Works by Zhang, Binle

Results: 7

Use of Kluyveromyces marxianus prefermented wheat bran as a source of enzyme mixture to improve dough performance and bread biochemical properties.

Published in:

Cereal Chemistry, 2019, v. 96, n. 1, p. 142, doi. 10.1002/cche.10125

By:

Zhang, Binle;
Wendan, Yang;
Wang, Feng;
Omedi, Jacob Ojobi;
Liu, Ruoshi;
Huang, Jinxin;
Zhang, Luan;
Zou, Qibo;
Huang, Weining;
Li, Shaolei

Publication type:

Article

Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review.

Published in:

Cereal Chemistry, 2019, v. 96, n. 1, p. 34, doi. 10.1002/cche.10122

By:

Omedi, Jacob O.;
Huang, Weining;
Zhang, Binle;
Li, Zhibin;
Zheng, Jianxian

Publication type:

Article

Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties.

Published in:

Cereal Chemistry, 2019, v. 96, n. 1, p. 129, doi. 10.1002/cche.10116

By:

Zhang, Binle;
Yang, Zixuan;
Huang, Weining;
Omedi, Jacob Ojobi;
Wang, Feng;
Zou, Qibo;
Zheng, Jianxin

Publication type:

Article

Syneresis rate, water distribution, and microstructure of wheat starch gel during freeze-thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813 from traditional sourdough.

Published in:

Cereal Chemistry, 2018, v. 95, n. 1, p. 117, doi. 10.1094/CCHEM-08-17-0174-R

By:

Tang, Xiaojuan;
Liu, Na;
Huang, Weining;
Cheng, Xiaoyan;
Wang, Feng;
Zhang, Binle;
Chen, Jiafang;
Jiang, Hui;
Omedi, Jacob O.;
Li, Zhibin

Publication type:

Article

The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model.

Published in:

Foods, 2024, v. 13, n. 17, p. 2856, doi. 10.3390/foods13172856

By:

Huang, Chengye;
Zhang, Binle;
Huang, Jing;
Liu, Youyi;
Chen, Cheng;
Omedi, Jacob Ojobi;
Liang, Li;
Zhou, Zhongkai;
Huang, Weining;
Li, Ning

Publication type:

Article

Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation.

Published in:

Foods, 2023, v. 12, n. 3, p. 605, doi. 10.3390/foods12030605

By:

Huang, Chengye;
Huang, Jing;
Zhang, Binle;
Omedi, Jacob Ojobi;
Chen, Cheng;
Zhou, Liyuan;
Liang, Li;
Zou, Qibo;
Zheng, Jianxian;
Zeng, Yongqing;
Huang, Weining

Publication type:

Article

Potential Health Benefits of Yeast-Leavened Bread Containing LAB Pediococcus pentosaceus Fermented Pitaya (Hylocereus undatus): Both In Vitro and In Vivo Aspects.

Published in:

Foods, 2022, v. 11, n. 21, p. 3416, doi. 10.3390/foods11213416

By:

Omedi, Jacob Ojobi;
Li, Ning;
Chen, Cheng;
Cheng, Xin;
Huang, Jing;
Zhang, Binle;
Gao, Tiecheng;
Liang, Li;
Zhou, Zhongkai;
Huang, Weining

Publication type:

Article