W
Wei Zhang
Researcher at Wuhan Polytechnic University
Publications - 5
Citations - 63
Wei Zhang is an academic researcher from Wuhan Polytechnic University. The author has contributed to research in topics: Fermentation & Ornithine decarboxylase. The author has an hindex of 2, co-authored 5 publications receiving 10 citations.
Papers
More filters
Journal ArticleDOI
Insights into the structural characteristics and in vitro starch digestibility on steamed rice bread as affected by the addition of okara
Tang Zhongyue,Tang Zhongyue,Jin Fan,Jin Fan,Zhizhu Zhang,Wei Zhang,Yang Jintao,Yang Jintao,Liu Lu,Liu Lu,Zhengbin Yang,Zhengbin Yang,Xuefeng Zeng,Xuefeng Zeng +13 more
TL;DR: In this paper, the effect of okara on texture, in vitro starch digestibility, and multiscale structure (i.e. granule, crystallites, and short-range order) of steamed rice bread (SRB) was investigated.
Journal ArticleDOI
Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu).
Jingui Liu,Chengxing Lin,Wei Zhang,Qin Yang,Ju Meng,Laping He,Li Deng,Xuefeng Zeng,Xuefeng Zeng +8 more
TL;DR: In this article, the diversity of LAB in high-salt fermented Chinese Suanyu was examined through high-throughput sequencing (HTS), and the most suitable LAB strain (Lactobacillus plantarum B7) rapidly produced acid, exhibited a strong antibacterial activity, showed salt tolerance, and had no amino acid decarboxylase activity.
Journal ArticleDOI
Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu).
Yang Qin,Yang Qin,Ju Meng,Ju Meng,Wei Zhang,Liu Lu,Liu Lu,Laping He,Laping He,Li Deng,Li Deng,Xuefeng Zeng,Xuefeng Zeng,Chun Ye,Chun Ye +14 more
TL;DR: Investigation of the amine production abilities of 97 strains of enteric bacteria screened from Suan yu showed that high levels of putrescine, histamine, and cadaverine were produced by the 97 strains, providing a reference for the genotypic diversity of decarboxylase and effect of pH on the types and abilities of BAs produced byEnteric bacteria in Suan Yu.
Journal ArticleDOI
Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation.
Xuefeng Zeng,Xuefeng Zeng,Ju Meng,Ju Meng,Wei Zhang,Laping He,Laping He,Li Deng,Li Deng,Chun Ye,Chun Ye +10 more
TL;DR: The results show that the Suan rou made by B technology was more palatable acid flavor and abundant nutrition than that of batches A and B.
Journal ArticleDOI
Effect of red koji as a Starter Culture in “Wanergao”: A Traditional Fermented Food in China
TL;DR: The results showed that red koji‐inoculated Wanergao showed higher pH values, lower TA values, and higher chewiness aroma and resilience of WanerGAo in the starter culture group than in the control group.