Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Luzhen Jing"'
Publikováno v:
International Journal of Food Science & Technology. 56:3834-3844
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b1c1ea79f9692a55179655f5cf7713d
https://doi.org/10.1111/ijfs.14999
https://doi.org/10.1111/ijfs.14999
Publikováno v:
International Journal of Food Science & Technology. 54:2668-2678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::445358b81cc6f77eb63d46b62940ae05
https://doi.org/10.1111/ijfs.14177
https://doi.org/10.1111/ijfs.14177
Publikováno v:
Journal of Food Science and Technology. 55:5142-5152
Despite sprouted grains have high nutritional and functional properties, their exploration in mung bean and application in traditional foods are limited. The effects of germination of mung bean for 12, 24, 36, 48, 60 and 72 h on compositional, physic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::641b0985730a705a0c41f4e92151bc64
https://doi.org/10.1007/s13197-018-3460-z
https://doi.org/10.1007/s13197-018-3460-z
Publikováno v:
Food Research International. 111:324-333
Native potato starch was suspended in distilled water at starch: water ratio of 1:3 (w/v). The starch-water suspensions were then subjected to repeated annealing treatments (RANN) at 55 °C for 12 h, repeated for 8 cycles or continuous annealing trea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4be0387a28ae5d77b4775e39d73606f
https://doi.org/10.1016/j.foodres.2018.05.052
https://doi.org/10.1016/j.foodres.2018.05.052
Publikováno v:
LWT. 90:116-123
Potato starches were pretreated with 600 W microwave and then acetylation was carried out with acetic anhydride and glacial acetic acid (1:1 in volume). The microwave-pretreated-acetylation remarkably modified the physicochemical properties of starch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a382e4e186cee2ebdb018f16bc9df95
https://doi.org/10.1016/j.lwt.2017.12.021
https://doi.org/10.1016/j.lwt.2017.12.021
Autor:
Guoquan Zhang, Wenhao Li, Yu Liu, Jinmei Gao, Bo Zhang, Min Gou, Kun Zhao, Hao Wu, Luzhen Jing
Publikováno v:
International journal of biological macromolecules. 133
The study was undertaken to reveal the effects of freeze-thaw cycles at different freeze temperature (-20 °C, -40 °C and -80 °C) and the number of freeze-thaw cycles (3, 6, 12, 18, 24 times) on physicochemical and structural properties of waxy cor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d20bbf364928975c338977a20cd5cf97
https://pubmed.ncbi.nlm.nih.gov/31002898
https://pubmed.ncbi.nlm.nih.gov/31002898
Publikováno v:
Journal of food science. 84(8)
In order to investigate the varied effects of repeated annealing treatment (RANN) and continuous annealing treatment (CANN) on the structural, physicochemical, and digestibility properties of the sweet potato. The 75% starch-water suspensions were pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::850c6eec29c3a9f4e10367ae6b5ccb50
https://pubmed.ncbi.nlm.nih.gov/31269264
https://pubmed.ncbi.nlm.nih.gov/31269264
Autor:
Xiangzhen Ge, Ahmed S.M. Saleh, Luzhen Jing, Kun Zhao, Bo Zhang, Qian Zhang, Wenhao Li, Chunyan Su
Publikováno v:
Journal of Food Composition and Analysis. 95:103594
Naked barley grains were germinated at 25 °C for 12, 24, and 36 h, followed by infrared or hot air drying. Effects of germination and drying treatments on the composition and content of phenolic compounds in naked barley were investigated using matr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3d563b27cedfe2629fcd1c1e5fca8b3
https://doi.org/10.1016/j.jfca.2020.103594
https://doi.org/10.1016/j.jfca.2020.103594
Autor:
Wenhao Li, Kun Zhao, Luzhen Jing, Hao Jiang, Bo Zhang, Hao Wu, Min Gou, Yu Liu, Chunyan Su, Guoquan Zhang
Publikováno v:
LWT. 129:109399
To explore the mechanism of heat-moisture treatment on starches and innovate the starch modification method, the wheat starch-water suspensions were subjected to repeated and continuous heat-moisture treatment (RHMT and CHMT) and investigate the chan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6b7df04e33dc3c3dfd76c8ddb5a18dc
https://doi.org/10.1016/j.lwt.2020.109399
https://doi.org/10.1016/j.lwt.2020.109399