Jianhua Xie
Nanchang University
FermentationPolysaccharideFourier transform infrared spectroscopyChemistryRheologyOxidative stressCyclocaryaAntioxidantUronic acidDPPHMesona chinensisFood scienceChemical engineeringChromatographyCrystallinityExtraction (chemistry)StarchBiochemistryTraditional medicineBiologyMicrostructure
145Publications
35H-index
3,747Citations
Publications 146
Newest
#1Jingnan Lu (NCU: Nanchang University)
#2Mingyu Li (NCU: Nanchang University)H-Index: 1
Last. Mingyong Xie (NCU: Nanchang University)H-Index: 71
view all 6 authors...
Abstract null null Advanced glycosylation end products (AGEs) and N-nitrosamines (NAs) are common hazards in the processing of meat products. AGEs are produced by Maillard reaction and fat oxidation during processing and storage, whereas NAs are produced by nitrosation after the addition of nitrite during meat processing. They may have some relevance to human diseases, such as diabetes and cancer. Literature revealed that the contents of fat and protein in meat products and processing methods ha...
Source
Abstract null null The effects of carboxymethyl chitosan (CMC), xanthan gum (XG) and sodium alginate (SA) on the gelatinization, rheology, gel properties, crystal form, functional group, water distribution and microstructure of chestnut starch (CS) were studied. The addition of CMC reduced the peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) of CS gel, but increased the setback viscosity (SB) and breakdown viscosity (BD). XG and SA increased all viscosity values (PV, FV, TV, S...
1 CitationsSource
#1Jiapan Gan (NCU: Nanchang University)H-Index: 2
#2Liang Xie (NCU: Nanchang University)
Last. Qiang Yu (NCU: Nanchang University)H-Index: 21
view all 6 authors...
Abstract Each day huge amount of plants are consumed, thereby a lot of by-products are dumped into the ashcan directly which are rich in highly nutritious bioactive substances: dietary fiber (DF). DF, defined as the seventh nutrient for humans by nutritionists, has many benefits for our health, such as improve the intestinal flora, decrease the probability of obesity and cardiovascular disease, etc. Thus the study on the modification of plant DF to obtain the high yield and quality DFs (includin...
2 CitationsSource
#1MengTing Zhu (NCU: Nanchang University)H-Index: 7
#2You Long (NCU: Nanchang University)H-Index: 1
Last. Jianhua Xie (NCU: Nanchang University)H-Index: 35
view all 8 authors...
Abstract null null The chemical compounds including lipid and protein in green coffee beans are important indicators of the final quality of the coffee products, which are usually determined by time-consuming and destructive chemical methods. Therefore, a fast and reliable method was attempted to exploit by near-infrared (NIR) spectroscopy combined with partial least squares (PLS) regression for the determination of lipid and protein in green coffee beans from different origins. Orthogonal signa...
Source
Abstract null null Increasingly attention has been paid to the active substances in grapefruit peel. In this study, insoluble bound phenolic compounds (BP) were released from grapefruit peel insoluble dietary fiber (GP-IDF) by microwave extraction (M-BP), enzymatic hydrolysis (E-BP) and combined microwave and enzymatic treatment (ME-BP). The results showed that the yield of ME-BP was the highest (148.856 ± 0.620 GAE mg/100 g), and conditions of microwave treatment (microwave power, temperature, ...
Source
#1Zihan Xu (NCU: Nanchang University)
#2Shanshan Liu (NCU: Nanchang University)H-Index: 1
Last. Jun Yang (UC Davis: University of California, Davis)H-Index: 118
view all 0 authors...
Abstract null null Trans fatty acids (TFAs), associated with the risks of coronary heart disease and diabetes, are formed by isomerization of unsaturated fatty acids during refining of linseed oils. In this study, TFAs and the chemical characteristics (acid value, peroxide value, carbonyl compounds, bioactive minor components and fatty acids) in 32 commercial linseed oils were investigated, and the correlation among them were further analyzed. Results showed that C18:3 TFAs were predominant TFAs...
Source
#1Wenhao Xiao (NCU: Nanchang University)H-Index: 1
#2Mingyue Shen (NCU: Nanchang University)H-Index: 29
Last. Jianhua Xie (NCU: Nanchang University)H-Index: 35
view all 0 authors...
Abstract null null This study aimed to investigate the effects of debranched waxy corn starch (DWCS) on the pasting, rheological, gelatinization, and microstructural properties of native corn starch (NCS). Pasting properties showed a linear decrease (R2 > 0.98) in peak, trough, breakdown, setback and final viscosity after replacing NCS with DWCS. However, the stability ratio, peak time and peak temperature linearly increased. This could be explained that DWCS competed with NCS for water, thereby...
Source
#1Jun Yang (NCU: Nanchang University)H-Index: 3
#2Xianxiang Chen (NCU: Nanchang University)H-Index: 1
Last. Jianhua Xie (NCU: Nanchang University)H-Index: 35
view all 6 authors...
Abstract null null The shortage of freshwater resources is an urgent problem worldwide, especially for some areas that lack rainfall conditions. The development of reliable wastewater treatment and freshwater harvesting equipment has become an urgent demand. Hydrogel is a porous 3D network structure with good pollutant adsorption capacity, water holding capacity, water adsorption capacity, and reversible swelling ability, which has been widely used in water treatment. Chitosan (CH), as the abund...
Source
#1Lian Jiang (Haida: Hainan University)H-Index: 11
#2Yanming Ren (NCU: Nanchang University)H-Index: 7
Last. Jianhua Xie (NCU: Nanchang University)H-Index: 35
view all 8 authors...
Abstract This paper investigates the potential of composite gels, formed by the pH-treated whey protein isolation (WPI) and Mesona chinensis polysaccharides (MCP) solutions, as jelly processing ingredients. The functional, gelation properties, and microstructure of MCP-WPI gels were investigated under specific conditions (pH 4-10). The results showed that MCP and WPI can form a stable gel under the condition of pH 10, ζ-potential increased and the particle size decreased with the increase of pH....
Source
#1Shanshan Liu (NCU: Nanchang University)H-Index: 1
#2Yadong Zhong (NCU: Nanchang University)H-Index: 2
Last. Mingyong Xie (NCU: Nanchang University)H-Index: 71
view all 8 authors...
Abstract This study investigated the effects of frying of foods on the fatty acids and formation of carbonyl compounds in frying soybean oils. Rice cakes and hairtails were selected as typical starch/protein-based foods for frying using soybean oil. In this study, fifteen carbonyl compounds were detected by an efficient high performance liquid chromatography (HPLC) developed by this paper. During frying with rice cakes or hairtails, the linolenic acid in frying oils was reduced by approximately ...
Source