Výsledky vyhledávání - "Hanguo Xiong"

Akademický článek

Isolation of starch and protein degrading strain Bacillus subtilis FYZ1-3 from tobacco waste and genomic analysis of its tolerance to nicotine and inhibition of fungal growth

Autor: Changwen Ye, Dandan Liu, Kuo Huang, Dong Li, Xinxin Ma, Yiying Jin, Hanguo Xiong

Publikováno v: Frontiers in Microbiology, Vol 14 (2023)

Aerobic fermentation is an effective technique for the large-scale processing of tobacco waste. However, the specificity of the structure and composition of tobacco-derived organic matter and the toxic alkaloids in the material make it currently diff

Externí odkaz: https://doaj.org/article/74a3258976554b8da10483c05d864b19

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Akademický článek

Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration

Autor: Ishtiaq Ahmad, Zhouyi Xiong, Hanguo Xiong, Rana Muhammad Aadil, Nauman Khalid, Allah Bakash Jvaid Lakhoo, Zia-ud-din, Asad Nawaz, Noman Walayat, Rao Sanaullah Khan

Publikováno v: Food Science and Human Wellness, Vol 12, Iss 1, Pp 69-78 (2023)

Evidences show that the storage period greatly affects the quality of yogurt. In this study, three types of yogurt: control yogurt (CY), non-hydrolyzed potato powder yogurt (PPY) and enzymatically hydrolyzed potato powder yogurt (EHPPY) were prepared

Externí odkaz: https://doaj.org/article/92ce7a5d043f40559491accf2d76e5e3

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Akademický článek

Hatched Eggshell Membrane Can Be a Novel Source of Antioxidant Hydrolysates to Protect against H2O2-Induced Oxidative Stress in Human Chondrocytes

Autor: Lingjiao Zhu, Meihu Ma, Dong Uk Ahn, Vincent Guyonnet, Limei Wang, Yuting Zheng, Qin He, Hanguo Xiong, Xi Huang

Publikováno v: Antioxidants, Vol 11, Iss 12, p 2428 (2022)

Natural antioxidants derived from agricultural by-products have great promise and ecological advantages in the treatment of oxidative stress-related diseases. The eggshell membrane (ESM) from hatched eggs, i.e., the hatched ESM, is a globally abundan

Externí odkaz: https://doaj.org/article/c7b1be4c812f402a914303c9d6462b36

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Akademický článek

Influence of the Mixture of Carrageenan Oligosaccharides and Egg White Protein on the Gelation Properties of Culter alburnus Myofibrillar Protein under Repeated Freezing–Thawing Cycles

Autor: Zhongli Zhang, Zhouyi Xiong, Noman Walayat, Jose M. Lorenzo, Jianhua Liu, Asad Nawaz, Hanguo Xiong

Publikováno v: Antioxidants, Vol 11, Iss 1, p 32 (2021)

This study aims to investigate the influence of the mixture (CGO/EWP) of carrageenan oligosaccharide (CGO) and egg white protein (EWP) (CGO/EWP, CGO: EWP = 1:1, m/m) on the functional, structural, and gelling properties of Culter alburnus myofibrilla

Externí odkaz: https://doaj.org/article/2ef35e76ac6e44248e1ef9233f1b3393

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Akademický článek

Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles

Autor: Zhongli Zhang, Zhouyi Xiong, Noman Walayat, Jose M. Lorenzo, Asad Nawaz, Hanguo Xiong

Publikováno v: Foods, Vol 10, Iss 9, p 2007 (2021)

This study focuses on the effect of the mixture (XO/EW) of xylooligosaccharides (XO) and egg white protein (EW) on the physicochemical properties, conformation, and gel-forming ability of Culter alburnus myofibrillar proteins (MP) during multiple fre

Externí odkaz: https://doaj.org/article/6c2f368d5fbf4da7af884935ba10a455

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A systemic study on the effect of egg white protein and isomalto‐oligosaccharide mixture on the functional and gelation properties of Culter alburnus myofibrillar protein during long‐term frozen storage

Autor: Zhongli Zhang, Zhouyi Xiong, Hanguo Xiong, Noman Walayat, Asad Nawaz, Ibrahim Khalifa, Rana Muhammad Aadil, Sha Li, Jose M. Lorenzo Rodriguez

Publikováno v: International Journal of Food Science & Technology. 57:7816-7828

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7a76f6f6bea8111bbf6133bdfa6c7c08
https://doi.org/10.1111/ijfs.16111

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Akademický článek

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Author response for 'A systemic study on the effect of egg‐white protein and isomalto‐oligosaccharide mixture on the functional and gelation properties of Culter alburnus myofibrillar protein during long‐term frozen storage'

Autor: null Zhongli Zhang, null Zhouyi Xiong, null Hanguo Xiong, null Noman Walayat, null Asad Nawaz, null Ibrahim Khalifa, null Rana Muhammad Aadil, null Sha Li, null Jose M. Lorenzo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e8d5429c441902d48048535befedf47c
https://doi.org/10.1111/ijfs.16111/v2/response1

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Effects of oxidative modification on the functional, conformational and gelling properties of myofibrillar proteins from Culter alburnus

Autor: Chun Hu, Zhouyi Xiong, Hanguo Xiong, Zhongli Zhang, Noman Walayat, Lu Sufang

Publikováno v: International Journal of Biological Macromolecules. 162:1442-1452

Protein oxidation is a critical process in the deterioration and spoilage of fish and related commodities during processing and storage. In this study, the hydroxyl radical generation system (HRGS) was used to simulate the effect of oxidation on the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82f6d7e90bbdf837ef935df99f6e4368
https://doi.org/10.1016/j.ijbiomac.2020.08.052

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