Zobrazeno 1 - 10
of 108
pro vyhledávání: '"Jinfeng Pan"'
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101779- (2024)
A highly pH-responsive gelatin film incorporating purple cabbage anthocyanin (PCA) and chondroitin sulphate (CS)/tannic acid (TA) was developed. Co-pigmentation of PCA via CS/TA improved its photothermal stability and visibility of color change in ge
Externí odkaz:
https://doaj.org/article/591c155ce0af4bde81da76028c8bb8e6
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100759- (2023)
Volatilization of flavor substances may reduce consumers' perception of flavor, and the research on preservation of flavor substances by high internal phase emulsions (HIPEs) under freeze–thaw conditions is still blank. Herein, flavor HIPEs prepare
Externí odkaz:
https://doaj.org/article/f103dd94e41842c4b152cc37c00f4d70
Publikováno v:
Foods, Vol 13, Iss 7, p 1034 (2024)
The aim of this study was to assess the effectiveness of different biomarkers to identify the levels of protein oxidation in pork patties induced by assorted cooking methods. To achieve this purpose, pork patties prepared from longissimus dorsi were
Externí odkaz:
https://doaj.org/article/654911426c0a4b5c83b64fbe88546a6a
Publikováno v:
Foods, Vol 13, Iss 5, p 800 (2024)
In conventional fish soup processing, valuable aquatic resources like fish skins, bones, and scales are often squandered. This study was aimed at investigating if comminution combined with pressure-conduction treatment has the potential to enhance th
Externí odkaz:
https://doaj.org/article/c5033f0f26964b18a06df40166a87ae9
Publikováno v:
Foods, Vol 12, Iss 15, p 2828 (2023)
This study aimed to investigate the effects of galacto-oligogalactose (GOS) glycosylation on the structural and functional properties of fish gelatin (FG). Results showed that with the increase of glycosylation time, grafting degree and browning incr
Externí odkaz:
https://doaj.org/article/5ca46af094ad4ca3b7ab836162d87783
Publikováno v:
Remote Sensing, Vol 15, Iss 13, p 3442 (2023)
Super-resolution (SR) technology plays a crucial role in improving the spatial resolution of remote sensing images so as to overcome the physical limitations of spaceborne imaging systems. Although deep convolutional neural networks have achieved pro
Externí odkaz:
https://doaj.org/article/20c9b7b283504f40bbeca9c40b8ad591
Publikováno v:
Sensors, Vol 22, Iss 16, p 6126 (2022)
Images captured in a low-light environment are strongly influenced by noise and low contrast, which is detrimental to tasks such as image recognition and object detection. Retinex-based approaches have been continuously explored for low-light enhance
Externí odkaz:
https://doaj.org/article/15db5de9a6cd4d269413173fbbf35ef0
Publikováno v:
Foods, Vol 11, Iss 6, p 855 (2022)
This study aimed to investigate the presence of L-lysine (Lys) on the solubility and structures of myofibrillar proteins (MFPs) at different ionic strengths. Porcine MFPs were incubated at 4 °C with various levels of ionic strengths (0.15, 0.3, or 0
Externí odkaz:
https://doaj.org/article/34a0591b538a48a7963ead98edea8473
Publikováno v:
Applied Sciences, Vol 10, Iss 7, p 2430 (2020)
A point spread function evaluation method for a microscope on the object plane that is perpendicular to the optical axis is proposed. The measurement of the incident beam direction from the dual position-sensitive-detector (PSD)-based units, the dete
Externí odkaz:
https://doaj.org/article/6f28c791ddef4d748b0516c4d6767f7f
Autor:
Jingfeng Yang, Meng Yi, Jinfeng Pan, Jun Zhao, Liming Sun, Xinping Lin, Yuegang Cao, Lu Huang, Beiwei Zhu, Chenxu Yu
Publikováno v:
Journal of Functional Foods, Vol 14, Iss , Pp 519-528 (2015)
A new sea urchin polysaccharide (SUP) was extracted from the gonad of sea urchin (Strongylocentrotus intermedius), and its bioactivity to synergistically enhance the functionality of bone morphogenetic protein-2 (BMP-2) induced osteoblastic different
Externí odkaz:
https://doaj.org/article/3bdd74f110144ad299c110635545a41f