Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Chaoting Wen"'
Autor:
Youdong Li, Mengxin Duan, Guoyan Liu, Li Liang, Xiaofang Liu, Jixian Zhang, Chaoting Wen, Xin Xu
Publikováno v:
Foods, Vol 13, Iss 20, p 3237 (2024)
Sinapine is a natural polyphenol from the cruciferous plant family that has anti-aging effects but is low in bioavailability. To improve the bioavailability and therapeutic effect of sinapine, sinapine-crosslinked dual-protein-based hydrogels were pr
Externí odkaz:
https://doaj.org/article/31c023afbf36468fa94713e6cb472b5f
Autor:
Chaoting Wen, Dan Wang, Zhiyi Zhang, Guoyan Liu, Li Liang, Xiaofang Liu, Jixian Zhang, Youdong Li, Xin Xu
Publikováno v:
Molecules, Vol 28, Iss 17, p 6275 (2023)
Deer tendon, a deer processing byproduct, is an excellent protein source for the preparation of peptides for improving osteoporosis by its high protein content and high nutritional value. The optimal process of collagen acid extraction was implemente
Externí odkaz:
https://doaj.org/article/f547bf49716446028fe5535a04fc192d
Autor:
Li Liang, Junlong Zhu, Zhiyi Zhang, Yu Liu, Chaoting Wen, Xiaofang Liu, Jixian Zhang, Youdong Li, Ruijie Liu, Jiaoyan Ren, Qianchun Deng, Guoyan Liu, Xin Xu
Publikováno v:
Foods, Vol 11, Iss 12, p 1712 (2022)
To effectively deliver lutein, hydrothermally prepared tea seed cake protein nanoparticles (TSCPN) were used to fabricate Pickering emulsion, and the bioaccessibility of lutein encapsulated by Pickering emulsion and the conventional emulsion was eval
Externí odkaz:
https://doaj.org/article/11a7799b976c40a4b91eb49090361263
Publikováno v:
Foods, Vol 11, Iss 12, p 1701 (2022)
The health effects of bioactive substances in the human body are affected by several factors, including food processing conditions, storage conditions, light and heat, among others. These factors greatly limit the stability and bioavailability of bio
Externí odkaz:
https://doaj.org/article/a9740697ca10437e8ce0dfd563a5820e
Autor:
Jixian Zhang, Zhiqiang Ye, Guoyan Liu, Li Liang, Chaoting Wen, Xiaofang Liu, Youdong Li, Tao Ji, Dongming Liu, Jiaoyan Ren, Xin Xu
Publikováno v:
Molecules, Vol 27, Iss 11, p 3612 (2022)
In the present study, subcritical water extraction (SWE) assisted with deep eutectic solvent (DES) is used to extract Lentinus edodes polysaccharides (LEP). In addition, the antioxidant activity of the polysaccharide samples was also investigated. Ba
Externí odkaz:
https://doaj.org/article/d8f1ba555c824ba4bc0e52a2462f9f72
Autor:
Xin Xu, Zhiyi Zhang, Junlong Zhu, Dan Wang, Guoyan Liu, Li Liang, Jixian Zhang, Xiaofang Liu, Youdong Li, Jiaoyan Ren, Qianchun Deng, Chaoting Wen
Publikováno v:
Foods, Vol 11, Iss 11, p 1625 (2022)
This study aimed to design a Pickering emulsion (PE) stabilized by whey protein isolate nanofibers (WPINs) prepared with subcritical water (SW) to encapsulate and prevent curcumin (Cur) degradation. Cur-loaded WPINs–SW stabilized PE (WPINs–SW–P
Externí odkaz:
https://doaj.org/article/7941ddb60e8c42ccafa5743a76d558af
Autor:
Jixian Zhang, Chaoting Wen, Haihui Zhang, Manyakara Zandile, Xiaoping Luo, Yuqing Duan, Haile Ma
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 128-138 (2018)
In the present study, we investigated the structure and selected functional properties of zein protein as treated with subcritical water. The results showed that subcritical water treatment, with different time (20–120 min) and temperatures (110–
Externí odkaz:
https://doaj.org/article/4e154f6b11464475afc66fd6cbffa9c5
Autor:
Chaoting Wen, Mengyu Shen, Guoyan Liu, Xiaofang Liu, Li Liang, Youdong Li, Jixian Zhang, Xin Xu
Publikováno v:
Process Biochemistry. 124:168-179
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88fa5192b102883cff1b6b08b0cd4803
https://doi.org/10.1016/j.procbio.2022.11.017
https://doi.org/10.1016/j.procbio.2022.11.017
Autor:
Chaoting Wen, Dandan Song, Linwu Zhuang, Guoyan Liu, Li Liang, Jixian Zhang, Xiaofang Liu, Youdong Li, Xin Xu
Publikováno v:
Process Biochemistry. 121:69-77
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3602ac6f9268b57e754ef451042f145
https://doi.org/10.1016/j.procbio.2022.06.031
https://doi.org/10.1016/j.procbio.2022.06.031
Autor:
Li Liang, Yali Xiao, Jixian Zhang, Xiaofang Liu, Chaoting Wen, Huijuan Zhang, Jing Wang, Jiaoyan Ren, Guoyan Liu, Xin Xu
Publikováno v:
Journal of Food Science. 87:4522-4537
To make full use of tea seed cake protein (TSCP), this study investigated the physicochemical and functional properties of TSCP, including the TSCP extract and three ultrafiltration fractions TSCP-1 (Mw 10 kDa), TSCP-2 (3.5 kDa Mw 10 kDa), and TSCP-3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bf8b6d1cf14264edbf786d03280fdd6
https://doi.org/10.1111/1750-3841.16324
https://doi.org/10.1111/1750-3841.16324