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Li-Tao Tong
25Publications
10H-index
204Citations
Publications 26
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#1Li-Tao TongH-Index: 10
#2Zhiyuan JuH-Index: 1
Last.Sumei ZhouH-Index: 2
view all 7 authors...
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#1Li-Tao TongH-Index: 10
#2Zhiyuan JuH-Index: 1
Last.Sumei ZhouH-Index: 2
view all 9 authors...
Abstract Rice α-globulin has been reported to possess anti-atherosclerotic activity, but the key peptides in the rice α-globulin and the underlying mechanisms remain unknown. The anti-atherosclerotic effects of the rice α-globulin peptides YYGGEGSSSEQG and SESEM were observed in apolipoprotein E-deficient (ApoE−/−) mice in this study. The synthetic peptides were orally administered to ApoE−/− mice at a dose of 100 mg/kg body weight. The lesion area in the aorta and the aortic root were significa...
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Abstract To shorten the fermentation time and reduce the contamination with heterozygous bacteria during the process of fermenting rice noodles, pure bacterial fermentation combined with semidry flour milling was used to produce fermented rice noodles. The changes in the pH value and microbial community diversity of the rice slurries, the physicochemical properties of the rice flours, and the texture, cooking qualities, sensory qualities and volatile components of the rice noodles prepared with ...
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#1Nianxia SunH-Index: 1
#2Lili WangH-Index: 4
Last.Sumei ZhouH-Index: 2
view all 7 authors...
Water-extracted arabinoxylans (WEAXs) of different varieties and structures have important effects on wheat end products. However, the functional performances of WEAXs, particularly relating to prebiotic potential, are not yet clear. The present study compared the structural features, physicochemical properties, and prebiotic potential of WEAXs from three wheat varieties, which were used as special wheat varieties to make steamed buns, bread flour, and noodles. The results showed that WEAX-1, WE...
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#1Tong Wu (Jiangnan University)H-Index: 1
#2Lili WangH-Index: 4
Last.Sumei ZhouH-Index: 11
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Abstract The properties of rice flour are very important for making gluten-free rice bread. In this study, rice flour was prepared using different milling methods (wet-milling, cyclone-milling and ultrafine-milling) to investigate their effect on the properties of gluten-free rice bread. The milling method was found to significantly affect the damaged starch content, state of the starch granule, gelatinization temperature and absorption enthalpy of rice flour (p
2 CitationsSource
#1Cuiping Yi (CSUST: Changsha University of Science and Technology)H-Index: 2
#2Hong Zhu (CSUST: Changsha University of Science and Technology)H-Index: 1
Last.Meng Niu (HAU: Huazhong Agricultural University)H-Index: 6
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Abstract The volatile profiles of fresh rice noodles (FRN) fermented with pure and five commercial mixed cultures were studied by using solid phase micro extraction/ gas chromatography-mass spectrometry, electronic nose, and sensory evaluations. The main volatile compounds of FRN by pure culture included aldehydes represented by nonanal, octanal, and 2,4-Pentadienal, and alcohols represented by hexanol and 1-nonanol. Its aroma profiles showed remarkable changes during the storage time from 0 to ...
2 CitationsSource
#1Nianxia SunH-Index: 1
#2Li-Tao TongH-Index: 10
Last.Sumei ZhouH-Index: 2
view all 7 authors...
3 CitationsSource
#1Ting-Ting Liang (Shanxi University)H-Index: 1
#2Li-Tao TongH-Index: 10
Last.Jun-Rong Huang (Shanxi University)
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#1Nianxia SunH-Index: 1
#2Lili WangH-Index: 4
Last.Sumei ZhouH-Index: 2
view all 8 authors...
Arabinoxylans (AXs) treated with enzymes, pentosanase (Pn) and glucose oxidase (GOX) not only offer a promising way to improve wheat product quality but also change their prebiotic potentials by modifying the structures of AXs. In the present study, the different crosslinking degrees of water-extracted arabinoxylans (WEAXs) treated with GOX alone or in combination with Pn + GOX were examined. The structural features and candidate prebiotic capabilities were investigated. It was demonstrated that...
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#1Meng-Ying Ren (CSUST: Changsha University of Science and Technology)H-Index: 1
#2Li-Tao TongH-Index: 10
Last.Cuiping Yi (CSUST: Changsha University of Science and Technology)H-Index: 2
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Abstract To investigate the effects of hot air treatment (HAT) on the quality attributes of Indica rice semidry-milling, HAT was applied at various temperatures (45–120 °C) and processing times (0–240 min). The changes in grain-surface cracking, moisture absorption rate, damaged starch, rheological properties, microbial decontamination, and texture qualities were evaluated. HAT induced many cracks in the rice grains, shortening the soaking time to reach maximum water content (28%) to 8 min. Howe...
1 CitationsSource
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