نتائج البحث - "Bai, Yi-Peng"

المساهمون: Jiangnan University, Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province, National Natural Science Foundation of China

المصدر: Food Research International ; volume 162, page 111950 ; ISSN 0963-9969

الاتاحة: http://dx.doi.org/10.1016/j.foodres.2022.111950
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5

Academic Journal

Impact of thermally induced wall breakage on the structural properties of water-soluble polysaccharides in chickpeas

المؤلفون: Bai, Yi-Peng, Zhou, Hui-Ming, Zhu, Ke-Rui, Li, Qin

المساهمون: National Natural Science Foundation of China

المصدر: International Journal of Biological Macromolecules ; volume 208, page 869-882 ; ISSN 0141-8130

الاتاحة: http://dx.doi.org/10.1016/j.ijbiomac.2022.03.186
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6

Academic Journal

Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes

المؤلفون: Zhang, Zhen-Yu, Zhou, Hui-Ming, Bai, Yi-Peng

المساهمون: National Natural Science Foundation of China

المصدر: Journal of Cereal Science ; volume 100, page 103256 ; ISSN 0733-5210

الاتاحة: http://dx.doi.org/10.1016/j.jcs.2021.103256
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7

Academic Journal

Effects of vacuum ultrasonic treatment on the texture of vegetarian meatloaves made from textured wheat protein

المؤلفون: Yang, Zhu-Hong, Zhou, Hui-Ming, Bai, Yi-Peng

المساهمون: National Key Research and Development Program of China

المصدر: Food Chemistry ; volume 361, page 130058 ; ISSN 0308-8146

الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2021.130058
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8

Academic Journal

Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan

المؤلفون: Bai, Yi-Peng, Zhou, Hui-Ming, Zhu, Ke-Rui, Li, Qin

المساهمون: National Natural Science Foundation of China

المصدر: Carbohydrate Polymers ; volume 271, page 118416 ; ISSN 0144-8617

الاتاحة: http://dx.doi.org/10.1016/j.carbpol.2021.118416
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9

Academic Journal

Impact of aqueous ozone mixing on microbiological, quality and physicochemical characteristics of semi-dried buckwheat noodles

المؤلفون: Bai, Yi-Peng, Zhou, Hui-Ming

المساهمون: National Natural Science Foundation of China

المصدر: Food Chemistry ; volume 336, page 127709 ; ISSN 0308-8146

الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2020.127709
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10

Academic Journal

Effect of Thermal Treatment on the Physicochemical, Ultrastructural, and Antioxidant Characteristics of Euryale ferox Seeds and Flour.

المؤلفون: Li, Qin, Li, Hong-Tao, Bai, Yi-Peng, Zhu, Ke-Rui, Huang, Ping-Hsiu

المصدر: Foods; Aug2022, Vol. 11 Issue 16, p2404-N.PAG, 15p

مصطلحات موضوعية: BETA carotene, TREATMENT effectiveness, FLOUR, SEEDS, FOOD industry, GLUTEN

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11

Academic Journal

Enhancing the quality of highland barley noodles by Lactobacillus plantarum pre-fermentation: Insights into its underlying mechanism.

المؤلفون: Wang, Yu-Heng^1,2 (AUTHOR) wyh1476862190@163.com, Bai, Yi-Peng^1,2 (AUTHOR) ypbai@jiangnan.edu.cn, Guo, Xiao-Na^1,2 (AUTHOR) xiaonaguo@jiangnan.edu.cn, Zhu, Ke-Xue^1,2 (AUTHOR) kxzhu@jiangnan.edu.cn