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Yaying Jiang

As seen in: MDPI
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Articles

Comparative Evaluation of Structural Characteristics of Starch from 10 Varieties of Lotus Root

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By Fei Wang, Minghui Xu, Yaying Jiang, Bei Zhang
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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Study on Quality and Starch Characteristics of Powdery and Crispy Lotus Roots

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By Yaying Jiang, Fei Wang, Jun Liu, Zichen Cai
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods

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By Yan Sun, Xiaodong Yin, Chunlu Qian, Yaying Jiang
| MDPI
Abstract : The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. Compared to fresh lotus root, all three kinds of cooking decreased the hardness and springiness, and frying significantly enhanced the gumminess, chewiness and cohesiveness. The flavor components, such as flavor amino acids, nucleotides and their taste character in lotus roots, were determined by liquid chromatography and electronic tongue.
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