Dawei Chen
Yangzhou University
22 Papers
1 Citations
Dawei Chen is an academic researcher from Yangzhou University. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 1, co-authored 1 publications.
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Papers
Structural and physicochemical properties of chemically modified Chinese water chestnut [Eleocharis dulcis (Burm. f.) Trin. ex Hensch] starches.
TL;DR: CMS exhibited the highest swelling power, solubility, paste clarity and resistant starch content, implying CMS might have wide applications in food industry, and showed significantly lower gelatinization properties than native starch.
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In Vitro Anti-Obesity Effect of Shenheling Extract (SHLE) Fermented with Lactobacillus fermentum grx08
Xianfang Yan,Wenmiao Zhang,Yanyan Zhang,Ziqi Zhang,Dawei Chen,Wenqiong Wang,Wenlong Ma,Hengxian Qu,Jian-Ya Qian,Ruixia Gu +9 more
TL;DR: In this paper , Shenheling extract (SHLE) composed of six medicine food homology materials was used as the research object to evaluate the effects of Lactobacillus fermentum grx08 fermentation on the antiobesity efficacy and flavor of SHLE.
Comparison and selection of probiotic Lactobacillus from human intestinal tract and traditional fermented food in vitro via PCA, unsupervised clustering algorithm, and heat‐map analysis
Longfei Zhang,Hengxian Qu,Xiaoxiao Liu,Qi-ming Li,Yang Liu,Wenqiong Wang,Dawei Chen,Lixia Xiao,Ruixia Gu +8 more
TL;DR: In this paper , the probiotic properties of 40 Lactobacillus strains isolated from intestinal tracts of longevity population and traditional fermented food in China were determined, including the survival rates in simulated gastric acid and bile salt, aggregation, hydrophobicity, adhesion rate, antioxidant ability (ferric reducing antioxidant power), and antimicrobial ability.
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Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage
Xiantao Yan,Ziqi Zhang,Yubao Wang,Wenmiao Zhang,Longfei Zhang,Yang Liu,Dawei Chen,Wenqiong Wang,Wenlong Ma,Jian-Ya Qian,Ruixia Gu +10 more
TL;DR: In this paper , the authors investigated the pH, titratable acidity, total polysaccharide, total flavone, total saponin, and total polyphenol, and antioxidant activity of the FH06 beverage before and after probiotic fermentation.
The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during Storage
Lina Zong,Mao-Lin Lu,Wenqiong Wang,Yunchao Wa,Hengxian Qu,Dawei Chen,Yang Liu,Yi Qian,Qingyang Ji,Ruixia Gu +9 more
TL;DR: In this article , the authors explored the effects of two mixed fermentation methods: one was fermenting a soymilk and milk mixture by a lactic acid bacteria fermenting agent at 0.1 g/kg and 42 °C until the acidity was 70 °T, which was set as the MFSM method, and the other one was fermented milk alone by lactic acids bacteria at 42°C for 12 h, placing it in a 4°C refrigerator after acidification for 24 h and then mixing it with soylilk at a 1.5:1 ratio and storing the mixture at 4 °C.
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