Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Huapeng Ju"'
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7092bc4e928315cc314038af81090ebf
https://doi.org/10.1111/jfpp.17045
https://doi.org/10.1111/jfpp.17045
Publikováno v:
Food and Bioprocess Technology. 14:1751-1757
In this study, PEF-induced steric configuration changes of the peptide Lys-Asp-His-Cys-His (KDHCH), proposed as the mechanism for its antioxidant activity enhancement induced by PEF treatments, were investigated using spectral and chromatographic met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51d0e03586656d61b346027def2514e8
https://doi.org/10.1007/s11947-021-02643-w
https://doi.org/10.1007/s11947-021-02643-w
Publikováno v:
Food & Function. 12:5940-5948
Enzymatic hydrolysis could be one of the crucial means to limit the allergenicity of allergens. The allergenicity of pea peptides was evaluated using indirect ELISA and RBL-2H3 cell assay, thereby obtaining hypoallergenic pea peptide sequences. Resul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f17c8e08f05746db9e793118b88fc0de
https://doi.org/10.1039/d1fo00083g
https://doi.org/10.1039/d1fo00083g
Autor:
Wei Lin, Weiping Zhao, Chang Lili, Yue Tang, Ruichun Wang, Songyi Lin, Meng Li, Simin Zhang, Huapeng Ju
Publikováno v:
Langmuir : the ACS journal of surfaces and colloids. 37(16)
Significant wastage of the food deterioration in the food preserving process and residual liquid in a container has become a major concern for scientists and the whole society. In this study, an edible multifunctional film integrated superhydrophobic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78a2dc03cb80b45829e42dadd99957d0
https://pubmed.ncbi.nlm.nih.gov/33848420
https://pubmed.ncbi.nlm.nih.gov/33848420
Publikováno v:
Food research international (Ottawa, Ont.). 139
Proteins or peptides are essential nutrients required by the human body because some essential amino acids cannot be biosynthesized. In this context, food industry is urged to find method to meet the demands of high protein yield and high bioactive p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94beffc2515824ad57a675951a8b67e3
https://pubmed.ncbi.nlm.nih.gov/33509481
https://pubmed.ncbi.nlm.nih.gov/33509481
Publikováno v:
Journal of food biochemistryREFERENCES. 44(6)
To investigate immune activity of pine nut peptides treated by PEF technology and mechanism of targeting immunoactive sitesits, immune regulatory active was evaluated by RAW 264.7 cells model and the structures of pine nut peptides were researched by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a694e0cd0e671171cbd9cc0731a8c88
https://pubmed.ncbi.nlm.nih.gov/32266992
https://pubmed.ncbi.nlm.nih.gov/32266992
Publikováno v:
Food Research International. 132:109082
The storage of pine nut (Pinus koraiensis) peptide (PNP) powder involves hygroscopic phenomena. To investigate the adsorption and self-equilibrium rules between these peptides and the environmental moisture molecules, several studies such as low-fiel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4073096108f0e101b0ce298169be6538
https://doi.org/10.1016/j.foodres.2020.109082
https://doi.org/10.1016/j.foodres.2020.109082
Publikováno v:
LWT. 125:109258
How to improve the activity of antioxidant peptides had become a research hotspot in biomedical field in recent years. In this paper, we explore self-assembly used as a new method to enhance the antioxidant activity of peptides. Separate peptide VLLY
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b565eabec0e8b25c85eefe7d60753a6b
https://doi.org/10.1016/j.lwt.2020.109258
https://doi.org/10.1016/j.lwt.2020.109258
Autor:
Ruoyi Hao, Hui Jia, Shengjie Li, Xiuping Dong, Jinfeng Pan, Yujie Wang, Hongliang Lian, Huapeng Ju
Publikováno v:
LWT. 118:108849
The study investigated effects of gallic acid (GA, 0, 1, 5, 25 and 125 μmol/g) on properties of oxidatively stressed Japanese seerfish myofibrillar protein (MFP). Results showed that GA alleviated carbonyls formation and protected free amine. 5 μmo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7a007284dcea32331f676add65a041d
https://doi.org/10.1016/j.lwt.2019.108849
https://doi.org/10.1016/j.lwt.2019.108849
Publikováno v:
Food research international (Ottawa, Ont.). 121
The effect of pulsed electric field (PEF) treatment on the intracellular antioxidant and apoptotic activity of the peptide Lys-Asp-His-Cys-His (KDHCH) was examined using model HepG2 cells. First, PEF treatment conditions specific for the antioxidant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85e409e4fe1dd15c5535c3d43aa423af
https://pubmed.ncbi.nlm.nih.gov/31108756
https://pubmed.ncbi.nlm.nih.gov/31108756