Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Ledan Zhou"'
Publikováno v:
Green Synthesis and Catalysis, Vol 2, Iss 1, Pp 19-26 (2021)
As one of the most important biogeochemical cycles, the carbon dioxide (CO2) cycle between atmosphere and biosphere has a profound impact on the life on earth. Therefore, the search for sustainable solutions to normalize the currently unbalanced carb
Externí odkaz:
https://doaj.org/article/200e83cfd0a8484892302d7f832f8d83
Publikováno v:
Green Synthesis and Catalysis, Vol 2, Iss 1, Pp 19-26 (2021)
As one of the most important biogeochemical cycles, the carbon dioxide (CO2) cycle between atmosphere and biosphere has a profound impact on the life on earth. Therefore, the search for sustainable solutions to normalize the currently unbalanced carb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d67984d6ee08ec73256fb4b9df39e7e2
http://www.sciencedirect.com/science/article/pii/S2666554921000090
http://www.sciencedirect.com/science/article/pii/S2666554921000090
Autor:
Aimin Jiang, Ziting Ling, Hong Fan, Minmin Ai, Yuanyuan Cao, Quan Zhou, Ledan Zhou, Shanguang Guo
Publikováno v:
Food Hydrocolloids. 94:11-19
This study investigates the effects of tea polyphenol (TP) and Ca(OH)2 on the physicochemical, mechanical, rheological, and microstructural characteristics of alkali-induced duck egg white (EW) gels. The surface hydrophobicity increases significantly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::561b48ecd25e241d4287a4434ffe6102
https://doi.org/10.1016/j.foodhyd.2019.03.002
https://doi.org/10.1016/j.foodhyd.2019.03.002
Publikováno v:
Food Hydrocolloids. 87:933-942
This paper investigated the effects of six proteases on the properties of preserved egg white gel, including emulsifying capacity, rheological properties and intermolecular interactions. The results showed that the hydrolysis degree (DH) and nitrogen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::525d43be819fc664fe9b66d3f68f468c
https://doi.org/10.1016/j.foodhyd.2018.09.023
https://doi.org/10.1016/j.foodhyd.2018.09.023
Autor:
Minmin, Ai, Quan, Zhou, Shanguang, Guo, Hong, Fan, Yuanyuan, Cao, Ziting, Ling, Ledan, Zhou, Aimin, Jiang
Publikováno v:
Food chemistry. 314
The effects of Ca(OH)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5d7331058c1a459aa77bebb123396c9c
https://pubmed.ncbi.nlm.nih.gov/31951888
https://pubmed.ncbi.nlm.nih.gov/31951888
Autor:
Yuanyuan Cao, Quan Zhou, Shanguang Guo, Hong Fan, Minmin Ai, Ziting Ling, Ledan Zhou, Aimin Jiang
Publikováno v:
Food Chemistry. 314:126206
The effects of Ca(OH)2 on the physicochemical, mechanical and microstructural characteristics, intermolecular forces and protein patterns of preserved egg white (PEW) were investigated. Results suggested that Ca(OH)2 (0.1%) reduced the free alkalinit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92d3057d1dfb52e74b7fa27788f72112
https://doi.org/10.1016/j.foodchem.2020.126206
https://doi.org/10.1016/j.foodchem.2020.126206
Autor:
Shanguang Guo, Yuanyuan Cao, Nan Xiao, Shuchang Li, Ziting Ling, Hong Fan, Minmin Ai, Quan Zhou, Aimin Jiang, Ledan Zhou, Jiaoli Long
Publikováno v:
Food Hydrocolloids. 103:105654
Egg white protein (EWP) can form a gel under alkali condition, but there have been few reports on the gelling of EWP with the addition of Ca(OH)2. In this paper, the effects of Ca(OH)2 and the heating process on the rheological, mechanical and micros
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a53ef28b5a7f9653bfcc5699a3e372b
https://doi.org/10.1016/j.foodhyd.2020.105654
https://doi.org/10.1016/j.foodhyd.2020.105654
Autor:
Yuanyuan Cao, Quan Zhou, Hong Fan, Aimin Jiang, Minmin Ai, Shanguang Guo, Ziting Ling, Ledan Zhou
Publikováno v:
Food Hydrocolloids. 102:105621
This paper investigated the properties of egg white protein hydrolysate (EH) prepared from alkali-induced egg white gel as an oil-in-water emulsion stabilizer. The physicochemical properties of EH, including Fourier transform infrared (FTIR), surface
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9b53e1583add9b3402e24628b5a1b2c
https://doi.org/10.1016/j.foodhyd.2019.105621
https://doi.org/10.1016/j.foodhyd.2019.105621