Zobrazeno 1 - 10
of 106
pro vyhledávání: '"Kangyi ZHANG"'
Autor:
Shuzhen Fang, Kangyi Zhang, Danqing Liu, Yulong Yang, Hu Xi, Wenting Xie, Ke Diao, Zhihong Rao, Dongxu Wang, Wenming Yang
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Polyphenols are a group of naturally occurring compounds that possess a range of biological properties capable of potentially mitigating or preventing the progression of age-related cognitive decline and Alzheimer’s disease (AD). AD is a chronic ne
Externí odkaz:
https://doaj.org/article/db9757eb7d2a4c6cbdde8a276ae9652a
Coordinated Control Method for Unequal-Cycle Adjacent Intersections Using Vehicle–Road Collaboration
Publikováno v:
Applied Sciences, Vol 14, Iss 14, p 6151 (2024)
In areas with significant changes in traffic demand and high vehicle dispersion at adjacent intersections, such as the surrounding roads of large shopping malls and schools, traffic problems are prone to occur. This is due to the unequal signal cycle
Externí odkaz:
https://doaj.org/article/fc4d8dc3b06e4e7886eac8ffec872d09
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Proteins and polyphenols are abundant in the daily diet of humans and their interactions influence, among other things, the texture, flavor, and bioaccessibility of food. There are two types of interactions between them: non-covalent interactions and
Externí odkaz:
https://doaj.org/article/2b8b147a40bd4d11ab093c38a17151ac
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 12, Pp 1-9 (2023)
In order to investigate the effect of endogenous components on the digestive characteristics of multigrain mixed noodles with low glycemic index (GI), the noodles were first prepared from buckwheat, yam, high-amylose corn starch and wheat flour, and
Externí odkaz:
https://doaj.org/article/dde89f6e8070435aba9f81c003c8d3bb
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 20, Pp 97-106 (2022)
To explore the effect of saturated fatty acid carbon chain length on the structure and in vitro digestive properties of waxy wheat A and B starch-lipid complexes. Using waxy wheat A and B starch as the main raw materials, after being modified by comp
Externí odkaz:
https://doaj.org/article/78d59f3a949849529a5b3aca2334ca0c
Publikováno v:
Animals, Vol 13, Iss 22, p 3527 (2023)
In the original publication [...]
Externí odkaz:
https://doaj.org/article/edd0e7f5198b409f80eff39b99f3d43e
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 3, Pp 222-230 (2022)
The aim of this study was to optimize the preparation process of salty enzymatic hydrolysate of wheat gluten protein and to investigate its saltiness and molecular weight. Based on single factor experiment, Box-Behnken response surface methodology wa
Externí odkaz:
https://doaj.org/article/100f7d03b8e4457584482a3a8a2cedf9
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
BackgroundLycopene is one of the hydrocarbon carotenoids which is largely studied for its strong antioxidant and anti-inflammatory properties, as well as improvement of endothelial function and anti-arteriosclerosis effects. The use of lycopene has b
Externí odkaz:
https://doaj.org/article/b6c0421b51db4cea897fb306655c33fe
Publikováno v:
Frontiers in Chemistry, Vol 10 (2022)
To establish a rapid and accurate method for detecting volatile components of corn, which will guide the production of corn products beloved by consumers. The fingerprints of corns under different treatments, including native, washing, blanching, pre
Externí odkaz:
https://doaj.org/article/320d3c6907464c5e98c75272baac3e7c
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 722-735 (2020)
The aim of this study was to investigate the changes in protein, antioxidant activity, and starch of two varieties of green wheat and wheat in vitro simulated digestion. The experiment was used a new in vitro simulated digestion process which was clo
Externí odkaz:
https://doaj.org/article/a30f58a769e343a9993a05f81e648644