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Yang M, Li N, Wang A, Tong L, Wang L, Yue Y, Yao J, Zhou S, Liu L. Evaluation of rheological properties, microstructure and water mobility in buns dough enriched in aleurone flour modified by enzyme combinations. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15170] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mei Yang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Nana Li
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Aixia Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Litao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Lili Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Ying Yue
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Jiansen Yao
- Shandong Zhishifang Food Technology Shandong China
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health School of Food and Health Beijing Technology & Business University (BTBU) Beijing 100048 China
| | - Liya Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
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Yang M, Ashraf J, Tong L, Wang L, Zhang X, Li N, Zhou S, Liu L. Effects of Rhizopus oryzae and Aspergillus oryzae on prebiotic potentials of rice bran pretreated with superheated steam in an in vitro fermentation system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Yang M, Yue Y, Liu L, Tong L, Wang L, Ashraf J, Li N, Zhou X, Zhou S. Investigation of combined effects of xylanase and glucose oxidase in whole wheat buns making based on reconstituted model dough system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110261] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Dong JL, Yang M, Zhu YY, Shen RL, Zhang KY. Comparative study of thermal processing on the physicochemical properties and prebiotic effects of the oat β-glucan by in vitro human fecal microbiota fermentation. Food Res Int 2020; 138:109818. [DOI: 10.1016/j.foodres.2020.109818] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 10/10/2020] [Accepted: 10/12/2020] [Indexed: 01/01/2023]
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