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Wanying Li
Researcher at South China University of Technology
Publications - 7
Citations - 71
Wanying Li is an academic researcher from South China University of Technology. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 2, co-authored 3 publications receiving 14 citations.
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Journal ArticleDOI
Modification of structural and functional characteristics of brewer's spent grain protein by ultrasound assisted extraction
TL;DR: In this paper, ultrasonic assisted extraction (UAE) was applied to enhance the extraction efficacy of protein from brewer's spent grain (BSG), and the effects of ultrasonic extraction conditions including power, time and duty cycle on the techno-functional properties of protein were also evaluated.
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Efficient fermentation of very high-gravity worts by brewer's yeast with wheat gluten hydrolysates and their ultrafiltration fractions supplementations
TL;DR: Very high gravity (VHG) worts (24 °P) supplemented with wheat gluten hydrolysates (WGH) and their ultrafiltration fractions (Mw < 1/kDa and Mw < 0.1
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Evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1) in beer during forced‐ageing
TL;DR: Results from circular dichroism, Fourier‐transform infrared spectroscopy, surface hydrophobicity, and ζ‐potential indicated that the secondary and tertiary structure of LTP1 changed drastically during forced‐ageing, with the reduction of the S₀, α‐helix and β‐sheet contents and the increase in negative ζ-potential and random coil.
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β-Cyclodextrin and diatomite immobilized in sodium alginate biosorbent for selective uranium(VI) adsorption in aqueous solution.
TL;DR: In this article , the authors used inexpensive natural polymer material (sodium alginate) and natural adsorbents (β-cyclodextrin and diatomite) to prepare a novel biosorbent β-cyclodesxtrin/sodiumalginate/diatomite (CSD) hydrogel beads for uranium adsorption by a simple method.
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Enzymolysis kinetics, thermodynamics and structural property of brewer’s spent grain protein pretreated with ultrasound
TL;DR: In this article , the authors examined the enzymatic kinetics, thermodynamics and molecular conformation of brewer's spent grain protein (BSGP) pretreated with ultrasound and showed that ultrasound pretreatment significantly reduced the Michaelis constant (K m ) and the thermodynamic parameters, including activation energy (E a ), enthalpy (Δ H ), entropy (δ S ), and Gibbs free energy (Γ G ) of BSGP during enzymolysis.