1Study of the protein, antioxidant activity, and starch during in vitro simulated digestion of green wheat and wheat cooked flours

作者： Zhang, Kangyi; Zhang, Yun; Zhang, Yu; Zhang, Yun; Xu, Ning; Yang, Xue; Zhang, Guozhi; Zhang, Yu; Liu, Qinghao; SCI

机构： Henan Acad Agr Sci, Ctr Agr Prod Proc, Zhengzhou, Peoples R China; Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou, Peoples R China; North Univ China, Sch Chem Engn & Technol, Taiyuan, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD PROPERTIES

关键词： Antioxidant; Green wheat; In vitro simulated digestion; Protein; Starch

年份：2020

2Retrogradation of green wheat cake prepared from green wheat flour and peeled mung bean flour

作者： Zhang, Kangyi; Zhang, Yu; Yang, Xue; Zhang, Guozhi; Zhang, Yu; Zhang, Yu; SCI

机构： Henan Acad Agr Sci, Ctr Agr Prod Proc, Zhengzhou 450002, Peoples R China; Henan Univ Technol, Coll Food Sci & Engn, 100 Lianhua St, Zhengzhou 450001, Henan, Peoples R China; China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China;

来源：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

关键词： Cake; Green wheat; Texture; Differential scanning calorimetry; Retrogradation