Feng Jia
Henan University of Technology
26 Papers
26 Citations
Feng Jia is an academic researcher from Henan University of Technology. The author has contributed to research in topics: Gluten & Chemistry. The author has an hindex of 4, co-authored 24 publications.
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Papers
Effect of extrusion temperature on the protein aggregation of wheat gluten with the addition of peanut oil during extrusion.
TL;DR: This research shows that extrusion temperature promotes gluten aggregation of WG and WPE, and provides basic data to support the study of gluten-lipid extrusion in the field of protein processing.
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Further interpretation of the strengthening effect of curdlan on frozen cooked noodles quality during frozen storage: Studies on water state and properties.
Ying Liang,Qu Zhuoting,Mei Liu,Mengfei Zhu,Xia Zhang,Le Wang,Feng Jia,Xiaobei Zhan,Jinshui Wang +8 more
TL;DR: This study provides more comprehensive theories for the strengthening effect of curdlan on FCN quality from the perspective of water state and freeze-thawed stability of FCN.
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Aggregative and structural properties of wheat gluten induced by pectin
TL;DR: In this paper, the authors investigated changes in the aggregative property of gluten, their rheological properties, and secondary structure, as well as in the gluten network, when supplemented by apple pectin.
25
Effect of extrusion on the polymerization of wheat glutenin and changes in the gluten network
TL;DR: A homogeneous and denser gluten network was formed at higher extrusion temperatures during the extrusion process, which may be related to the polymerization of low-molecular-weight glutenin subunits.
Aggregative and structural properties of wheat gluten during post-harvest maturation
TL;DR: In this paper, the authors investigated changes in the aggregative properties of gluten protein, gluten composition, S-S content, network structure, and secondary structures of weak-, middle-, and strong-gluten wheat during post-harvest maturation.
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