Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Jun Hua Shao"'
Publikováno v:
Heliyon, Vol 10, Iss 12, Pp e33149- (2024)
The purpose of this experiment was to explore the influence of different cooking temperatures on the deterioration characteristics of pork batter gel by using proteomics, gel electrophoresis, size and chemical bond of aggregates. The results showed t
Externí odkaz:
https://doaj.org/article/a886efa2856e4b51b4592fe6ec6807c2
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-17
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f00d21a9642867ba6f5811d23da7d49
https://doi.org/10.1080/10408398.2023.2199069
https://doi.org/10.1080/10408398.2023.2199069
Publikováno v:
International Journal of Food Science & Technology. 57:1517-1526
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2ea703051ca75cd46e2a934f840c1ec
https://doi.org/10.1111/ijfs.15501
https://doi.org/10.1111/ijfs.15501
Publikováno v:
International Journal of Food Science & Technology. 57:235-241
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::316424b37ee0b8187cc92955df3d42ed
https://doi.org/10.1111/ijfs.15247
https://doi.org/10.1111/ijfs.15247
Publikováno v:
Food chemistry. 408
The effects of protein oxidation on the emulsion gel properties of myofibrillar protein (MP) in the presence of tetrasodium pyrophosphate (TSPP) and soybean protein isolate (SPI) were investigated from the perspective of interfacial protein interacti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9409e63ea965685dfa4d1760cbd86e7d
https://pubmed.ncbi.nlm.nih.gov/36525730
https://pubmed.ncbi.nlm.nih.gov/36525730
Autor:
Jun-Hua Shao, Mohan Li, Shimo Kang, Ge Cao, Yan Zheng, Mei Yang, Qilong Li, Huiwen Zhao, Xiqing Yue, Yuejia An
Publikováno v:
Journal of Dairy Science. 103:992-1001
Donkey milk has been widely shown to be an ideal substitute for human milk because of its similar composition. However, alterations to the composition of donkey milk during lactation have not been well studied. In this study, untargeted metabolomics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0eb29928d49595be5c1b71b0315ddb0a
https://doi.org/10.3168/jds.2019-17448
https://doi.org/10.3168/jds.2019-17448
Publikováno v:
Journal of Food Engineering. 339:111279
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2b7b4d3adfa6e2d6e395ca22d24aa96
https://doi.org/10.1016/j.jfoodeng.2022.111279
https://doi.org/10.1016/j.jfoodeng.2022.111279
Publikováno v:
Journal of food scienceREFERENCES. 86(9)
The objective of this study was to evaluate the effect of fatty acid saturation (oleic acid, linoleic acid, and linolenic acid) on water distribution, migration, and gel properties of pork salt-soluble protein, by detected indicators that are Low fie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58a8c6d2d50c81d4ac985dca3d5aada3
https://pubmed.ncbi.nlm.nih.gov/34467537
https://pubmed.ncbi.nlm.nih.gov/34467537
Publikováno v:
Food Chemistry. 280:263-269
To get a thorough understanding of evolution of heat-induced gel in meat batters, water distribution, protein conformation and their chemical bonds at phase transition temperatures (20–74 °C) were investigated by Low-field NMR and FT-IR. Firstly,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c04782c0a5a8bffdc61d12f2980eb7a9
https://doi.org/10.1016/j.foodchem.2018.12.071
https://doi.org/10.1016/j.foodchem.2018.12.071