Jinpeng Li
Northeast Agricultural University
6 Papers
Jinpeng Li is an academic researcher from Northeast Agricultural University. The author has contributed to research in topics: Chemistry & Whey protein isolate. The author has an hindex of 2, co-authored 6 publications.
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Papers
Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity
Siti Wardah,Jinpeng Li,Jinfeng Fu,Yue Ma,Yanting He,Runxiao Fu,Abdul Qayum,Zhanmei Jiang,Lizhe Wang +8 more
TL;DR: In this paper, the authors investigated the impact of extrusion pretreatment on physicochemical, emulsifying properties and water holding capacity of transglutaminase (TGase) cross-linked whey protein isolate (WPI).
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Characterization of TGase-induced whey protein isolate: Impact of HPHP pretreatment
Ruijie Shi,Chenglong Ma,Jinpeng Li,Kaili Wang,Abdul Qayum,Chunyan Wang,Aili Li,Zhanmei Jiang +7 more
TL;DR: In this paper, the impact of high-pressure homogenization pressure (HPHP, 0 to 120 MPa for 5 cycles) on physicochemical, emulsifying and foaming properties of TGase-induced whey protein isolate (WPI) was investigated.
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Effect of thermal treatment and pressure on the characteristics of green soybean tofu and the optimization conditions of tofu processing by TOPSIS analysis
Jinpeng Li,Kaili Wang,Gao Yitong,Chenglong Ma,Dongxue Sun,Muhammad Hussain,Abdul Qayum,Zhanmei Jiang,Juncai Hou +8 more
TL;DR: In this paper, the effects of selective thermal denaturation (STD) time and high pressure homogenization (HPH) pressure on quality characteristics of green soybean tofu were investigated and its optimal STD and HPH synergism conditions were also achieved by technique for order preference by similarity to an ideal solution (TOPSIS) analysis.
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High-protein nutrition bars: Hardening mechanisms and anti-hardening methods during storage
Zhanmei Jiang,Kaili Wang,Xu Zhao,Jinpeng Li,Rui Yu,Runxiao Fu,Yanting He,Panpan Zhao,Kwang-Chol Oh,Juncai Hou +9 more
TL;DR: This review expounds the factors affecting the hardening of HPNBs during storage, such as sugar crystallization, water migration, protein self-aggregation, phase separation, and Maillard reactions and summarizes research advances in the current anti-hardening methods.
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Comparison of high pressure homogenization, selective thermal denaturation and glycosylation on textural properties of green soybean (Glycine max)tofu by TOPSIS analysis
Kaili Wang,Xu Zhao,Jinpeng Li,Chenglong Ma,Dongxue Sun,Munkh-Amgalan Gantumur,Kwang-Chol Oh,Zhanmei Jiang,Juncai Hou +8 more
TL;DR: In this paper, the impact of high pressure homogenization (HPH), selective thermal denaturation (STD) and glycosylation (GLY) on textural properties, water holding capacity (WHC) and yield of green soybean tofu were compared and optimal treatment was obtained by TOPSIS analysis.
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