Zobrazeno 1 - 10
of 199
pro vyhledávání: '"Jinshui Wang"'
Publikováno v:
Heliyon, Vol 10, Iss 7, Pp e28087- (2024)
In the complex Internet of Things (IoT) environment, a plethora of IoT services with akin functions but varying qualities of service exist. To meet diverse customer needs and drive widespread application, service composition optimization becomes cruc
Externí odkaz:
https://doaj.org/article/0f4d92e07f7c4c279599e339e7189d1d
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101229- (2024)
In this study, the mechanisms by which sanxan protected the quality of salt-free frozen-cooked noodles (SFFCNs) were investigated, with a focus on the composition and structural properties of gluten. The results showed that sanxan facilitated the for
Externí odkaz:
https://doaj.org/article/8d8ea99da6c446549ddb4b4c7765dfaf
Publikováno v:
Foods, Vol 13, Iss 16, p 2537 (2024)
The maturation of wheat flour is a transformative process that elevates its processing and culinary attributes to their peak performance levels. Despite extensive research on starch and gluten protein modifications, the impact of lipid changes has be
Externí odkaz:
https://doaj.org/article/b93c09efaed24ce98c0afb13a07e1a1f
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e20947- (2023)
With the widespread application of computer technology in engineering education, Online Judge (OJ) systems have become an important platform for programming teaching. OJ systems provide a platform for learners to practice programming skills, submit s
Externí odkaz:
https://doaj.org/article/598d276eb4b94cb59e39f0362e97b7a2
Autor:
Feng Jia, Kaichang Ye, Changfu Zhang, Shihao Zhang, Mingxin Fu, Xiao Liu, Ruijia Guo, Ruiting Yang, Huiru Zhang, Jinshui Wang
Publikováno v:
Grain & Oil Science and Technology, Vol 5, Iss 2, Pp 79-86 (2022)
Vitamin C (VC) can greatly enhance the quality properties of dough and steamed bread in the food field. However, there are few studies on the interaction between VC and gluten, and the mechanism of VC influencing the foaming capacity, emulsifiablity,
Externí odkaz:
https://doaj.org/article/3bc5404f5a90401f87531b11eec887a1
Publikováno v:
Grain & Oil Science and Technology, Vol 4, Iss 4, Pp 174-181 (2021)
Much recent researches have demonstrated that the quality of freshly-harvested wheat could be improved during postharvest maturation by determinating the rheological properties. However, this process is time-consuming and complex. This study aimed to
Externí odkaz:
https://doaj.org/article/cebd5b6529504826b6b256826a4420ff
Autor:
Di Chen, Qiang Cheng, Xinxin Xia, Shihua Chen, Changqing Shao, Jing Li, Jinshui Wang, Xingquan Wu
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 6, Pp 435-443 (2021)
The correlations between water state and the key factors affecting sourdough quality, including cell activity and acidification capacity of lactic acid bacteria (LAB), were established in this study. Results revealed that with the increase of frozen
Externí odkaz:
https://doaj.org/article/839f97adfef54a6587d0d4b490afa795
Publikováno v:
Foods, Vol 12, Iss 9, p 1879 (2023)
Solvent retention capacity (SRC) is a test for the solvation of wheat flour. Its functional contribution was predicted according to the swelling behavior of different diagnostic solvents to different polymeric components of wheat. Ten commercial whea
Externí odkaz:
https://doaj.org/article/11bbd1e0cf1f4d4188129e9ca1c79a31
Autor:
Shuoye Yang, Zhenwei Wang, Yahong Ping, Yuying Miao, Yongmei Xiao, Lingbo Qu, Lu Zhang, Yuansen Hu, Jinshui Wang
Publikováno v:
Beilstein Journal of Nanotechnology, Vol 11, Iss 1, Pp 1728-1741 (2020)
Single-walled carbon nanotubes (SWCNTs) have attracted great interest regarding drug-delivery applications. However, their application has been limited by some inherent disadvantages. In this study, raw SWCNTs were purified with different oxidizing a
Externí odkaz:
https://doaj.org/article/34adcbcd368348468a0033dac5c2bdcf
Publikováno v:
Grain & Oil Science and Technology, Vol 3, Iss 1, Pp 18-24 (2020)
The aim of this study was to analyze the physicochemical and structural characteristics of the Venn components of wheat gliadin to provide theoretical basis of gliadin for processing in dough and Chinese steamed bread. Eight Venn components, Gli-8, G
Externí odkaz:
https://doaj.org/article/ccf0a660e55346508d97cc9099b04be9