Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Chunlei NI"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 24, Pp 75-81 (2024)
In order to explore the influence of different polyphenols on the co-pigmentation effects of blueberry anthocyanins, this study analyzed the effects of different polyphenols on color, absorption peak and anthocyanin content of four blueberry anthocya
Externí odkaz:
https://doaj.org/article/8447d287ae0f46d092c592c4a2a77f2d
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 1014-1022 (2019)
The aim of this study was to investigate the effect of fermentation parameters on heat-denatured soybean meal by Monascus purpureus 04093 on the soluble protein and polypeptide production and to evaluate the antioxidant activity and functional proper
Externí odkaz:
https://doaj.org/article/d0dc1cf7ad8e458c8f341767e5b33ad6
Publikováno v:
Foods, Vol 10, Iss 11, p 2833 (2021)
This study aims to observe the effects of coix seed oil (CSO) on HT-29 cells and investigate its possible regulation mechanism of the PI3K/Akt signaling pathway. Fatty acid analysis showed that coix seed oil mainly contains oleic acid (50.54%), linol
Externí odkaz:
https://doaj.org/article/479c6ccf16a5458a93a17dfb4cefcbbc
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
The effects of extrusion treatment on the structure and properties of adlay (Job’s tears) were investigated. Adlay flour was extruded through a twin-screw extruder with different parameters, including barrel temperature (80–160°C), moisture cont
Externí odkaz:
https://doaj.org/article/372371ae3749438ab9d901d7bc00f482
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
Sorghum (Sorghum bicolor (L.) Moench) is one of the most important cereals in the Northeast China. The physicochemical, pasting, texture, and cooking properties of 21 sorghum varieties were determined, which were mainly cultivated in Northeast China.
Externí odkaz:
https://doaj.org/article/edc7d73817cd4da69be2cbc701339c3a
Autor:
Chunlei Ni, Gaopeng Zhang, Jianjun Cheng, Qiuye Wang, Yangyue Ding, Jiarong Wang, Hualu Zhou, Ou Caizhi
Publikováno v:
Process Biochemistry. 96:30-37
This study investigated the changes in the structural and functional properties of various adlay starch-based polymers that occur during low moisture extrusion. The water absorption index, water solubility index, color, and morphological, pasting, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e51feb086c45a927f12a3a1b080b0da1
https://doi.org/10.1016/j.procbio.2020.05.028
https://doi.org/10.1016/j.procbio.2020.05.028
Publikováno v:
Carbohydrate polymers. 283
A hydrogel carrier was prepared by synergistic cross-linking of dynamic imine bonds and hydrogen bonds between gelatin and dialdehyde starch (DS). The dynamic gelation process and rheological and mechanical properties of hydrogels with different conc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bf60bd32a94d15290caef38a27ff3ec
https://pubmed.ncbi.nlm.nih.gov/35153020
https://pubmed.ncbi.nlm.nih.gov/35153020
Publikováno v:
CyTA-Journal of Food, Vol 17, Iss 1, Pp 1014-1022 (2019)
The aim of this study was to investigate the effect of fermentation parameters on heat-denatured soybean meal by Monascus purpureus 04093 on the soluble protein and polypeptide production and to evaluate the antioxidant activity and functional proper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa4ea22d34ca1cd51eac13be1e98d014
https://doaj.org/article/d0dc1cf7ad8e458c8f341767e5b33ad6
https://doaj.org/article/d0dc1cf7ad8e458c8f341767e5b33ad6
Publikováno v:
Foods, Vol 10, Iss 2833, p 2833 (2021)
Foods
Volume 10
Issue 11
Foods
Volume 10
Issue 11
This study aims to observe the effects of coix seed oil (CSO) on HT-29 cells and investigate its possible regulation mechanism of the PI3K/Akt signaling pathway. Fatty acid analysis showed that coix seed oil mainly contains oleic acid (50.54%), linol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b01499a4f33dc688c06c5e7544e5f75c
https://doi.org/10.3390/foods10112833
https://doi.org/10.3390/foods10112833
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
The effects of extrusion treatment on the structure and properties of adlay (Job’s tears) were investigated. Adlay flour was extruded through a twin-screw extruder with different parameters, including barrel temperature (80–160°C), moisture cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8133016183a853e027c66483d8aaf5c3
https://doaj.org/article/372371ae3749438ab9d901d7bc00f482
https://doaj.org/article/372371ae3749438ab9d901d7bc00f482