Zobrazeno 1 - 10
of 1 162
pro vyhledávání: '"KONG Baohua"'
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 9, Pp 23-30 (2022)
In this paper, the degree of starch gelatinization (DSG) and its effect on product quality were studied under different processing conditions. The resluts showed that increasing the water addition increased the DSG and emulsion stability of starch-me
Externí odkaz:
https://doaj.org/article/060b3b8dd18d400e902164ab5a023ca1
Publikováno v:
Shipin Kexue, Vol 45, Iss 20, Pp 82-91 (2024)
In order to improve the structural strength and stability of high internal phase emulsions (HIPEs) and to meet the actual requirements of 3D printing inks and fat substitutes, this study used gelatin-soybean protein isolate composite micromicelles as
Externí odkaz:
https://doaj.org/article/7ce3eb4728ea4f13b741ce361957195a
Publikováno v:
Shipin Kexue, Vol 45, Iss 18, Pp 232-241 (2024)
Microorganisms are often affected by various environmental stresses (such as acid, heat, salt and oxidation) in the production and processing of fermented foods. Cross-protection refers to the phenomenon in which microorganisms are induced to increas
Externí odkaz:
https://doaj.org/article/c0a4721675c74c3ea99439431f0c0379
Publikováno v:
Shipin Kexue, Vol 45, Iss 10, Pp 290-297 (2024)
Chinese traditional fermented vegetables are made from fresh vegetables through microbial metabolism and a series of chemical reactions. During the fermentation process, the microbial community structure is complex, and the dominant microorganisms at
Externí odkaz:
https://doaj.org/article/eb57eb53646d4038a1ce06e8dec66737
Publikováno v:
Shipin Kexue, Vol 45, Iss 8, Pp 321-330 (2024)
During the freezing, storage, and thawing process, physicochemical changes occur in raw meat, which will inevitably lead to quality deterioration mainly including decreased water-holding capacity and the deterioration of color and texture. The qualit
Externí odkaz:
https://doaj.org/article/4f3e244d198948159caebb9b860e37ba
Autor:
Yuan, Dongxue, Zhang, Jingming, Zhao, Zihan, Kong, Baohua, Chen, Jiaxin, Zhang, Dong, Liu, Qian, Cao, Chuanai
Publikováno v:
In Food Hydrocolloids December 2024 157
Autor:
Yuan, Dongxue, Li, Cheng, Zhang, Jingming, Kong, Baohua, Sun, Fangda, Zhang, Hongwei, Liu, Qian, Cao, Chuanai
Publikováno v:
In International Journal of Biological Macromolecules December 2024 282 Part 6
Publikováno v:
In LWT 15 November 2024 212
Autor:
Zhang, Fengxue, Li, Xin, Zhao, Zihan, Kong, Baohua, Cao, Chuanai, Zhang, Hongwei, Shao, Junhua, Liu, Qian
Publikováno v:
In Food Research International November 2024 195
Autor:
Badar, Iftikhar Hussain, Wang, Ziyi, Zhou, Yafei, Jaspal, Muhammad Hayat, Liu, Haotian, Chen, Qian, Kong, Baohua
Publikováno v:
In Food Chemistry 30 October 2024 456