FTIR, 1 H‐NMR, thermodynamic results confirmed clathrates. Analysis (root‐mean‐square deviation radius gyration), solubility, interaction energy (Coul, H bond) based on MD simulations further clarified nature clathrate conformational changes caused by guest molecules as well complexes...
Noodles are a popular starchy food among youth and children. The aim of the study was to determine effect glutinous rice flour (GRF) addition on physicochemical sensory properties salted noodles. Noodle samples were developed by partially substituting wheat used in common noodle recipe with 1%, 5%, 10%, 15% GRF. Physical quality evaluated terms color, texture profile analysis, cooking loss noodles prepared from blends increase GRF content led an G′, G″, peak viscosity, trough final decrease...