Zhao Chengbin
12 Papers
9 Citations
Zhao Chengbin is an academic researcher. The author has contributed to research in topics: Starch & Fermentation. The author has an hindex of 4, co-authored 12 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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Structure and in vitro digestibility on complex of corn starch with soy isoflavone
Siqi Wang,Wu Tianhao,Cui Weijian,Meihong Liu,Wu Yuzhu,Zhao Chengbin,Zheng Mingzhu,Xu Xiuying,Jingsheng Liu +8 more
TL;DR: The digestibility and pGI of starch can be improved by complexed with soy isoflavone, as indicated by in vitro digestion model.
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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
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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Patent
Preparation method of aging-resistant modified corn flour
Jingsheng Liu,Zhao Chengbin,Zhang Hao,Zhang Dali,Zheng Mingzhu,Cai Dan,Xiu Lin,Xu Xiuying,Liu Huimin,Cao Yong,Min Weihong,Liu Huilin +11 more
- 15 Feb 2017
TL;DR: In this article, a preparation method of aging-resistant modified corn flour, and belongs to the technical field of modification processing of starch, is presented, where corn is peeled, and then crushing is performed, so that corn flour is obtained.
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