Zhan Wang

Impact of Different Types of Lipids on the Quality of Frozen Dough and Bread

Kai Yan, Jian Xia, Zixuan Yang, Zhan Wang

This study investigated the impacts of different lipids (liquid oils: corn, peanut, soybean, rapeseed; solid fats: butter, shortening, margarine, lard, coconut oil) on the quality of frozen dough and bread. By comparing F0 (no freeze-thaw) and F2 (two freeze-thaw cycles), the impacts …

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Dorsal hyperintensity and iron deposition patterns in the substantia nigra of Parkinson’s disease, idiopathic REM sleep behavior disorder, and Parkinson-plus syndromes at 7T MRI: a prospective diagnostic study

Dongning Su, Zhijin Zhang, Zhe Zhang, Rui Yan et autres

BACKGROUND: Dorsal nigral hyperintensity (DNH) abnormality associated with excessive iron deposition in the substantia nigra, is recognized as an imaging characteristic of Parkinson's disease (PD) and can be effectively visualized using 7T MRI. This study was aimed to develop and validate the …

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Optimization of moisture content and duration in low-speed rotational thermostatic tempering for enhanced physicochemical properties of indica rice flour

Rong Dong, Xiwu Jia, Wenjing Huang, Jian‐Chuan Xia et autres

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Optimizing the quality of bran-fortified stewing noodles using extruded wheat bran and improvers

Yibo Li, Guoqin Yao, Wangyang Shen, Zhan Wang et autres

Aimed to improve the tensile properties, color, and sensory quality of bran-fortified stewing noodles using bran extrusion and improvers. A single-factor experiment and Box–Behnken design response surface experiment were designed, and the multi-index comprehensive weighted scoring method was applied. The single-factor experiment …

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Effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage

Xiwu Jia, Zhihan Chen, Qinmin Pan, Zhan Wang et autres

Abstract Background and Objectives At present, there are no sufficient data in the literature about the effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage. Therefore, the current study aimed to investigate the effect of …

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Microstructural and functional impairment of the basal ganglia in Wilson’s disease: a multimodal neuroimaging study

Dongning Su, Zhijin Zhang, Zhe Zhang, Yawen Gan et autres

Objectives: Magnetic susceptibility changes in brain MRI of Wilson's disease (WD) patients have been described in subcortical nuclei especially the basal ganglia. The objectives of this study were to investigate its relationship with other microstructural and functional alterations of the subcortical nuclei …

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Effects of extruded wheat bran on the physicochemical properties and edible quality of stewing noodles

Yibo Li, Guoqin Yao, Kemeng Zhao, Wangyang Shen et autres

Abstract Background and objectives Adding untreated wheat bran directly to the stewing noodles will result in a poor flavor and rough taste. This study aims to improve the palatability and flavor of wheat bran stewing noodles by using extrusion treatment. Effects of …

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Effect of extrusion and semi-solid enzymatic hydrolysis modifications on the quality of wheat bran and steamed bread containing bran

Shujing Zhang, Xiwu Jia, Lina Xu, Yufeng Xue et autres

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Effect of extruded wheat bran on volatile and physicochemical properties of bread during its shelf life

Qinmin Pan, Jian Zhou, Wangyang Shen, Zhan Wang et autres

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Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran

Fulin Tian, Jin Zhou, Jing Liu, Weiping Jin et autres

Abstract Background and objectives Pure wheat bran and wheat germ are the by‐products of sieved flour. Pure wheat bran contains a substantial amount of dietary fiber, vitamins B and D, and other nutrients; lipases in the wheat germ induce lipid oxidation and …

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W/O Nano‐Emulsions with Olive Leaf Phenolics Improved Oxidative Stability of Sacha Inchi Oil

Lingyi Liu, Jin Zhou, Min Wang, Wangyang Shen et autres

Natural phenolic compounds have been drawn a wide attention to replace the synthesis antioxidants due to the food safety issues, while, natural phenolic compounds are usually polyhydroxy derivatives which exhibit hydrophilic capacity, limiting their applications directly in lipid systems. In this work, …

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Biochemical characterization and functional analysis of invertase Bmsuc1 from silkworm, Bombyx mori

Pengchao Guo, Qian Wang, Zhan Wang, Zhaoming Dong et autres

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