WU Li-gen

Henan University of Technology

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Anna Wang

Henan University of Technology

Lingbo Qu

Zhengzhou University

Shen Ruilin

Zhengzhou University of Light Industry

Li Xiulin

Henan University of Technology

Weibin Ma

Henan University of Technology

Yingying Zhu

State Key Laboratory of Food Science and Technology

Yifan Li

Beijing Institute of Technology

Kangyi Zhang

Anhui Agricultural University

Dihua Yu

Hong Kong Science and Technology Parks Corporation

Chang Xu

Shandong First Medical University

Cooperative Institutions

Henan University of Technology

Zhengzhou University of Light Industry

State Key Laboratory of Food Science and Technology

First Affiliated Hospital of Henan University

Chinese Academy of Agricultural Sciences

Lanzhou University

Jiangsu University

Ocean University of China

Blood Center of Zhejiang Province

Zhejiang University

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STUDY ON THE EXTRACTION OF POLYPHENOLS FROM KIWIFRUIT

Shipin yanjiu yu kaifa (2007)

WU Li-gen

The optimal conditions of polyphenols extraction from kiwifruit were studied in this paper. The effects of five factors including organic solvent and its concentration, extraction time, temperature, extraction period and the ratio of raw materials and solution on extraction rate of polyphenols were investigated. The best technical conditions for polyphenols extraction was obtained through orthogonal experiments based on single factor as follows: extracting with 30 % acetone solution, ratio of raw materials and solution was 1∶9, temperature at 35 ℃ extracting 30 min.

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STUDY ON POLYPHENOLIC COMPOSITION AND THE STABILITY OF KIWIFRUIT POLYPHENOL

Journal of Henan University of Technology (2008)

WU Li-gen

The contents of total phenolics,flavanol,flavonid and condensed tannin in kiwifruit polyphenol were determined.The effect of pH,temperature,storage condition,and three kinds of food additive on the stability of kiwifruit polyphenol were investigated.the results showed that the contents of flavanol,ondensed tannin and flavonoid were 0.303 mg/mL,0.875 mg/mL and 0.007 4 mg/mL respectively;Kiwifruit polyphenol was stable when pH value below 9.0,which was all stable in light avoidance or natural light and low temperature;The stability of kiwifruit polyphenol was still good when it is used with common food additive.In addition,kiwifruit polyphenol is sensitive to alkali,high temperature and light.

Tannin

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[Previsão do risco de cetose subclínica em vacas de leite, baseado nos índices metabólicos pré-parto]

D. Wang Dihua Yu Chengzhen Zhao Chen Xia Chang Xu

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Effect of processing on the contents of amino acids and fatty acids, and glucose release from the starch of quinoa

Food Science & Nutrition (2020)

WU Li-gen Anna Wang Shen Ruilin Lingbo Qu

Abstract The effects of processing on the content of amino acids and fatty acids and the release of glucose from quinoa grains were evaluated in this paper. The processes included dehulling, boiling, extrusion, heating under pressure, and baking (infrared heating). The retention rate (AR) of essential amino acids and fatty acids of dehulled and boiled quinoa was 100%. The oil content of the extruded quinoa samples of two varieties was 47.71% and 39.75% lower than the corresponding raw quinoa samples. Baking and heating under pressure had different effects on the essential amino acid content, fatty acid content, and hydrolysis rate of quinoa starch. The results indicated the different cooking methods affect the essential amino acid content, fatty acid composition, release of glucose, and nutritional quality of quinoa, and moderate processing should be adopted to fully utilize the essential amino acids, fatty acids, and starch in quinoa.

10.1002/fsn3.1775

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Effect of Extruded Corn Pericarp Dietary Fiber on Dough Rheology and Dumpling Wrapper Quality

Food Science and Technology Research (2014)

WU Li-gen Anna Wang Li Xiulin Lingbo Qu

Finely ground extruded corn pericarp dietary fiber (ECPDF) was incorporated in wheat flour at 2%, 5%, 8%, 10% and 12% levels and the effects of ECPDF on dough rheology, raw and cooked dumpling wrapper quality were investigated in this paper. Results showed that water absorption, extensibility and ratio number had significant correlation with ECPDF replacement level; the optimal cooking time and cooking loss rate of dumpling wrapper decreased with adding EPCDF from 0%–12%; all textural parameters of raw dumpling wrappers were significantly correlated with ECPDF addition; springiness, cohesiveness and resilience of cooking samples had significant correlation with ECPDF. The highest substitution level was considered as 10% ECPDF in the range of our studies.

10.3136/fstr.20.235

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Study on Determination of Content of Phenol in Kiwifruit by Folin Method

Food Science (2008)

WU Li-gen

Absorbance

Recovery rate

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Reducing the PAR In OFDM Systems by Clipping Scheme

WU Li-gen Yifan Li

Orthogonal frequency division multiplexing (OFDM) signals suffer from a large peak-to-average-power-ratio, which requires large power back-offs in the transmitter and receiver. This paper studies a digital post-processing method that mitigates clipping by the analog-to-digital converter in the receiver. The peak to average power ratio (PAR) is baneful in OFDM systems. The clipping signal scheme, which is a useful and simple method to reduce the PAR, but introduces additional noise that degrades the systems performance. An oversampling scheme, which can be used to recover the original signal and to eliminate clipping artifacts at receiver, is proposed by using finite impulse response (FIR) filter. Coefficients of the filter are obtained by correlation function of the received signal and the oversampling information at receiver. The performance of the proposed technique is evaluated for frequency selective channel. Results show that the proposed scheme can mitigate the clipping noise significantly for OFDM systems and in order to maintain the systems capacity.

Oversampling

Clipping (morphology)

Finite impulse response

10.1109/icnc.2007.600

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The application of compound food additive in bread

Science and Technology of Cereals,oils and Foods (2006)

WU Li-gen

Baking quality improvers of bread including active gluten,emulsifier,enzymatic activated soybean meal and α-amylase,etc.,if compoundly used in certain proportion to meet the integral demand of bread,it can achieve better results.The improving results of different improvers were summerized.

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The Heating Under Micro Variable Pressure (HUMVP) Process to Decrease the Level of Saponin in Quinoa: Evidence of the Antioxidation and the Inhibitory Activity of α-Amylase and α-Glucosidase

Foods (2024)

WU Li-gen Anna Wang

To reduce the level of saponin while preserving essential nutrients and antioxidative properties in quinoa (

10.3390/foods13223602

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[Advance in studies on compensatory growth of aquatic animals after starvation or undernutrition].

PubMed (2000)

WU Li-gen Shuanglin Dong

This paper reviewed the studies on the compensatory growth of aquatic animals after starvation or undernourisment. The extent of compensatory growth, its affecting factors, physiological mechanisms, changes in chemical composition and dynamics of growth rate were discussed. The experimental design problems and the application prospects of related studied were also analyzed.

Compensatory growth (organ)

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