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Akademický článek

Effect of Water-Added Content on the Quality and Structural Characteristics of High-moisture Extruded SoybeanMeal-Based Meat Analogues

Autor: Chengcheng YUE, Zhe WANG, Lifeng TONG, Weichen XING, Yumin DUAN, Zhili WANG, Zhigang XIAO, Peng WANG

Publikováno v: Shipin gongye ke-ji, Vol 44, Iss 22, Pp 52-60 (2023)

Soybean meal is a high quality plant protein resource. Exploring the possibility of using soybean meal instead of soybean protein isolate as raw material for high water extrusion plant protein meat processing is of great significance for production e

Externí odkaz: https://doaj.org/article/134cf34596dd4ce39aaffe6d0cc0e455

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Akademický článek

Optimization on the Processing Technology of Modified Purple Sweet Potato Biscuits Based on Fuzzy Mathematics Comprehensive Evaluation Method

Autor: Zhigang XIAO, Lianshun ZHOU, Lishuang WANG, Yuan YUAN, Ruizhi LI, Yifan ZHANG, Yumin DUAN, Peng WANG

Publikováno v: Shipin gongye ke-ji, Vol 44, Iss 7, Pp 170-177 (2023)

The aim of this study was to treat purple sweet potato by microwave combined with high pressure to improve its antioxidant capacity and inhibit the occurrence of the browning reaction. Then, the modified purple sweet potato was used as raw materials

Externí odkaz: https://doaj.org/article/269840c92c5e49908e6c80b218056d5d

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Akademický článek

Effect of Cooking Treatment on Cell Structure and Digestive Characteristics of Whole Potato Flour

Autor: Han WANG, Peng WANG, Yumin DUAN, Jinjie HUO, Kexin WANG, Zhigang XIAO

Publikováno v: Shipin gongye ke-ji, Vol 43, Iss 7, Pp 87-93 (2022)

In this paper, the effects of cooking time on cell structure, free-starch content, physicochemical properties and digestive characteristics of the whole potato powder were studied. The result showed that: With the extension of cooking time, the condu

Externí odkaz: https://doaj.org/article/a95b07fbed1e42d3b205aa0fce155f93

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Akademický článek

Effects of the tea polyphenol content on the properties and structural characteristics of simulated meat

Autor: Ruisheng Jiang, Haiguan Wang, Shuang Su, Ruizhi Li, Ying Hu, Minpeng Zhu, Yumin Duan, Zhigang Xiao, Yuzhe Gao

Publikováno v: Future Foods, Vol 5, Iss , Pp 100150- (2022)

To expand the application of tea-enriching food, tea polyphenols (TP) were added at 0%, 2%, 4%, 6% and 8% to prepare simulated meat, and the apparent properties and structural characteristics of TP-simulated meat were studied. When the TP content was

Externí odkaz: https://doaj.org/article/050d0a926c714b1f8c7da879fb4f6e10

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Akademický článek

Investigation of the Effect of Rice Bran Content on the Antioxidant Capacity and Related Molecular Conformations of Plant-Based Simulated Meat Based on Raman Spectroscopy

Autor: Yanran Li, Ruisheng Jiang, Yuzhe Gao, Yumin Duan, Yifan Zhang, Minpeng Zhu, Zhigang Xiao

Publikováno v: Foods, Vol 11, Iss 21, p 3529 (2022)

At present, plant-based simulated meat is attracting more and more attention as a meat substitute. This study discusses the possibility of partial substitution of rice bran (RB) for soybean protein isolate (SPI) in preparing plant-based simulated mea

Externí odkaz: https://doaj.org/article/ec1bdd5d7bc4451394ea0c5bf6ba1ad5

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