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Huan Rao

Hebei University of Science and Technology

43 Huaibei Rd

Yuhua

Hebei

China

  • Hebei University of Science and Technology

SCHOLARLY PAPERS

4

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181

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

A Novel Wheat Arabino-Xylanase from Trichoderma Gamsii: Study on Biochemical Characterization, Substrate Recognition Mechanism and its Application in Wheat Flour Dough and Chinese Bread

Downloads 78 (816,709)

A Novel Wheat Arabino-Xylanase from Trichoderma Gamsii: Study on Biochemical Characterization, Substrate Recognition Mechanism and its Application in Wheat Flour Dough and Chinese Bread

Number of pages: 31 Posted: 08 Jul 2024
Xueqiang Liu, Xiaoya Qi, Xingyu Liu, Yuxi Zhang, Jingjing Hao, Huan Rao, Dandan Zhao, Jun Liu and Jianxiong Hao
Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, China Agricultural University and Hebei University of Science and Technology - College of Food and Biology
Downloads 46 (1,131,842)

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wheat arabino-xylanase, Trichoderma gamsii, characteration, substrate recognition mechanism, wheat flour dough, Chinese bread

A Novel Wheat Arabino-Xylanase from Trichoderma Gamsii: Study on Biochemical Characterization, Substrate Recognition Mechanism and its Application in Wheat Flour Dough and Chinese Bread

Number of pages: 32 Posted: 08 Oct 2024
Xueqiang Liu, Xiaoya Qi, Xingyu Liu, Yuxi Zhang, Jingjing Hao, Huan Rao, Dandan Zhao, Jianxiong Hao and Jun Liu
Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology - College of Food and Biology and China Agricultural University
Downloads 32 (1,326,242)

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Wheat arabino-xylanase, Biochemical characterization, Substrate recognition mechanism, Wheat flour dough, Chinese bread

2.

Enhanced Curcumin Delivery Behavior of Starch-Based Emulsion-Filled Gel by Granular and Molecular Starch Transformation: From Gel Formation to Controlled Release

Number of pages: 42 Posted: 25 Apr 2025
Xiaofei Wu, Shuangyue Wei, Xiaoqi Zhao, Yujia Hou, Yujia Zhang, Xueqiang Liu, Huan Rao, Dandan Zhao, Wei Wang, Jianxiong Hao and Xia Zhao
Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, affiliation not provided to SSRN, Hebei University of Science and Technology and Hebei University of Science and Technology
Downloads 41 (1,183,237)

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Emulsion, Hydrogel, Structure, Hydrophobic ingredient

3.

Dynamic Changes of Cell Wall Pectin Properties for Wolfberry During Hot-Air Drying with or Without Sodium Carbonate Solution Pretreatment

Number of pages: 42 Posted: 02 Nov 2024
Dandan Zhao, Xia Yukun, Chaojing Cui, Yu Peng, Huan Rao, Xiaoqiong Li and Jianxiong Hao
Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, China Agricultural University, Hebei University of Science and Technology, Chinese Academy of Sciences (CAS) - Technical Institute of Physics and Chemistry and Hebei University of Science and Technology - College of Food and Biology
Downloads 39 (1,196,171)

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drying, wolfberry, cell wall material, water soluble pectin, insoluble pectin

4.

Contribution of Enzyme combination in Enhancing the Quality of Pastry Shaobing (Chinese crispy flatbread)

Number of pages: 29 Posted: 01 Nov 2025
Li Niu, Huan Rao, Xuechao Zheng, Weixiu Lu, Wei Wang, Mingkun Sun and Jianxiong Hao
Hebei University of Science and Technology, Hebei University of Science and Technology, Hebei University of Science and Technology, affiliation not provided to SSRN, affiliation not provided to SSRN, Hebei University of Science and Technology and Hebei University of Science and Technology
Downloads 23 (1,424,331)

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frozen dough, pastry Shaobing, protein properties, water properties, enzyme combination