Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Aimei Liao"'
Autor:
Xin Wang, Na Guo, Jingting Hu, Chenchen Gou, Xinyue Xie, Haobo Zheng, Aimei Liao, Jihong Huang, Ming Hui, Na Liu
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Sweet potato residue (SPR) is the by-product of starch extraction from fresh sweet potatoes and is rich in carbohydrates, making it a suitable substrate for bioethanol production. An amylolytic industrial yeast strain with co-expressing α-amylase an
Externí odkaz:
https://doaj.org/article/1137d27341ca483dab71f0fe714a1382
Autor:
Shengru Yang, Yinchen Hou, Jihong Huang, Qiushuang Zhang, Aimei Liao, Xiaolin Shen, Xiaoqing Yuan, Mengxing Lu
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 3241-3260 (2023)
ABSTRACTOrganic selenium has been widely studied for its ability to better fulfill the physiological functions of selenium. In this study, a novel organic selenium (wheat protein hydrolyzate chelated selenium, WPH-Se) was prepared by chelating the hy
Externí odkaz:
https://doaj.org/article/ecb923022171459d8cc07061cc06ed2a
Autor:
Yinchen Hou, Xinyang Chen, Qihui Shi, Mingyi Zhang, Shengru Yang, Long Pan, Quanping Liu, Yongchao Fan, Rongchao Qiu, Aimei Liao
Publikováno v:
Foods, Vol 13, Iss 20, p 3263 (2024)
Protein hydrolysates from the goat placenta provide multiple benefits, such as immune system enhancement, antioxidant activities, and reductions in uric acid levels. Despite these benefits, their industrial applications have been underexplored. This
Externí odkaz:
https://doaj.org/article/5c25cb95bedf43a49325ef6c273f6b44
Autor:
Xin Wang, Chenchen Gou, Haobo Zheng, Na Guo, Yanling Li, Aimei Liao, Na Liu, Hailong Tian, Jihong Huang
Publikováno v:
Fermentation, Vol 10, Iss 9, p 471 (2024)
An amylolytic industrial yeast strain named 1974-GA-temA, developed previously by our research team by coexpressing the α-amylase and glucoamylase genes, combines enzyme production, sweet potato residue (SPR) hydrolysis, and glucose fermentation int
Externí odkaz:
https://doaj.org/article/5b57e175cf4d47299a5dba2f3913ba1f
Autor:
Yinchen Hou, Xinyang Chen, Mingyi Zhang, Shengru Yang, Aimei Liao, Long Pan, Zhen Wang, Xiaolin Shen, Xiaoqing Yuan, Jihong Huang
Publikováno v:
Foods, Vol 13, Iss 12, p 1819 (2024)
The efficacy of selenium-chelating polypeptides derived from wheat protein hydrolysate (WPH-Se) includes enhancing antioxidant capacity, increasing bioavailability, promoting nutrient absorption, and improving overall health. This study aimed to enha
Externí odkaz:
https://doaj.org/article/9f82cc902ff74f5d9535295700012aa7
Autor:
Yingying Liu, Yu Zhou, Chaohong Zhu, Yanglin Meng, Jingjing Wang, Xinyang Chen, Yinchen Hou, Aimei Liao, Long Pan, Jihong Huang
Publikováno v:
Fermentation, Vol 10, Iss 3, p 121 (2024)
Utilizing wheat embryos as the raw material and employing Aspergillus niger as the fermentation strain, wheat embryo polypeptides were produced through microbial liquid fermentation. The protein concentration post-fermentation served as the response
Externí odkaz:
https://doaj.org/article/6532321983c04a46a1de0a000557d55c
Autor:
Xinyang Chen, Yinchen Hou, Aimei Liao, Long Pan, Shengru Yang, Yingying Liu, Jingjing Wang, Yingchun Xue, Mingyi Zhang, Zhitong Zhu, Jihong Huang
Publikováno v:
Biomolecules, Vol 14, Iss 2, p 186 (2024)
Systemic chronic inflammation is recognized as a significant contributor to the development of obesity-related insulin resistance. Previous studies have revealed the physiological benefits of resistant dextrin (RD), including obesity reduction, lower
Externí odkaz:
https://doaj.org/article/54161f387a454fb482e287f4c7894f4a
Autor:
Xinyang Chen, Yinchen Hou, Zhen Wang, Aimei Liao, Long Pan, Mingyi Zhang, Yingchun Xue, Jingjing Wang, Yingying Liu, Jihong Huang
Publikováno v:
Polymers, Vol 15, Iss 23, p 4545 (2023)
The anti-digestibility of resistant dextrin (RD) and resistant maltodextrin (RMD) is usually significantly affected by processing techniques, reaction conditions, and starch sources. The objective of this investigation is to elucidate the similaritie
Externí odkaz:
https://doaj.org/article/6645c316b1c940dda3b248ffd432448a
Autor:
Long Pan, Cunjin Zhang, Xinyu Yuan, Yu Zhang, Xusheng Chen, Cuizhu Tian, Zishan Zhang, Mengqing Tian, Aimei Liao, Guanghai Yu, Ming Hui, Xin Zeng, Jihong Huang
Publikováno v:
Fermentation, Vol 9, Iss 7, p 626 (2023)
ε-poly-l-lysine (ε-PL) has been routinely used as a natural and safe preservative for many years in the food industry. However, most existing production methods struggle to achieve low cost and high production simultaneously. In this work, we prese
Externí odkaz:
https://doaj.org/article/23faa20fd064461a9404e5a922c49c26
Autor:
Zheyuan Hu, Penghui Zhao, Aimei Liao, Long Pan, Jie Zhang, Yuqi Dong, Jihong Huang, Weiwei He, Xingqi Ou
Publikováno v:
Foods, Vol 12, Iss 5, p 920 (2023)
Depression is a chronic mental illness with devastating effects on a person’s physical and mental health. Studies have reported that food fermentation with probiotics can enrich the nutritional values of food and produce functional microorganisms t
Externí odkaz:
https://doaj.org/article/c249a41d19274bf9a7e1dbe103db9e0a