Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Juncai Tu"'
Autor:
Juncai Tu, Margaret Anne Brennan, Gang Wu, Weidong Bai, Ping Cheng, Bin Tian, Charles Stephen Brennan
Publikováno v:
Foods, Vol 10, Iss 8, p 1812 (2021)
Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on
Externí odkaz:
https://doaj.org/article/33b3da267f9748ad9006ef0f3ef65e53
Autor:
Juncai Tu, Jing Guo, Hao Dong, Ping Cheng, Charles Brennan, Weidong Bai, Xiaofang Zeng, Juan Yang
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:7812-7819
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de246fc028c51f3161608774e515e572
https://doi.org/10.1021/acs.jafc.3c01467
https://doi.org/10.1021/acs.jafc.3c01467
Publikováno v:
International Journal of Food Science & Technology. 57:5494-5503
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f3a175d6ed2d0299d0545ca8f0d02dd
https://doi.org/10.1111/ijfs.15883
https://doi.org/10.1111/ijfs.15883
Autor:
Haibo Liu, Jiaqian Wang, Yonglin He, Wenwen Zhang, Lei Lei, Long Chen, Yalan Chen, Jing Zhu, Juncai Tu, Kun Li
Publikováno v:
BioResources. 17:2680-2695
To investigate the binding properties of 3,4-dihydroxybenzaldehyde with human serum albumin, as well as the structural changes of human serum albumin under a simulated physiological pH value (a pH of 7.4) and a high 3,4-dihydroxybenzaldehyde concentr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::423f977f7579e7acdb41b7e94b527507
https://doi.org/10.15376/biores.17.2.2680-2695
https://doi.org/10.15376/biores.17.2.2680-2695
Publikováno v:
Processing Technologies and Food Protein Digestion ISBN: 9780323950527
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37c5028fa42e41a6e717cbf7350b9d79
https://doi.org/10.1016/b978-0-323-95052-7.00004-2
https://doi.org/10.1016/b978-0-323-95052-7.00004-2
Autor:
Rana Muhammad Aadil, Afeera Abida, Dominic Agyei, Waqar Ahmed, Zeynep Altintas, B.K. Amrit, Alaa El-Din A. Bekhit, Hina F. Bhat, Zuhaib F. Bhat, Bedika Bora, Charles Stephen Brennan, Margaret Anne Brennan, Alan Carne, Ping Cheng, Xin Dong, Xinyu Duan, Sally El Kantar, Mariero H Gawat, Seyed Mohammad Taghi Gharibzahedi, Lovedeep Kaur, Ruchita Rao Kavle, Mohamed Koubaa, Rajiv Ranjan Kumar, Sunil Kumar, Valérie Lechevalier, Jiaxun Li, Minhao Li, Siqi Li, Zhi Wei Liu, Amira E. Mahmoud, Boning Mao, James D. Morton, Kinza Mukhtar, Brera Ghulam Nabi, Patrick Nolan, Nasim Pasdar, Vijaya Raghavan, Faslu Rahman, Debashree Roy, Mohammed Shameeh, Jaspreet Singh, Raheel Suleman, Hafiz A.R. Suleria, Juncai Tu, Aiqian Ye, Jiajing Zhou
Publikováno v:
Processing Technologies and Food Protein Digestion ISBN: 9780323950527
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15c5d5314ed5fda7faadaa9d29dcc9f0
https://doi.org/10.1016/b978-0-323-95052-7.00019-4
https://doi.org/10.1016/b978-0-323-95052-7.00019-4
Publikováno v:
Journal of agricultural and food chemistry. 70(45)
This study aimed to investigate the synergistic effect of γ-glutamyl peptides (γEL, γEV, and γEγEV) and l-glutamate (MSG) on the activation of the umami receptor (T1R1/T1R3) in relation to enhanced umami taste and promoted cholecystokinin (CCK)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22dad12e3527f0cae4500febd5977eea
https://pubmed.ncbi.nlm.nih.gov/36318610
https://pubmed.ncbi.nlm.nih.gov/36318610
Autor:
Juncai Tu, Benu Adhikari, Margaret Anne Brennan, Siyuan Luo, Ping Cheng, Weidong Bai, Charles Stephen Brennan
Publikováno v:
Food Chemistry. 411:135426
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d541d8218625b0a569ab5078ed60cb2
https://doi.org/10.1016/j.foodchem.2023.135426
https://doi.org/10.1016/j.foodchem.2023.135426
Publikováno v:
Current Opinion in Food Science. 37:17-25
Mushrooms are a valuable food source due to their biological compounds, especially polysaccharides, and the supplementation of mushroom materials into starchy foods is a hot topic. The addition of mushroom polysaccharides has an important impact on t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3bdce64b2cc9ad2ce47051d058fcaba
https://doi.org/10.1016/j.cofs.2020.07.005
https://doi.org/10.1016/j.cofs.2020.07.005