Zobrazeno 1 - 10 of 32 pro vyhledávání: '"Kunsheng Zhang"'
1
Akademický článek
Hypocholesterolemic activity of buckwheat flour is mediated by increasing sterol excretion and down-regulation of intestinal NPC1L1 and ACAT2
Autor: Nan Yang, Yuk Man Li, Kunsheng Zhang, Rui Jiao, Ka Ying Ma, Rui Zhang, Guixing Ren, Zhen-Yu Chen
Publikováno v: Journal of Functional Foods, Vol 6, Iss , Pp 311-318 (2014)
Interest in Tartary buckwheat as a cholesterol-lowering functional food is increasing. The present study was to (i) investigate the relative hypocholesterolemic activity of Tartary buckwheat flour compared with that of wheat and rice flour; and (ii)
Externí odkaz: https://doaj.org/article/2ac6d66b65e04fb486bb0e5862e2e0b0
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3
Akademický článek
A new proposed sweet potato starch granule structure—Pomegranate concept
Autor: Xijun, Lian, Lin, Li, Kunsheng, Zhang, Ying, Xu, Jiaxin, Lu
Publikováno v: In International Journal of Biological Macromolecules 1 April 2012 50(3):471-475
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4
Akademický článek
The effects of electrolysis at room temperature on retrogradation of sweet potato starch
Autor: Xijun, Lian, Kunsheng, Zhang, Qingfeng, Luo, Xu, Zhang, Shuyi, Zhao
Publikováno v: In International Journal of Biological Macromolecules 1 January 2012 50(1):38-42
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5
Improvement of solubility, gelation and emulsifying properties of myofibrillar protein from mantis shrimp (Oratosquilla oratoria) by phosphorylation modification under low ionic strength of KCl
Autor: Beibei Jia, Jinyu Chen, Gongru Yang, Jingyi Bi, Jinting Guo, Kun Shang, Siyang Wang, Zijian Wu, Kunsheng Zhang
Publikováno v: Food Chemistry. 403:134497
The objective of this study was to investigate the mechanisms of phosphates coupled with KCl (at 0, 0.01 and 0.03 M) affecting gel and emulsifying properties of myofibrillar protein (MP) from mantis shrimp.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edbcaeb624e05339861c51e49cca2b27
https://doi.org/10.1016/j.foodchem.2022.134497
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6
Phosphorylation modification of myofibrillar proteins by sodium pyrophosphate affects emulsion gel formation and oxidative stability under different pH conditions
Autor: Yijun Yan, Fangyang Hu, Yunxia Ren, Kunsheng Zhang, Jinping Qu, Jinyu Chen
Publikováno v: Food & Function. 10:6568-6581
Formation of a gel matrix, involving interactions between proteins, lipids, and water, plays an essential role in the textural properties of processed meats. This study investigated the effects of sodium pyrophosphate (SPP) on the textural properties
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e4990b96f67a33ae098ff4057a3abe2
https://doi.org/10.1039/c9fo01397k
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7
Influence of sodium tripolyphosphate coupled with (-)-epigallocatechin on the in vitro digestibility and emulsion gel properties of myofibrillar protein under oxidative stress
Autor: Yijun Yan, Fangyang Hu, Kunsheng Zhang, Jinping Qu, Jinyu Chen, Yunxia Ren
Publikováno v: Foodfunction. 11(7)
The objective of this study was to investigate the effect of (-)-epigallocatechin (EGC; at 0, 10, and 100 μmol g-1 protein) coupled with sodium tripolyphosphate (STP) on the in vitro digestibility and emulsion gel properties of myofibrillar protein
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58c3133075dfd8d505d29622fd3d077d
https://pubmed.ncbi.nlm.nih.gov/32613953
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8
Comprehensive determination of nine polyphenols in Polygoni Avicularis Herba with a new HPLC–DAD method and their correlation with the antioxidant activities
Autor: Lijuan Jiao, Zhiyou Wen, Kunsheng Zhang, Yanqing Zhang, Chenpu Yan, Junbo Xie
Publikováno v: Journal of Food Measurement and Characterization. 12:1593-1600
A simple high performance liquid chromatography (HPLC) method was established for identification and quantification of nine polyphenols (gallic acid, chlorogenic acid, caffeic acid, myricetrin, hyperoside, luteoloside, quercitrin-3-rhamnoside, querce
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::66b637ebd249a4e617f1ba4aa1dcb940
https://doi.org/10.1007/s11694-018-9774-8
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9
Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation
Autor: Youling L. Xiong, Kunsheng Zhang, Yunxia Ren, Qing Wang, Dian Zhang, Jinyu Chen, Kun Shang
Publikováno v: Food chemistry. 312
Formation of protein gels in processed muscle foods is one of the most important functionalities. To explore the mechanisms responsible for affecting gel properties of muscle proteins by phosphates, myofibrillar protein (MP) from mantis shrimp (Orato
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b80e5f35c2933d19b40c13f13226193a
https://pubmed.ncbi.nlm.nih.gov/31911356
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10
A new HPLC–MS/MS method for investigating degradation kinetics of 6‴-feruloylspinosin and identifying its metabolites by rat intestinal bacterial flora in vitro
Autor: Zhiyou Wen, Longdong Qiao, Panpan Song, Junbo Xie, Aimin Zhou, Yanqing Zhang, Junjun Liu, Kunsheng Zhang
Publikováno v: Journal of Liquid Chromatography & Related Technologies. 39:724-729
6‴-Feruloylspinosin, a C-glycoside flavonoid, is the active ingredient responsible for the anxiolytic and sedative effects of Zizyphi Spinosiae Semen. However, the degradation mechanism of 6‴-feruloylspinosin in vivo is largely unknown. In this s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4706b0891312d3827759375f6267e4de
https://doi.org/10.1080/10826076.2016.1238393
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