Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Dongxue YUAN"'
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 14, Pp 467-474 (2022)
Although animal fat plays an important role in the juiciness and flavor of meat products, excessive intake will cause potential harm to the human body because it contains a large amount of saturated fatty acids and cholesterol. However, simply reduci
Externí odkaz:
https://doaj.org/article/7254add224ab4abdb15d9658ac90c56e
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 11, Pp 426-433 (2022)
Animal fat of emulsified meat products plays an important role in the juiciness and flavor of the product. It contains lots of saturated fatty acids and cholesterol, which easily cause potential harm to the human body due to excessively intaking. How
Externí odkaz:
https://doaj.org/article/b8cb357c004240709413bebfabc002a6
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1386-1394 (2022)
Whey protein isolates (WPI) were treated with different ethanol level (20, 40, 60, and 80%, v/v) to promote structural unfolding and subsequent aggregation. In general, protein aggregation gradually increased with increasing ethanol level in a dose-d
Externí odkaz:
https://doaj.org/article/cfc98cb234884b93930d1517dfed264c
Publikováno v:
Foods, Vol 12, Iss 7, p 1507 (2023)
This study aimed to investigate the effects of different concentrations (0.1, 0.2, 0.3, 0.4, and 0.5% w/w) of Abelmoschus manihot gum (AMG) on the gel properties and in vitro digestibility of frankfurters. The results indicated that AMG incorporation
Externí odkaz:
https://doaj.org/article/67dc5e8602294774b76a1352b1946d0f
Publikováno v:
Foods, Vol 11, Iss 3, p 278 (2022)
In this study, the effects of calcium chloride (CaCl2) addition on the physical and oxidative stabilities of filled hydrogel were investigated. The results revealed that CaCl2 significantly enhanced the particle size, interfacial layer thickness, app
Externí odkaz:
https://doaj.org/article/c170e54637ee4bdd992c6630670ebdfe
Publikováno v:
International Journal of Biological Macromolecules. 183:1459-1474
The present study investigates the effect of different acetylated cassava starch (ACS) concentrations on the physical and rheological properties of multicomponent emulsion-based products at specific pH values. The emulsion-based products were made by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebe7aee1b2471fa5463cda5f56c47e98
https://doi.org/10.1016/j.ijbiomac.2021.05.134
https://doi.org/10.1016/j.ijbiomac.2021.05.134
Autor:
Dongxue Yuan, Yining Xu, Baohua Kong, Chuanai Cao, Fengxue Zhang, Xiufang Xia, Hongwei Zhang, Qian Liu, Jinhai Zhao
Publikováno v:
Meat science. 196
This study was designed to investigate the utilization of seaweed dietary fiber (SDF) as a potential alternative to phosphates on the quality profiles of phosphate-free frankfurters. The results showed that the incorporation of SDF obviously promote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f2f3dd998a4e7fe72aa3550bafb6480
https://pubmed.ncbi.nlm.nih.gov/36410055
https://pubmed.ncbi.nlm.nih.gov/36410055
Publikováno v:
Meat science. 189
Present study aimed to investigate the concentration effect of micronized cold-pressed hemp seed cake (MCPHSC) on the quality profiles and sensorial attributes of 50% phosphates reduced frankfurters. The results showed that MCPHSC could be used as an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d262bd564c01e32d7d616572113eda8
https://pubmed.ncbi.nlm.nih.gov/35429824
https://pubmed.ncbi.nlm.nih.gov/35429824
Publikováno v:
Food Hydrocolloids. 131:107756
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecc1c2b2d026fd6c745dfc88239d4e8e
https://doi.org/10.1016/j.foodhyd.2022.107756
https://doi.org/10.1016/j.foodhyd.2022.107756
Publikováno v:
Food Hydrocolloids. 129:107637
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a11504a3873a2f136ec77999c6514ab6
https://doi.org/10.1016/j.foodhyd.2022.107637
https://doi.org/10.1016/j.foodhyd.2022.107637