Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Huanping, Mo"'
Autor:
Xiaohua Yang, Jiaqi Hong, Linhao Wang, Changyu Cai, Huanping Mo, Jie Wang, Xiang Fang, Zhenlin Liao
Publikováno v:
Fermentation, Vol 10, Iss 1, p 48 (2024)
Lactic acid bacteria effectively utilize the nutrients and active compounds in plant-based materials via their powerful metabolic pathways and enzyme systems, achieving a combination of nutrition, functionality, and deliciousness. Currently, the majo
Externí odkaz:
https://doaj.org/article/7ca481bb3c104454b73b150c7cc964ed
Publikováno v:
Industria Textila. 72:349-356
In this work, cognitive behaviour and electroencephalography (EEG) of 16 subjects applied colour matching and contrast colour matching to silk fabrics had been measured. The results showed that, the exogenous components P1 (100 ms) and P2 (200 ms) we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63ad43d213d81309204b5e7ba1f9e650
https://doi.org/10.35530/it.072.04.1801
https://doi.org/10.35530/it.072.04.1801
Publikováno v:
International Journal of Food Science & Technology. 56:5017-5024
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f02f2ac28137fbf4606717c7e1663849
https://doi.org/10.1111/ijfs.15306
https://doi.org/10.1111/ijfs.15306
Publikováno v:
Process Biochemistry. 104:46-54
This study was devoted to explore the synergistic effect of pressure level and pectin addition on the binding and structural properties of soy protein-coumarin (S-C) complexes through multi-spectroscopic approaches to elucidate the protective effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66ec635668377526c1f59361b298698f
https://doi.org/10.1016/j.procbio.2021.03.001
https://doi.org/10.1016/j.procbio.2021.03.001
Publikováno v:
Food Chemistry. 401:134168
Soy protein-glucan-tannic acid (S-G-T) complex coacervates were prepared by high-intensity ultrasonic processing (US), subcritical water (SW) treatment, and microfluidization homogenization with different pressures (DHPM 500 and 1000) to stabilize Pi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5d9952095535ee8fcdf70bb0ca08cf4
https://doi.org/10.1016/j.foodchem.2022.134168
https://doi.org/10.1016/j.foodchem.2022.134168
Publikováno v:
Industria Textila; 2021, Vol. 72 Issue 4, p349-356, 8p