P
Peng Wang
Researcher at Shenyang Normal University
Publications - 27
Citations - 530
Peng Wang is an academic researcher from Shenyang Normal University. The author has contributed to research in topics: Starch & Chemistry. The author has an hindex of 10, co-authored 16 publications receiving 292 citations. Previous affiliations of Peng Wang include Northeast Agricultural University & Northwest A&F University.
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Journal ArticleDOI
Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies.
TL;DR: The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain and present economic and environmental benefits for the consumption of whole BR instead of the polished or white rice.
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High pressure induced gelatinization of red adzuki bean starch and its effects on starch physicochemical and structural properties
Wenhao Li,Xiaolin Tian,Lipin Liu,Peng Wang,Guiling Wu,Jianmei Zheng,Shaohui Ouyang,Qingui Luo,Guoquan Zhang +8 more
TL;DR: In this article, high hydrostatic pressure (HHP) processing at 0.1, 150, 300, 450, and 600 MPa for 15min was investigated, and the effects of this physical modification on the physicochemical and structural properties were investigated.
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Functional Characteristics of Oleogel Prepared from Sunflower Oil with β-Sitosterol and Stearic Acid
Shu Yang,Guode Li,Ahmed S.M. Saleh,Ahmed S.M. Saleh,Yang Hongli,Wang Na,Peng Wang,Xiqing Yue,Zhigang Xiao,Zhigang Xiao +9 more
TL;DR: In this paper, β-Sitosterol (Sit) and stearic acid (SA) were combined at varying ratios (w/w) and added to sunflower oil (SFO) at the concentration of 20g/100g oil for preparing edible fat-like oleogel.
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Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges
TL;DR: The research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods are reviewed to review the challenges facing the application of the proposed technologies.
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Compositional, morphological, and physicochemical properties of starches from red adzuki bean, chickpea, faba bean, and baiyue bean grown in China
TL;DR: In this paper, four legume varieties grown in China were evaluated for composition, granule structure, turbidity, swelling power, solubility, and thermal and pasting properties.