61Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough

作者： Liu, Liya; Zhou, Sumei; Yang, Wei; Jiang, Zhijian; Qian, Haifeng; Wang, Li; Cui, Steve W.; Chen, Qiang; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China; Agr & Agri Food Canada, Guelph Res & Dev Ctr, 93 Stone Rd W, Guelph, ON N1G 5C9, Canada; Univ Alberta, Dept Chem & Mat Engn, Edmonton, AB T6G 1H9, Canada;

来源：FOOD HYDROCOLLOIDS

关键词： Whole wheat dough; Steamed buns; Pentosanase; Glucose oxidase; Arabinoxylan; Gluten network

年份：2018

62Effects of carboxymethylcellulose and soybean soluble polysaccharides on the stability of mung bean protein isolates in aqueous solution

作者： Ren, Si; Li, Yan; Qian, Haifeng; Wang, Li; Ren, Si; Liu, Liya; Tong, Litao; Wang, Lili; Zhou, Xianrong; Zhou, Sumei; Ren, Si; Li, Yan; Qian, Haifeng; Wang, Li; SCI

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

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Phase separation; Electrostatic interactions; Solubility; Surface hydrophobicity; Isothermal titration calorimetry

年份：2020

63Rice-derived peptide AAGALPS inhibits TNF-alpha-induced inflammation and oxidative stress in vascular endothelial cells

作者： Tong, Li-Tao; Ju, Zhiyuan; Liu, Liya; Wang, Lili; Zhou, Xianrong; Xiao, Tianzhen; Zhou, Sumei; SCI

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

来源：FOOD SCIENCE & NUTRITION

关键词： HUVEC; inflammation; oxidative stress; rice peptide; TNF-alpha

年份：2020

64Application of pearling in modified roller milling of hull-less barley and effect on noodles quality

作者： Zhao, Bo; Wang, Lili; Liu, Liya; Tong, LiTao; Zhou, Xianrong; Zhou, Sumei; Shang, Jiaying; Wang, Shanshan; Zhang, Yuhong; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Henan Univ Technol, Coll Grain & Food, Zhengzhou, Henan, Peoples R China; Tibet Acad Agr & Anim Husb Sci, Inst Food Sci & Technol, Lhasa, Peoples R China;

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

年份：2020

65Peptides derived from rice alpha-globulin reduce atherosclerosis in apolipoprotein E-deficient mice by inhibiting TNF-alpha-induced vascular endothelial cells injury

作者： Tong, Li-Tao; Ju, Zhiyuan; Wang, Lili; Liu, Liya; Zhou, Xianrong; Liang, Tingting; Geng, Donghui; Zhou, Sumei; Qiu, Ju; SCI

机构： Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Minist Agr & Rural Affairs, Inst Food & Nutr Dev, 12 Zhongguancun South St, Beijing 100081, Peoples R China;

来源：JOURNAL OF FUNCTIONAL FOODS

关键词： Peptides; Atherosclerosis; HUVEC injury; Oxidative stress; Inflammatory response

年份：2019

66Effects of Rhizopus oryzae and Aspergillus oryzae on prebiotic potentials of rice bran pretreated with superheated steam in an in vitro fermentation system

作者： Yang, Mei; Ashraf, Jawad; Tong, Litao; Wang, Lili; Zhang, Xiaqiu; Li, Nana; Zhou, Sumei; Liu, Liya; SCI

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

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Rice bran; Superheated steam; Rhizopus oryzae; Aspergillus oryzae; Prebiotic potentials

年份：2021

67Effect of thermosonication pre-treatment on mung bean (Vigna radiata) and white kidney bean (Phaseolus vulgaris) proteins: Enzymatic hydrolysis, cholesterol lowering activity and structural characterization

作者： Ashraf, Jawad; Liu, Liya; Awais, Muhammad; Xiao, Tianzhen; Wang, Lili; Zhou, Xianrong; Tong, Li-Tao; Zhou, Sumei; SCI

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

来源：ULTRASONICS SONOCHEMISTRY

关键词： Hydrolysates; Cholesterol; HMG-CoA; FTIR; Hydrophobicity; Antioxidant activities

年份：2020

68Composition and foam properties of whole wheat dough liquor as affected by xylanase and glucose oxidase

作者： Liu, Liya; Yue, Ying; Ashraf, Jawad; Wang, Lili; Zhou, Sumei; Tong, Litao; Sun, Yuanlin; Yang, Jingqi; Chen, Lingyun; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Yuncheng Univ, Dept Life Sci, Yuncheng 044000, Peoples R China; Univ Alberta, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5, Canada;

来源：FOOD HYDROCOLLOIDS

关键词： Whole wheat buns; Dough liquor; Arabinoxylan; Xylanase; Glucose oxidase; Foam stability

年份：2020

69Effects of Lactobacillus plantarum Inoculum on the Fermentation Rate and Rice Noodle Quality

作者： Geng, Dong-Hui; Liu, Lu; Zhou, Sumei; Sun, Xiaobin; Wang, Lili; Zhou, Xianrong; Tong, Li-Tao; SCI

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

来源：JOURNAL OF OLEO SCIENCE

关键词： Lactobacillus plantarum; inoculum; fermentation rate; rice noodle quality

年份：2020

70Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles

作者： Geng, Dong-Hui; Zhou, Sumei; Wang, Lili; Zhou, Xianrong; Liu, Lu; Lin, Zexue; Qin, Wanyu; Liu, Liya; Tong, Li-Tao; SCI

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

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Brown rice noodles; Slight milling; Cellulase; Milling-enzyme treatment; Textural and nutritional properties

年份：2020