Zobrazeno 1 - 10
of 268
pro vyhledávání: '"Joanna Le"'
Autor:
Adrianna Bojarczuk, Joanna Le-Thanh-Blicharz, Dorota Michałowska, Danuta Kotyrba, Krystian Marszałek
Publikováno v:
Applied Sciences, Vol 14, Iss 16, p 7049 (2024)
Resistant starch (RS) is a fraction of starch not digested and absorbed in the small intestine, and it is fermented by the intestinal microbiota in the colon, thereby influencing many health benefits. Legumes such as beans, lentils, and chickpeas are
Externí odkaz:
https://doaj.org/article/36bf53aecbf948349d6065e6bd931737
Publikováno v:
iScience, Vol 27, Iss 1, Pp 108731- (2024)
Summary: Immune suppression within tumor microenvironments (TME) have been implicated in limited efficacy of immune check point inhibitors (ICIs) against solid tumors. Down-regulated VentX expression in tumor associated macrophages (TAMs) underlies p
Externí odkaz:
https://doaj.org/article/ba52bae135fe42ffa501c894e4157e21
Insight into Rheological Properties and Structure of Native Waxy Starches: Cluster Analysis Grouping
Publikováno v:
Molecules, Vol 29, Iss 11, p 2669 (2024)
Recent interest in the use of waxy starches in food production is due to the possibility of replacing chemically modified starches as texture-forming agents with native starch analogues. However, there is a lack of a coherent research comparing diffe
Externí odkaz:
https://doaj.org/article/b48b9b3ad2424490bed816e7fff02e72
Autor:
Joanna Le Thanh-Blicharz, Jacek Lewandowicz, Patrycja Jankowska, Przemysław Łukasz Kowalczewski, Katarzyna Zając, Miroslava Kačániová, Hanna Maria Baranowska
Publikováno v:
Applied Sciences, Vol 13, Iss 20, p 11270 (2023)
Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers. The solution to this problem could be the use of
Externí odkaz:
https://doaj.org/article/0b39f5a49e7148fc8149b0f915e571ad
Autor:
Joanna Le Thanh-Blicharz, Jacek Lewandowicz, Zuzanna Małyszek, Hanna Maria Baranowska, Przemysław Łukasz Kowalczewski
Publikováno v:
Gels, Vol 8, Iss 11, p 720 (2022)
Aerogels are of increasing interest because of their exceptionally large surface area, porous structure, and low weight. Despite the significant increase in interest in the subject of starch-based aerogels, the number of detailed studies is rather sc
Externí odkaz:
https://doaj.org/article/9474586cc698418182287b8e89267fd4
Autor:
Joanna Le Thanh-Blicharz, Jacek Lewandowicz, Zuzanna Małyszek, Przemysław Łukasz Kowalczewski, Katarzyna Walkowiak, Łukasz Masewicz, Hanna Maria Baranowska
Publikováno v:
Foods, Vol 10, Iss 11, p 2724 (2021)
Aerogels are highly porous materials that are prepared by removing water held within a hydrogel in a manner that maintains the three-dimensional structure of the gel. Recently, there has been much interest in the preparation of aerogels from biopolym
Externí odkaz:
https://doaj.org/article/7186565542a948a0acd5318a54a3d299
Autor:
Zuzanna Małyszek, Jacek Lewandowicz, Joanna Le Thanh-Blicharz, Katarzyna Walkowiak, Przemysław Łukasz Kowalczewski, Hanna Maria Baranowska
Publikováno v:
Polymers, Vol 13, Iss 13, p 2200 (2021)
Starch is a widely known and used emulsion stabilizer. In order to improve its properties, various types of modifications are made that change its ability to emulsify and stabilize. This paper describes the analysis of the molecular dynamics of water
Externí odkaz:
https://doaj.org/article/0c8270d5ab3043299799475c192e9c19
Autor:
Xiao Chen, Joanna Le Hoong Ting, Yaoyao Peng, Pipat Tangjaidee, Yongchao Zhu, Qili Li, Yang Shan, Siew Young Quek
Publikováno v:
Foods, Vol 10, Iss 1, p 123 (2021)
This study aimed to offer an alternative way for delivering the benefits of the mandarin fruit juice to consumers via spray drying microencapsulation. Two mandarin cultivars, Afourer (A) and Richard Special (RS), were studied. Three types of juice sa
Externí odkaz:
https://doaj.org/article/a40774fcddec4236ac990d0dcf4f623c
Publikováno v:
Foods, Vol 9, Iss 8, p 1073 (2020)
Industrial application of starch as a texture-forming agent is primarily limited to preparations obtained from waxy corn and potatoes. The main reason behind this is its functionality, which depends mostly on rheological properties. However, in food
Externí odkaz:
https://doaj.org/article/b73173ac334a417387a4a2db769850ad
Publikováno v:
Chemical and Functional Properties of Food Components ISBN: 9781003265955
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f518aa600c24459ac36822470add6339
https://doi.org/10.1201/9781003265955-14
https://doi.org/10.1201/9781003265955-14