Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Fei-ping Chen"'
Autor:
Teng-da Yang, Yu-long Chen, Fan-kun Zeng, Ming-qiang Ye, Ling Wang, Zheng Luo, Ying-wei Qi, Fei-ping Chen
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-9 (2022)
Abstract Fresh mulberry leaf vegetable is nutritive and becoming popular. However, available preservation technologies are deficient. In present work, the effects of two kinds of modified atmosphere packaging on postharvest quality of fresh mulberry
Externí odkaz:
https://doaj.org/article/69509e87dec945cc83a02dc6e231c3c4
Publikováno v:
LWT - Food Science and Technology. 72:125-133
There is increasing interest in the development of Coenzyme Q10 (CoQ10) ingredients appropriate for functional food formulations, due to its potential health effects. The present work reported that food proteins including milk and soy proteins can ef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a778538c3e01d18005527089366a8113
https://doi.org/10.1016/j.lwt.2016.04.040
https://doi.org/10.1016/j.lwt.2016.04.040
Publikováno v:
Food Hydrocolloids. 105:105821
The spray-drying microencapsulation of curcumin encapsulated in soy protein isolate (SPI) nanocomplexes, as well as the influence of spray-drying on encapsulation, water redispersion behavior, bioaccessibility, and bioactivities (antioxidant and anti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fbc5a3f68f1dc3fae08a55a65dd5de4
https://doi.org/10.1016/j.foodhyd.2020.105821
https://doi.org/10.1016/j.foodhyd.2020.105821
Publikováno v:
Food Hydrocolloids. 103:105694
Although it has been recognized that the emulsifying properties of ovalbumin (OVA), an important glycoprotein in egg white, are affected by pH, its pH-dependent structural characteristics still remain undetermined. The work demonstrated that pH playe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3332cd40133f12df5815d775494bc18f
https://doi.org/10.1016/j.foodhyd.2020.105694
https://doi.org/10.1016/j.foodhyd.2020.105694
Publikováno v:
Journal of agricultural and food chemistry. 65(8)
The complexation between soy soluble polysaccharide (SSPS) and curcumin at pH 7.0 and 4.0, as well as some physicochemical characteristics of the resultant complexes, was investigated. The encapsulation efficiency and loading amount of curcumin in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a41db7ed62bd7128ba7f69e6c2d4af27
https://pubmed.ncbi.nlm.nih.gov/28185459
https://pubmed.ncbi.nlm.nih.gov/28185459
Publikováno v:
Journal of agricultural and food chemistry. 64(24)
Using soy protein isolate (SPI) and soy-soluble polysaccharides (SSPS) as polymer matrixes, this study reported a novel process to fabricate unique core-shell complex (nano)particles to perform as carriers for curcumin (a typical poorly soluble bioac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93d45f6703cc7ab7f27b681a74260b10
https://pubmed.ncbi.nlm.nih.gov/27243766
https://pubmed.ncbi.nlm.nih.gov/27243766
Publikováno v:
Journal of Food Processing and Preservation. 42:e13749
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e51e4514ac5e8922e935882bce1cebb
https://doi.org/10.1111/jfpp.13749
https://doi.org/10.1111/jfpp.13749
Publikováno v:
Food research international (Ottawa, Ont.). 75
Soy protein isolate (SPI) can act as effective nanocarriers for water-insoluble curcumin, however, the maximal capacity of this protein to load curcumin and molecular mechanism for the formation of the nanocomplexes are still little known. This work
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4091f180a48f2aa96a876ce9b36d8b1
https://pubmed.ncbi.nlm.nih.gov/28454943
https://pubmed.ncbi.nlm.nih.gov/28454943
Publikováno v:
Journal of agricultural and food chemistry. 63(13)
The complexation of nanoparticles in unheated and heated (at 75-95°) soy protein isolate (SPI) with curcumin and the effects on curcumin stability/bioaccessibility and in vitro protein digestibility were investigated. The nanoparticles did not displ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a544cd3eb690e2cec48f42849363abde
https://pubmed.ncbi.nlm.nih.gov/25779681
https://pubmed.ncbi.nlm.nih.gov/25779681
Publikováno v:
Journal of Agricultural & Food Chemistry; 6/22/2016, Vol. 64 Issue 24, p5053-5059, 7p