Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Guangliang Xing"'
Publikováno v:
Molecules, Vol 29, Iss 14, p 3371 (2024)
Transglutaminase (TGase)-catalyzed crosslinking has gained substantial traction as a novel strategy for reducing allergenic risk in food proteins, particularly within the realm of hypoallergenic food production. This study explored the impact of TGas
Externí odkaz:
https://doaj.org/article/61b85529350c4285a3e21dd9db68ae27
Publikováno v:
Molecules, Vol 27, Iss 19, p 6202 (2022)
In this study, the protein bioaccessibility of soymilk gels produced by the addition of glu-cono-δ-lactone (GDL) and fermentation with lactic acid bacteria (LAB) was examined using an in vitro gastrointestinal simulated digestion model. The in vitro
Externí odkaz:
https://doaj.org/article/9f409cc25b1e496aba7760adab2a1321
Autor:
Guangliang Xing, Concetta Valeria Lucia Giosafatto, Xin Rui, Mingsheng Dong, Loredana Mariniello
Publikováno v:
Journal of Functional Foods, Vol 53, Iss , Pp 292-298 (2019)
The aim of this study was to evaluate the antibody (Ab) reactivity of soy proteins present in bio-tofu made of soymilk or soymilk and cow milk mixture polymerized by microbial transglutaminase (MTGase) combined or not with lactic acid bacteria (LAB).
Externí odkaz:
https://doaj.org/article/3ff75b04f2e645bc8d178ab15bcfd0b9
Autor:
Tianran Hui, Guangliang Xing
Publikováno v:
Polymers, Vol 14, Iss 12, p 2364 (2022)
This study evaluated the effect of transglutaminase (TGase) pre-crosslinking treatment on the physicochemical and digestive characteristics of tofu coagulated by glucono-δ-lactone (GDL). Results showed that certain TGase pre-crosslinking times (0.5,
Externí odkaz:
https://doaj.org/article/ee7c07916adf448e89b5387e91c7000a
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 1, Pp 155-163 (2017)
In this study, the food-grade fungal strain DCY-1 was isolated from Chinese traditional fermented soymilk residues (okara) and identified as Actinomucor elegans. The novel strain was used in the solid-state fermentation (SSF) of okara to improve thei
Externí odkaz:
https://doaj.org/article/71b83686d38a4d43b07d1f262e751c4a
Publikováno v:
Foods, Vol 9, Iss 3, p 299 (2020)
In this study, a multi-starters fermentation system involved lactic acid bacteria and yeasts was applied to obtain a novel acidified goat milk (AGM). Significant differences were found in the volatile flavor profile among goat milk, goat yogurt, and
Externí odkaz:
https://doaj.org/article/c9939633aca24b7fb7f21b448ad2304e
Publikováno v:
Journal of Functional Foods, Vol 16, Iss , Pp 58-73 (2015)
The aim of the present work was to investigate the effect of solid-state fermentation with Cordyceps militaris SN-18 on major antioxidant components, antioxidant activities and DNA damage protection of oats. Various solvents with different polarities
Externí odkaz:
https://doaj.org/article/958e85f308f04b0c8a7fa78c98ec6730
Publikováno v:
Journal of Functional Foods, Vol 10, Iss , Pp 210-222 (2014)
In this study, a solid state fermentation of chickpeas with Cordyceps militaris SN-18 was performed for the first time. The effects of fermentation on chickpeas were investigated in terms of total phenolic and saponin contents, antioxidant activities
Externí odkaz:
https://doaj.org/article/565659b1ad0d46ff8b79cdb963d8f99e
Publikováno v:
PeerJ, Vol 4, p e2754 (2016)
We have developed a novel bio-tofu, made from mixed soy and cow milk (MSCM), using Lactobacillus helveticus MB2-1 and Lactobacillus plantarum B1-6 incorporated with microbial transglutaminase (MTGase) as coagulant. MTGase was added to improve the tex
Externí odkaz:
https://doaj.org/article/057f73eadcb4449383893c98e2c514e8
Publikováno v:
International Journal of Food Science & Technology. 55:2541-2550
In the present study, Premna microphylla turcz leaves (PMTLs) containing rich pectin and isoflavones were introduced to prepare packed tofu coagulated by lactic fermentation, in order to promote its physicochemical and functional properties. Results
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a608723526a3152dc987ab9981b269a1
https://doi.org/10.1111/ijfs.14506
https://doi.org/10.1111/ijfs.14506