Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Dong‐Hui Geng"'
Publikováno v:
Carbohydrate Polymers. 313:120866
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7c0c7878416e77a08b0971a352afde8
https://doi.org/10.1016/j.carbpol.2023.120866
https://doi.org/10.1016/j.carbpol.2023.120866
Autor:
Jian Chen, Dong-Hui Geng, Lu Liu, Deng Junlin, Li-Tao Tong, Zhuoya Xiang, Chen Xia, Zexue Lin, Lin Zhu, Hanlin Yao, Xiaoping Su
Publikováno v:
International Journal of Food Science & Technology. 56:6656-6666
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9af204b03aa15d0ba620de6c45b3f1b
https://doi.org/10.1111/ijfs.15320
https://doi.org/10.1111/ijfs.15320
Publikováno v:
International journal of biological macromolecules. 222
The effects of common vetch starch (CVS) substitution on rice noodle quality were investigated, aiming to improve their texture and reduce starch digestibility. The CVS had larger granule sizes, higher amylose content and more long branch chains comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f530030b4d8872d4e6b711acc229915
https://pubmed.ncbi.nlm.nih.gov/36179865
https://pubmed.ncbi.nlm.nih.gov/36179865
Autor:
Tianzhen Xiao, Li-Tao Tong, Zhiyuan Ju, Liya Liu, Sumei Zhou, Wang Lili, Lu Huang, Dong-Hui Geng, Xianrong Zhou
Publikováno v:
International Journal of Peptide Research and Therapeutics. 27:405-411
The peptides YYGGEGSSSEQG and SESEM derived from rice α-globulin have been reported to possess anti-atherosclerotic activity, but the role in the proliferation and migration of vascular smooth muscle cell (VSMC) and the underlying mechanisms remain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25c25287f0978e575c4df62add061a31
https://doi.org/10.1007/s10989-020-10097-5
https://doi.org/10.1007/s10989-020-10097-5
Publikováno v:
Journal of Oleo Science. 69:1031-1041
To accelerate the fermentation rate and reduce the adverse effects of undesirable microorganism contamination on rice noodle quality, the pure inoculum fermentation method was used to produce fermented rice noodles. The results indicated that the pur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1956b9f69f56bd4f0ed1829224e5b8d1
https://doi.org/10.5650/jos.ess20003
https://doi.org/10.5650/jos.ess20003
Autor:
Zexue Lin, Junrong Huang, Koji Kawakami, Hongjin Liu, Tsuyoshi Fujishima, Wanyu Qin, Dong‐Hui Geng, Lili Wang, Liya Liu, Fengzhong Wang, Li‐Tao Tong
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3576680a389e7cc6d5d845e4dc030b2
https://doi.org/10.1111/jfpp.16388
https://doi.org/10.1111/jfpp.16388
Publikováno v:
LWT. 173:114265
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b61f3832a7575ff3dde0731c6301ad77
https://doi.org/10.1016/j.lwt.2022.114265
https://doi.org/10.1016/j.lwt.2022.114265
Autor:
Deng Junlin, Xiaoping Su, Lu Liu, Zhuoya Xiang, Chen Xia, Hanlin Yao, Li-Tao Tong, Lin Zhu, Zexue Lin, Jian Chen, Dong-Hui Geng
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34381ad5d2882955c5e4ac1084689505
https://doi.org/10.1111/ijfs.15320/v2/response1
https://doi.org/10.1111/ijfs.15320/v2/response1
Autor:
Qing-Ping Wu, Ting-Ting Liang, Lili Wang, Jun-Rong Huang, Dong-Hui Geng, Li-Tao Tong, Xian-Rong Zhou, Wei Jia, Hua-Yin Pu
Publikováno v:
Journal of Oleo Science. 68:909-922
The objective of this research was to evaluate the effect of wheat gluten on gut microbiota from hamsters and also analyse whether alterations in microbiota could result in wheat gluten's lipid-lowering properties. Four weeks male hamsters were divid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e8723d852a18aaac491fc15bdf26b0b
https://doi.org/10.5650/jos.ess18257
https://doi.org/10.5650/jos.ess18257
Publikováno v:
International journal of biological macromolecules. 181
This study focused on exploring the effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities. Glutinous rice flours with different damaged starch contents (2-8%) and the same particle size were prepared through siftin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fce0ea32b63f3923396b498ff188e5ab
https://pubmed.ncbi.nlm.nih.gov/33794237
https://pubmed.ncbi.nlm.nih.gov/33794237