Zobrazeno 1 - 10
of 510
pro vyhledávání: '"Katsuyoshi Nishinari"'
Publikováno v:
Molecules, Vol 29, Iss 11, p 2622 (2024)
Due to the high content of impurities such as proteins in tamarind seed polysaccharide (TSP), they must be separated and purified before it can be used. TSP can disperse in cold water, but a solution can only be obtained by heating the mixture. There
Externí odkaz:
https://doaj.org/article/ec48079cd9404c19abadcbf4c27aa0cc
Publikováno v:
Gels, Vol 8, Iss 10, p 616 (2022)
The application of okara treated by a wet-type grinder (WG) is discussed in this paper. We examined the effect of WG-treated okara on the mechanical properties and intermolecular forces in soybean protein isolate (SPI) gels. SPI gels were prepared wi
Externí odkaz:
https://doaj.org/article/8b9f3af3c17144eca23c21df3c7fa934
Publikováno v:
Biology and Life Sciences Forum, Vol 6, Iss 1, p 118 (2021)
Despite being rich in dietary fibers, wheat bran is scarcely used as a food source because these dietary fibers have adverse effects on the texture. In this study, bran was atomized using a wet-type grinder (WG) to improve its physicochemical propert
Externí odkaz:
https://doaj.org/article/a3dd4f5cd10a4d1fade2ce4d845c2de5
Publikováno v:
Foods, Vol 10, Iss 2, p 348 (2021)
Okara, a by-product of tofu or soymilk, is rich in dietary fibers (DFs) that are mostly insoluble. A wet-type grinder (WG) system was used to produce nanocellulose (NC). We hypothesized that the WG system would increase the dispersion performance and
Externí odkaz:
https://doaj.org/article/65abbb7c977948aa8230dcce9d1e26bc
Publikováno v:
Molecules, Vol 24, Iss 21, p 3856 (2019)
In this study, peanut, sesame, and rapeseed oil bodies (OBs) were extracted by the aqueous medium method. The surface protein composition, microstructure, average particle size d 4 , 3 , ζ-potential of the extracted OBs in aqueous emulsion were ch
Externí odkaz:
https://doaj.org/article/5e4ef1337fcb49a9ab6a6c23236192f4
Autor:
Liu, Ning, Lin, Ping, Zhang, Kun, Li, Dan, Yang, Dan, Katsuyoshi, Nishinari, Zhao, Mouming, Yao, Xiaolin
Publikováno v:
In International Journal of Biological Macromolecules 1 November 2023 251
Autor:
Yang, Dan, Yao, Xiaolin, Wang, Lili, Xu, Kai, Li, Dan, Liu, Ning, Midgley, Adam, Liu, Dechun, Katsuyoshi, Nishinari
Publikováno v:
In Food Hydrocolloids May 2023 138
Autor:
Yue, Jianxiong, Yao, Xiaolin, Gou, Qingxia, Li, Dan, Liu, Ning, Yang, Dan, Gao, Zhiming, Midgley, Adam, Katsuyoshi, Nishinari, Zhao, Mouming
Publikováno v:
In Food Hydrocolloids November 2022 132
Presenting a unique perspective on state-of-the-art physical gels, this interdisciplinary guide provides a complete, critical analysis of the field and highlights recent developments. It shows the interconnections between the key aspects of gels, fro
Autor:
Pu Qiao, Bo Li, Yuan He, Kaiyuan Shi, Xin Zhang, Jiaqing Zhang, Yanlong Wang, Lei Su, Yongmei Chen, Katsuyoshi Nishinari, Guoqiang Yang
Publikováno v:
The Journal of Physical Chemistry C. 126:21825-21832