Dandan Zhao

Hebei University of Science and Technology

43 Huaibei Rd

Yuhua

Hebei

China

  • Hebei University of Science and Technology

SCHOLARLY PAPERS

2

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45

TOTAL CITATIONS

0

Scholarly Papers (2)

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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 30 (1,037,662)

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 22 (1,167,641)

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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 8 (1,343,225)

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

2.

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 15 (1,218,703)

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