Kangyi Zhang

116 Huayuan Road
Zhengzhou, 450000, China

Last Updated: 09/26/2026

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Found 20 publications

Fermentation-induced changes in Bupleurum: A study on flavonoids, polyphenols, antioxidant capacity, and metabolomic analysis.

Fermentation-induced changes in Bupleurum: A study on flavonoids, polyphenols, antioxidant capacity, and metabolomic analysis.

Journal: Fitoterapia

Published: March 27, 2026

Akkermansia-Mediated BSH Regulation Alleviates Diabetic Dyslipidemia via the TCA-FXR/TGR5 Axis: Unraveling the Antidiabetic Mechanism of RKP.

Akkermansia-Mediated BSH Regulation Alleviates Diabetic Dyslipidemia via the TCA-FXR/TGR5 Axis: Unraveling the Antidiabetic Mechanism of RKP.

Journal: Journal of agricultural and food chemistry

Published: September 26, 2025

A systematic study of green wheat kernel starch: Multi-scale structure, physicochemical properties, polyphenol binding and Pickering emulsifying capacities.

A systematic study of green wheat kernel starch: Multi-scale structure, physicochemical properties, polyphenol binding and Pickering emulsifying capacities.

Journal: Food chemistry

Published: July 13, 2025

Regulatory effects of water-unextractable arabinoxylan (WUAX) on multi-grain bread quality characteristics and gut microbiota.

Regulatory effects of water-unextractable arabinoxylan (WUAX) on multi-grain bread quality characteristics and gut microbiota.

Journal: Food chemistry: X

Published: June 24, 2025

Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulin.

Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulin.

Journal: Food chemistry

Published: May 20, 2025

From wheat gluten wastewater to functional biscuits: Extraction, characterization, and application of water-unextractable arabinoxylan in low-GI fermented biscuits.

From wheat gluten wastewater to functional biscuits: Extraction, characterization, and application of water-unextractable arabinoxylan in low-GI fermented biscuits.

Journal: International journal of biological macromolecules

Published: May 08, 2025

How does the degree of phosphorylation substitution affect the protective effect of long-chain inulin on the quality deterioration of frozen dough?

How does the degree of phosphorylation substitution affect the protective effect of long-chain inulin on the quality deterioration of frozen dough?

Journal: Food research international (Ottawa, Ont.)

Published: March 01, 2025

Exploring the effects of phosphorylated long-chain inulin with varying degrees of substitution on the physicochemical properties and structure of unfermented wheat dough.

Exploring the effects of phosphorylated long-chain inulin with varying degrees of substitution on the physicochemical properties and structure of unfermented wheat dough.

Journal: International journal of biological macromolecules

Published: February 25, 2025

Effect of phosphorylated long-chain inulin with different degrees of substitution on the quality of wheat noodles: cooking, texture and physicochemical properties.

Effect of phosphorylated long-chain inulin with different degrees of substitution on the quality of wheat noodles: cooking, texture and physicochemical properties.

Journal: Journal of the science of food and agriculture

Published: February 25, 2025

Influence of long-chain inulin phosphate monoester on structural and antidiabetic characteristics of red kidney bean steamed bread.

Influence of long-chain inulin phosphate monoester on structural and antidiabetic characteristics of red kidney bean steamed bread.

Journal: International journal of biological macromolecules

Published: December 30, 2024

Integrative experimental and computational analysis of the impact of KGM's polymerization degree on wheat starch's pasting and retrogradation characteristics.

Integrative experimental and computational analysis of the impact of KGM's polymerization degree on wheat starch's pasting and retrogradation characteristics.

Journal: Carbohydrate polymers

Published: June 25, 2024

Effect of tea polyphenols on the physicochemical, structural and digestive properties of modified high amylose corn starch.

Effect of tea polyphenols on the physicochemical, structural and digestive properties of modified high amylose corn starch.

Journal: Food & function

Published: May 16, 2023

Showing 1-12 of 20

Last Updated: 09/26/2026