Shuhong Dai
Shuhong Dai
Shenzhen Nanshan Center for Chronic Disease Control
在 connect.hku.hk 的电子邮件经过验证
标题
引用次数
引用次数
年份
Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review
RY Gan, WY Lui, K Wu, CL Chan, SH Dai, ZQ Sui, H Corke
Trends in Food Science & Technology 59, 1-14, 2017
1602017
Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films
L Wang, M Xiao, S Dai, J Song, X Ni, Y Fang, H Corke, F Jiang
Carbohydrate polymers 101, 136-145, 2014
852014
Carboxymethyl modification of konjac glucomannan affects water binding properties
M Xiao, S Dai, L Wang, X Ni, W Yan, Y Fang, H Corke, F Jiang
Carbohydrate Polymers 130, 1-8, 2015
402015
Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt
S Dai, H Corke, NP Shah
Journal of dairy science 99 (9), 7063-7074, 2016
272016
Thermal and rheological properties of mung bean starch blends with potato, sweet potato, rice, and sorghum starches
K Wu, S Dai, R Gan, H Corke, F Zhu
Food and Bioprocess Technology 9 (8), 1408-1421, 2016
232016
Stability and phase behavior of konjac glucomannan-milk systems
S Dai, F Jiang, NP Shah, H Corke
Food Hydrocolloids 73, 30-40, 2017
212017
Buckwheat and millet affect thermal, rheological, and gelling properties of wheat flour
K Wu, R Gan, S Dai, YZ Cai, H Corke, F Zhu
Journal of food science 81 (3), E627-E636, 2016
202016
Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer
S Dai, F Jiang, H Corke, NP Shah
Food Research International 107, 691-699, 2018
182018
Effects of lactic acid bacteriafermented soymilk on isoflavone metabolites and shortchain fatty acids excretion and their modulating effects on gut microbiota
S Dai, M Pan, HS ElNezami, JMF Wan, MF Wang, O Habimana, JCY Lee, ...
Journal of food science 84 (7), 1854-1863, 2019
172019
Sulfonation and Antioxidative Evaluation of Polysaccharides from Pleurotus Mushroom and Streptococcus thermophilus Bacteria: A Review
S Li, S Dai, NP Shah
Comprehensive reviews in food science and food safety 16 (2), 282-294, 2017
142017
Diversity in antioxidant capacity, phenolic contents, and flavonoid contents of 42 edible beans from China
RY Gan, MF Wang, WY Lui, K Wu, SH Dai, ZQ Sui, H Corke
Cereal Chemistry 94 (2), 291-297, 2017
122017
Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer
S Dai, F Jiang, NP Shah, H Corke
Food hydrocolloids 92, 125-134, 2019
92019
High MTHFR promoter methylation levels in men confer protection against ischemic stroke
S Xu, Q Shi, B Li, L Han, G Xu, X Peng, H Chen, S Dai, W Ma, C Wang, ...
Bosnian journal of basic medical sciences 20 (4), 477, 2020
12020
Association between serum prostatespecific antigen concentrations and the risk of developing type 2 diabetes mellitus in Chinese men: A cohort study
S Huang, Y Yu, Y Cui, Y Lou, M Liao, C Wang, S Xu, H Chen, X Gao, ...
Journal of Diabetes Investigation, 2021
2021
Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed Mozzarella cheese
S Dai, H Corke, N Shah
ADSA Annual Meeting, 2017
2017
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