Zobrazeno 1 - 10
of 74
pro vyhledávání: '"Enpeng, Li"'
Publikováno v:
Gels, Vol 10, Iss 9, p 559 (2024)
Starch nanocrystals (SNCs) to stabilize high internal phase emulsions (HIPEs) always suffer low production efficiency from acid hydrolysis. Due to its small granule size, Quinoa starch (QS) was selected to produce SNCs as a function of acid hydrolysi
Externí odkaz:
https://doaj.org/article/9707c14b331d474bb4a07379f08f49f7
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100949- (2023)
Buckwheat is considered as a healthy cereal food, and it is essential to cultivate new buckwheat lines with good starch physicochemical properties for both consumers and food producers. Six novel buckwheat (Duoku, Dk) were generated by crossing of Go
Externí odkaz:
https://doaj.org/article/6296fb67289b4237b6dd01626b55f86b
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 2, Pp 351-358 (2023)
Starch digestion rate and location in the gastrointestinal tract (GIT) are critical for human health. This review aims to present a comprehensive summary on our current understanding of physiological, biochemical, anatomical and geometrical factors o
Externí odkaz:
https://doaj.org/article/808c6973e669420590a426bd36684924
Publikováno v:
Foods, Vol 12, Iss 10, p 2076 (2023)
Zeaxanthin is a natural xanthophyll carotenoid and the main macular pigment that protects the macula from light-initiated oxidative damage, but it has poor stability and low bioavailability. Absorption of this active ingredient into starch granules a
Externí odkaz:
https://doaj.org/article/14a52d93db5c41c5858edf0322d256d4
Competition between Granule Bound Starch Synthase and Starch Branching Enzyme in Starch Biosynthesis
Publikováno v:
Rice, Vol 12, Iss 1, Pp 1-9 (2019)
Abstract Background Starch branching enzymes (SBE) and granule-bound starch synthase (GBSS) are two important enzymes for starch biosynthesis. SBE mainly contributes to the formation of side branches, and GBSS mainly contributes for the synthesis of
Externí odkaz:
https://doaj.org/article/04996ce148774a10be325beabc104fea
Publikováno v:
Foods, Vol 11, Iss 22, p 3738 (2022)
Texture and aroma are two important attributes for the eating quality of cooked rice, but their mutual relations are not clear. Cooked rice with a desirable texture might suffer from a deteriorated aroma property. To better understand the relations b
Externí odkaz:
https://doaj.org/article/5749afdd69ca4649bd85417c521e6034
Publikováno v:
iScience, Vol 24, Iss 1, Pp 101953- (2021)
Summary: Type 2 diabetes incidence continues to increase rapidly. This disease is characterized by a breakdown in blood glucose homeostasis. The impairment of glycemic control is linked to the structure of glycogen, a highly branched glucose polymer.
Externí odkaz:
https://doaj.org/article/7a979a152587445eb6f625b53cea3900
Publikováno v:
Foods, Vol 11, Iss 10, p 1516 (2022)
Retrogradation of cooked rice happens in two ways: one is by the formation of ordered structures, and the other is through intra- and inter-chain entanglement and inter-chain overlap, which in turn are affected by the amylose chain-length distributio
Externí odkaz:
https://doaj.org/article/ea8f97cde27746269b5532e974f4fadc
Publikováno v:
Molecules, Vol 27, Iss 11, p 3385 (2022)
C-type starches with different proportions of A- and B-type crystallinities have different intensities and crystallinities of X-ray diffraction peaks. In this study, the intensities and crystallinities of X-ray diffraction peaks, molecular components
Externí odkaz:
https://doaj.org/article/c9464caaf7ec417892acad4e2ae4cfd0
Autor:
Asad Nawaz, Enpeng Li, Ibrahim Khalifa, Noman Walayat, Jianhua Liu, Nilofar, Hafiz Muhammad Ahsan, Sana Irshad, Hassan Barakat, José M. Lorenzo, Mirian Pateiro, Shahida Anusha Siddiqui, Muhammad Inam-Ur-Raheem
Publikováno v:
Foods, Vol 10, Iss 11, p 2692 (2021)
Pectin has been widely used as a hydrocolloid in foods, but its effectiveness based on hydrodynamics radius (Rh), average side chain length (ACL) and degree of esterification (DE) has been less studied. This study investigated the effect of 4 types o
Externí odkaz:
https://doaj.org/article/18646503903e42388a591df1a987c7b3