Zobrazeno 1 - 10
of 202
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:
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:
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:
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:
Ying Liang, Jiayang Song, Jiayi Wang, Hao Liu, Xingquan Wu, Baoshan He, Xia Zhang, Jinshui Wang
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 12, p 9907 (2023)
To clarify the effect of NaCl concentration (0–2.0%) on the formation of amyloid fibrils (AFs) in cooked wheat noodles, the morphology, surface hydrophobicity, secondary structure, molecular weight distribution, microstructure, and crystal structur
Externí odkaz:
https://doaj.org/article/2674665b4a60490e80662b256ca459bc
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:
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
Autor:
Yibo Ma, Miaoyang Hu, Lanyan Guo, Jian Xu, Jie Li, Qun Yan, Huani Pang, Jinshui Wang, Ping Yang, Fu Yi
Publikováno v:
Journal of Clinical Medicine, Vol 12, Iss 5, p 1960 (2023)
Background: Ethanol infusion in the vein of Marshall (EI-VOM) has the advantages of reducing the burden of atrial fibrillation (AF), decreasing AF recurrence, and facilitating left pulmonary vein isolation and mitral isthmus bidirectional conduction
Externí odkaz:
https://doaj.org/article/8d685c3d41874414a053fd9fd559a602