71Evaluation of rheological properties, microstructure and water mobility in buns dough enriched in aleurone flour modified by enzyme combinations

作者： Yang, Mei; Li, Nana; Wang, Aixia; Tong, Litao; Wang, Lili; Yue, Ying; Liu, Liya; Yao, Jiansen; Zhou, Sumei; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China; Shandong Zhishifang Food Technol, Jinan, Shandong, Peoples R China; Beijing Technol & Business Univ BTBU, Sch Food & Hlth, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Aleurone flour; dietary fibre; dough quality; enzyme combinations; whole wheat

年份：2021

72Effect of roasting process on enzymes inactivation and starch properties of highland barley

作者： Zhao, Bo; Liu, Liya; Tong, LiTao; Zhou, Xianrong; Wang, Shanshan; Wang, Lili; 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 450000, Henan, Peoples R China; Tibet Acad Agr & Anim Husb Sci, Lhasa 850000, Tibet, Peoples R China;

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Highland barley; Roasting treatment; Enzymes inactivation; Starch property

年份：2020

73Comparison of gamma-aminobutyric acid accumulation capability in different mung bean (Vigna radiata L.) varieties under heat and relative humidity treatment, and its correlation with endogenous amino acids and polyamines

作者： Ma, Yuling; Tong, Litao; Li, Juan; Ashraf, Jawad; Wang, Shanshan; Zhao, Bo; Liu, Liya; Zhou, Sumei; Ma, Yuling; Blecker, Christophe; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China; Univ Liege, Dept Food Sci & Formulat, Gembloux Agrobio Tech, Passage Deportes 2, Gembloux, Belgium;

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： Amino acids; heat and relative humidity treatment; mung bean; polyamines; gamma-aminobutyric acid

74Peptides YYGGEGSSSEQG and SESEM Inhibit TNF-alpha-Induced Smooth Muscle Cells Proliferation and Migration Through Their Bindings to TNF-alpha Receptor

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

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

来源：INTERNATIONAL JOURNAL OF PEPTIDE RESEARCH AND THERAPEUTICS

关键词： Peptides; VSMCs; Proliferation; Migration; TNF-alpha receptor

75Investigation of combined effects of xylanase and glucose oxidase in whole wheat buns making based on reconstituted model dough system

作者： Yang, Mei; Yue, Ying; Liu, Liya; Tong, Litao; Wang, Lili; Ashraf, Jawad; Li, Nana; Zhou, Xianrong; Zhou, Sumei; 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： Whole wheat dough; Arabinoxylan; Xylanase; Glucose oxidase; Buns

年份：2021

76Influences of cooking and storage on gamma-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products

作者： Ma, Yuling; Wang, Aixia; Yang, Mei; Wang, Shanshan; Wang, Lili; Zhou, Sumei; Ma, Yuling; Blecker, Christophe; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China; Beijing Technol & Business Univ BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Sch Food & Hlth, 33 Fucheng Rd, Beijing 100048, Peoples R China; Univ Liege, Dept Food Sci & Formulat, Gembloux Agrobio Tech, Ave Fac Agron 2B, B-5030 Gembloux, Belgium;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Mung bean; gamma-aminobutyric acid; GABA-Enriched noodles

年份：2022

77Effect of thermal processing on cholesterol synthesis, solubilisation into micelles and antioxidant activities using peptides of Vigna angularis and Vicia faba

作者： Ashraf, Jawad; Awais, Muhammad; Liu, Liya; Tong, Li-Tao; Ma, Yuling; Wang, Lili; Zhou, Xianrong; Zhou, Sumei; Khan, Muhammad Issa; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China; Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad 38000, Pakistan;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： < 3 kDa peptides; Cooking; Cholesterol; HMG Co-A reductase; Scavenging activity

年份：2020

78Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility

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

机构： Chinese Acad Agr Sci, Key Lab Agroprod Proc, Inst Food Sci & Technol, Minist Agr, Beijing 100193, Peoples R China; Univ Queensland, Queensland Alliance Agr & Food Innovat, Ctr Nutr & Food Sci, Brisbane, Qld 4072, Australia;

来源：FOODS

关键词： mung bean; starch; gelatinization; glycemic index; structure

年份：2020