Institution
Henan University of Technology
Education•Zhengzhou, China•
About: Henan University of Technology is a education organization based out in Zhengzhou, China. It is known for research contribution in the topics: Catalysis & Chemistry. The organization has 7648 authors who have published 6503 publications receiving 73067 citations. The organization is also known as: Hénán Gōngyè Dàxué.
Topics: Catalysis, Chemistry, Starch, Adsorption, Extraction (chemistry)
Papers published on a yearly basis
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TL;DR: A simplified Tikhonov regularization method is applied to formulate regularized solution, which is stably convergent to the exact one with a logarithmic type error estimate.
Abstract: We consider an inverse heat source problem of determining the heat source term from the final temperature history of a cylinder. This problem is ill-posed. A simplified Tikhonov regularization method is applied to formulate regularized solution, which is stably convergent to the exact one with a logarithmic type error estimate.
35 citations
TL;DR: The BaFeO 3− x perovskite catalyst was prepared by sol-gel method for NO x storage under lean-burn conditions, and its optimized storage capacity (NSC) was obtained at 400°C as mentioned in this paper.
35 citations
TL;DR: Direct evidence at a molecular level is provided to understand the mechanism of digestion caused by flavonoids and the binding influenced the microenvironment and conformation of the pepsin activity site which resulted in the reduced enzyme activity.
35 citations
TL;DR: The good column packing properties of the uniform silica microspheres combined with the separation ability of the CTF frameworks make the new CTF-SiO2 material a potentially useful stationary phase for the analysis of complex samples.
35 citations
TL;DR: The results suggest that changes in the gluten matrix caused by WBDF may largely rely on glutenin structure variation, and the thermostability analyses exhibited decreased weight loss and decomposition temperatures for both glutenin and gliadin proteins at high WBDF concentration.
Abstract: Wheat bran dietary fiber (WBDF) has been reported to be responsible for the low quality of whole wheat flour products due to its destructive effect on the gluten matrix. Glutenin and gliadin are the major components of gluten protein and contribute to a proper gluten structure. In this study, the thermostability, surface hydrophobicity, fluorescence characteristics, free sulfhydryl contents, and molecular weight distributions of glutenin- and gliadin-rich fractions were determined after the addition of WBDF. The addition of WBDF to glutenin resulted in an increased surface hydrophobicity and free sulfhydryl content, as well as a red-shift of the fluorescence spectrum. However, the WBDF-modified gliadin fraction changed slightly mainly due to its spherical conformation. Size exclusion chromatography profiles revealed increasing soluble gliadin aggregates and decreasing high molecular weight glutenin fractions as a result of WBDF incorporation. The results from the thermostability analyses exhibited decreased weight loss and decomposition temperatures for both glutenin and gliadin proteins at high WBDF concentration. Our results suggest that changes in the gluten matrix caused by WBDF may largely rely on glutenin structure variation.
35 citations
Authors
Showing all 7708 results
| Name | H-index | Papers | Citations |
|---|---|---|---|
| Xin Li | 114 | 2778 | 71389 |
| Yang Liu | 82 | 1695 | 33657 |
| Qing-Hua Qin | 52 | 505 | 9939 |
| Dong-Qing Wei | 48 | 418 | 7839 |
| Feng Qi | 47 | 581 | 10687 |
| Jian Jian Li | 46 | 119 | 7577 |
| Hongshun Yang | 46 | 165 | 5539 |
| Shuangqiang Chen | 41 | 73 | 5539 |
| Fei Xu | 40 | 314 | 6102 |
| Dennis R. Salahub | 39 | 132 | 9259 |
| Lingbo Qu | 37 | 291 | 4894 |
| Yuting Wang | 37 | 80 | 11820 |
| Zhiyong Jiang | 36 | 135 | 3559 |
| Baoping Tang | 31 | 83 | 2455 |
| Jinliang Liu | 30 | 107 | 2317 |