Zobrazeno 1 - 10
of 122
pro vyhledávání: '"Caimeng ZHANG"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 24, Pp 118-124 (2024)
Plant-based yogurts received widespread consumer attention due to their perceived health benefits. To investigate the effect of protein content on the quality of stirred soy yogurt and understand the relationship between microstructure and macroscopi
Externí odkaz:
https://doaj.org/article/4fead7c2df784ae787c791dc3cf0cdd4
Publikováno v:
Foods, Vol 13, Iss 2, p 330 (2024)
Soybean whey contains high levels of off-flavors and anti-nutritional factors and is generally considered unsuitable for direct application in the food industry. In this work, to reduce beany off-flavors and anti-nutritional factors, and to improve i
Externí odkaz:
https://doaj.org/article/9a852524828c4f97823a4e1722dfdc2c
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The emulsion gels that can be used as solid fat replacers were produced with different polysaccharides (κ-carrageenan, κC; high-acyl gellan, HA; konjac glucomannanon, and KGM), pea protein isolate (PPI) and sunflower seed oil. The effect of polysac
Externí odkaz:
https://doaj.org/article/1c66992000384bf7a6d5886898b8b88a
Publikováno v:
Foods, Vol 11, Iss 23, p 3784 (2022)
In this work, pea albumins (PAs) were efficiently recovered by complexation with dextran sulfate (DS), and the emulsifying ability and stability of PA/DS complexes were studied. The largest amounts of PAs (81.25%) were recovered at r = 5:1 and pHmax
Externí odkaz:
https://doaj.org/article/31231f1d8902415b815221b20f1451f5
Publikováno v:
Molecules, Vol 23, Iss 8, p 1909 (2018)
A highly selective procedure to extract thiol-containing peptides (TCPs) from complicated soy glycinin hydrolysates (SGHs) was described. This procedure included the reduction of disulfide bonds by 1,4-dithiothreitol (DTT) and enrichment of TCPs thro
Externí odkaz:
https://doaj.org/article/a3b7fad3929941b6a6b6b231a2eccb5f
Autor:
Linsong Pu, Xiangzhen Kong, Ruoyu Xing, Yuqing Wang, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li
Publikováno v:
Food & Function; 4/7/2024, Vol. 15 Issue 7, p3848-3863, 16p
Publikováno v:
Journal of the Science of Food and Agriculture. 103:1800-1809
Acid and thermal stabilities are important properties for the preparation of acidic protein beverage. It is an important method for enzymatic modification to improve the functional properties of protein. Irpex lacteus protease showed a selective hydr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a41956995eec61fde1d06ca72964332b
https://doi.org/10.1002/jsfa.12301
https://doi.org/10.1002/jsfa.12301
Publikováno v:
International Journal of Food Science & Technology. 57:2333-2345
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::647f82704e63bfff4ecb19325fe8f12e
https://doi.org/10.1111/ijfs.15586
https://doi.org/10.1111/ijfs.15586
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:289-300
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f9e906571fe5ae57957977dddbf9090
https://doi.org/10.1021/acs.jafc.1c06732
https://doi.org/10.1021/acs.jafc.1c06732
Publikováno v:
Journal of the American Oil Chemists' Society. 98:1057-1068
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7aa11573a5d417fd44ed5391927ef8d2
https://doi.org/10.1002/aocs.12531
https://doi.org/10.1002/aocs.12531