Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Chunmin Ma"'
Autor:
Chunmin MA, Xinru GAO, Qiaoyan WU, Yang YANG, Xin BIAN, Bing WANG, Xiaofei LIU, Yan WANG, Na ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 409-418 (2024)
With the continuous development of modified starch, people's demand for the functional characteristics, safety, and convenience of modified starch has increased significantly. Pre-gelatinized starch (PGS) is a type of starch modified by physical meth
Externí odkaz:
https://doaj.org/article/1b68c162afbf4ceeaff1e8622ecc9ef9
Autor:
Mengju WANG, Chunmin MA, Qiaoyan WU, Yang YANG, Xiaofei LIU, Yan WANG, Xin BIAN, Bing WANG, Guang ZHANG, Na ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 443-451 (2024)
Starch provides essential calories for the body's vital activities, but it usually has a high glycemic index. The digestion of starch tends to lead to a steep increase in blood sugar levels, insulin resistance and health risk. The digestibility of st
Externí odkaz:
https://doaj.org/article/bcfb142e02994082b2adb6a84de2052e
Autor:
Yue XU, Chunmin MA, Yao FU, Yang YANG, Xin BIAN, Bing WANG, Yan WANG, Xiaofei LIU, Guang ZHANG, Na ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 110-117 (2024)
In order to investigate the effects of different degrees of substitution (DS) on physicochemical properties of rice starch malate and on the quality of noodles, rice starch malate with different degrees of substitution (DS=0~0.603) was prepared. The
Externí odkaz:
https://doaj.org/article/1ea6b745764748739a49521c879e7203
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 401-411 (2024)
Soymilk is an ideal plant protein drink with rich nutritional value and can prevent and control diseases such as hyperlipidemia, hypertension, atherosclerosis, iron deficiency anemia, etc. Regular consumption can promote and protect human health, and
Externí odkaz:
https://doaj.org/article/b7989e3afe1d49c39ae5375582e1a376
Autor:
Xinyu Shen, Chunmin Ma, Yang Yang, Xiaofei Liu, Bing Wang, Yan Wang, Guang Zhang, Xin Bian, Na Zhang
Publikováno v:
Foods, Vol 13, Iss 17, p 2719 (2024)
With economic growth and improved living standards, the incidence of metabolic diseases such as diabetes mellitus caused by over-nutrition has risen sharply worldwide. Elevated blood glucose and complications in patients seriously affect the quality
Externí odkaz:
https://doaj.org/article/cb683ba735344453ae095ef4fc516b52
Autor:
Shuai ZHANG, Xiaoxue GUO, Jing FAN, Xin BIAN, Yang YANG, Chunmin MA, Xiaofei LIU, Yan WANG, Na ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 27-35 (2023)
In order to improve the quality of rice bread and reveal the effects of transglutaminase (TGase) on the quality of rice flour, rice dough and rice bread, and reveal the relationship among the indexes. The silty properties and pasting properties of TG
Externí odkaz:
https://doaj.org/article/8e9715fcbf2a4e2fa7dccddf11be9a2d
Publikováno v:
Antioxidants, Vol 13, Iss 6, p 665 (2024)
The salt taste-enhancing and antioxidant effect of the Maillard reaction on peanut protein hydrolysates (PPH) was explored. The multi-spectroscopic and sensory analysis results showed that the Maillard reaction products (MRPs) of hexose (glucose and
Externí odkaz:
https://doaj.org/article/98d59423f1744931a8e760f3c2dfe91d
Autor:
Qiaoyan Wu, Yang Yang, Yue Xu, Bing Wang, Xiaofei Liu, Yan Wang, Guang Zhang, Xin Bian, Chunmin Ma, Na Zhang
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100874- (2024)
Rice is a food with a high starch content, comprising over 75% of its composition. However, prolonged and excessive consumption of this cereal may lead to elevated blood glucose levels, which can increase the risk of obesity, type 2 diabetes, and car
Externí odkaz:
https://doaj.org/article/7a5bdacb76bb4f40897255b210d7c58f
Autor:
Chunmin Ma, Xinru Gao, Yang Yang, Xin Bian, Bing Wang, Xiaofei Liu, Yan Wang, Dan Su, Guang Zhang, Lizhe Qu, Na Zhang
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 11 (2024)
Cell-cultured meat, which is obtained by adsorbing cells on the three-dimensional scaffold, is considered a potential solution to animal welfare issues. Edible and safe cell-cultured meat scaffolds are a key part of its research. Soy protein isolate
Externí odkaz:
https://doaj.org/article/2958843c4cf848fb95b03daf0b0f78b4
Autor:
Xiaofei Liu, Xiangxiang Zhao, Chunmin Ma, Ming Wu, Qiqi Fan, Yu Fu, Guang Zhang, Xin Bian, Na Zhang
Publikováno v:
Foods, Vol 13, Iss 5, p 764 (2024)
In order to improve the retrogradation of rice starch (RS) and the quality of rice products, soy protein isolate (SPI), whey protein isolate (WPI), and rice flour were mixed and further extruded into mixed flour. The physicochemical properties and mo
Externí odkaz:
https://doaj.org/article/b29b0d75651c425f9f48038de612d9d4