Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Hexiang Xie"'
Publikováno v:
Food and Bioprocess Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68fb24f0bdd6beb0a7aecd7bfa5f4e68
https://doi.org/10.1007/s11947-023-03056-7
https://doi.org/10.1007/s11947-023-03056-7
Publikováno v:
Food Hydrocolloids. 142:108819
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::acbde2d648e5081f3b6a1b8ca5f5d535
https://doi.org/10.1016/j.foodhyd.2023.108819
https://doi.org/10.1016/j.foodhyd.2023.108819
Publikováno v:
International Journal of Food Science & Technology. 57:3171-3180
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af2c6d928eeda7fade3eec1ffa7670fa
https://doi.org/10.1111/ijfs.15650
https://doi.org/10.1111/ijfs.15650
Publikováno v:
Journal of the science of food and agricultureREFERENCES.
Probiotic products are receiving increasing attention because of their tremendous beneficial health effects. However, it is still a great challenge to preserve probiotic viability during processing, storage and gastrointestinal digestion. Encapsulati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68574df8a716be42cd14edf56062ede1
https://pubmed.ncbi.nlm.nih.gov/36085589
https://pubmed.ncbi.nlm.nih.gov/36085589
Autor:
Hexiang Xie, Yufeng Wang, Kefan Ouyang, Liqiong Zhang, Juwu Hu, Shengfang Huang, Weiwei Sun, Peng Zhang, Hua Xiong, Qiang Zhao
Publikováno v:
International Journal of Biological Macromolecules. 236:123877
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a61e94d4f5edafd29ae0ea02d0401d13
https://doi.org/10.1016/j.ijbiomac.2023.123877
https://doi.org/10.1016/j.ijbiomac.2023.123877
Publikováno v:
Food Hydrocolloids. 137:108406
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71c08114ea470ff01ab1b41c7136a27b
https://doi.org/10.1016/j.foodhyd.2022.108406
https://doi.org/10.1016/j.foodhyd.2022.108406
Autor:
Kefan Ouyang, Hexiang Xie, Yufeng Wang, Meng Wai Woo, Qian Chen, Sixing Lai, Hua Xiong, Qiang Zhao
Publikováno v:
Food Hydrocolloids. 135:108170
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89a642252ee2b8418d80289592e40af4
https://doi.org/10.1016/j.foodhyd.2022.108170
https://doi.org/10.1016/j.foodhyd.2022.108170
Publikováno v:
Journal of the Science of Food & Agriculture; Feb2023, Vol. 103 Issue 3, p1237-1246, 10p
Publikováno v:
Food chemistry. 345
This study explored the effect of three different enzyme deactivation treatments: 4 °C slow cold deactivation (RDPH-(4 °C)), −18 °C rapid cold deactivation (RDPH-(−18 °C)) and 100 °C water bath (RDPH-(100 °C)), compared to that without enzy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::300b83ec257f2f47119a2e79e0618701
https://pubmed.ncbi.nlm.nih.gov/33302104
https://pubmed.ncbi.nlm.nih.gov/33302104