Zobrazeno 1 - 10
of 136
pro vyhledávání: '"Aiquan Jiao"'
Publikováno v:
Journal of Functional Foods, Vol 119, Iss , Pp 106353- (2024)
Diabetic kidney disease is a metabolic condition that can increase the risk of death. Reasonable protein diets can reduce the risk of developing kidney disease, delay its progression, and other complications. This review explores the pathogenesis of
Externí odkaz:
https://doaj.org/article/86e9b38a4abe4e13b1d1bc2e6c8294f9
Autor:
Chao Qiu, Zhiheng Zhang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Xueming Xu, Zhengyu Jin
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-10 (2023)
Abstract In this study, composite nanoparticles consisting of zein and hydroxypropyl beta-cyclodextrin were prepared using a combined antisolvent co-precipitation/electrostatic interaction method. The effects of calcium ion concentration on the stabi
Externí odkaz:
https://doaj.org/article/ce060ece30604f489db2aaa35263fe4e
Autor:
Yao Hu, Kequan Xing, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Xueming Xu, Jinpeng Wang, Zhengyu Jin, Chao Qiu
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-9 (2023)
Abstract Nisin is a natural bacteriocin that exhibits good antibacterial activity against Gram-positive bacteria. It has good solubility, stability, and activity under acidic conditions, but it becomes less soluble, stable, and active when the soluti
Externí odkaz:
https://doaj.org/article/ae8a03ff3208422c82051f7cf2cbfd0f
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 5, Pp 74-81 (2023)
The effect of whey protein and its hydrolysates on the in vitro digestibility and physicochemical properties of potato starch (PS) was investigated by constructing the co-gelatinization system between the PS and whey protein or whey protein hydrolysa
Externí odkaz:
https://doaj.org/article/5e71982aed1243c78eb6a85f4243a701
Autor:
Ruixin Zhang, Yueyue Yang, Qing Liu, Liangyun Xu, Huiyi Bao, Xiaoru Ren, Zhengyu Jin, Aiquan Jiao
Publikováno v:
Foods, Vol 12, Iss 8, p 1696 (2023)
Wheat gluten (WG) and peanut protein powder (PPP) mixtures were extruded at high moisture to investigate the potential application of this mixture in meat analog production. Multiple factors, including the water absorption index (WAI), water solubili
Externí odkaz:
https://doaj.org/article/1dcdf4f72ce74f09870c742ff5344857
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 809-819 (2020)
The effect of pea starch (1030%) on the properties of rice flour (i.e., swelling power, water solubility, rheological properties, pasting properties) were investigated. Both storage modulus (G’) and loss modulus (G”) increased gradually as pea st
Externí odkaz:
https://doaj.org/article/154698c517a24b0a8b1359c58e02ddc4
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1886-1898 (2020)
The purpose of this study was to provide a new approach to producing a slowly-digestible snack with sensory appeal suitable for people with hyperglycemia. The study was based on naked barley supplemented with other functional components and used low-
Externí odkaz:
https://doaj.org/article/4d18412870454044afe3d800e1e004c4
Autor:
Zhiheng Zhang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Zhengyu Jin, Chao Qiu
Publikováno v:
Foods, Vol 11, Iss 15, p 2189 (2022)
Plant polyphenols have attracted considerable attention because of their key roles in preventing many diseases, including high blood sugar, high cholesterol, and cancer. A variety of functional foods have been designed and developed with plant polyph
Externí odkaz:
https://doaj.org/article/64171b14399848aa92818de149e81c2c
Autor:
Tongwei Guan, Zhiheng Zhang, Xiaojing Li, Shaoning Cui, David Julian McClements, Xiaotian Wu, Long Chen, Jie Long, Aiquan Jiao, Chao Qiu, Zhengyu Jin
Publikováno v:
Foods, Vol 11, Iss 11, p 1562 (2022)
As a renewable resource, the market trend of plant protein has increased significantly in recent years. Compared with animal protein, plant protein production has strong sustainability factors and a lower environmental impact. Many bioactive substanc
Externí odkaz:
https://doaj.org/article/039b877cdb1c445fb1cc7e33a02f9427
Autor:
Jiaxin Lu, Xiaojing Li, Chao Qiu, David Julian McClements, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin
Publikováno v:
Foods, Vol 11, Iss 3, p 450 (2022)
This study aimed to fabricate food-grade Pickering emulsions stabilized by chitosan-phytic acid-β-cyclodextrin (CS-PA-CD) nanoparticles. The CS-PA-CD nanoparticles were characterized with FITR, XRD, and TGA to prove its successfully crosslinking, th
Externí odkaz:
https://doaj.org/article/39f1444db88b4326883072e408e79501