Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Chenshan Shi"'
Autor:
Miaomiao Liu, Zihan Sun, Chenshan Shi, Jiayue Wang, Tao Wang, Piotr Dziugan, Bolin Zhang, Hongfei Zhao, Guoliang Jia
Publikováno v:
Journal of Functional Foods, Vol 89, Iss , Pp 104929- (2022)
Adhesion is thought to increase host-bacterial interactions, thus enabling health benefits to the host. Production of exopolysaccharides increases the chance of probiotic survival in the gastrointestinal tract and promotes adhesion to the epithelium;
Externí odkaz:
https://doaj.org/article/921aa3eed06c482c986940d1e9885446
Publikováno v:
Antioxidants, Vol 11, Iss 1, p 127 (2022)
This study used the properties of amino acid residues to screen antioxidant peptides from hazelnut protein. It was confirmed that the type and position of amino acid residues, grand average of hydropathy, and molecular weight of a peptide could be co
Externí odkaz:
https://doaj.org/article/53ab660c27e8409988ffd846022b2902
Publikováno v:
Gels, Vol 8, Iss 1, p 18 (2021)
In this study, emulsion gel beads for loading quercetin were prepared through an emulsification/gelation process using whey protein isolate (WPI) and pectin. Emulsion gel beads’ properties were investigated by different pectin content. Additionally
Externí odkaz:
https://doaj.org/article/f49d8c68dcd7407a8d1ef916e7e13f93
Publikováno v:
Foods, Vol 10, Iss 6, p 1400 (2021)
This study investigates the antioxidant behaviors of a hazelnut tetrapeptide, FSEY (Phe-Ser-Glu-Tyr), in an oil-in-water emulsion. The emulsion was prepared with stripped hazelnut oil at a ratio of 10%. O/W emulsions, both with and without antioxidan
Externí odkaz:
https://doaj.org/article/61a6747ad46248e1935d440d2ceeb3c7
Autor:
Yang Wang, Sijia Qu, Menghan Chen, Yue Cui, Chenshan Shi, Xiaolu Pu, Wenhui Gao, Quanhong Li, Junhua Han, Aixia Zhang
Publikováno v:
Food Bioscience. 53:102537
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afe7da84988d1de27ffd294cb5a9df22
https://doi.org/10.1016/j.fbio.2023.102537
https://doi.org/10.1016/j.fbio.2023.102537
Publikováno v:
Food Reviews International. 39:1694-1715
Sufu, a traditional fermented soybean product, is a popular side dish in China and other Asian nations. This paper presents an overview of the relationships between the biogenic amines (BAs) of suf...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3362bbfd69c175e2eeb7abb959f6738
https://doi.org/10.1080/87559129.2021.1936002
https://doi.org/10.1080/87559129.2021.1936002
Autor:
Yang Wang, Sijia Qu, Menghan Chen, Yue Cui, Chenshan Shi, Xiaolu Pu, Wenhui Gao, Quanhong Li, Junhua Han, Aixia Zhang
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::677751984655a044321329011cc7119d
https://doi.org/10.2139/ssrn.4269978
https://doi.org/10.2139/ssrn.4269978
Publikováno v:
Foods, Vol 10, Iss 1400, p 1400 (2021)
Foods
Volume 10
Issue 6
Foods
Volume 10
Issue 6
This study investigates the antioxidant behaviors of a hazelnut tetrapeptide, FSEY (Phe-Ser-Glu-Tyr), in an oil-in-water emulsion. The emulsion was prepared with stripped hazelnut oil at a ratio of 10%. O/W emulsions, both with and without antioxidan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0790abcf4de1f634014568191c5c740
https://www.mdpi.com/2304-8158/10/6/1400
https://www.mdpi.com/2304-8158/10/6/1400