Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Xiao-shuang Cai"'
Publikováno v:
Arabian Journal of Chemistry, Vol 16, Iss 9, Pp 105088- (2023)
Hydrophilic natural gums have gained increasing attention as food cryoprotectants due to their special functional properties. In this study, the functional properties of Chinese quince seed gum (CQSG), i.e., rheological, textural, emulsifying and foa
Externí odkaz:
https://doaj.org/article/64447122be5c418f9a19827359afe9a1
Autor:
Qiong Yu, Xiao-shuang Cai, Sébastien Leveneur, Xue-de Wang, Hua-min Liu, Chen-xia Zhang, Yu-xiang Ma
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
In the present work, effects of reaction temperature, reactant concentration, catalyst loading, and rotation speed on the kinetics of sesamin conversion in a sesame oil system were studied by using citric acid loading on Hβ zeolite (CA/Hβ) as a cat
Externí odkaz:
https://doaj.org/article/a8dae6cc1ebb4efaa655d0fecab8eab8
Publikováno v:
Arabian Journal of Chemistry, Vol 14, Iss 11, Pp 103407- (2021)
To expand industrial utilization of tigernut starch and meet the demand for industrial starch, the influence of dry heat treatment (130 °C for 2 h and 4 h, 7% moisture) on the functional properties and structure of tigernut starch alone and mixed wi
Externí odkaz:
https://doaj.org/article/c69b1180d10b4c1283ecbfd118e12bca
Autor:
Zhong-Wei Wu, Hong-Rui Huang, Shu-Qiang Liao, Xiao-Shuang Cai, Hua-Min Liu, Yu-Xiang Ma, Xue-De Wang
Publikováno v:
Journal of Oleo Science; 2024, Vol. 73 Issue 2, p147-161, 15p
Autor:
Hai-Bin Ren, Bao-Long Feng, Hong-Yue Wang, Jing-Jian Zhang, Xiao-Sen Bai, Fei Gao, Yan Yang, Qi Zhang, Ye-Hui Wang, Li-Li Wang, Ya-Ting Rong, Yu-Lin Sun, Xiao-Shuang Cai, Li Meng, Ying-Hua Zhang, Yu-Tang Wang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfcabd9cf41405e214fd582300768872
https://doi.org/10.2139/ssrn.4329497
https://doi.org/10.2139/ssrn.4329497
Publikováno v:
International Journal of Biological Macromolecules. 192:1075-1083
The objective of the present investigation was to extract pectic polysaccharides from sesame seed hull and to determine their physicochemical and functional characteristics. The pectic polysaccharides in the seed hull were extracted with HCl and then
Autor:
Xiao-Shuang Cai, Zhao Qin, Xue-De Wang, Yi-Jia Li, Hua-Min Liu, Shi-Yuan Ma, Ji-Hui Jiang, Wen-Bo Miao
Publikováno v:
International Journal of Food Science & Technology. 57:662-675
Autor:
Wen-Bo Miao, Zhong-Wei Wu, Ji-Hui Jiang, Yi-Jia Li, Zhao Qin, Hua-Min Liu, Xiao-Shuang Cai, Xue-De Wang
Publikováno v:
Carbohydrate polymers. 298
If the tigernut meal left after oil extraction is used as a material for starch resources instead of being wasted, the industrial value of tigernut would be improved. Thus, we investigated the effect of extrusion before oil extraction on the yield, s
Autor:
Shi-Yuan Ma, Zhao Qin, Xing-Guang Peng, Xue-De Wang, Xiao-Shuang Cai, Wen-Bo Miao, Hua-Min Liu
Publikováno v:
LWT. 151:112149
Roasting pretreatment enhances the commercial qualities of tigernut oil. Oil extraction leaves behind meal, which is a potential source of starch. For industry to use this starch, its physicochemical characteristics of starch in meals after oil extra
Publikováno v:
Arabian Journal of Chemistry, Vol 14, Iss 11, Pp 103407-(2021)
To expand industrial utilization of tigernut starch and meet the demand for industrial starch, the influence of dry heat treatment (130 °C for 2 h and 4 h, 7% moisture) on the functional properties and structure of tigernut starch alone and mixed wi