Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Bulei Sheng"'
Autor:
Bulei Sheng, Nina A. Poulsen, Maria Glantz, Marie Paulsson, Lotte B. Larsen, Søren D. Nielsen
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100483- (2023)
In the present study, digestion pattern of purified bovine κ-casein (κ-CN) variants A, B, E as well as desialylated variant B, using INFOGEST 2.0 in vitro gastrointestinal digestion were investigated using peptidomics. Peptide profiles of the diges
Externí odkaz:
https://doaj.org/article/2a22c3ed22414d44ad070bca24d8d70e
Publikováno v:
Food Materials Research, Vol 3, Iss 1, Pp 1-10 (2023)
The present research used two α-dicarbonyl compounds, glyoxal and methylglyoxal and whey protein as subjects, and evaluated the alterations of physicochemical properties, structure, and digestibility of whey protein throughout the glycation process.
Externí odkaz:
https://doaj.org/article/0826871b165e4ca98873c5ab3e550abf
Autor:
Bulei Sheng, Søren D. Nielsen, Maria Glantz, Marie Paulsson, Nina A. Poulsen, Lotte B. Larsen
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 4, Pp 2803-2814 (2022)
ABSTRACT: Milk with different κ-casein (CN) phenotypes has previously been found to influence its gastric digestion rate. Therefore, the aim of the present study is to disentangle contributions of genetic variation and its related sialylation on the
Externí odkaz:
https://doaj.org/article/0db325a7d59145caaf77359b4f1f143a
Autor:
Bulei Sheng, Martin N. Thesbjerg, Maria Glantz, Marie Paulsson, S⊘ren D. Nielsen, Nina A. Poulsen, Lotte B. Larsen
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 3, Pp 1959-1965 (2022)
ABSTRACT: Variations in the phosphorylation and glycosylation patterns of the common κ-casein (CN) variants A and B have been explored, whereas studies on variant E heterogeneity are scarce. This study reports for the first time the detailed phospho
Externí odkaz:
https://doaj.org/article/8d9fe8e451d848ebaa221486dd2c6bcc
Publikováno v:
Foods, Vol 11, Iss 20, p 3191 (2022)
Edible pork by-products are widely consumed in many areas, whereas their digestion characteristics have rarely been evaluated. This work compared the digestibility of protein in boiled pork liver, heart, tripe and skin with tenderloin as a control. C
Externí odkaz:
https://doaj.org/article/8e0bb049f6514b41aca5bd468a2ecc9d
Publikováno v:
Molecules, Vol 23, Iss 4, p 712 (2018)
α-Dicarbonyl compounds, which are widely generated during sugar fragmentation and oil oxidation, are important precursors of advanced glycation end products (AGEs). In this study, the effect of glycation derived from glyoxal (GO), methylglyoxal (MGO
Externí odkaz:
https://doaj.org/article/e09ed89876164f2fa2cc932e0ad4b8ff
Autor:
Bulei Sheng, Lin Li, Xia Zhang, Wenjuan Jiao, Di Zhao, Xue Wang, Liting Wan, Bing Li, Hui Rong
Publikováno v:
Molecules, Vol 23, Iss 2, p 495 (2018)
β-carotene is a lipophilic micronutrient that is considered beneficial to human health. However, there are some limitations in utilizing β-carotene in functional foods or dietary supplements currently because of its poor water dispersibility and ch
Externí odkaz:
https://doaj.org/article/b8f498cbe16a4d7d94468c9c4b1a0453
Autor:
Wentao, Wang, Tao, Zheng, Bulei, Sheng, Tongchang, Zhou, Qicheng, Zhang, Fan, Wu, Ninglin, Zhou, Jian, Shen, Ming, Zhang, Yi, Sun
Publikováno v:
In Applied Materials Today December 2019 17:36-44
Publikováno v:
Sheng, B, Nielsen, S D-H, Poulsen, N A & Larsen, L B 2021, ' Differential in vitro digestion rates in gastric phase of bovine milk with different κ-casein phenotypes ', Journal of Dairy Science, vol. 104, no. 10, pp. 10462-10472 . https://doi.org/10.3168/jds.2020-20073
Casein (CN) micelles will coagulate in the stomach after ingestion, which is similar to the cheesemaking process. Although genetic variants of bovine proteins, especially κ-CN, have been confirmed to influence the coagulation properties of the CN mi