Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Ting-Jing Zhang"'
Publikováno v:
Food Chemistry. 404:134188
Rheological properties and chemical interactions of doughs prepared at different temperatures were evaluated. The results showed that the rigidity of pretreated doughs was enhanced, and the processing performance of doughs was weakened. Preheating re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84e67f83e29f66e51fdef8c8d970cbde
https://doi.org/10.1016/j.foodchem.2022.134188
https://doi.org/10.1016/j.foodchem.2022.134188
Publikováno v:
Food chemistry. 382
The influences of wheat globulin on dough and noodle quality under alkali or salt conditionwere investigated, and the protein interactions were revealed. Results indicated that dough viscoelasticity, noodle hardness, springiness and extensibility of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b18edc53bd70a7ec3f755748d3e8abf
https://pubmed.ncbi.nlm.nih.gov/35149463
https://pubmed.ncbi.nlm.nih.gov/35149463
Publikováno v:
Food chemistry. 362
Impact of globulin addition on the functional and protein structural properties of dough and cooked noodles were investigated. The underlying mechanism was explored through analyzing the interaction between globulin and gluten by using SDS-PAGE, size
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5d8de0766a1916bb10c6e6a6c7a22e4
https://pubmed.ncbi.nlm.nih.gov/34091164
https://pubmed.ncbi.nlm.nih.gov/34091164
Autor:
Li-Li Zhang, Er-Qi Guan, Yu-Ling Yang, Ting-Jing Zhang, Yao-Lei Zhang, Yuan-Xiao Liu, Meng-Meng Li, Kai-Ge Zhang, Ke Bian
Publikováno v:
Journal of Cereal Science. 104:103437
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43cc4646ae01f3938b8110f58fabe0a1
https://doi.org/10.1016/j.jcs.2022.103437
https://doi.org/10.1016/j.jcs.2022.103437
Publikováno v:
LWT. 154:112803
The aggregation characteristics of wheat globulin induced by heating and edible salts were systematically investigated using SDS-PAGE, SE-HPLC, disulfide bonds analysis, and fluorescence and Fourier-transform infrared spectroscopy. The results showed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ceeeead5c6835c9961a2e998d5f3f570
https://doi.org/10.1016/j.lwt.2021.112803
https://doi.org/10.1016/j.lwt.2021.112803
Autor:
Mingtao Fan, Kun Yang, Ting-Jing Zhang, Yiman Qi, Xinyuan Wei, Jie Zhang, Guoqiang Zhang, Miaomiao Liu, Yang Zhu
Publikováno v:
Food chemistry. 285
Malolactic fermentation (MLF), usually induced by Oenococcus oeni (O. oeni), is an important process to improve wine quality. Acid acclimation has been proven to be useful for enhancing the viability of lyophilized O. oeni. To explain the involved me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef4a99e50e6c034837e73cabdd73e0bc
https://pubmed.ncbi.nlm.nih.gov/30797368
https://pubmed.ncbi.nlm.nih.gov/30797368
Publikováno v:
Advanced Materials Research. :1261-1265
Based on the actual production data, this paper selected some evaluation parameters and established reasonable evaluation criterion for the horizontal well development effect in the ultra low-abundance and thin zone reservoir by using statistical ana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10238178a00436480ac5eb98925733ca
https://doi.org/10.4028/www.scientific.net/amr.524-527.1261
https://doi.org/10.4028/www.scientific.net/amr.524-527.1261