Search Results - "Zhou, Weibiao"

Structure characterization and antioxidant activity of fucoidan isolated from Undaria pinnatifida grown in New Zealand by Koh, Hui Si Audrey, Lu, Jun, Zhou, Weibiao

“…•Different location and seaweed species produce fucoidan with different structure.•The structure of fucoidan from New Zealand Undaria pinnatifida was…”
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Extrusion-based food printing for digitalized food design and nutrition control by Sun, Jie, Zhou, Weibiao, Yan, Liangkun, Huang, Dejian, Lin, Lien-ya

“…Differentiated from food extrusion cooking, extrusion-based food printing is a digitally-controlled extrusion process to build up complex 3D food products…”
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Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution by Sui, Xiaonan, Dong, Xin, Zhou, Weibiao

“…•The combined effects of pH and high temperature on two anthocyanins were revealed.•The antioxidant capacity under the above conditions was evaluated.•pH…”
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Characterization of microwave vacuum drying and hot air drying of mint leaves ( Mentha cordifolia Opiz ex Fresen) by Therdthai, Nantawan, Zhou, Weibiao

“…Mint ( Mentha cordifolia Opiz ex Fresen) was subjected to microwave vacuum drying and hot air drying, respectively. For microwave vacuum drying, three…”
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Role of quercetin in the physicochemical properties, antioxidant and antiglycation activities of bread by Lin, Jing, Zhou, Weibiao

“…•Rheological properties of dough were significantly affected by quercetin fortification.•Quercetin dose-dependently altered the quality attributes of baked…”
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A stability study of green tea catechins during the biscuit making process by Sharma, Amber, Zhou, Weibiao

“…► A RP-HPLC method was developed for the separation and quantification of tea catechins in green tea extract, biscuit dough, and biscuit samples. ► Green tea…”
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Green tea catechins during food processing and storage: A review on stability and detection by Ananingsih, Victoria K., Sharma, Amber, Zhou, Weibiao

“…Green tea catechins can undergo degradation, oxidation, epimerization and polymerization during food processing. Many factors could contribute to the chemical…”
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Combined effect of pH and temperature on the stability and antioxidant capacity of epigallocatechin gallate (EGCG) in aqueous system by Xu, Yong-Quan, Yu, Peigen, Zhou, Weibiao

“…The stability of (−)-epigallocatechin gallate (EGCG) in an aqueous system with a pH range of 2.2–8.0 was investigated at temperatures ranging from 25 to…”
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Recent Applications of Advanced Control Techniques in Food Industry by Kondakci, Turkay, Zhou, Weibiao

“…Process control has become increasingly important for the food industry since the last decades due to its capability of increasing yield, minimizing production…”
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Overview of 3D Printing Technologies for Food Fabrication by Sun, Jie, Zhou, Weibiao, Huang, Dejian, Fuh, Jerry Y. H, Hong, Geok Soon

“…Different from robotics-based food manufacturing, three-dimensional (3D) food printing integrates 3D printing and digital gastronomy to revolutionize food…”
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Structural Dependence of Sulfated Polysaccharide for Diabetes Management: Fucoidan From Undaria pinnatifida Inhibiting α-Glucosidase More Strongly Than α-Amylase and Amyloglucosidase by Koh, Hui Si Audrey, Lu, Jun, Zhou, Weibiao

“…Fucoidan refers to a group of sulfated polysaccharide that is commonly obtained from various species of brown seaweed. Fucoidan has gained increased popularity…”
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Ultrasound-assisted formation of chitosan-glucose Maillard reaction products to fabricate nanoparticles with enhanced antioxidant activity by Viturat, Supapit, Thongngam, Masubon, Lumdubwong, Namfone, Zhou, Weibiao, Klinkesorn, Utai

“…•Ultrasound was successfully used as an aid to prepare antioxidative chitosan-glucose MRPs.•Reaction temperature and sonication time dramatically affected the…”
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Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile by Yu, Peigen, Yeo, Angelin Soo-Lee, Low, Mei-Yin, Zhou, Weibiao

“…•Commercial ready-to-drink (RTD) green tea samples were analysed by HPLC.•Taste reconstruction and omission studies were conducted on RTD tea.•Sample…”
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Characterisation of spray dried soy sauce powders made by adding crystalline carbohydrates to drying carrier by Wang, Wei, Zhou, Weibiao

“…•Soy sauce powders were produced using crystalline carbohydrates and maltodextrin.•Cellulose or waxy starch could increase the crystallinity of the soy sauce…”
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In vitro and in silico studies of the inhibition activity of anthocyanins against porcine pancreatic α-amylase by Sui, Xiaonan, Zhang, Yan, Zhou, Weibiao

“…•Results of in silico studies supported those of in vitro studies.•Cyanidin-3-glucoside had the highest inhibitory activity.•The four anthocyanins showed…”
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Can bread processing conditions alter glycaemic response? by Lau, Evelyn, Soong, Yean Yean, Zhou, Weibiao, Henry, Jeyakumar

“…•Oriental steamed bread had lower starch digestibility than western baked bread.•In vitro and in vivo results showed same ranking for digestibility of…”
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Light-Time-Biomass Response Model for Predicting the Growth of Choy Sum (Brassica rapa var. parachinensis) in Soil-Based LED-Constructed Indoor Plant Factory for Efficient Seedling Production by Huang, Jim Junhui, D’Souza, Craig, Zhou, Weibiao

“…Little is known about how exactly light plays its role in the growth of choy sum ( Brassica rapa var. parachinensis ), a widely cultivated vegetable in Asia…”
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Reaction Kinetics of Degradation and Epimerization of Epigallocatechin Gallate (EGCG) in Aqueous System over a Wide Temperature Range by Wang, Rong, Zhou, Weibiao, Jiang, Xiaohui

“…(–)-Epigallocatechin gallate (EGCG) is the most abundant catechin in green tea, which has been linked with many health benefits. To ensure the conceivable…”
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Effect of 460 nm light emitting diode illumination on survival of Salmonella spp. on fresh-cut pineapples at different irradiances and temperatures by Ghate, Vinayak, Kumar, Amit, Kim, Min-Jeong, Bang, Woo-Suk, Zhou, Weibiao, Yuk, Hyun-Gyun

“…Blue light emitting diodes (LEDs) have emerged as an intervention against Salmonella, which colonizes and grows on fresh-cut fruits. This study evaluated their…”
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Characterization of spray-dried soy sauce powders using maltodextrins as carrier by Wang, Wei, Zhou, Weibiao

“…► Soy sauce powders were produced by spray drying with maltodextrins as carrier. ► Maltodextrins of different DE values and different concentrations were…”
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