Zobrazeno 1 - 10
of 512
pro vyhledávání: '"Deng, Qianchun"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 20, Pp 320-335 (2024)
The market for functional and nutraceutical foods is one of the fastest growing markets in the new food creation area, especially in the era of great health. Because of its nutritional and functional qualities, plant-based fermented milk has great de
Externí odkaz:
https://doaj.org/article/b95b804f021e429fbc184cc385825c12
Publikováno v:
Shipin Kexue, Vol 45, Iss 17, Pp 253-264 (2024)
Protease has a wide range of applications in actual production, but its free form has poor resistance to adverse external environments, readily causing activity losses. Moreover, free protease is difficult to recover, limiting its application in the
Externí odkaz:
https://doaj.org/article/91f44a1272e6426a97ed5f7ed682ce7e
Publikováno v:
Shipin Kexue, Vol 45, Iss 15, Pp 329-337 (2024)
China is the world’s largest walnut producer, with an annual output of 4.795 9 million tons. Walnut kernels have high nutritional value, containing 65%−69% of oil and 15%−20% of protein. Walnut meal, an abundant byproduct of walnut oil producti
Externí odkaz:
https://doaj.org/article/29e5ee92409b478f95bcbd77a701c574
Publikováno v:
Shipin Kexue, Vol 45, Iss 11, Pp 91-99 (2024)
In this study, the effect of component migration and interaction with concomitant saponins on the composition and functional properties of the seed storage proteins from Camellia oleifera Abel., a typical woody oil crop in China, was investigated usi
Externí odkaz:
https://doaj.org/article/d49254e7f3c4415bbbd42ace9aaf387b
Autor:
HAO Qian, DENG Qianchun, ZHOU Bin, CHENG Yuanmeng, ZHOU Qi, CHEN Hongjian, DENG Ziyu, CHEN Yashu
Publikováno v:
Shipin Kexue, Vol 45, Iss 12, Pp 304-314 (2024)
The structural heterogeneity and complexity of plant cell wall polysaccharides limit the release of phytonutrients in food processing, ultimately affecting the sensory quality, nutritional value, and shelf stability of products. Efficient enzymatic h
Externí odkaz:
https://doaj.org/article/3508699d15514b418f9eed339d80b7cd
Autor:
Peng, Dengfeng, Yang, Jack, de Groot, Anteun, Jin, Weiping, Deng, Qianchun, Li, Bin, M. C. Sagis, Leonard
Publikováno v:
In Journal of Colloid And Interface Science September 2024 669:236-247
Autor:
Shao, Jiaqi, Peng, Dengfeng, Yang, Jing, Huang, Fenghong, Jin, Weiping, Xiao, Junxia, Sun, Shuai, Li, Feng, Li, Tingzhao, Deng, Qianchun
Publikováno v:
In Food Hydrocolloids September 2024 154
Autor:
Yang, Jing, Shao, Jiaqi, Duan, Yuqing, Geng, Fang, Jin, Weiping, Zhang, Haihui, Peng, Dengfeng, Deng, Qianchun
Publikováno v:
In Food Research International August 2024 190
Autor:
Hao, Qian, Deng, Ziyu, Li, Ruyi, Cheng, Yuanmeng, Pei, Yaqiong, Zhou, Bin, Chen, Yashu, Deng, Qianchun
Publikováno v:
In Food Hydrocolloids January 2025 158
Publikováno v:
Shipin Kexue, Vol 44, Iss 21, Pp 330-350 (2023)
The plant milk market has a promising future and flavor is a critical quality attribute of plant milk. The good flavors of plant milk such as milky, fruity, nutty, and cereal-like aromas are well-liked by consumers, while the undesirable flavors such
Externí odkaz:
https://doaj.org/article/75ac154c0dd14cefbf626e825eb449c9