Wang Chunyan
Northeast Agricultural University
5 Papers
3 Citations
Wang Chunyan is an academic researcher from Northeast Agricultural University. The author has contributed to research in topics: Whey protein isolate & Solubility. The author has an hindex of 3, co-authored 5 publications.
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Papers
Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment
TL;DR: In this paper, the effects of ultrasound treatment on physicochemical, functional properties and elements of the secondary structure of transglutaminase (TGase)-crosslinked whey protein isolate (WPI) exposed to prior thermal treatment (75 °C, 15 Âmin) were investigated.
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Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate.
TL;DR: Findings indicated that superfine grinding treatment could enhance the TGase cross-linking degree, and improve rheological properties in TGase-crosslinked WPI.
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Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid.
TL;DR: The cross-linking mediated by citric acid under non-acidic aqueous conditions, markedly altered the surface hydrophobicity and enhanced emulsifying and foaming properties of WPI.
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Impacts of preliminary isolation and enzymatic treatment on antioxidant activities of glycosylated whey protein isolate with inulin
Ruijie Shi,Tianqi Li,Wang Chunyan,Haiying Yu,Wei Chen,Yu Wang,Abdul Qayum,Zhanmei Jiang,Juncai Hou +8 more
TL;DR: In this paper, the effects of trichloroacetic acid (TCA), ethanol, ultrafiltration and enzymatic hydrolysis (pepsin and trypsin) on antioxidant activities of a glycosylated whey protein isolate (WPI)-inulin system were investigated.
3
Patent
Production method of anti-oxidation health beverage
Jiang Zhanmei,Ma Ling,Sun Dongxue,Yao Yue,Tong Li,Wang Chunyan,Wu Hao +6 more
- 31 Oct 2017
TL;DR: In this paper, a production method of an anti-oxidation health beverage is described, which comprises the steps of adding functional components such as oligosaccharide and vitamin C, into the raw materials including pine needles and blueberries, and carrying out scientifically blending, so as to obtain the pine needle-blueberry health beverage with an antioxidation effect.