Zhang Hao
21 Papers
27 Citations
Zhang Hao is an academic researcher. The author has contributed to research in topics: Wheat flour & Carbon black. The author has an hindex of 4, co-authored 21 publications.
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Papers
Effect of acetylation and succinylation on physicochemical properties and structural characteristics of oat protein isolate
TL;DR: In this paper, the effects of acyclic and succinylation on physicochemical properties and structural characteristics of oat protein isolate (OPI) were investigated, and the acylation was able to decrease zeta potential of OPI at neutral pH.
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Chemical Comparison of White Ginseng before and after Extrusion by UHPLC-Q-Orbitrap-MS/MS and Multivariate Statistical Analysis
Yunlong Guo,Yang Wang,Yilin Zhao,Xu Xiuying,Zhang Hao,Zhao Chengbin,Zheng Mingzhu,Shuying Liu,Wu Yuzhu,Jingsheng Liu +9 more
TL;DR: Experimental results indicate that the UHPLC-Q-Orbitrap-MS/MS is a useful tool to characterize variations of ginsenosides in WG and EWG.
Patent
Special flour for full nutritional corn biscuit and production method thereof
Liu Jingsheng,Xiu Lin,Zheng Mingzhu,Cai Dan,Liu Huimin,Zhang Dali,Min Weihong,Zhang Hao,Chang Pengfei +8 more
- 23 Sep 2015
TL;DR: In this article, a special flour for full nutritional corn biscuits and a production method thereof are described. But the main ingredients of the special flour are not specified. But they include 55% of waxy corn flour, 20% of nutritional puffed corn flour and 10% of wheat flour, vital gluten, 5% of soy protein powder and 4% of whey powder.
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Patent
Modified whey protein preparation method
Liu Jingsheng,Cai Dan,Wang Yuhua,Yuan Xiuling,Zhang Dali,Zheng Mingzhu,Xiu Lin,Liu Huimin,Zhang Hao,Liu Huilin +9 more
- 19 Aug 2015
TL;DR: In this article, a modified whey protein preparation method is presented, where the mixture of fully dissolved whey proteins and polysaccharides like sodium alginate or pectin are mixed in a certain proportion, and the mixture is freeze-dried after the pH value is adjusted to obtain solid samples.
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Patent
Preparation method of steamed bun with high dietary fiber content
Jingsheng Liu,Xu Xiuying,Zhao Chengbin,Zhang Hao,Zhang Dali,Zheng Mingzhu,Cai Dan,Xiu Lin,Liu Huimin,Cao Yong,Zeng Fanlong,Liu Huilin,Wang Hao +12 more
- 31 May 2017
TL;DR: In this article, a preparation method of a steamed bun with high dietary fiber content and belongs to the field of food processing is presented. The method comprises steps as follows: corn flour, black rice flour, and red bean flour are mixed firstly, a mixture is subjected to extrusion and expansion treatment by a twin-screw extrusion-expansion machine, and an expanded product is obtained; wheat gluten was subjected to ultra-high pressure treatment, and wheat gluten after high pressure treatment is obtained.
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