Zobrazeno 1 - 10
of 3 049
pro vyhledávání: '"Cui Bo"'
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 2, Pp 30-36 (2024)
As changes in the melting behavior of starch in the extruder affect the physical properties of the extrudate. exploring the melting behavior during starch extrusion is of great significant for the production of ideal thermoplastic starch-based materi
Externí odkaz:
https://doaj.org/article/647bc60d1c9b40e7a353da027fb9bc73
Publikováno v:
Shipin yu jixie, Vol 39, Iss 10, Pp 192-196 (2023)
Objective: This study aimed to reduce the setting time of yogurt, improve the texture of yogurt and evaluate the effect of pea peptides on the quality of coagulated yogurt. Methods: Different amounts(0, 0.50%, 0.75%, 1.00%, 1.25%, 1.50%)of pea pe
Externí odkaz:
https://doaj.org/article/15bb5a36ba6e461ebc3fcf7013ec3fe0
Publikováno v:
Shipin yu jixie, Vol 39, Iss 9, Pp 140-147 (2023)
Objective: Explore the protective effect of Procambarus clarkii shell bioactive peptides (PCSBP) on oxidative stress injury in the organism. Methods: This study using alkaline protease hydrolysis method to prepare bioactive peptides and measured
Externí odkaz:
https://doaj.org/article/60c1ae0120144c0087440eee3bd9b823
Publikováno v:
Shipin yu jixie, Vol 39, Iss 4, Pp 191-197 (2023)
Starch and protein are two important components in food system. The interactions between starch and protein have important influence on the structure, physicochemical properties of starch and the texture and digestibility of starch-based food. In rec
Externí odkaz:
https://doaj.org/article/7aa2215b4f6a499c8b997659681ccded
Autor:
ZHAO Hai-bo, SUN Chun-rui, WANG Jin-peng, CUI Bo, CHENG Yun-hui, CHEN Ling, ZHANG Gui-ming, XU Ning
Publikováno v:
Shipin yu jixie, Vol 39, Iss 6, Pp 1-5,47 (2023)
Objective: This study aimed to control the degree of crosslinking and etherification in the preparation process of crosslinked hydroxypropyl starch and improve the product performance. Methods: Waxy corn starch was used as a raw material to prepare t
Externí odkaz:
https://doaj.org/article/22ed707af01e403eb6b2347237bd9a69
Autor:
GUO Yu, WEN Shi-yu, NI Ce, OU Xiao-hui, QU Ting-min, WU Ying, HE Shu-wen, LI Hong-hui, CUI Bo, CHENG Yun-hui, WEN Li
Publikováno v:
Shipin yu jixie, Vol 38, Iss 11, Pp 176-183 (2022)
Objective: This study aimed to improve the utilization value of scallop processing by-products, by analyzing the antioxidant activity of its protein hydrolysates. Methods: The processing by-products of Argopecten irradians were used as raw materials,
Externí odkaz:
https://doaj.org/article/0037de8e247b45b59b5ec0393aa9b8b6
Publikováno v:
Shipin yu jixie, Vol 38, Iss 4, Pp 8-14 (2022)
This review summarized the research progress on the preparation methods of nano-delivery systems, the types of proteins used to construct plant polyphenol nano-delivery carriers, and the modification of nano-delivery carriers by cross-linking agents
Externí odkaz:
https://doaj.org/article/6a1af0dff6124ad8bae35efcbb6dee15
Publikováno v:
Shipin yu jixie, Vol 38, Iss 1, Pp 30-35 (2022)
Objective: This study focuses on the effects of twin-screw extrusion on the functional properties and structure of pea protein. Methods: The color change of pea protein extrudates were analyzed by automatic colorimeter, the water holding capacity and
Externí odkaz:
https://doaj.org/article/220fe8e52ac54e8083ba496398e56feb
Publikováno v:
Shipin yu jixie, Vol 38, Iss 5, Pp 202-209 (2022)
The article summarized the classification of flavonoids and their physiological activities in recent years. The classification, adsorption mechanism and application effects of nano-solid-phase extractant in the separation and purification of flavonoi
Externí odkaz:
https://doaj.org/article/685f455f0bd144bca2307e2b830c73f2
Publikováno v:
Shipin yu jixie, Vol 38, Iss 5, Pp 234-240 (2022)
This review introduced the classification, structure and physical and chemical properties of dietary fiber, and summarized the relevant research literature on the modification methods and physicochemical properties of dietary fiber at home and abroad
Externí odkaz:
https://doaj.org/article/66d20be01e71483f8295244732b6e1a4