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Chen A. Enhancing freeze-thaw tolerance in baker's yeast: strategies and perspectives. Food Sci Biotechnol 2024; 33:2953-2969. [PMID: 39220313 PMCID: PMC11364746 DOI: 10.1007/s10068-024-01637-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 05/21/2024] [Accepted: 06/07/2024] [Indexed: 09/04/2024] Open
Abstract
Frozen dough technology is important in modern bakery operations, facilitating the transportation of dough at low temperatures to downstream sales points. However, the freeze-thaw process imposes significant stress on baker's yeast, resulting in diminished viability and fermentation capacity. Understanding the mechanisms underlying freeze-thaw stress is essential for mitigating its adverse effects on yeast performance. This review delves into the intricate mechanisms underlying freeze-thaw stress, focusing specifically on Saccharomyces cerevisiae, the primary yeast used in baking, and presents a wide range of biotechnological approaches to enhance freeze-thaw resistance in S. cerevisiae. Strategies include manipulating intracellular metabolites, altering membrane composition, managing antioxidant defenses, mediating aquaporin expression, and employing adaptive evolutionary and breeding techniques. Addressing challenges and strategies associated with freeze-thaw stress, this review provides valuable insights for future research endeavors, aiming to enhance the freeze-thaw tolerance of baker's yeast and contribute to the advancement of bakery science.
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Affiliation(s)
- Anqi Chen
- Science Center for Future Foods, Jiangnan University, Wuxi, 214122 China
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2
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Shi M, Dong X, Cheng Y, Ji X, Liu Y, Yan Y. Preparation and Characterization of Extruded Yam Starch-Soy Protein Isolate Complexes and Their Effects on the Quality of Dough. Foods 2023; 12:foods12020360. [PMID: 36673452 PMCID: PMC9857982 DOI: 10.3390/foods12020360] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/06/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023] Open
Abstract
Extrusion is a method of processing that changes the physicochemical and rheological properties of starch and protein under specific temperature and pressure conditions. In this study, twin-screw extrusion technology was employed to prepare yam starch-soy protein isolate complexes. The structure and properties of the complexes and their effects on the quality of dough were studied. The results showed changes in the X-ray diffraction, rheology, and in vitro digestibility of the complexes. The extruded starch-protein complex formed an A+V-type crystal structure with the addition of soy protein isolate. A small amount of soy protein isolate could improve the complex's viscoelasticity. As the content of soy protein isolate increased, the content of slow-digesting starch and resistant starch in the complexes increased, and the digestibility decreased. The microstructure of the dough indicated that the network structure of the puffed yam starch-protein complex dough was more uniform than that of the same amount of puffed yam starch. The moisture distribution of the dough showed that with the addition of extruded flour, the closely bound water content of the dough increased, and the weakly bound water content decreased. The hardness, gumminess, chewiness, and resilience of the dough decreased. In conclusion, extruded starch-protein complexes can improve dough quality and provide technical support for the broad application of yam.
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Affiliation(s)
| | | | | | | | | | - Yizhe Yan
- Correspondence: ; Tel.: +86-135-9258-3213
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3
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Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB). Heliyon 2022; 8:e09375. [PMID: 35574202 PMCID: PMC9096677 DOI: 10.1016/j.heliyon.2022.e09375] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 11/14/2021] [Accepted: 04/29/2022] [Indexed: 11/22/2022] Open
Abstract
The incorporation of resistant starch (RS) in food has gained importance to be a good replacement for digestible carbohydrate. This study examined the effect of compositing RS (high-amylose maize starch (HM)) as wheat flour substitute (30%) in Chinese steamed bun (CSB) formulation on postprandial glycemic response in healthy human subject. In this single-blind and cross-over experimental trial, a total of 15 female participants (mean age = 31.5 ± 3.9) were randomly assigned to receive CSB containing 30% HM (HM30) or control CSB (without HM) with their blood glucose were recorded throughout the test. The blood glucose concentrations recorded for HM30 were significantly lower than control CSB at 15 min (6.03 vs. 7.04 mmol/L, p = 0.041), 30 min (6.93 vs. 7.76 mmol/L, p = 0.021), 45 min (6.21 vs. 7.55 mmol/L, p = 0.032), 60 min (5.68 vs. 6.26 mmol/L, p = 0.038), and 90 min (5.08 vs. 5.73 mmol/L, p = 0.022). The 2-h postprandial glucose was significantly lower in HM30 (iAUC = 105.2 mmol x min/L) than the control (186.1 mmol x min/L). The low GI property of HM30 (GI = 39.11 ± 5.6) did not cause sudden rapid increase in blood glucose concentration as observed in medium-GI control CSB (GI = 69.18 ± 9.8). This study suggests that adding 30g of HM decreased the glycemic index of CSB in healthy female adult.
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Wang Q, Zhang H, Zhu W, Li C, Xu Y, Ding X, Zhou X. Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2060252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Qiuyu Wang
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
| | - Haifeng Zhang
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Wenzheng Zhu
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Chunmei Li
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Yan Xu
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Xiangli Ding
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Xiaoyan Zhou
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
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Zhang B, Omedi JO, Zheng J, Huang W, Jia C, Zhou L, Zou Q, Li N, Gao T. Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101180] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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6
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Zhu F. Frozen steamed breads and boiled noodles: Quality affected by ingredients and processing. Food Chem 2021; 349:129178. [PMID: 33607545 DOI: 10.1016/j.foodchem.2021.129178] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 11/23/2020] [Accepted: 01/19/2021] [Indexed: 01/11/2023]
Abstract
Chinese steamed breads (CSB) and noodles are staple foods for many people. The production of frozen steamed products and boiled noodles has kept increasing. This is due to the increasing demand of ready-to-eat frozen food products from the market. Frozen storage significantly increases the self-life of the products and reduces the production costs. On the other hand, the freezing and frozen storage lead to quality loss of the frozen products. This review summarizes effects of freezing and frozen storage on diverse quality attributes (e.g., structural and textural properties) of frozen northern-type steamed breads and boiled noodles. Food safety of the frozen products related to the COVID-19 pandemic is discussed. To counteract the quality loss of the frozen products, suitable processing methods, selection of basic ingredients and uses of various food additives can be done. Research gaps to improve the textural, cooking and nutritional quality of frozen CSB and noodles are suggested.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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8
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Omedi JO, Huang W, Zhang B, Li Z, Zheng J. Advances in present-day frozen dough technology and its improver and novel biotech ingredients development trends-A review. Cereal Chem 2019. [DOI: 10.1002/cche.10122] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Jacob O. Omedi
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Weining Huang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Binle Zhang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
- MagiBake GS International; Jinjiang; Quanzhou China
| | - Zhibin Li
- MagiBake GS International; Jinjiang; Quanzhou China
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Wang X, Pei D, Teng Y, Liang J. Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism. Journal of Food Science and Technology 2017; 55:389-398. [PMID: 29358832 DOI: 10.1007/s13197-017-2950-8] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/09/2017] [Indexed: 10/18/2022]
Abstract
Baking quality of frozen dough is negatively affected by dough weakening and by a reduction in both yeast viability and activity during freezing and frozen storage. The objective of this study was to investigate effects of different enzymes, such as α-amylase, xylanase, celluase, glucose oxidase, and lipase on the texture and sensory quality of bread after frozen storage, as well as on dough properties, in terms of fermentation characteristics, freezable water contents and microstructure. Except for α-amylase, other enzymes improved the bread sensory quality and got higher overall acceptability, especially xylanase. Dough fermentative behavior showed that the maximum heights of frozen dough were increased by 33.2, 19.7 and 7.4%, respectively with xylanase, cellulase and lipase. Cellulase lowered gas holding ability of dough. Thermodynamic properties indicated that addition of enzyme decreased the freezable water contents in frozen dough. Scanning electronic microscopy revealed that freezing and frozen storage disrupted dough gluten network causing separation of starch granules from the gluten matrix. Inclusion of cellulase, xylanase and lipase made the frozen dough having a more continuous gluten network and smoother surface, and glucose oxidase increased the stability of the gluten work.
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Affiliation(s)
- Xuan Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University (East Campus), No. 17, Tsinghua East Road, P.O. Box 294, Beijing, 100083 People's Republic of China
| | - Dudu Pei
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University (East Campus), No. 17, Tsinghua East Road, P.O. Box 294, Beijing, 100083 People's Republic of China
| | - Yuefei Teng
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University (East Campus), No. 17, Tsinghua East Road, P.O. Box 294, Beijing, 100083 People's Republic of China
| | - Jianfen Liang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University (East Campus), No. 17, Tsinghua East Road, P.O. Box 294, Beijing, 100083 People's Republic of China
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10
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The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality. Food Chem 2016; 211:27-33. [DOI: 10.1016/j.foodchem.2016.05.031] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Accepted: 05/03/2016] [Indexed: 11/22/2022]
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11
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Ma S, Li L, Wang XX, Zheng XL, Bian K, Bao QD. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread. Food Chem 2016; 202:120-4. [DOI: 10.1016/j.foodchem.2016.01.075] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Revised: 12/15/2015] [Accepted: 01/19/2016] [Indexed: 11/16/2022]
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12
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Jia C, Huang W, Tang X, Ding S, Yang W, Li Z, Fu G, Rayas-Duarte P. Antifreeze Activity of γ-Polyglutamic Acid and Its Impact on Freezing Resistance of Yeast and Frozen Sweet Dough. Cereal Chem 2016. [DOI: 10.1094/cchem-06-15-0117-r] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Chunli Jia
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Weining Huang
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Xiaojuan Tang
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Shanshan Ding
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Wendan Yang
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Zhibin Li
- Fujian WheatCity Food Development Co., Ltd., Jinjiang 362200, China
| | - Guihua Fu
- Fujian WheatCity Food Development Co., Ltd., Jinjiang 362200, China
| | - Patricia Rayas-Duarte
- Biochemistry and Molecular Biology, Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078-6055, U.S.A
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Impact of Flour Protein Content and Freezing Conditions on the Quality of Frozen Dough and Corresponding Steamed Bread. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1544-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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14
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Wang P, Tao H, Jin Z, Xu X. The final established physicochemical properties of steamed bread made from frozen dough: Study of the combined effects of gluten polymerization, water content and starch crystallinity on bread firmness. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.03.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Kondakci T, Ang AMY, Zhou W. Impact of Sodium Alginate and Xanthan Gum on the Quality of Steamed Bread Made from Frozen Dough. Cereal Chem 2015. [DOI: 10.1094/cchem-03-14-0036-r] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Turkay Kondakci
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543
| | - Amanda Mei Yen Ang
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543
| | - Weibiao Zhou
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu, 215123, People's Republic of China
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Influence of ingredients and chemical components on the quality of Chinese steamed bread. Food Chem 2014; 163:154-62. [DOI: 10.1016/j.foodchem.2014.04.067] [Citation(s) in RCA: 128] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2013] [Revised: 03/05/2014] [Accepted: 04/15/2014] [Indexed: 11/20/2022]
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Abstract
The physical and sensory properties of the steamed bread with different refrigerated processes (frozen steamed bread, pre-steamed steamed bread, proofed-frozen dough, fermented-frozen dough, frozen dough and cold storage dough technology) were compared with fresh steamed bread. The specific volume, spread ratio, whiteness and the parameters from texture profile analysis (TPA) were used to evaluate the physical properties. The results showed that technology of cold storage dough was the best for the steamed bread. Technology of frozen dough and frozen steamed bread were better technology. Technology of pre-steamed steamed bread, proofed-frozen dough and fermented-frozen dough which were used in the industry of bread commonly were not fit for steamed bread.
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Li Z, Tang X, Huang W, Liu JG, Tilley M, Yao Y. Rheology, Microstructure, and Baking Characteristics of Frozen Dough Containing Rhizopus chinensis Lipase and Transglutaminase. Cereal Chem 2011. [DOI: 10.1094/cchem-07-11-0082] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Zhenni Li
- Graduate research assistant, professor, and visiting professor, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaojuan Tang
- Graduate research assistant, professor, and visiting professor, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Weining Huang
- Graduate research assistant, professor, and visiting professor, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu 214122, China
- Corresponding author. Tel.: +86 (510) 8591 9139. Fax: +86 (510) 8591 9139. E-mail:
| | - Jerry Gang Liu
- Research scientist, Zhejiang Newland Foods Co., Hangzhou, Zhejiang 311107, China
| | - Michael Tilley
- Research chemist, U.S. Department of Agriculture (USDA), Center for Grain and Animal Health Research, Manhattan, KS. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA. USDA is an equal opportunity provider and employer
| | - Yuan Yao
- Graduate research assistant, professor, and visiting professor, respectively, The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu 214122, China
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