Teng Y - Search Results

1

Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice Cream.

Zhou X, Jiang Y, Youssef M, Teng Y, Li J, Li B, Zhan F. Zhou X, et al. Among authors: teng y. J Texture Stud. 2024 Dec;55(6):e12870. doi: 10.1111/jtxs.12870. J Texture Stud. 2024. PMID: 39623259

2

Development of multi-layered gastric floating tablets based on konjac glucomannan: a modified calcium supplement with enhanced bioavailability.

Ai T , Shang L , He C , Teng Y , Ren C , Zhou P , Wang L , Li J , Li B . Ai T , et al. Among authors: teng y. Food Funct. 2019 Oct 16;10(10):6429-6437. doi: 10.1039/c9fo01107b. Food Funct. 2019. PMID: 31517352

3

Inducing the structural interplay of binary pulse protein complex to stimulate the solubilization of chickpea (Cicer arietinum L.) protein isolate.

Teng Y, Zhang T, Dai H, Wang Y, Xu J, Zeng XA, Li B, Zhu X. Teng Y, et al. Food Chem. 2023 May 1;407:135136. doi: 10.1016/j.foodchem.2022.135136. Epub 2022 Dec 5. Food Chem. 2023. PMID: 36502729

4

Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors.

Zhu X, He D, Chen Y, Duan X, Li Y, Yuan Y, Zhan F, Li B, Teng Y. Zhu X, et al. Among authors: teng y. Food Chem. 2024 Aug 30;450:139343. doi: 10.1016/j.foodchem.2024.139343. Epub 2024 Apr 12. Food Chem. 2024. PMID: 38631212

5

Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregations.

Zhu X, Liu X, Ouyang Z, Shi Y, Weng M, Li X, Kumar N, Li Y, Yuan Y, Dong Z, Zhan F, Li B, Teng Y. Zhu X, et al. Among authors: teng y. Int J Biol Macromol. 2024 Dec;282(Pt 2):136722. doi: 10.1016/j.ijbiomac.2024.136722. Epub 2024 Oct 23. Int J Biol Macromol. 2024. PMID: 39454918

6

Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance.

Li D, Shi Y, Ouyang Z, Teng Y, Chen B, Chen Y, Luo Y, Zhang N, Kumar N, Li Y, Li B, Zhu X. Li D, et al. Among authors: teng y. Foods. 2024 Nov 28;13(23):3840. doi: 10.3390/foods13233840. Foods. 2024. PMID: 39682911 Free PMC article.

7

Pulsed electric field-assisted esterification improves the freeze-thaw stability of corn starch gel by changing its molecular structure.

Chen BR, Teng YX, Wang LH, Xu FY, Li Y, Wen QH, Wang R, Li J, Wang Z, Zeng XA. Chen BR, et al. Among authors: teng yx. Int J Biol Macromol. 2023 Mar 15;231:123085. doi: 10.1016/j.ijbiomac.2022.12.304. Epub 2022 Dec 30. Int J Biol Macromol. 2023. PMID: 36592854

8

Improving resistant starch content of cassava starch by pulsed electric field-assisted esterification.

Chen BR, Xiao Y, Ali M, Xu FY, Li J, Wang R, Zeng XA, Teng YX. Chen BR, et al. Among authors: teng yx. Int J Biol Macromol. 2024 Sep;276(Pt 1):133272. doi: 10.1016/j.ijbiomac.2024.133272. Epub 2024 Jun 19. Int J Biol Macromol. 2024. PMID: 38906352

9

Pulse Protein Isolates as Competitive Food Ingredients: Origin, Composition, Functionalities, and the State-of-the-Art Manufacturing.

Zhu X, Li X, Liu X, Li J, Zeng XA, Li Y, Yuan Y, Teng YX. Zhu X, et al. Among authors: teng yx. Foods. 2023 Dec 19;13(1):6. doi: 10.3390/foods13010006. Foods. 2023. PMID: 38201034 Free PMC article. Review.

10

Physicochemical, structural and functional properties of pomelo peel pectin extracted by combination of pulsed electric field and cellulase hydrolysis.

Gao W, Liu J, Zhang P, Zeng XA, Han Z, Teng Y. Gao W, et al. Among authors: teng y. Int J Biol Macromol. 2024 Oct;278(Pt 1):134469. doi: 10.1016/j.ijbiomac.2024.134469. Epub 2024 Aug 3. Int J Biol Macromol. 2024. PMID: 39102911

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