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Articles by Yufei Hua
Total Records ( 2 ) for Yufei Hua
  Moses Vernonxious Madalitso Chamba , Yufei Hua , Quirino Dawa , Odlon Jakpo and Caimeng Zhang
  The number of consumers preferring natural and organic foods to those that involve synthetic chemicals has recently shown dramatic growth. As such a native isoelectrically precipitated Soy Protein Isolates (SPIs) were prepared from full-fat and defatted flours using amaranth (Aamaranthus tricolor L.) lye (pH>12.5) and lemon extract (pH<2.5) as natural food-plant-based chemicals, replacing the conventional synthetic ones (NaOH and HCl, respectively). Functional properties, total polyphenol content and antioxidant activity of the natural SPIs were compared to those of synthetic ones. All the SPI samples qualified to be soy protein isolates with a minimum protein content of 91.21%. The natural SPI showed significant increase in emulsion stability (p≤0.05). While higher values with narrow margins were shown by the synthetic than the natural SPIs in oil absorption (0.66±0.02, 0.50±0.01%, respectively), emulsion capacity (56.53±0.57, 55.50±0.39%), foam stability (11.33±0.61, 10.40±0.40%). No significant difference was observed in water absorption capacity. The DPPH assay showed increased antioxidant activity in the natural SPI although its total polyphenol content was lower. Thus, SPI with functional properties similar to those of conventional ones can be naturally processed using amaranth ash and lemon extracts as alternative chemicals to addressing the fear of consuming synthetic chemical by health-conscious natural and organic food consumers.
  Carine Semasaka , Xiangzhen Kong and Yufei Hua
  Formulations made of blends of 44% corn flour, 36% millet flour and 20% soybean flour were performed using DPSv 11.50 software. The blends were extruded in Twin screw extruder and orthogonal array L9 (34) was used to evaluate the optimized extrusion conditions. The explanatory variables used were temperature (for the feeding, mixing, cooking and die zones), Rolling speed, feeding speed and moisture content of the samples. The response variables were bulk density, WAI, WSI, pasting properties, thermal analysis, swelling power and the color of the extrudates. The better factors and levels showed that the temperature 80, 110, 140 and 170oC, rolling speed of 110 rpm, feeding speed of 37 g/min and moisture content varies from 25-30% are the best for the extrusion of that formulation.
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