Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Jiwei Kuang"'
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 24, Pp 38-44 (2022)
The frozen preservation quality of dough cannot meet the requirements of industrial production of fresh and wet noodles. To investigate the effect of the main dough components (gluten protein and starch) on the quality of the frozen dough, dough rest
Externí odkaz:
https://doaj.org/article/be337cdf0a424589b72190cab5a1f837
Publikováno v:
Molecules, Vol 29, Iss 7, p 1509 (2024)
Chenopodium quinoa Willd. is rich in phenolic compounds and exhibits diverse biological activities. Few studies have focused on the effect of colored quinoa’s phenolic profile on potential biological activity. This study used a UPLC–MS/MS-based m
Externí odkaz:
https://doaj.org/article/c0c83808f2874b86a61224b5221a3f0d
Publikováno v:
Food Chemistry: X, Vol 14, Iss , Pp 100318- (2022)
The effects of inulin (1.5%), glutathione (GSH, 0.05%), and their combination (1.5% inulin + 0.05% GSH) on the conformational structure and gel performance of pork myofibrillar protein (MP) under oxidation condition were examined. The addition of GSH
Externí odkaz:
https://doaj.org/article/1047b1c01931450ab72776e57a196fb6
Publikováno v:
IEEE Access, Vol 6, Pp 31996-32004 (2018)
Disturbances among the receivers caused by irrelevant circuit topology and inductive cross couplings among the receiving coils are particularly problematic aspects of multi-receiver wireless power transfer (WPT) systems. This paper proposes an effect
Externí odkaz:
https://doaj.org/article/a6d8302a886e4e718164448e22e99118
Autor:
Cong Min, Chong Zhang, Huayin Pu, Hongliang Li, Wenhui Ma, Jiwei Kuang, Junrong Huang, Youling L. Xiong
Publikováno v:
Journal of Texture Studies. 54:323-333
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a721328aa6cd7f49ddf9abe56530b849
https://doi.org/10.1111/jtxs.12743
https://doi.org/10.1111/jtxs.12743
Publikováno v:
International Journal of Food Science & Technology. 56:2895-2903
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6613a3e6cfd43317c55eb7377a882531
https://doi.org/10.1111/ijfs.14928
https://doi.org/10.1111/ijfs.14928
Autor:
Cong Min, Qi Yang, Huayin Pu, Yungang Cao, Wenhui Ma, Jiwei Kuang, Junrong Huang, Youling L. Xiong
Publikováno v:
Food Research International. 164:112355
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a1729a3204137f546d66aca62cf815e
https://doi.org/10.1016/j.foodres.2022.112355
https://doi.org/10.1016/j.foodres.2022.112355
Publikováno v:
International journal of biological macromolecules. 193
Reconstituted gluten fractions (RGF) varying in glutenin/gliadin (glu/gli) ratios was applied to change the property of wheat starch. The addition of RGF, irrespective of glu/gli ratio, significantly decreased the gelatinization enthalpy, viscosity,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a5c3b1ad7d19336543a1b93ed35e6b9
https://pubmed.ncbi.nlm.nih.gov/34742838
https://pubmed.ncbi.nlm.nih.gov/34742838
Publikováno v:
Food Hydrocolloids. 130:107716
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce7f8d1868f33de6a27573fe64230e5c
https://doi.org/10.1016/j.foodhyd.2022.107716
https://doi.org/10.1016/j.foodhyd.2022.107716
