Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Gaigai NIU"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 13, Pp 195-203 (2024)
In order to increase the kinds of jelly and improve the added value of Phyllanthus emblica L. and passion fruit, using P. emblica L. and passion fruit as main raw materials, sensory score, color and texture properties as indicators, the effects of th
Externí odkaz:
https://doaj.org/article/6f969a5fc1a448d1b15c8a86d2130bca
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 22, Pp 84-91 (2023)
Silkworm pupa peptide (SCP) was prepared by enzymatic hydrolysis and then chelated with soluble zinc ions to obtain silkworm pupa peptide-zinc chelates (SCP-Zn), so as to develop safe and easily absorbable zinc supplements and improve the utilization
Externí odkaz:
https://doaj.org/article/513846da47644271a8f58018f14924e1
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 21, Pp 100-106 (2022)
Hsian-tsao gum (HG) possessed of good biological activity and gel-promoting property could improve the textural properties of surimi gel. Ca2+ was commonly used in surimi products, however, effects of Ca2+ on the gel properties of HG-added surimi wer
Externí odkaz:
https://doaj.org/article/cb591f6e339747f4974bfd63729e2a5b
Publikováno v:
Journal of the Science of Food and Agriculture. 103:820-828
Hsian-tsao gum (HG) has unique gel-promoting and nutritional properties; however, its use in processed foods is limited to starchy foods, partially due to a lack of knowledge related to its interaction with proteins. This study elucidated the interac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8774f154c52b38ac0ea63ac83716cf74
https://doi.org/10.1002/jsfa.12193
https://doi.org/10.1002/jsfa.12193
Publikováno v:
Food Hydrocolloids. 136:108282
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7e83e620a03eb5a7aa6a6301d988d80
https://doi.org/10.1016/j.foodhyd.2022.108282
https://doi.org/10.1016/j.foodhyd.2022.108282
Publikováno v:
International Journal of Biological Macromolecules. 231:123274
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::209dfc2bf59c45702f1ecc0875dcf437
https://doi.org/10.1016/j.ijbiomac.2023.123274
https://doi.org/10.1016/j.ijbiomac.2023.123274
Publikováno v:
Food Chemistry. 319:126532
Interactions between gelatin aggregates (G, 0.5 wt%) and an anionic polysaccharide hsian-tsao gum (HG, 0–0.25 wt%) in aqueous solutions were investigated at 25 °C using zeta potentiometry, turbidimetric analysis, dynamic light scattering, confocal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::385fd4ae776cfb48024780cbddc80c6b
https://doi.org/10.1016/j.foodchem.2020.126532
https://doi.org/10.1016/j.foodchem.2020.126532