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	Optimization of adlay (Coix lacryma-jobi) bran oil extraction: Variability in fatty acids profile and fatty acid synthase inhibitory activities Journal article Biocatalysis and Agricultural Biotechnology,2020, volume: 28 Authors: He, Wenmeng; Yin, Minxia; Yang, Ruijin; Zhao, Wei Favorite \| View/Download：6/0 \| Submit date：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 Journal article Food Chemistry,2019, volume: 277, pages: 655-663 Authors: He, Wenmeng; Yang, Ruijin; Zhao, Wei Favorite \| View/Download：5/0 \| Submit date：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 Journal article Food Hydrocolloids,2019, volume: 87, pages: 679-690 Authors: He, Wenmeng; Zhao, Wei; Yang, Ruijin Favorite \| View/Download：5/0 \| Submit date：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 Journal article International Journal of Food Science and Technology,2019, volume: 54, issue: 1, pages: 42-53 Authors: He, Wenmeng; Gasmalla, Mohammed Abdalbasit A.; Yang, Ruijin; Zhao, Wei Favorite \| View/Download：7/0 \| Submit date：2022/05/24 Confidence ellipse consumer acceptance ice cream multiple factor analysis principal component analysis sensory profile wheat gluten