Author

Sheng Li

3 papers indexed here

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Open access Oct 2026

High-pressure-induced noncovalent grape polyphenol–corn starch assembly: Multi-scale structure, in vitro digestion, and IDDSI-based texture design

The structural, rheological, mechanical, and digestive properties of grape seed oligomeric proanthocyanidins (GSOP), grape seed polyphenols (GSP), and grape skin anthocyanins (GSA)-corn starch (CS) complexes formed by high hydrostatic pressure (HHP; 600 MPa, 15 min) were investigated for easy-swallowing food design. FT...

Yu-Qian Zheng, Xin-Xin Wen, Xiao-Yan Qin et al. · Food Chemistry: X · 0 citations

Open access Sep 2026

Regulation of corn starch long-term retrogradation and dough functionality by grape polyphenols and HHP treatment with potential implications for dysphagia food development

This study investigated the synergistic effect of incorporating grape-derived polyphenols in combination with high hydrostatic pressure (HHP) treatment on the long-term retrogradation of corn starch (CS) and on the structural modulation of dough functionality. CS was complexed with three distinct grape-derived polyphen...

Yu-Qian Zheng, Xiao-Yan Qin, Wen-Yan Wang et al. · Food Chemistry: X · 0 citations

Open access Sep 2026

Effects of Ultra-High Pressure–Cellulase Pretreatment on the Structural Characteristics and Functional Properties of Soluble Dietary Fiber from Perilla Seed Hulls and Its Application in Wheat–Corn Composite Dough

Perilla seed hulls are a promising but underutilized source of dietary fiber, yet little is known about how pretreatment-induced structural changes in soluble dietary fiber (SDF) derived from these hulls affect its functionality in cereal dough. This study compared SDF extracted from untreated, ultra-high-pressure (UHP...

Feng-Chen Zhou, Bo Wang, Kai Liu et al. · Foods · 0 citations