Search Results - "Peng, Shanli"

Effect of Green Tea Catechins on the Postprandial Glycemic Response to Starches Differing in Amylose Content by Liu, Jie, Wang, Mingzhu, Peng, Shanli, Zhang, Genyi

“…The effect of tea polyphenols (TPLs), specifically tea catechins, on the postprandial glycemic response to cooked starches differing in amylose contents was…”
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Improved physicochemical properties of peanut protein isolate glycated by atmospheric pressure cold plasma (ACP) treatment by Ji, Hui, Tang, Xiaojuan, Li, Ling, Peng, Shanli, Gao, Cuijuan, Chen, Ye

“…This study investigated the effects of the atmospheric pressure cold plasma (ACP) treatment on the glycation of peanut protein isolate (PPI) and dextran (Dex)…”
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Behavioral Solubilization of Peanut Protein Isolate by Atmospheric Pressure Cold Plasma (ACP) Treatment by Ji, Hui, Han, Fei, Peng, Shanli, Yu, Jiaojiao, Li, Ling, Liu, Yunguo, Chen, Yue, Li, Shuhong, Chen, Ye

“…The solubilization of peanut protein isolate (PPI) powders modified by atmospheric pressure cold plasma (ACP) treatment was studied by scanning electron…”
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Surface modification of peanut meal with atmospheric cold plasma: Identifying the critical factors that affect functionality by Ji, Hui, Tang, Xiaojuan, Li, Ling, Peng, Shanli, Yu, Jiao‐jiao

“…Summary Peanut meal (PM), a by‐product of processing, is hard to recycle due to its poor functional properties affected by the processing environment. To…”
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Slow Digestion Property of Octenyl Succinic Anhydride Modified Waxy Maize Starch in the Presence of Tea Polyphenols by Peng, Shanli, Xue, Lei, Leng, Xue, Yang, Ruobing, Zhang, Genyi, Hamaker, Bruce R

“…The in vivo slow digestion property of octenyl succinic anhydride modified waxy corn starch (OSA-starch) in the presence of tea polyphenols (TPLs) was studied…”
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Tea polyphenols: Enzyme inhibition effect and starch digestibility by Peng, Shanli, Chai, Yanwei, Luo, Kaiyun, Zhou, Xiaoting, Zhang, Genyi

“…Slowly digestible starch (SDS) offers a range of health benefits due to its stabilizing and sustaining effect on blood glucose. Contributors to the slow…”
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