Yao Hui-yuan
Yangtze University
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Publication
Featured researches published by Yao Hui-yuan.
Starch-starke | 2002
Yao Wei-rong; Yao Hui-yuan
Rice starch was hydrolyzed by a mixture of glucoamylase and amylase to obtain porous starch as final product. The suitability of porous starch as an adsorbent was tested. It was found that porous starch was capable to adsorb a number of materials, i. e. liquids such as water, oils, and ethanol as well as gaseous flavor compounds. The adsorptive capacity of porous starch for coffee oil was saturated when contacting starch and coffee oil at 70 °C for 30 min, while the adsorbed coffee flavor could be released entirely when heating at 130 °C for 10 min. Compared with native starch, porous starch released the adsorbed coffee flavor more slowly: porous starch retained about 80% of coffee flavor when it was exposed to air at room temperature for 2 weeks.
Archive | 2014
Wu Dajiang; Yu Bo; Li Jianhua; Qian Haifeng; Yao Hui-yuan
Archive | 2005
Yao Hui-yuan; Zheng Xue-ling; Ma Xiaojun
Journal of Wuxi University of Light Industry | 2005
Wang Li; Yao Hui-yuan; Tao Guan-jun; Qin Fang
Food Science | 2007
Yao Hui-yuan
Food Science and Technology International | 2006
Yao Hui-yuan
Food Science | 2006
Yao Hui-yuan
Archive | 2005
Yao Hui-yuan
Archive | 2013
Qian Haifeng; Ma Xiaojun; Yao Hui-yuan; Zhang Hui; Wang Li; Wu Dajiang
China Food Additives | 2011
Yao Hui-yuan
