Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Huaitian, Cui"'
Autor:
Xinyue Xu, Huaitian Cui, Jiaxin Xu, Zhiheng Yuan, Jun Li, Lina Yang, Shengnan Wang, He Liu, Danshi Zhu
Publikováno v:
Journal of Food Science.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6955d127c86f1d0737936513497641d
https://doi.org/10.1111/1750-3841.16601
https://doi.org/10.1111/1750-3841.16601
Publikováno v:
International Journal of Food Engineering.
Enzymatic interesterification (EIE) of beef tallow (BT) blended with soybean oil (SO), peanut oil (PO) and canola oil (CO) in different proportions were analyzed in terms of the fatty acid compositions, thermal properties (melting and crystallization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7300197b501aba61d4783b2fc495cf48
https://doi.org/10.1515/ijfe-2023-0004
https://doi.org/10.1515/ijfe-2023-0004
Autor:
He Liu, Xinyue Xu, Huaitian Cui, Jiaxin Xu, Zhiheng Yuan, Jun Liu, Chunyang Li, Jun Li, Danshi Zhu
Publikováno v:
Food Reviews International. :1-20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99db029aba5fe5db20e4f6a3c07438f0
https://doi.org/10.1080/87559129.2022.2097256
https://doi.org/10.1080/87559129.2022.2097256
Autor:
Xinyue, Xu, Huaitian, Cui, Jiaxin, Xu, Zhiheng, Yuan, Jun, Li, Jun, Liu, Liu, He, Danshi, Zhu
Publikováno v:
International Journal of Food Engineering; Nov2023, Vol. 19 Issue 11, p509-519, 11p
Autor:
Jun Li, Huaitian Cui, Xinyue Xu, Jiayi Li, Miaomiao Lu, Yue Yu, Hong Song, Danshi Zhu, He Liu
Publikováno v:
International Journal of Food Science & Technology. 57:1291-1302
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13af637065ee5bc63adbc0e57a462321
https://doi.org/10.1111/ijfs.15519
https://doi.org/10.1111/ijfs.15519
Autor:
Xinyue Xu, Shengnan Wang, Jiayi Li, Danshi Zhu, He Liu, Jun Li, Lina Yang, Huaitian Cui, Miaomiao Lu, Hong Song
Publikováno v:
International Journal of Food Science & Technology. 57:908-919
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09c57ed49e9c6336e526df0fd4e148a7
https://doi.org/10.1111/ijfs.15314
https://doi.org/10.1111/ijfs.15314
Publikováno v:
Journal of food scienceREFERENCES. 87(7)
The effects of different probiotics on the texture, rheological properties, microstructure, and water distribution of yogurt fermented with soy powder, soy isolate protein powder, soy umbilical powder, and soy whey as the main raw materials were stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a31f2a0a3d76986de877572c065eeb7
https://pubmed.ncbi.nlm.nih.gov/35638330
https://pubmed.ncbi.nlm.nih.gov/35638330
Publikováno v:
Food Sci Biotechnol
Soy hull pectic polysaccharide (SHPP) is a kind of biological macromolecule prepared from soy hull, which has certain thickening and gel properties. In present study, SHPP was extracted with citric acid and sodium citrate from soybean hulls under the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c37d01f1e8284579a522a138d8943a27
https://pubmed.ncbi.nlm.nih.gov/35646414
https://pubmed.ncbi.nlm.nih.gov/35646414
Publikováno v:
Food Hydrocolloids. 133:107868
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::846190dc294911be5e7eff5f6065ac5d
https://doi.org/10.1016/j.foodhyd.2022.107868
https://doi.org/10.1016/j.foodhyd.2022.107868
