Search Results - "Cui, Huaitian"

Enzymatic interesterification of beef tallow/coconut oil blends to produce a superior margarine base stock by Cui, Huaitian, Li, Jun, Xu, Xinyue, Li, Jiayi, Lu, Miaomiao, Song, Hong, Wang, Shengnan, Yang, Lina, Zhu, Danshi, Liu, He

“…Summary The effect enzymatic interesterification (EIE) on the functional performances of beef tallow (BT) blended with coconut oil (CO) in varying proportions…”
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Emulsifying properties of different soy hull pectin polysaccharides and application in mayonnaise by Li, Jun, Cui, Huaitian, Xu, Xinyue, Li, Jiayi, Lu, Miaomiao, Guan, Xijie, Zhu, Danshi, Liu, He

“…Soy hull pectic polysaccharide (SHPP) is a kind of biological macromolecule prepared from soy hull, which has certain thickening and gel properties. In present…”
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Tamarind seeds polysaccharide: Structure, properties, health benefits, modification and food applications by Zhang, Hui, Cui, Huaitian, Xie, Fan, Song, Zibo, Ai, Lianzhong

“…Polysaccharide hydrocolloids are important food additives to improve the quality of food. Tamarind seeds polysaccharide (TSP) is a typical xyloglucan derived…”
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Effect of fat replacement by inulin on the physicochemical properties and sensory attributes of low-fat margarine by Li, Jun, Cui, Huaitian, Xu, Xinyue, Li, Jiayi, Lu, Miaomiao, Guan, Xijie, Zhu, Danshi, Liu, He

“…This study investigated the effect of aqueous inulin gel, as a fat substitute (FS), on the physicochemical properties and sensory acceptance of low-fat…”
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Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials‐based yogurt by Xu, Xinyue, Cui, Huaitian, Yuan, Zhiheng, Xu, Jiaxin, Li, Jun, Liu, Jun, Liu, He, Zhu, Danshi

“…The effects of different probiotics on the texture, rheological properties, microstructure, and water distribution of yogurt fermented with soy powder, soy…”
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Synthesis and characterization of cationic tamarind seed polysaccharide: An effective flocculating agent by Cui, Huaitian, Ai, Lianzhong, Xiong, Zhiqiang, Song, Zibo, Yuan, Chunmei, Zhang, Hui

“…A series of cationic tamarind seed polysaccharides (CTSPs) with different degrees of substitution were synthesized by etherification of tamarind seed…”
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Effects of different probiotic fermentations on the quality, soy isoflavone and equol content of soy protein yogurt made from soy whey and soy embryo powder by Xu, Xinyue, Cui, Huaitian, Xu, Jiaxin, Yuan, Zhiheng, Liu, Xiaoqing, Fan, Xiangrong, Li, Jun, Zhu, Danshi, Liu, He

“…The effects of fermentation with different combinations of probiotic micro-organisms on the consumer quality attributes, soy isoflavone and equol content of…”
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Effects of cold storage time on the quality and active probiotics of yogurt fermented by Bifidobacterium lactis and commercial bacteria Danisco by Xu, Xinyue, Cui, Huaitian, Xu, Jiaxin, Yuan, Zhiheng, Li, Jun, Yang, Lina, Wang, Shengnan, Liu, He, Zhu, Danshi

“…In this study, the commercial bacteria Danisco and Bifidobacterium lactis were used to ferment soy yogurt, and then the quality of yogurt and the number of…”
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Plant-Based Fermented Beverages and Key Emerging Processing Technologies by Liu, He, Xu, Xinyue, Cui, Huaitian, Xu, Jiaxin, Yuan, Zhiheng, Liu, Jun, Li, Chunyang, Li, Jun, Zhu, Danshi

“…Plant-based beverages have become a hot spot in the development of functional foods with the increasing demand for nutrition and health food in recent years…”
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Acid resistance of different polysaccharide hydrocolloids: pH effects by Cui, Huaitian, Ai, Lianzhong, Xiong, Zhiqiang, Xie, Fan, Song, Zibo, Zhang, Hui

“…The acid resistance of polysaccharide hydrocolloids is very important for its application in food industry. In this study, the acid resistance of tamarind seed…”
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Effects of pectic fat mimetics and transglutaminase on the regularity of protein and fat degradation and flavour compounds in Cheddar cheese during ripening by Li, Jun, Cui, Huaitian, Xu, Xinyue, Li, Jiayi, Lu, Miaomiao, Yu, Yue, Song, Hong, Zhu, Danshi, Liu, He

“…Summary The effect of simultaneous transglutaminase (TGase) treatment with pectic fat mimetics (PFM) addition on regularity of protein and fat degradation and…”
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