Yi Ren
University of Nottingham
6 Papers
15 Citations
Yi Ren is an academic researcher from University of Nottingham. The author has contributed to research in topics: Starch & Cellulose. The author has an hindex of 4, co-authored 6 publications.
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Papers
Temperature fractionation, physicochemical and rheological analysis of psyllium seed husk heteroxylan
TL;DR: In this paper, a straightforward sequential fractionation of hydrated psyllium seed husk powder based on temperature-dependent behaviours was applied, and the obtained fractions showed unique rheological properties as analysed using small amplitude oscillatory shear rheometry and the time-temperature superposition (TTS) technique.
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A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis
TL;DR: An inappropriate combination of water and hydrocolloids might lead to problems such as low stability of doughs, overexpansion, and weak crumb structure at high water addition levels, or, in contrast, high rigidity of dough, a trap of excessive air during mixing, and restrained gas cell expansion with high hydrocollsoid addition and low water addition.
Starch replacement in gluten free bread by cellulose and fibrillated cellulose
TL;DR: In this article, the authors investigated starch reduction and replacement by purified cellulose and fibrillated cellulose (FC0 and FC60) which included a comprehensive investigation on dough properties, proofing behaviours, cooking performance, and bread qualities.
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Cellulose fibrillation and interaction with psyllium seed husk heteroxylan
TL;DR: Fibrillated cellulose and its mixture with psyllium seed husk powder (PSY) were investigated to broaden the applications of these two materials by a novel combination as mentioned in this paper.
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Effects of psyllium seed husk powder, methylcellulose, pregelatinised starch, and cold water swelling starch on the production of gluten free crackers.
TL;DR: The authors investigated the effects of psyllium seed husk powder (PSY), methylcellulose (MC), pregelatinised starch (PGS), and cold water swelling starch (CWSS) on gluten free crackers made of rice flour.