1Effect of calcium chloride on emulsion stability of methyl-esterified citrus pectin

作者： Fan, Chuanhui; Chen, Xueling; He, Jianjun; SCI

机构： Hubei Acad Agr Sci, Inst Farm Prod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China;

来源：FOOD CHEMISTRY

关键词： High methyl-esterified citrus pectin; Calcium chloride; Emulsion

年份：2020

2Insights into nutrition, flavor and edible quality changes of golden pomfret (Trachinotus ovatus) fillets prepared by different cooking methods

作者： Xiong, Tian; Mei, Xin; Wang, Lan; Shi, Jianbin; Sui, Yong; Cai, Sha; Cai, Fang; Chen, Xueling; Fan, Chuanhui; Xiong, Tian; Wu, Yanyan; SCI

机构： Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Agr Prod Cold Chain Logist, Minist Agr & Rural Affairs P R China, Wuhan, Peoples R China; Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr & Rural Affairs P R China, Guangzhou, Peoples R China;

来源：FRONTIERS IN NUTRITION

关键词： golden pomfret (Trachinotus ovatus); thermal processing; nutrition; flavor; texture; sensory evaluation

年份：2023

3Impact of rice variety, cooking equipment and pretreatment method on the quality of lightly milled rice

作者： Zhao, Shishan; Shi, Jianbin; Cai, Sha; Xiong, Tian; Cai, Fang; Chen, Xueling; Fan, Chuanhui; Mei, Xin; Sui, Yong; Zhao, Shishan; Li, Shaobin; Mei, Xin; Sui, Yong; SCI

机构： Hubei Acad Agr Sci, Key Lab Cold Chain Logist Technol Agroprod, Minist Agr & Rural Affairs, Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China; Yangtze Univ, Coll Life Sci, Jingzhou 434025, Peoples R China; Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Lightly milled rice; Cooking method; Variety differences; Glycemic index; Bioavailability

年份：2024

4Effects of milling degree on nutritional, sensory, gelatinization and taste quality of different rice varieties

作者： Zhao, Shishan; Shi, Jianbin; Cai, Sha; Xiong, Tian; Cai, Fang; Chen, Xueling; Fan, Chuanhui; Mei, Xin; Sui, Yong; Zhao, Shishan; Li, Shaobin; Shi, Jianbin; Cai, Sha; Xiong, Tian; Cai, Fang; Chen, Xueling; Fan, Chuanhui; Mei, Xin; Sui, Yong; SCI

机构： Hubei Acad Agr Sci, Key Lab Cold Chain Logist Technol Agroprod, Minist Agr & Rural Affairs, Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China; Yangtze Univ, Coll Life Sci, Jingzhou 434025, Peoples R China; Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, 5 Nanhu Ave, Wuhan 430064, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Rice; Milling degree; Nutritional characteristics; Eating quality; Principal component analysis

年份：2023

5Analysis of the Emulsifying Capacity of Low Methyl-Esterified Citrus Pectin in the Presence of Calcium Cations from Its Aggregates: Micelles

作者： Fan, Chuanhui; SCI

机构： Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China;

来源：LANGMUIR

年份：2023

6Influence of pH on the emulsifying property of high methyl-esterified citrus pectin in the presence of calcium cations

作者： Fan, Chuanhui; Cai, Fang; Wang, Lan; Yu, Wei; Mei, Xin; Cheng, Xueling; Fan, Chuanhui; Cai, Fang; Wang, Lan; Yu, Wei; Mei, Xin; Cheng, Xueling; Guo, Yu; SCI

机构： Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Cold Chain Logist Technol Agro Prod, Minist Agr & Rural Affairs, Wuhan 430064, Peoples R China; Hubei Acad Agr Sci, Hubei Innovat Ctr Agr Sci & Technol, Agro Prod Proc Res Sub Ctr, Wuhan 430064, Peoples R China; Hubei Univ Technol, Sch Food & Biol Engn, Wuhan 430068, Peoples R China;

来源：CARBOHYDRATE POLYMERS

关键词： High methyl-esterified citrus pectin; pH; Calcium cations; Emulsifying capacity

年份：2024