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Xiguang Qi
Jiangnan University
71Publications
10H-index
385Citations
Publications 71
Newest
#2Xiaojing LiH-Index: 1
Last.Haifeng QianH-Index: 14
view all 8 authors...
Abstract The complexation of nanoparticles in extreme alkali treated (pH 10.0, 11.0 and 12.0) soy protein isolate (SPI) with 1-Octacosanol (1-Octa) was investigated. The nanoparticles were compared in complexing with the 1-Octa concerning their characteristics, along with the changes in secondary structure and stability of 1-Octa upon complexation. The nanoparticles did not display obvious changes in size and morphology upon complexation with 1-Octa, except the surface hydrophobicity. The encaps...
#1Ling ZhuH-Index: 1
#2Gangcheng WuH-Index: 3
Last.Xiguang QiH-Index: 10
view all 6 authors...
Abstract Insight into the architecture and the interaction between components in fully mature rice are difficult to study but are important to its processing technology and quality control as it is mainly consumed as the whole kernel. In this study, different microscopy techniques were combined to explain the differences of rheological and thermal properties between rice kernel and its flour even though they had the same compositions. The area and positions of the endothermic peaks of starch, fl...
#1Dan Yang (Jiangnan University)
#2Gangcheng Wu (Jiangnan University)H-Index: 3
Last.Xiguang Qi (Jiangnan University)H-Index: 10
view all 5 authors...
Abstract This paper aimed to clarify the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying, and to discuss the effects of freeze pretreatment on the oil absorption behavior of potato strips. We investigated the oil distribution; the microstructure changes in the crust, core, and potato strip surface; and the crystal pattern changes in the potato starch during frying by using magnetic resonance imaging, scanning electron microscopy, and X-ray ...
#1Ling Zhu (Jiangnan University)H-Index: 1
#2Gangcheng Wu (Jiangnan University)H-Index: 3
Last.Xiguang Qi (Jiangnan University)H-Index: 10
view all 7 authors...
Abstract The quality of cooked rice and its influence factors have always been the focus of researches. However, the formative mechanisms of its eating quality and structural changes of rice during cooking have seldom been evaluated. In this study, sectional real-time cooking was performed by differential scanning calorimetry (DSC) and dynamic viscoelasticity analysis to monitor the phase transitions and mechanical changes of kernels, which exhibited different characteristics in different stages...
#1Mingcong Fan (Jiangnan University)H-Index: 2
#2Yihui Fan (Nantong University)H-Index: 18
Last.Li Wang (Jiangnan University)H-Index: 22
view all 9 authors...
Abstract Vaccinium bracteatum Thunb. leaves (VBTL) are used to juicing and dye rice to produce ‘ Wu mi ’, which displays a deep blue color. However, little information is known about the formation mechanism of the pigments. In this research, non-targeted metabolic profiling of VBTL and VBTL juice samples at different growth stages was studied for searching the pigment precursors through UPLC–QToF–MS and multivariate data analysis. The results showed the L * and b * values of ‘ Wu mi ’ produced b...
#1Ling Zhu (Jiangnan University)H-Index: 1
#2Lilin Cheng (Jiangnan University)H-Index: 4
Last.Gangcheng Wu (Jiangnan University)H-Index: 3
view all 7 authors...
Abstract Soaking is an important factor determining the final quality of cooked rice. Although the water content, distribution, and properties of cooked rice have been studied, the structuring role and migration path of water during soaking remain unresolved. In this study, the mobility and combinative state of molecular chains of starch and protein in soaked rice were investigated using proton nuclear magnetic resonance. The proton populations with different T 2 reflected molecular mobility and...
#1Min Chen (Jiangnan University)
#2Li Wang (Jiangnan University)H-Index: 22
Last.Xiguang Qi (Jiangnan University)H-Index: 10
view all 7 authors...
Abstract The effects of five phosphate salts (PS) on the pasting properties of flour, mixing properties of dough and qualities of cooked noodles were investigated. Rapid Visco Analysis showed that all types of PS increased the peak and final viscosities of wheat flour. Trisodium phosphate (TSP) significantly increased pasting temperature with increasing concentration. The Farinograph characteristics indicated that TSP markedly increased stability time and progressively decreased the degree of so...
#1Junying Bai (Jiangnan University)
#2Yikai Ren (U of G: University of Guelph)
Last.Zhiming Rao (Jiangnan University)H-Index: 18
view all 11 authors...
Abstract Background β -Glucans are polysaccharides constructed of glucose monomers linked by β -glucosidic bonds, which mainly exist in cereals (barley and oat), yeast and mushrooms. Some physiological functionalities of β -glucans have been confirmed, consequently, their development and utilization in the biomedical, pharmaceutical, food, and cosmetic industries have received increasing interest. Foods and dietary supplements containing β -glucans are very popular. Scope and approach This revie...
#1Yafang YuH-Index: 1
#2Li Wang (Jiangnan University)H-Index: 22
Last.Zhiming Rao (Jiangnan University)H-Index: 18
view all 9 authors...
Abstract The use of selected Saccharomyces cerevisiae PS7314, Lactobacillus rossiae NOS7307, Lactobacillus brevis NOS7311, and Lactobacillus plantarum NOS7315 as mono-culture or co-culture for production of sourdoughs, their breads showed different physical and organoleptic properties. The pH of breads fermented with sourdoughs incubated with mono-culture or co-culture all decreased. An opposite trend was found for TTA. The use of single lactobacillus for the dough fermentation decreased the spe...
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