Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain

by Ruijia Hu, Gengjun Chen, Yonghui Li
Published 2020-09-01

Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten

by Gengjun Chen, Ruijia Hu, Yonghui Li
Published 2020-03-01

Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours

by Yiqin Zhang, Ruijia Hu, Michael Tilley, Kaliramesh Siliveru, Yonghui Li
Published 2021-09-01

Antioxidant performances of corn gluten meal and DDGS protein hydrolysates in food, pet food, and feed systems

by Ruijia Hu, Kara M. Dunmire, Courtney N. Truelock, Chad B. Paulk, Greg Aldrich, Yonghui Li
Published 2020-12-01

Effect of genotype on the physicochemical, nutritional, and antioxidant properties of hempseed

by Youjie Xu, Jikai Zhao, Ruijia Hu, Weiqun Wang, Jason Griffin, Yonghui Li, Xiuzhi Susan Sun, Donghai Wang
Published 2021-03-01