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	Development of boronate affinity adsorbent bearing -B(OH)2 and [sbnd]F groups with low pKa value for enhanced production and purification of lactulose through adsorption-assisted bio-isomerization of lactose 期刊论文 Food Chemistry,2025, 卷号: 479 作者: Wang，Guangzhen 收藏 \| 浏览/下载：8/0 \| 提交时间：2025/07/22 Adsorption-assisted enzymatic isomerization Boronate affinity adsorbent Cascade system Lactulose Low pKa value
	Optimization of adlay (Coix lacryma-jobi) bran oil extraction: Variability in fatty acids profile and fatty acid synthase inhibitory activities 期刊论文 Biocatalysis and Agricultural Biotechnology,2020, 卷号: 28 作者: He, Wenmeng; Yin, Minxia; Yang, Ruijin; Zhao, Wei 收藏 \| 浏览/下载：24/0 \| 提交时间：2021/10/19 Adlay bran oil Coix Ethanol-water extraction Fatty acids profiles Kanglaite® Multiple factor analysis
	Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates 期刊论文 Food Chemistry,2019, 卷号: 277, 页码: 655-663 作者: He, Wenmeng; Yang, Ruijin; Zhao, Wei 收藏 \| 浏览/下载：15/0 \| 提交时间：2022/05/24 Wheat gluten Alcalase hydrolysis Carboxylic acid deamidation Oil-in-water emulsion Partial least squares regression Bitter-masking
	Effects of wheat gluten modified by deamidation-heating with three different acids on the microstructure of model oil-in-water emulsion and rheological–physical property of ice cream 期刊论文 Food Hydrocolloids,2019, 卷号: 87, 页码: 679-690 作者: He, Wenmeng; Zhao, Wei; Yang, Ruijin 收藏 \| 浏览/下载：14/0 \| 提交时间：2022/05/24 Acid-deamidation-heating Ice cream Oil-in-water emulsion Partial least squares discriminant analysis Rheological-physical properties Wheat gluten
	The effect of acid-deamidated wheat gluten on the sensory profile and consumer acceptance of ice cream 期刊论文 International Journal of Food Science and Technology,2019, 卷号: 54, 期号: 1, 页码: 42-53 作者: He, Wenmeng; Gasmalla, Mohammed Abdalbasit A.; Yang, Ruijin; Zhao, Wei 收藏 \| 浏览/下载：18/0 \| 提交时间：2022/05/24 Confidence ellipse consumer acceptance ice cream multiple factor analysis principal component analysis sensory profile wheat gluten