Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Cunfang Wang"'
Autor:
Ning Wang, Cunfang Wang, Xingming Gao, Xinqi Zhao, Haitao Wei, Juanjuan Luo, Xinyu You, Hua Jiang, Xiaoning Zhang, Cunzhong Yuan
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 7, Pp 4161-4173 (2024)
ABSTRACT: Whey protein isolate (WPI)-based nanodelivery systems have recently attracted an increasing amount of attention. Despite this, research focusing on milk protein concentrate (MPC) and micellar casein (MCC) as carriers loaded in hydrophobic c
Externí odkaz:
https://doaj.org/article/6b32dfa88c664e7fb62ddd0e8a8273aa
Publikováno v:
Ultrasonics Sonochemistry, Vol 108, Iss , Pp 106983- (2024)
Mulberry leaf protein (MLP) is a nutrient-rich protein, but its applicability is limited because of its poor solubility. To address this issue, this study combines MLP with whey protein isolates (WPI), known for the high nutritional value, and subseq
Externí odkaz:
https://doaj.org/article/4a55ab396e5b461ba56b528a0a9d759e
Autor:
Guige Liu, Bingjie Chen, Hongru Liu, Xiao Wang, Yi Zhang, Cunfang Wang, Chenxia Liu, Yaoguang Zhong, Yongjin Qiao
Publikováno v:
Foods, Vol 12, Iss 17, p 3156 (2023)
Cherry tomatoes are easily damaged due to their high moisture content. A composite coating was developed to delay deterioration and prolong storage by mixing antibacterial sulfated rice bran polysaccharides (SRBP) and edible hydroxyethyl cellulose (H
Externí odkaz:
https://doaj.org/article/7b6994c4f6634f769c3f501259fb5f4a
Autor:
Chenglong Gao, Yazhou Xu, Zhuangzhuang Liang, Yunjie Wang, Qinghong Shang, Shengbin Zhang, Cunfang Wang, Mingmin Ni, Dalei Wu, Zhangjian Huang, Tao Pang
Publikováno v:
Acta Pharmaceutica Sinica B, Vol 11, Iss 7, Pp 1867-1884 (2021)
Blood–brain barrier (BBB) damage after ischemia significantly influences stroke outcome. Compound LFHP-1c was previously discovered with neuroprotective role in stroke model, but its mechanism of action on protection of BBB disruption after stroke
Externí odkaz:
https://doaj.org/article/e6498db88e764b83be99f8c640600eee
Autor:
Xinqi Zhao, Xiaoxue Fan, Xiaoqing Shao, Ming Cheng, Cunfang Wang, Hua Jiang, Xiaoning Zhang, Cunzhong Yuan
Publikováno v:
Ultrasonics Sonochemistry, Vol 88, Iss , Pp 106089- (2022)
This study investigated the effects of different treatment of alkaline pH-shifting on milk protein concentrate (MPC), micellar casein concentrate (MCC) and whey protein isolate (WPI) assisted by the same ultrasound conditions, including changes in th
Externí odkaz:
https://doaj.org/article/566097a6c46d45d1a8eff5fa873fdade
Publikováno v:
Journal of Functional Foods, Vol 91, Iss , Pp 105028- (2022)
A water-soluble polysaccharide (TPS) with molecule weight of 77.2 kDa, was isolated and purified from Tuber sinense according to antioxygenic and antitumor properties. TPS is a homogeneous polysaccharide linked by → [4-α-D-Glcp-(1]8 → 4)-α-D-Gl
Externí odkaz:
https://doaj.org/article/6cc6e154ea424c0ca512cd386c9e54db
Publikováno v:
PLoS ONE, Vol 14, Iss 9, p e0222757 (2019)
Alzheimer's disease (AD) is a progressive neurodegenerative disorder, and is the most common type of cognitive impairment and dementia. There is a pressing need to improve the clinical efficacy and quality of life for AD patients, as limited treatmen
Externí odkaz:
https://doaj.org/article/fde157a83b6f4e269ab2180aeee474af
Publikováno v:
PLoS ONE, Vol 8, Iss 2, p e56656 (2013)
CTSD (Cathepsin D) is a key enzyme in yolk formation, and it primarily affects egg yolk weight and egg weight. However, recent research has mostly focused on the genomic structure of the CTSD gene and the enzyme's role in pathology, and less is known
Externí odkaz:
https://doaj.org/article/f59069aeb28e460fa89ab7830a9f535a
Autor:
Xiaoxue Fan, Cunfang Wang, Ming Cheng, Haitao Wei, Xingming Gao, Mengjia Ma, Xipeng Wang, Zhenghao Li
Publikováno v:
Food Engineering Reviews. 15:230-241
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0e6db73b5a3228520ef9b2a17c06763
https://doi.org/10.1007/s12393-023-09331-9
https://doi.org/10.1007/s12393-023-09331-9
Autor:
Xiaoqing Shao, Cunfang Wang, Xipeng Wang, Zhenghao Li, Mengjia Ma, Meifeng Li, Hongyan Sun, Xiaoning Zhang
Publikováno v:
International Journal of Food Science & Technology. 57:7763-7773
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::196efe7366efaf4d4e1748894e2885e7
https://doi.org/10.1111/ijfs.16138
https://doi.org/10.1111/ijfs.16138