Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Jianxian Zheng"'
Autor:
Jing Huang, Jacob Ojobi Omedi, Chengye Huang, Cheng Chen, Li Liang, Jianxian Zheng, Yongqing Zeng, Yan Xu, Weining Huang
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100425- (2024)
The effects of black bean supplemented with wheat bran sourdough fermented by phytase and β-glucosidase producing Pediococcus acidilactici (L19) and Pediococcus pentosaceus (J28), respectively, on baking quality and staling characteristics of wheat
Externí odkaz:
https://doaj.org/article/71d31e982dca4ed9818587c3fc9fde6e
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 108-121 (2023)
ABSTRACTThe current study applied 2-(4-methoxyphenoxy) propionic acid (HPMP) to prepare its alkylated and esterified derivatives and then investigated their corresponding sweetness inhibitory effect. The structure of these substituted derivatives wer
Externí odkaz:
https://doaj.org/article/dfbac8976bf849529b83f11f73ef0481
Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100443- (2022)
To investigate the effects of Helvella leucopus (H. leucopus) on hyperlipidemic mice, polysaccharide (HLP) was prepared from H. leucopus by hot water extraction and alcohol precipitation. HLP was primarily contained glucose, rhamnose, galactose and m
Externí odkaz:
https://doaj.org/article/9ddce00b00e34cf5bd538ecebee55e38
Autor:
Chengye Huang, Jing Huang, Binle Zhang, Jacob Ojobi Omedi, Cheng Chen, Liyuan Zhou, Li Liang, Qibo Zou, Jianxian Zheng, Yongqing Zeng, Weining Huang
Publikováno v:
Foods, Vol 12, Iss 3, p 605 (2023)
This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean (Vigna angularis) sourdough fermented by Weissella confusa QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red be
Externí odkaz:
https://doaj.org/article/f12803d9d2024ee69340ea32a6cb6f9f
Autor:
Jacob Ojobi Omedi, Jing Huang, Weining Huang, Jianxian Zheng, Yongqing Zeng, Binle Zhang, Liyuan Zhou, Faqun Zhao, Ning Li, Tiecheng Gao
Publikováno v:
Heliyon, Vol 7, Iss 11, Pp e08290- (2021)
The objective of this study was to investigate the suitability of incorporating pitaya fruit fermented by antifungal LAB strains Lactiplantibacillus plantarum and Pediococcus pentosaceus at 1: 30 °C for 24h or 2: 31 °C for 19.5h as an ingredient wi
Externí odkaz:
https://doaj.org/article/bdbb4cbc4a9a4ce4b586491a16ae8e99
Autor:
Anqi Wang, Changhao Xiao, Jianxian Zheng, Chuansong Ye, Zhen Dai, Qinghai Wu, Jinguang Liu, Padraig Strappe, Zhongkai Zhou
Publikováno v:
Journal of Functional Foods, Vol 73, Iss , Pp 104142- (2020)
This study investigated effects of triterpenoids derived from Ganoderma lucidum (GLT) on the ability to attenuate cognitive impairment and reduce oxidative stress and inflammation induced by D-galactose using an aged rats model. The data revealed tha
Externí odkaz:
https://doaj.org/article/dc1258996b0e43458b509f675bf8db2d
Publikováno v:
International Journal of Food Properties. 26:108-121
The current study applied 2-(4-methoxyphenoxy) propionic acid (HPMP) to prepare its alkylated and esterified derivatives and then investigated their corresponding sweetness inhibitory effect. The structure of these substituted derivatives were charac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10356cc9a9f273eea0cbfdb0ece4249f
https://doi.org/10.1080/10942912.2022.2154610
https://doi.org/10.1080/10942912.2022.2154610
Publikováno v:
Food Chemistry. 405:134769
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd82aeca739a596b38d278f3dbced67a
https://doi.org/10.1016/j.foodchem.2022.134769
https://doi.org/10.1016/j.foodchem.2022.134769
Autor:
Jing Wang, Zhongkai Zhou, Wenting Liu, Fenfen Wang, Mei Li, Ye Zhang, Jianxian Zheng, Padraig Strappe
Publikováno v:
Food & Function. 12:8659-8668
Starches acylated with specific short-chain fatty acids (SCFAs) have the potential to provide specificity in SCFA delivery. It is well documented that SCFAs are involved in lipid metabolism, but the underlying mechanism is still unclear. For characte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57b6288bc2276063b0291d5fef4d6119
https://doi.org/10.1039/d1fo01226f
https://doi.org/10.1039/d1fo01226f
Autor:
Weining Huang, Tiecheng Gao, Liyuan Zhou, Jianxian Zheng, Jing Huang, Binle Zhang, Yongqing Zeng, Faqun Zhao, Jacob Ojobi Omedi, Ning Li
Publikováno v:
Heliyon, Vol 7, Iss 11, Pp e08290-(2021)
Heliyon
Heliyon
The objective of this study was to investigate the suitability of incorporating pitaya fruit fermented by antifungal LAB strains Lactiplantibacillus plantarum and Pediococcus pentosaceus at 1: 30 °C for 24h or 2: 31 °C for 19.5h as an ingredient wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::459def1b2d916f6654ad2fc5e5b64fd4
http://www.sciencedirect.com/science/article/pii/S2405844021023938
http://www.sciencedirect.com/science/article/pii/S2405844021023938