Gengjun Chen
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View article: Effects of Phenolic Compounds from Sorghum Ban, Grape Seed and Green Tea on Dough Rheology and Bread Quality in Reduced-Salt Formulations
Effects of Phenolic Compounds from Sorghum Ban, Grape Seed and Green Tea on Dough Rheology and Bread Quality in Reduced-Salt Formulations Open
View article: Effect of cooking conditions on chickpea flour functionality and its protein physicochemical properties
Effect of cooking conditions on chickpea flour functionality and its protein physicochemical properties Open
Chickpea is an important food legume that usually undergoes various processing treatments to enhance nutritional value and functional properties. This study aimed to investigate the effects of different cooking conditions on physicochemica…
View article: Solid-state fermentation of corn to make Chinese liquor: Effect of corn variety and dynamic microbial community variation
Solid-state fermentation of corn to make Chinese liquor: Effect of corn variety and dynamic microbial community variation Open
This study aims to evaluate the impact of different corn varieties (Lancaster Sure Crop-LSC, Hickory King White-HKW, and Yellow Dent Corn-YDC) on baijiu fermentation especially focusing on ethanol yield and flavor compounds) and characteri…
View article: Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract
Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract Open
Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran aqueous extract (WBE) was produced and thoroughly characterized as a functional ingredient and improver for bakery application. The WBE contained…
View article: Blue, red and white maize as a sustainable resource for production of distilled spirit
Blue, red and white maize as a sustainable resource for production of distilled spirit Open
The objectives of this research were to explore the potential of blue, red and white maize as sustainable resource for production of distilled spirits and to study the effect and interaction of yeast strains and maize variety on alcohol yi…
View article: Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour
Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour Open
Background and Objective Dough mixing properties are crucial in determining the usability of wheat flour. Currently, many industrial sourced chemicals are used as additives to improve the mixing stability of dough. This study aims to evalu…
View article: Editorial: Advances and trends in nutraceutical and functional plant-based food
Editorial: Advances and trends in nutraceutical and functional plant-based food Open
EDITORIAL article Front. Nutr., 13 March 2023Sec. Nutrition and Food Science Technology Volume 10 - 2023 | https://doi.org/10.3389/fnut.2023.1168826
View article: Effect of Maize Variety and Yeast Strains on Production of Distilled Spirits Using Simultaneous Saccharification and Fermentation
Effect of Maize Variety and Yeast Strains on Production of Distilled Spirits Using Simultaneous Saccharification and Fermentation Open
View article: Extracts of sorghum bran, grape seed, and green tea: Chromatographic comparison of phenolic profiles and mitigation effect on acrylamide in antioxidant-fortified bread
Extracts of sorghum bran, grape seed, and green tea: Chromatographic comparison of phenolic profiles and mitigation effect on acrylamide in antioxidant-fortified bread Open
Phenolic compounds composition of sorghum bran extract (SBE), grapeseed extract (GSE), and green tea extract (GTE) was investigated using a UPLC-DAD-ESI-Q-TOF-MS/MS system. Antioxidant capacity and acrylamide formation in the extract-forti…
View article: Improvement of whole wheat dough and bread properties by emulsifiers
Improvement of whole wheat dough and bread properties by emulsifiers Open
View article: Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain
Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain Open
There has been a growing interest in developing natural antioxidants with high efficiency and low cost. Bioactive protein hydrolysates could be a potential source of natural and safer antioxidants. The objectives of this study were to hydr…
View article: Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten
Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten Open
View article: Antioxidant and anticancer effects in human hepatocarcinoma (HepG2) cells of papain-hydrolyzed sorghum kafirin hydrolysates
Antioxidant and anticancer effects in human hepatocarcinoma (HepG2) cells of papain-hydrolyzed sorghum kafirin hydrolysates Open
View article: Formation and inhibition of advanced glycation endproducts in meat and model systems
Formation and inhibition of advanced glycation endproducts in meat and model systems Open