Zobrazeno 1 - 10
of 201
pro vyhledávání: '"Jingsheng Liu"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract Our previous research found that fecal microbiota transplantation (FMT) and inulin synergistically affected the intestinal barrier and immune system function in chicks. However, does it promote the early immunity of the poultry gut-associate
Externí odkaz:
https://doaj.org/article/d7249153e60f4edf93f15e31e6135fdc
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101656- (2024)
Corn gluten meal-corn husk mixes (CCM) are an inexpensive and readily available agricultural by-product. This study explores a novel technique by converting CCM into high-value livestock feed protein sources through fermentation with Aspergillus nige
Externí odkaz:
https://doaj.org/article/52024044b73e49989b3be32f23146099
Autor:
Lipeng Liu, Xin Jiang, Yelinxin Chen, Sanabil Yaqoob, Lin Xiu, Huimin Liu, Mingzhu Zheng, Dan Cai, Jingsheng Liu
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101430- (2024)
Current research on maize germination suffers from long sampling intervals, and the relationship between the starch structure and the processing properties of flour in maize is still unclear. This study observed the effect of germination on the struc
Externí odkaz:
https://doaj.org/article/d6e4c1da13d94cc28e45d9b3d37890d7
Autor:
Zexian WANG, Yunan ZHAO, Dandan JIA, Wantang JI, Ding XU, Yangling XIANG, Dan CAI, Jingsheng LIU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 1, Pp 162-169 (2024)
This study used Armillaria mellea 07-22 as the experimental strain to degrade zearalenone (ZEN) by fungal biological fermentation. The degradation effects of Armillaria mellea on ZEN were studied, including the degradation effects of different concen
Externí odkaz:
https://doaj.org/article/f351566f40ed4c65a0385228aa47b636
Publikováno v:
Foods, Vol 13, Iss 18, p 2895 (2024)
Corn husk, a by-product of corn starch production and processing, contains high-quality dietary fiber (DF). Our study compares and analyzes the impact of Hericium erinaceus solid-state fermentation (SSF) on the structure and physicochemical character
Externí odkaz:
https://doaj.org/article/4b3cfc6616544170802f5205cce6ff33
Autor:
Yuxuan Mao, Xinqi Li, Qi Qi, Fang Wang, Hao Zhang, Yuzhu Wu, Jingsheng Liu, Chengbin Zhao, Xiuying Xu
Publikováno v:
Ultrasonics Sonochemistry, Vol 104, Iss , Pp 106819- (2024)
Transglutaminase (TGase) was added to soy protein isolate (SPI) dispersion after the combination treatment of high intensity ultrasound (HIU) and high hydrostatic pressure (HHP) to catalyze the formation of cold gel, which was used to encapsulate rib
Externí odkaz:
https://doaj.org/article/12d446e5f8e54b73854b06bee0887013
Autor:
Qiuyang Li, Hang Sun, Shiwei Liu, Jinxin Tang, Shengnan Liu, Pei Yin, Qianwen Mi, Jingsheng Liu, Lei yu, Yunfeng Bi
Publikováno v:
Journal of Ginseng Research, Vol 47, Iss 5, Pp 645-653 (2023)
Background: Changes to work-life balance has increased the incidence of cervical cancer among younger people. A minor ginseng saponin known as ginsenoside Rk1 can inhibit the growth and survival of human cancer cells; however, whether ginsenoside Rk1
Externí odkaz:
https://doaj.org/article/1d44ccb265914062b5fe77dae9f077d7
Publikováno v:
Gels, Vol 10, Iss 5, p 301 (2024)
Plant proteins have the advantages of low cost and high yield, but they are still not comparable to animal proteins in processing due to factors such as gelation and solubility. How to enhance the processing performance of plant proteins by simple an
Externí odkaz:
https://doaj.org/article/854c587860e34afda61035691407d9f6
Autor:
Lipeng Liu, Xiaomin Fang, Shida Ren, Rui Jia, Qiannan Liu, Huimin Liu, Lin Xiu, Sanabil Yaqoob, Dan Cai, Jingsheng Liu
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100848- (2023)
In this study, qualitative and quantitative analyses of phenolic compounds in the maize germinating seed embryo, radicle, and germ were performed at 0, 48, and 96 h post-germination, followed by the evaluation of their hypoglycemic activity. The resu
Externí odkaz:
https://doaj.org/article/84f4c4c2ebdc4577ae0440c497f1c97b
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100830- (2023)
At presently, the catalytic activity of xylanase is sub-optimal, and the required reaction conditions are harsh. To improve its catalytic activity and stability, xylanase (XY) was chemically modified with maleic anhydride (MA). The enzymatic properti
Externí odkaz:
https://doaj.org/article/2f23900c28e04b0ea7561ea3f00646bb