Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Bin-Xiao Fu"'
Publikováno v:
Foods
Volume 10
Issue 7
Foods, Vol 10, Iss 1585, p 1585 (2021)
Volume 10
Issue 7
Foods, Vol 10, Iss 1585, p 1585 (2021)
Fusarium infection is a worldwide agricultural problem of billion dollar proportions globally, and it has increasingly threatened entire regional food supplies. In addition to the toxin deoxynivalenol (DON), Fusarium species express digestive enzymes
Publikováno v:
Processes, Vol 9, Iss 1244, p 1244 (2021)
Processes
Volume 9
Issue 7
Processes
Volume 9
Issue 7
In this study, changes in hydrophobic interactions among gluten proteins were analyzed during dough mixing. Size-exclusion high-performance chromatography and two-dimensional fluorescence difference gel electrophoresis were performed on proteins extr
Autor:
Bin Xiao Fu, Kun Wang
Publikováno v:
Foods
Foods, Vol 9, Iss 1308, p 1308 (2020)
Volume 9
Issue 9
Foods, Vol 9, Iss 1308, p 1308 (2020)
Volume 9
Issue 9
Although most of the durum wheat produced in the Canadian prairies in 2017 and 2018 met the test weight (TW) requirements for the top grades of Canada Western Amber Durum (CWAD), some samples of top grades were inferior in milling quality. To underst
Publikováno v:
Cereal Chemistry Journal. 94:909-915
Gluten aggregation behaviors of wheat flour were evaluated using a high-shear-based method with the GlutoPeak instrument and related to flour functional properties. GlutoPeak peak time (PT) and peak area (PA) were positively associated with gluten st
Publikováno v:
Journal of Cereal Science. 76:99-107
The extensigraph is particularly useful in characterizing dough viscoelastic properties; however, testing throughput for standard method is low due to the prerequisite for farinograph water absorption, long dough resting and milling to prepare large
Publikováno v:
Cereal Chemistry Journal. 94:270-276
The extensigraph is an internationally accepted method for measurement of physical properties of dough subjected to mechanical handling and resting. Standard extensigraph methods (AACC International Approved Method 54-10.01, ISO 5530-2) use the farin
Autor:
Brigitte Dupuis, Bin Xiao Fu
Publikováno v:
Journal of Cereal Science. 74:112-120
In response to customer concerns related to gluten strength in commercial baking, the Canadian Grain Commission assessed whether the Canadian Short Process (CSP) test bake method was generating useful data related to intrinsic strength of wheat varie
Publikováno v:
Foods, Vol 9, Iss 1643, p 1643 (2020)
Foods
Volume 9
Issue 11
Foods
Volume 9
Issue 11
This research investigated changes in the amounts and sizes of monomeric proteins and protein aggregates during dough mixing, with a focus on the contribution of non-covalent bonds in the aggregation of gluten proteins. High protein flour (HF) and lo
Publikováno v:
Journal of Cereal Science. 95:103060
By applying a high-resolution LC-MS method, proteoform profiling of wheat glutenin proteins has revealed numerous protein pairs differing by an average mass of 163 ± 1 Da. The most abundant of 21 such pairs, 40 344 Da and 40 181 Da (coded P40344 and
Publikováno v:
Journal of Cereal Science. 94:102963
Methodology for the quantitative analysis of intact glutenin proteins by ESI-LC-MS was developed with 1 Da mass resolution, constituting the first published application of proteoform profiling to plant biology. Two parent lines and 28 F5 crosses were