Yu Zhang

University of Shanghai for Science and Technology

  • University of Shanghai for Science and Technology

SCHOLARLY PAPERS

7

DOWNLOADS

154

TOTAL CITATIONS

0

Scholarly Papers (7)

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1.

Effects of Milling Degree on Cooking Characteristics of Quinoa: Perspectives from Starch Pasting Induced by Water Infiltration

Number of pages: 26 Posted: 26 Sep 2022
Chong Wang, Hongwei Cao, Zhihua Dai, Xiao Guan, Yu Zhang and Kai Huang
University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology - School of Health Science and Engineering, University of Shanghai for Science and Technology and University of Shanghai for Science and Technology
Downloads 41 (916,855)

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Quinoa milling degree, Water infiltration, Starch gelatinization, XRD, Cooking characteristics

2.

Synergistic Improvement of Quinoa Protein Heat-Induced Gel Properties Treated by High-Intensity Ultrasonic Combined with Transglutaminase

Number of pages: 16 Posted: 31 May 2022
Hongwei Cao, Xiaoxue Wang, Chong Wang, Xiao Guan, Kai Huang and Yu Zhang
University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology - School of Health Science and Engineering, University of Shanghai for Science and Technology and University of Shanghai for Science and Technology
Downloads 33 (996,394)

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high-intensity ultrasonic, transglutaminase, quinoa protein, gel properties, crosslinking, synergistic effect

3.

Effect of Storage Conditions on the Textural Properties and in Vitro Digestibility of Wheat Bread Containing Whole Quinoa Flour

Number of pages: 19 Posted: 14 Jun 2022
Hongwei Cao, Xiaoxue Wang, Xiaoxuan Wang, Xiao Guan, Yu Zhang and Kai Huang
University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology - School of Health Science and Engineering, University of Shanghai for Science and Technology and University of Shanghai for Science and Technology
Downloads 27 (1,063,410)

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Quinoa bread, Starch, Retrogradation, Texture, Storage, in vitro digestion

4.

Changes in the Digestion Properties and Antioxidant Activity of Quinoa Protein Treated by Microwave Heating During in Vitro Digestion

Number of pages: 21 Posted: 13 Oct 2022
Hongwei Cao, Qilong Huang, Xiaoxuan Wang, Xiao Guan, Yu Zhang and Kai Huang
University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology - School of Health Science and Engineering, University of Shanghai for Science and Technology and University of Shanghai for Science and Technology
Downloads 25 (1,087,189)

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Microwave, Quinoa protein, Digestion, Antioxidant activity

5.

Influence of Physicochemical Changes and Aggregation Behavior Induced by Ultrasound Irradiation on the Antioxidant Effect of Highland Barley β-Glucan

Number of pages: 28 Posted: 11 May 2023
Hongwei Cao, Xiaoxue Wang, Ranqing Li, Xiao Guan, Chunhong Zhang, Yueqin Wang, Ming Zhou, Yu Zhang, Hongdong Song and Kai Huang
University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology - School of Health Science and Engineering, Naval Military Medical University, Tibet Himalayan Ecological Technology Co., Ltd., Tibet Himalayan Ecological Technology Co., Ltd., University of Shanghai for Science and Technology, University of Shanghai for Science and Technology and University of Shanghai for Science and Technology
Downloads 14 (1,222,743)

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Highland barley, β-glucan, Ultrasound, Antioxidant, Structure, aggregation

6.

Enhancing the Texture and Modulating Digestive Behavior of Gluten-Free Quinoa Sponge Cakes Via Microwave-Assisted Alkaline Amino Acid Treatment

Number of pages: 25 Posted: 04 Sep 2024
Hongwei Cao, Xiaoxue Wang, Yu Zhang, Jun Lu and Xiao Guan
University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Auckland and University of Shanghai for Science and Technology - School of Health Science and Engineering
Downloads 13 (1,234,265)

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Quinoa sponge cake, Microwave, alkaline amino acids, starch structure, digest

7.

Synergistic Effects of Inhibitors on Color Stability and Flavor Retention Mechanisms in Ambient-Stored Mashed Potatoes

Number of pages: 40 Posted: 17 Apr 2025
Siwen Zhai, Yu Zhang, Shijie Qian, Hongdong Song, Yu Zhang, Kai Huang, Ying Zhang and Xiao Guan
University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology and University of Shanghai for Science and Technology - School of Health Science and Engineering
Downloads 1 (1,323,512)

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Steam sterilization, Mashed potato, ambient storage, Inhibitors, Volatile compound