51Molecular weight degradation and rheological properties of schizophyllan under ultrasonic treatment

作者： Zhou, Sumei; SCI

机构： Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Beijing 100193, Peoples R China; Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China;

来源：ULTRASONICS SONOCHEMISTRY

关键词： Schizophyllan Ultrasonic treatment Molecular weight degradation Rheological properties

52Pulse Proteins and Their Hydrolysates: A Comprehensive Review of Their Beneficial Effects on Metabolic Syndrome and the Gut Microbiome

作者： Hong, Lingyu; Fan, Linlin; Wu, Junchao; Yang, Jiaqi; Hou, Dianzhi; Zhou, Sumei; Hong, Lingyu; Fan, Linlin; Wu, Junchao; Yang, Jiaqi; Hou, Dianzhi; Zhou, Sumei; Hong, Lingyu; Fan, Linlin; Wu, Junchao; Yang, Jiaqi; Hou, Dianzhi; Zhou, Sumei; Yao, Yang; SCI

机构： Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Sch Food & Hlth, Beijing 100048, Peoples R China; Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Addit, Sch Food & Hlth, Beijing 100048, Peoples R China; China Gen Chamber Commerce, Key Lab Green Mfg & Biosynth Food Bioact Subst, Beijing 100048, Peoples R China; Chinese Acad Agr Sci, Inst Crop Sci, Key Lab Grain Crop Genet Resources Evaluat & Utili, Minist Agr & Rural Affairs, Beijing 100081, Peoples R China;

来源：NUTRIENTS

关键词： pulse protein; bioactive peptide; anti-hypertensive; anti-hyperglycemic; anti-dyslipidemic; anti-obesity; gut microbiota

年份：2024

53Effect of heat and relative humidity treatment on gamma-aminobutyric acid accumulation, other micronutrients contents, antioxidant activities and physicochemical properties of mung bean (Vigna radiata L.)

作者： Ma, Yuling; Tong, Litao; Wang, Shanshan; Liu, Tingyu; Wang, Lili; Liu, Liya; Zhou, Xianrong; Ma, Yuling; Blecker, Christophe; Zhou, Sumei; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing, Peoples R China; Beijing Technol & Business Univ BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Sch Food & Hlth, Beijing, Peoples R China; Univ Liege, Dept Food Sci & Formulat, Gembloux Agrobio Tech, Gembloux, Belgium;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： functional properties; Heat and relative humidity treatment; mung bean; physicochemical characteristics; gamma-aminobutyric acid

54Effects of moisture changes on physicochemical properties of rice flour during semidry grinding

作者： Lin, Zexue; Huang, Junrong; Lin, Zexue; Qin, Wanyu; Geng, Donghui; Wang, Lili; Zhou, Xianrong; Liu, Liya; Zhou, Sumei; Tong, Li-Tao; SCI

机构： Shaanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Peoples R China; Chinese Acad Agr Aci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China;

来源：JOURNAL OF CEREAL SCIENCE

关键词： Moisture changes; Semidry grinding; Rice grain property; Rice flour quality

年份：2021

55Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS

作者： Kuang, Qirong; Xu, Jinchuan; Zhou, Sumei; Liu, Xingxun; Liang, Yongri; Xie, Fengwei; Tian, Feng; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Beijing Inst Petrochem Technol, Coll Mat & Engn, Beijing 102617, Peoples R China; Univ Queensland, Sch Chem Engn, Brisbane, Qld 4072, Australia; Chinese Acad Sci, Shanghai Inst Appl Phys, Shanghai Synchrotron Radiat Facil, Shanghai 201204, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： Waxy starch Lamellar structure Gelatinization SAXS Synchrotron

年份：2017

56Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids

作者： Jiang, Zhijian; Yang, Wei; Wang, Li; Jiang, Zhijian; Liu, Liya; Ding, Lan; Awais, Muhammad; Zhou, Sumei; Jiang, Zhijian; Yang, Wei; Wang, Li; Jiang, Zhijian; Yang, Wei; Wang, Li; SCI

机构： Jiangnan Univ, Sch Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Jiangnan Univ, Natl Engn Res Ctr Funct Food, 1800 Lihu Ave, Wuxi 214122, Peoples R China; Jiangnan Univ, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Peoples R China; Jiangnan;

来源：FOOD CHEMISTRY

关键词： Whole wheat; Model dough; Chinese steamed bread; Gluten; Water-unextractable arabinoxylan; Pentosanase

年份：2018

57Effects of water-unextractable arabinoxylans on the physicochemical and rheological properties of traditional Chinese youtiao

作者： Li, Ling; Wang, Weishi; Wang, Li; Qian, Haifeng; Li, Yan; Zhang, Hui; Qi, Xiguang; Zhou, Sumei; SCI

机构： Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China; Chinese Acad Agr Sci, Inst Agro Food Sci Technol, Beijing 100193, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Oil content; physicochemical properties; texture; WUAX; youtiao

年份：2018

58Structure and digestion of hybrid Indica rice starch and its biosynthesis

作者： Kuang, Qirong; Xu, Jinchuan; Zhou, Sumei; Liu, Xingxun; Wang, Kai; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing, Peoples R China; South China Agr Univ, Coll Food Sci, Guangzhou, Guangdong, Peoples R China;

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Structure Digestion Indica rice starch Biosynthesis

59The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour

作者： Yang, Wei; Jiang, Zhijian; Wang, Li; Liu, Liya; Lin, Yanjun; Zhou, Sumei; SCI

机构： Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

关键词： Chinese steamed bread WEAX WUS whole-wheat flour refined wheat flour pentosanase

60Volatile profiles of fresh rice noodles fermented with pure and mixed cultures

作者： Yi, Cuiping; Zhu, Hong; Yang, Ronghua; Tong, Litao; Zhou, Sumei; Niu, Meng; SCI

机构： Changsha Univ Sci & Technol, Sch Chem & Food Engn, Changsha 410114, Hunan, Peoples R China; Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China; Huazhong Agr Univ, Coll Food Sci & Technol, Minist Educ, Key Lab Environm Correlat Dietol, Wuhan 430070, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Aroma Category distribution; Bacterial composition; Sensory evaluation

年份：2019