Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Gengxin Hao"'
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 2, Pp 495-502 (2023)
A water-soluble polysaccharide from abalone muscle (AMPP) was isolated. The contents of carbohydrate, protein, uronic acid, and sulfate in AMPP were 83.5 %, 0.5 %, 2.7 %, and 2.6 %, respectively. High-performance liquid chromatography analysis indica
Externí odkaz:
https://doaj.org/article/b95b84fa549949fabd93b68f3df966c6
Publikováno v:
Food Chemistry: X, Vol 14, Iss , Pp 100277- (2022)
This study investigated the effect of transglutaminase (TGase) added to curing solution on the physicochemical properties of salted fish. Large yellow croaker was salted in the curing solution containing 0–2.0% TGase at 10 °C for 48 h. The hardnes
Externí odkaz:
https://doaj.org/article/1b93dda51bb14ef18b116a987956028e
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-9 (2021)
Abstract The physicochemical properties of chitosan obtained from the shells of swimming crab (Portunus trituberculatus) and prepared via subcritical water pretreatment were examined. At the deacetylation temperature of 90 °C, the yield, ash content
Externí odkaz:
https://doaj.org/article/7286b1d7d5d1416da236ddac9a2992f2
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 551-556 (2021)
Curcumin, the primary bioactive substance in turmeric, is known to be associated with weight loss. In this study, we employed Caenorhabditis elegans, a well-established in vivo nematode model to explore the role of curcumin in regulating lipid metabo
Externí odkaz:
https://doaj.org/article/c126cd34da214ff5adae119226bccf8a
Publikováno v:
Process Biochemistry. 108:153-160
The characteristics and self-assembly properties of acid soluble collagen (ASC) from tilapia skin in simulated body fluid (SBF) with different NaCl concentrations were investigated. When the concentration of NaCl was 65 mM, the lag time in the turbid
Autor:
Zhongyang Ren, Xianglan Huang, Linfan Shi, Shuji Liu, Shen Yang, Gengxin Hao, Xujian Qiu, Zhiyu Liu, Yucang Zhang, Yongqiang Zhao, Wuyin Weng
Publikováno v:
International Journal of Biological Macromolecules. 240:124380
Publikováno v:
Journal of Food Processing and Preservation. 46
Publikováno v:
Biocontrol Science. 26:221-224
Autor:
Zhongyang Ren, Yaqing Cui, Yueqi Wang, Linfan Shi, Shen Yang, Gengxin Hao, Xujian Qiu, Yanyan Wu, Yongqiang Zhao, Wuyin Weng
Publikováno v:
Food research international (Ottawa, Ont.). 157
Myofibrillar proteins (MPs) are susceptibly affected by ionic strength. The effect of ionic strength on the structure and emulsifying properties of MPs from hairtail (Trichiurus haumela) is still unclear. Therefore, the effect of ionic strength on th
Publikováno v:
Food Hydrocolloids. 130:107684