Search Results - "Jiwei KUANG"

Metabolomics Characterization of Phenolic Compounds in Colored Quinoa and Their Relationship with In Vitro Antioxidant and Hypoglycemic Activities by Zhang, Ling, Dang, Bin, Lan, Yongli, Zheng, Wancai, Kuang, Jiwei, Zhang, Jie, Zhang, Wengang

“…Willd. is rich in phenolic compounds and exhibits diverse biological activities. Few studies have focused on the effect of colored quinoa's phenolic profile on…”
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Load-Isolation Wireless Power Transfer With K-Inverter for Multiple-Receiver Applications by Kuang, Jiwei, Luo, Bin, Zhang, Yanling, Hu, Yao, Wu, Yiqiang

“…Disturbances among the receivers caused by irrelevant circuit topology and inductive cross couplings among the receiving coils are particularly problematic…”
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Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione by Ma, Wenhui, Yang, Qi, Fan, Xin, Yao, Xianqi, Kuang, Jiwei, Min, Cong, Cao, Yungang, Huang, Junrong

“…•Inulin and glutathione (GSH) are combined to treat myofibrillar proteins (MP).•GSH significantly suppresses oxidation-induced carbonylation and protein…”
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Unraveling the mechanisms of pea protein isolate in modulating retrogradation behavior of pea starch by Xu, Ke, Kuang, Jiwei

“…The study investigated the impact of pea protein isolate (PPI) on the short-term and long-term retrogradation behavior of pea starch (PS). Dynamic time…”
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Rheological, thermal, and structural properties of heat-induced gluten gel: Effects of starch with varying degrees of debranching by Xu, Ke, Kuang, Jiwei

“…This study evaluated the effects of starch with varying degree of debranching on the rheological, thermal, and structural properties of heat-induced gluten…”
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Effect of Gluten and Wheat Starch on the Frozen Storage Quality of Reconstituted Dough by Keying MA, Junrong HUANG, Jiajing FU, Huayin PU, Jiwei KUANG

“…The frozen preservation quality of dough cannot meet the requirements of industrial production of fresh and wet noodles. To investigate the effect of the main…”
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Effects of thermal treatment on the physicochemical and structural properties of wheat gluten proteins: insights from gluten, glutenin, and gliadin fractions by Xu, Ke, Kuang, Jiwei

“…Summary This study examined changes in heat‐induced gluten proteins, focusing on their structure, physicochemical properties, and molecular analysis. The…”
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Comparative molecular conformation, interaction, and network characteristics of wheat gluten modulated by sodium chloride and sodium carbonate by Kuang, Jiwei, Xu, Ke

“…Summary The objective of the study was to investigate the configurational changes and aggregation mechanism of wheat gluten induced by sodium chloride (NaCl)…”
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Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels by Min, Cong, Ma, Wenhui, Kuang, Jiwei, Huang, Junrong, Xiong, Youling L.

“…Mungbean starch (MBS)–flaxseed protein (FP) composite gels were prepared to explore the feasibility of developing soft gel food products. The mixtures of 8%…”
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Role of pea protein isolate in modulating pea starch digestibility: insights from physicochemical and microstructural analysis by Kuang, Jiwei, Yang, Xijuan, Xu, Ke, Zheng, Wancai, Dang, Bin

“…BACKGROUND Understanding the interactions between protein and starch is crucial in revealing the mechanisms by which protein influences starch digestibility…”
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Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch by Kuang, Jiwei, Huang, Junrong, Ma, Wenhui, Min, Cong, Pu, Huaying, Xiong, Youling L.

“…The purpose of this study was to evaluate the influence of reconstituted gluten fractions (RGF) with varied glutenin/gliadin (glu/gli) ratios on short-term and…”
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Interaction with wheat starch affect the aggregation behavior and digestibility of gluten proteins by Kuang, Jiwei, Xu, Ke, Dang, Bin, Zheng, Wancai, Yang, Xijuan, Zhang, Wengang, Zhang, Jie, Huang, Junrong

“…Understanding the interplay between gluten and wheat starch is crucial for elucidating the digestibility mechanism of gluten in wheat-based products. However,…”
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Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food by Min, Cong, Yang, Qi, Pu, Huayin, Cao, Yungang, Ma, Wenhui, Kuang, Jiwei, Huang, Junrong, Xiong, Youling L.

“…Textural characterization of calcium salts-induced mungbean starch–flaxseed protein composite gels as dysphagia food. [Display omitted] ••Impact of different…”
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Side-chain engineering of thiazolo[5,4-d]thiazole-based medium bandgap polymer donors for efficient polymer solar cells by Kuang, Jiwei, Hao, Rulin, Deng, Jiyong, Zhang, Kai, Peng, Wenhong, Jiang, Rong, Tao, Qiang, Zhu, Weiguo

“…Two novel polymer donors PBF-STTz and PBSiCl-STTz based on benzo [1,2-b:4,5-b’]dithiophene (BDT) and thiazolo[5,4-d]thiazole (TTz) with alkythiol side chain…”
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Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment by Kuang, Jiwei, Yang, Qi, Huang, Junrong, Cao, Yungang, Pu, Huaying, Ma, Wenhui, Min, Cong, Xiong, Youling L.

“…To clarify the interactions among curdlan, starch and gluten, curdlan-induced rheological, thermal and structural properties of wheat dough during heating were…”
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Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions by Kuang, Jiwei, Ma, Wenhui, Pu, Huaying, Huang, Junrong, Xiong, Youling L.

“…Reconstituted gluten fractions (RGF) varying in glutenin/gliadin (glu/gli) ratios was applied to change the property of wheat starch. The addition of RGF,…”
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Influence of wheat flour substitution with potato pulp on dough rheology, microstructure and noodle quality by Pu, Huayin, Yue, Miao, Guo, Simin, Li, Yanjun, Yang, Yifei, Kuang, Jiwei, Huang, Junrong

“…Influence of potato pulp on dough rheology, microstructure and noodle quality Summary The effects of potato pulp (0–40%) on dough rheology and microstructures,…”
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pH‐shifting alters textural, thermal, and microstructural properties of mung bean starch–flaxseed protein composite gels by Min, Cong, Zhang, Chong, Pu, Huayin, Li, Hongliang, Ma, Wenhui, Kuang, Jiwei, Huang, Junrong, Xiong, Youling L.

“…The objective of this study was to investigate the effect of pH‐shifting on the textural and microstructural properties of mung bean starch (MBS)‐flaxseed…”
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Mechanism of the Influence of Different Gluten Fractions on the Digestibility of Wheat Starch by KUANG Jiwei, ZHANG Chong, HUANG Junrong, PU Huayin, MA Wenhui, MIN Cong, Youling L. XIONG

“…In this study, gluten, glutenin and gliadin were mixed with starch at mass ratio of 14:86. To clarify their effects and mechanism on starch digestibility, the…”
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谷朊粉和小麦淀粉添加量对重组面团冻藏品质的影响 by 马珂莹, 黄峻榕, 伏佳静, 蒲华寅, 邝吉卫

“…TS201.1; 面团的冷冻保存品质无法满足鲜湿面条工业化生产的要求.为了研究面团主要组分(面筋蛋白和淀粉)对面团冷冻品质的影响,以高筋小麦面粉(50％)、谷朊粉和小麦淀粉(不同比例)为原料进行面团重组,?18℃冻藏20…”
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