Ling Meng
Hefei University of Technology
7 Papers
2 Citations
Ling Meng is an academic researcher from Hefei University of Technology. The author has contributed to research in topics: Black rice & Chemistry. The author has an hindex of 4, co-authored 7 publications.
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Papers
Purification, characterization and anti-fatigue activity of polysaccharide fractions from okra (Abelmoschus esculentus (L.) Moench).
Han Gao,Wencheng Zhang,Bingsong Wang,Ailing Hui,Du Biao,Tingting Wang,Ling Meng,Huixi Bian,Zeyu Wu +8 more
TL;DR: The study exhibited the anti-fatigue mechanism of okra polysaccharide was correlated with retarding the accumulation of creatine kinase (CK) and lactate dehydrogenase (LDH) in serum, and enhancing succinate dehydrogen enzyme (SDH), adenosine triphosphate (ATP) andAdenosine Triphosphatase ( ATPase) levels.
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Preparation, characterization and improvement in intestinal function of polysaccharide fractions from okra
Han Gao,Wencheng Zhang,Zeyu Wu,Haiyan Wang,Ailing Hui,Ling Meng,Pengpeng Chen,Zhaojun Xian,He Yiwen,Honghong Li,Du Biao,Zhang Huawei +11 more
TL;DR: In this paper, the effect of okra polysaccharides with similar molecular weight on intestinal ecology was investigated, and the results of high performance liquid chromatography were obtained, which indicated that the impact of polycharides on intestinal microbiota was achieved by the output of detrimental compounds and the supply of nutrients, while AEP supported a more pivotal role in manipulating gut microbiota than WEP.
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Effect of pressure-soaking treatments on texture and retrogradation properties of black rice
TL;DR: In this article, the authors evaluated the cooking properties and retrogradation process of black rice with high hydrostatic pressure (HHP, 200-400 MPa/15min) soaking and found that the water absorption capacity of BR with HHP soaking was higher than that of control one.
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Patent
Preparation technology of ultrahigh pressure instant cooked black rice
Zhang Wencheng,Jin Liqiang,Fu Chuanxiang,Ling Meng,Zheng Yue,Wu Zeyu +5 more
- 01 Sep 2017
TL;DR: In this paper, a preparation technology of ultra-high pressure instant cooked black rice is presented, which can maximally maintain original color, smell, taste and nutrition of the cooked rice.
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