Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Jingxuan KE"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 24, Pp 187-195 (2024)
The effects of different extraction methods on the physical and chemical properties and functional characteristics of insoluble dietary fiber (IDF) from Polygonatum sibiricum residue were investigated. The complex enzyme method (CE), ultrasonic-assis
Externí odkaz:
https://doaj.org/article/9ac6f199a64b45e69f48c79bf2a15d6f
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 19, Pp 10-16 (2023)
Zanthoxylum bungeanum Maxim. is an essential spice and medicinal plant in China. Zanthoxylum bungeanum Maxim. has a distinct bitterness due to 7-methoxylcoumarin. The bitterness of Zanthoxylum bungeanum Maxim. restricted the development and utilizati
Externí odkaz:
https://doaj.org/article/b53fbda3f97e4a6eafc2a41816c84e8e
Autor:
Jingxuan Ke, Xin Wang, Xinyu Gao, Yuhui Zhou, Daqing Wei, Yanli Ma, Cuicui Li, Yilin Liu, Zhizhou Chen
Publikováno v:
Foods, Vol 13, Iss 15, p 2323 (2024)
The effects of ball milling on the physicochemical, functional, and emulsification characteristics of Polygonatum sibiricum insoluble dietary fiber (PIDF) were investigated. Through controlling milling time (4, 5, 6, 7, and 8 h), five PIDFs (PIDF-1,
Externí odkaz:
https://doaj.org/article/eb5ea76cb030451bb006152f9b442bdf
Structural characterization of cell-wall polysaccharides purified from chayote (Sechium edule) fruit
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100797- (2023)
Chayote (Sechium edule), an underutilized cucurbit vegetable crop, has gained attention as it exhibits health-promoting properties. However, the primary structure of chayote cell-wall polysaccharides has not been comprehensively studied. In this stud
Externí odkaz:
https://doaj.org/article/b54bebac62a14516a987c834cc6c307b
Autor:
Jingxuan Ke, Yu Chang, Chenyang Nie, Rui Yang, Jie Ma, Tinghang Zhao, Xiaoting Deng, Zhiqing Zhang
Publikováno v:
Food Hydrocolloids. 143:108902
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19fedada398df84abea71ee86d4a1675
https://doi.org/10.1016/j.foodhyd.2023.108902
https://doi.org/10.1016/j.foodhyd.2023.108902
Publikováno v:
Food Science and Technology, Volume: 43, Article number: e114522, Published: 27 JAN 2023
Chayote is rich in non-starch polysaccharides. The physicochemical properties of non-starch polysaccharide from chayote were not study extensively. In the present research, non-starch polysaccharide of chayote (CP-CHE) extracted by conventional heati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e53e0bf3dc1cc876700741d71e7b2b41
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100527&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100527&lng=en&tlng=en
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a57026e21543fce3e8c4a17bb849718
https://doi.org/10.1111/jfpp.16845
https://doi.org/10.1111/jfpp.16845
Autor:
Xiaoli Xi, Yanli Ma, Jingxuan Ke, Yinzhuang Wang, Xiaodong Gu, Yaqiong Liu, Jianfeng Sun, Jianlou Mu
Publikováno v:
American Journal of Biochemistry and Biotechnology. 17:490-501
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76da6ed3c77b978a5fed0151cbe459e8
https://doi.org/10.3844/ajbbsp.2021.490.501
https://doi.org/10.3844/ajbbsp.2021.490.501
Publikováno v:
International Journal of Biological Macromolecules. 147:688-698
Pectin is one of high-value functional food ingredients. Better knowledge of properties of chayote pectin would help to promote the application of the chayote as a pectin source. In this study, ultrasound-assisted extraction (UAE) was used to extract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18ae9d539f98716a1b4f943482993936
https://doi.org/10.1016/j.ijbiomac.2020.01.055
https://doi.org/10.1016/j.ijbiomac.2020.01.055
Publikováno v:
International Journal of Biological Macromolecules. 125:642-650
Corn starch-based films containing cinnamon essential oil were prepared. The physical properties of the films, and the diffusion kinetics of cinnamaldehyde were analyzed. The results showed that the antibacterial polymer film containing 2.0% (w/v) ci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78e2e64af47e334714f39ebb7d96fea1
https://doi.org/10.1016/j.ijbiomac.2018.12.094
https://doi.org/10.1016/j.ijbiomac.2018.12.094