Zobrazeno 1 - 10
of 1 073
pro vyhledávání: '"Hui Teng"'
Publikováno v:
eFood, Vol 5, Iss 5, Pp n/a-n/a (2024)
Abstract The outbreak of coronavirus disease 2019 (COVID‐19) stimulates a body of studies for better investigating the essential mechanisms and clinical characteristics of this disease. Notwithstanding, the underlying mechanisms of multiple organ f
Externí odkaz:
https://doaj.org/article/d26a0fa83fc64af2851ac355716060e0
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101744- (2024)
This study prepared a nanocapsule (NPs) from chitosan (CS) and sodium alginate (ALG) and used them to enhance the stability of blueberry anthocyanins (BA) The optimal NPs was obtained at pH value of 3.25, BA concentration of 0.5 mg/mL and mixing rati
Externí odkaz:
https://doaj.org/article/c99eaf89c7664ff3b27ab780f0384064
Publikováno v:
Ultrasonics Sonochemistry, Vol 109, Iss , Pp 107024- (2024)
Anthocyanins (AC) are vulnerable to degradation when affected by external factors. The present study employed ultrasound-assisted glycosylation of ovalbumin (OVA) and dextran (Dex) to generate conjugate carrier for AC to improve its stability. The re
Externí odkaz:
https://doaj.org/article/4f7e731386ae4d0ab0ebee4828a68a07
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101990- (2024)
Pullulan (PUL) is a widely used agent for electrospinning. However, nanofibers electrospun solely from PUL exhibit a highly hydrophilic nature and a bead-like structure. In this study, 1–5 wt% citrus pectin (CP) was introduced to construct a hybrid
Externí odkaz:
https://doaj.org/article/358e20f107e1402297c2f432d9d53fae
Autor:
Chong Teng, Ling Li, Dan Su, Hui Li, Bing Zhao, Hui Xia, Hui Teng, Yuanyuan Song, Yang Zheng, Xiaolong Cao, Huiwen Zheng, Yanlin Zhao, Xichao Ou
Publikováno v:
Heliyon, Vol 10, Iss 11, Pp e31959- (2024)
Objective: To detect levofloxacin (LFX) and moxifloxacin (MFX) resistance among rifampicin-resistant tuberculosis (RR-TB) isolates, and predict the resistance level based on specific mutations in gyrA and gyrB genes. Methods: A total of 686 RR-TB iso
Externí odkaz:
https://doaj.org/article/01975580ba124e49a531a03de04a0f4d
Autor:
Xiaomei Lv, Haolin Zhang, Qiuyi Lin, Ruiwei Xie, Bing‐Huei Chen, Yu‐Wen Lai, Hui Teng, Lei Chen, Hui Cao
Publikováno v:
eFood, Vol 5, Iss 2, Pp n/a-n/a (2024)
Abstract Polycyclic aromatic hydrocarbons (PAHs) are found in many common foods and increase the risk of cancer in humans. This study systematically screened the components that may be related to the formation of PAHs by an excessive addition of 19 a
Externí odkaz:
https://doaj.org/article/0c41f972672643daa3a2778d78d4d024
Autor:
NUR AMIRAH IZYAN NOOR MAZLI, FATIMAH MD YUSOFF, MUHAMMAD FARHAN NAZARUDIN, YAM SIM KHAW, HUI TENG TAN, MURNI KARIM
Publikováno v:
Asian Fisheries Science, Vol 37, Iss 1 (2024)
The relationship between microalgae and bacteria in a microenvironment, the phycosphere, has a significant role in enhancing the quality and quantity of microalgal production, which would in turn affect consumers' growth and nutritional quality, such
Externí odkaz:
https://doaj.org/article/3b12507df46e46e7bd9c61284e164d57
Autor:
Yee Theng Lau, Hui Teng Chia, Nadia A Hadi, Mohd Shaffari Marzuki, Liliwati Ismail, Noor Syazana Che Ismail
Publikováno v:
Malaysian Family Physician, Vol 19, p 44 (2024)
Introduction: Burnout is a syndrome characterised by physical, emotional and mental exhaustion that results from a long period of involvement in an overwhelming work condition. It is prevalent among frontline workers. This study aimed to identify the
Externí odkaz:
https://doaj.org/article/27d4f7f5693b4882bb3387a6c3c1d9bd
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 4, Pp 975-985 (2023)
Meat products are an important part in our daily diet, providing valuable nutrients for the human body. However, heating processes cause the meat to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the al
Externí odkaz:
https://doaj.org/article/6f349139da5a4ee48a30340d4ab640c5
Autor:
Ruiwei Xie, Haolin Zhang, Xiaomei Lv, Qiuyi Lin, Bing-Huei Chen, Yu-Wen Lai, Lei Chen, Hui Teng, Hui Cao
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100727- (2024)
The favorable inhibitory effect of tea polyphenols on heterocyclic aromatic amines (HAAs) has been confirmed in many past studies. The objective of this study was to investigate the structure-activity relationship of catechins that act as inhibitors
Externí odkaz:
https://doaj.org/article/98565b728dc6402f961fbe42c7dbc752