Zobrazeno 1 - 10
of 663
pro vyhledávání: '"Haile Ma"'
Autor:
Yiting Guo, Shenao Nan, Chengcheng Qiu, Chenyu Song, Bengang Wu, Yanhua Tang, Lifang Cheng, Haile Ma
Publikováno v:
Ultrasonics Sonochemistry, Vol 111, Iss , Pp 107088- (2024)
This study investigated the effect of ultrasound-assisted enzymatic extraction (UAEE) on the extraction efficiency, antioxidant activity, and structural properties of jujube polysaccharide (JPS), with hot water extraction (HWE), ultrasound-assisted e
Externí odkaz:
https://doaj.org/article/ce8bca5113924c169d83c2062c7e91bb
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 23, Pp 387-393 (2023)
β-galactosidase, as a safe and nontoxic enzyme preparation, has been not only widely used in food industry and medical fields, but also has great application potential in biotechnology fields, such as enzyme engineering and protein engineering. Micr
Externí odkaz:
https://doaj.org/article/3fffbd46c2dc465ba80094c72792489a
Autor:
Yolandani, Haile Ma, Dandan Liu, Yu Cheng, Fredy Agil Raynaldo, Mokhtar Dabbour, Jiapin Chao, Asad Ali, Susu Yang
Publikováno v:
Ultrasonics Sonochemistry, Vol 104, Iss , Pp 106847- (2024)
High-concentration soy protein isolate was subjected to ultrasonication for viscosity reduction to assist the process of limited enzymatic hydrolysis. Ultrasonication (20 kHz, 10 min, 160 W/L) effectively reduced the viscosity of soy protein isolate
Externí odkaz:
https://doaj.org/article/6d6ecf196bc844369900dcdf62b5f478
Publikováno v:
Ultrasonics Sonochemistry, Vol 103, Iss , Pp 106805- (2024)
This work aimed to explore low-intensity ultrasound-assisted adaptive laboratory evolution (US-ALE) of Bacillus velezensis and fermentation performance of mutant strains were investigated by nitrogen transformation metabolism. Results showed ultrasou
Externí odkaz:
https://doaj.org/article/f9aa0f8fff2f4e02a4d8562629bd2fbd
Autor:
Biao Li, Mingming Zhong, Yufan Sun, Qiufang Liang, Lipeng Shen, Abdul Qayum, Arif Rashid, Abdur Rehman, Haile Ma, Xiaofeng Ren
Publikováno v:
Ultrasonics Sonochemistry, Vol 103, Iss , Pp 106796- (2024)
Curation meat products involves multiple stages, including pre-curing processing (thawing, cleaning, and cutting), curing itself, and post-curing processing (freezing, and packaging). Ultrasound are nonthermal processing technology widely used in foo
Externí odkaz:
https://doaj.org/article/3c470fcfb82b4f78af56e89d491efba1
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 11-17 (2023)
To explore the taste characteristics and potential biological activities of the decapeptides of Stropharia rugosoannulata, two decapeptides (RIEDNLVIIR and SLPIKPRVPF) were selected to predict and validate the taste-presenting properties and ACE inhi
Externí odkaz:
https://doaj.org/article/5d9be08ea7424d30af33b2d72696aa63
Autor:
Kun Gao, Bin Liu, Bengang Wu, Yiting Guo, Chenyu Song, Shenao Nan, Junjun Dai, Yan Shen, Haile Ma
Publikováno v:
Agriculture, Vol 14, Iss 6, p 803 (2024)
The carrot has a high water content, and dehydration is an important means to extend its edible period and reduce storage and transportation costs. In the case of infrared (IR) drying, the porosity of the product is low and the structure is compact;
Externí odkaz:
https://doaj.org/article/df3edf8e091a44519810e96bd66ad95c
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 9, Pp 387-394 (2023)
This study aimed to investigate the effect of commercial protease enzymolysis and in vitro simulated gastrointestinal digestion on the release of ACE inhibitory peptides from the defatted goat milk powder with high digestibility, and to evaluate the
Externí odkaz:
https://doaj.org/article/158483bf89fc431a8aa202fc83405f03
Publikováno v:
Ultrasonics Sonochemistry, Vol 102, Iss , Pp 106732- (2024)
The utilization of peptide-chelated calcium is low due to the influence of factors such as solubility, heat and digestive environmental conditions; therefore, it is crucial to protect, prolong and stabilize this nutrient in order to enhance its effic
Externí odkaz:
https://doaj.org/article/91f7cf48a79642738d8730052a608c4c
Publikováno v:
Current Research in Biotechnology, Vol 7, Iss , Pp 100171- (2024)
By devising a novel near-infrared (NIR) in-situ online monitoring system, this study proposed a new process control method for rice protein (RP) enzymatic hydrolysis in order to address the challenge of monitoring certain chemical indices in real-tim
Externí odkaz:
https://doaj.org/article/dca99c4d4b01456ba9833fc610676080