Zobrazeno 1 - 10 of 114 pro vyhledávání: '"Heping Cui"'
1
Akademický článek
Factors Affecting the Physical Properties of Edible Composite Film Prepared from Zein and Wheat Gluten
Autor: Yuxiang Ma, Hongchao Bai, Xiangxing Jia, Yanan Lu, Heping Cui, Xingfeng Guo
Publikováno v: Molecules, Vol 17, Iss 4, Pp 3794-3804 (2012)
The effects of zein ratio, concentration of glycerol, liquid-solid ratio, ethanol concentration, pH and heat-treatment temperature on the properties of zein/wheat gluten composite films were researched. The results showed that elongation (E) increase
Externí odkaz: https://doaj.org/article/b19d09e3e5104890aa4853ebaaf1cbc5
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2
Akademický článek
Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate
Autor: Xiao Chen, Jingyang Yu, Heping Cui, Shuqin Xia, Xiaoming Zhang, Baoru Yang
Publikováno v: Molecules, Vol 23, Iss 2, p 247 (2018)
Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with d-xylose and l-cysteine at various temperatures (100 °C–140 °C) for 2 h at a pH of 7.4. The sensory characteristics of MH and MRPs were evaluated by pa
Externí odkaz: https://doaj.org/article/ea8943e2bd0c414d8cfc8c170624377d
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3
Akademický článek
Accelerated Degradation of DiXyl-α,ε-Lys-ARP via Interaction between Extra-Added Xylose and Monosubstituted Lys-ARPs during Maillard Reaction.
Autor: Han Zhang, Heping Cui, Xue Xia, Hussain, Shahzad, Hayat, Khizar, Xiaoming Zhang, Chi-Tang Ho
Publikováno v: Journal of Agricultural & Food Chemistry; 7/31/2024, Vol. 72 Issue 30, p16930-16940, 11p
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8
Glycine, Diglycine, and Triglycine Exhibit Different Reactivities in the Formation and Degradation of Amadori Compounds
Autor: Xue Xia, Yun Zhai, Heping Cui, Han Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Publikováno v: Journal of Agricultural and Food Chemistry. 70:14907-14918
A series of Amadori compounds of glucose were prepared from glycine (G-ARP), diglycine (DiG-ARP), and triglycine (TriG-ARP), and identified by UPLC-MS/MS and NMR. The formation rate of ARPs was TriG-ARPDiG-ARPG-ARP, and their activation energies were
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f747edb89f802a7e64604bb4c5c0fd74
https://doi.org/10.1021/acs.jafc.2c06639
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9
Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound
Autor: Shibin Deng, Yun Zhai, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Publikováno v: Journal of Agricultural and Food Chemistry. 70:14457-14467
Methionine (Met) oxidation was observed during thermal degradation of methionine/glucose-derived Amadori rearrangement product (MG-ARP). The effects of oxidized methionine products, methionine sulfoxide (MetSO) and methionine sulfone (MetSO
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56c363719142075824204da2b6fb6b9b
https://doi.org/10.1021/acs.jafc.2c06458
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