Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Xijun Lian"'
Publikováno v:
Foods, Vol 13, Iss 23, p 3921 (2024)
Hardness constitutes one of the primary performance indices of bread. However, there is scarce literature regarding the study of the mechanisms of increased hardness in different breads. In this paper, the hardness and retrogradation rates of five po
Externí odkaz:
https://doaj.org/article/932a450d60a64165be9ce4f487f08aa4
Autor:
Ran Lin, Mengzi Nie, Jiaxin Li, Aixia Wang, Xue Gong, Fengzhong Wang, Lili Wang, Liya Liu, Bin Dang, Xijuan Yang, Xijun Lian, Li-Tao Tong
Publikováno v:
Molecules, Vol 29, Iss 6, p 1211 (2024)
This study evaluated the effects of four highland barley proteins (HBPs), namely, albumin, globulin, gliadin and glutenin, on the short-term retrogradation of highland barley starch (HBS). The findings reveal that HBPs could reduce the viscosity, sto
Externí odkaz:
https://doaj.org/article/12b8d8106b16405ca03d943073733670
Publikováno v:
Foods, Vol 12, Iss 2, p 414 (2023)
Wheat, maize, cassava, mung bean and sweet potato starches have often been added to dough systems to improve their hardness. However, inconsistent effects of these starches on the dough quality have been reported, especially in refrigerated dough. Th
Externí odkaz:
https://doaj.org/article/430260be5e244ecb974ff9e1855ad939
Publikováno v:
International Journal of Biological Macromolecules. 219:508-518
Long-term retrogradation of amylopectin always leads to the quality deterioration of starch-based food. In this paper, the purified maize amylopectin was co-crystallized with NaCl to obtain anti-retrograded amylopectin. The results showed that the re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fd6ca6409129534f1f614b5156bc092
https://doi.org/10.1016/j.ijbiomac.2022.08.011
https://doi.org/10.1016/j.ijbiomac.2022.08.011
Autor:
Xijun, Lian1 (AUTHOR) lianliu2002@163.com, Zuo, Yanxin1 (AUTHOR), Jiang, Rongxia1 (AUTHOR), Yang, Lu1 (AUTHOR), Kang, Zonghua2 (AUTHOR) 277319510@qq.com, Zhao, Zheng2 (AUTHOR) zhaozheng@gfxfood.com
Publikováno v:
Starch / Staerke. Mar2020, Vol. 72 Issue 3/4, p1-11. 11p.
Publikováno v:
International Journal of Food Science & Technology. 57:1954-1964
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ca9723baeba1804197ca11582958e40
https://doi.org/10.1111/ijfs.15271
https://doi.org/10.1111/ijfs.15271
Publikováno v:
In International Journal of Biological Macromolecules 1 April 2012 50(3):471-475
Publikováno v:
In International Journal of Biological Macromolecules 1 January 2012 50(1):38-42
Publikováno v:
International Journal of Biological Macromolecules. 233:123576
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7196bbeeba3c522708355809d19ba0ff
https://doi.org/10.1016/j.ijbiomac.2023.123576
https://doi.org/10.1016/j.ijbiomac.2023.123576
