Zobrazeno 1 - 10
of 482
pro vyhledávání: '"Jiang, Shaotong"'
Autor:
Ren, Mengying, Lu, Jianfeng, Song, Yuan, Zhu, Jiaojiao, Lin, Lin, Lu, Huizi, Wan, Quan, Jiang, Shaotong
Publikováno v:
In Journal of Food Composition and Analysis August 2024 132
Autor:
Xu, Boyang, Xu, Shanshan, Zhou, Hao, Wang, Ruijuan, Jiang, Chao, Mu, Dongdong, Wu, Xuefeng, Wu, Xiaolei, Jiang, Shaotong, Li, Xingjiang
Publikováno v:
In Food Bioscience August 2024 60
Publikováno v:
In Food Chemistry Advances June 2024 4
Publikováno v:
Shipin Kexue, Vol 44, Iss 16, Pp 71-80 (2023)
The effects of adding different amounts (0.1%, 0.2%, 0.3%, 0.4% and 0.5%) of psyllium husk powder (PHP), gellan gum (GG) or konjac glucomannan (KGM) on the properties of phosphorylated surimi-crab meat mixed gels (MG) were investigated. The gel prope
Externí odkaz:
https://doaj.org/article/71abc35a68c14195b793f5aa302941ab
Publikováno v:
In Food Chemistry 15 February 2024 434
Autor:
Ji, Fuyun, Liu, Huihui, Wang, Chuyan, Guo, Na, Shen, Yizhong, Luo, Shuizhong, Jiang, Shaotong, Zheng, Zhi
Publikováno v:
In Food Hydrocolloids February 2024 147 Part B
Autor:
Gao, Yue, Nie, Peng, Yang, Xuefei, Ma, Zhigang, Du, Shizhou, Huang, Zhiping, Jiang, Shaotong, Zheng, Zhi
Publikováno v:
In Food Chemistry 1 January 2024 430
Publikováno v:
Shipin Kexue, Vol 44, Iss 8, Pp 23-29 (2023)
Soy β-conglycinin (7S)-dextran conjugates prepared under dry-heating conditions were used to encapsulate curcumin, and the antioxidant activity and sustained-release property of encapsulated curcumin were investigated. Results showed that the grafti
Externí odkaz:
https://doaj.org/article/99938fd99857428087d98a90ea97ac7c
Publikováno v:
In Food Chemistry Advances October 2023 2
Publikováno v:
In Food Chemistry Advances October 2023 2