Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Fa‐Wen Yin"'
Autor:
Qian Wang, Fu-Jun Liu, Xin-Miao Wang, Guan-Hua Zhao, Dong Cai, Jing-Han Yu, Fa-Wen Yin, Da-Yong Zhou
Publikováno v:
Marine Drugs, Vol 20, Iss 11, p 719 (2022)
Low molecular weight (Mytilus edulis) (MPs) and the peptides from clams (Ruditapes philippinarum) (CPs) were prepared through enzymatic hydrolysis by proteases (dispase, pepsin, trypsin, alcalase and papain). Both the MPs and the CPs showed excellent
Externí odkaz:
https://doaj.org/article/4431d41cd7464d6bba1550cea70aee24
Autor:
Man‐Tong Zhao, Zhong‐Yuan Liu, Guan‐Hua Zhao, De‐Yang Li, Guang‐Hua Xia, Fa‐Wen Yin, Da‐Yong Zhou
Publikováno v:
International Journal of Food Science & Technology. 57:2435-2446
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8b266965c4bfea3308637be0c77b207
https://doi.org/10.1111/ijfs.15604
https://doi.org/10.1111/ijfs.15604
Publikováno v:
International Journal of Food Science & Technology. 57:1718-1728
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5383757e8ab3ffe820d0bffe7ee74f19
https://doi.org/10.1111/ijfs.15548
https://doi.org/10.1111/ijfs.15548
Autor:
Yoshimasa Nakamura, Da-Yong Zhou, Jiatong Sun, Zixu Wang, Fa-Wen Yin, Chenxu Yu, Xiaoyang Liu, Hui-Lin Liu
Publikováno v:
Journal of the Science of Food and Agriculture. 102:3277-3286
Backgroud Zinc is an essential catalytic element in human health system but its absorption in intestinal system could be strongly affected by the gastrointestinal digestion. In this study, the food-derived potential zinc carrier, scallop adductor hyd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f33b9eb7659174a2051acca75b0ad99f
https://doi.org/10.1002/jsfa.11673
https://doi.org/10.1002/jsfa.11673
Autor:
Xue-Chen Pei, Yu-Xin Liu, Hui-Lin Liu, De-Yang Li, Fa-Wen Yin, Zi-Xuan Wu, Yong-Fu Wang, Da-Yong Zhou
Publikováno v:
Journal of Food Bioactives. 18
This study aimed to search for the optimum antioxidant mixture for improvement of the stability of high-oleic sunflower oil. Seven antioxidants including vitamin E, phytic acid, antioxidant of bamboo leaves, rosemary extract, tea polyphenols, ascorby
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4f9ec23e686e1388f12a657992d198e
https://doi.org/10.31665/jfb.2022.18312
https://doi.org/10.31665/jfb.2022.18312
Publikováno v:
Annual Review of Food Science and Technology. 12:407-432
Chitosan is a biodegradable, biocompatible, and nontoxic aminopolysaccharide. This review summarizes and discusses the structural modifications, including substitution, grafting copolymerization, cross-linking, and hydrolysis, utilized to improve the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::658f418fe9ce6b2399ac4271120f4a6a
https://doi.org/10.1146/annurev-food-070720-112725
https://doi.org/10.1146/annurev-food-070720-112725
Publikováno v:
European Journal of Lipid Science and Technology. :2200161
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3152c878b841a6bf76a482d402584c2
https://doi.org/10.1002/ejlt.202200161
https://doi.org/10.1002/ejlt.202200161
Publikováno v:
International Journal of Food Science & Technology. 56:2938-2945
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2cce0453d766ec11b2cf9226a53d190
https://doi.org/10.1111/ijfs.14933
https://doi.org/10.1111/ijfs.14933
Autor:
Shasha Yang, Hongyan Li, Qiaoe Wang, Beiwei Zhu, Ke Cheng, Jinggang Nie, Cui Li, Da-Yong Zhou, Jianghua Zhang, Fa-Wen Yin
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:12444-12453
Catalytic production of structured phospholipids (SPLs) containing short-chain fatty acids (SCFAs) in an efficient heterogeneous manner is of great importance from the standpoint of food engineering. Herein, a bifunctionalized sulfonated Zn-SBA-15 ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7797dceb6b1fe1efa03ad812c715c724
https://doi.org/10.1021/acs.jafc.0c05213
https://doi.org/10.1021/acs.jafc.0c05213
Publikováno v:
Journal of Aquatic Food Product Technology. 29:391-406
The lipid profiles, including lipid classes, phospholipid (PL) classes, fatty acid (FA) composition, and glycerophospholipid (GP) molecular species, in the two edible parts (edible viscera and musc...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffa29ebbb463789260b02317fbdd26ba
https://doi.org/10.1080/10498850.2020.1741753
https://doi.org/10.1080/10498850.2020.1741753