Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Leiyan, Wu"'
Autor:
Guiyan Li, Xiang Zuo, Xinlin Luo, Zhongqin Chen, Wenhong Cao, Haisheng Lin, Xiaoming Qin, Leiyan Wu, Huina Zheng
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100841- (2023)
This study was conducted to investigate functional, physicochemical, and structural properties of abalone foot muscle proteins (AFPs) and their hydrolysates (HAFPs) obtained using animal protease (HA), papain (HPP), and Protamex® (HP) at different t
Externí odkaz:
https://doaj.org/article/2d859b42f7f448f7ac10a9452e5aa4cb
Autor:
Jinzhen Li, Shuo Wang, Hua Wang, Wenhong Cao, Haisheng Lin, Xiaoming Qin, Zhongqin Chen, Jialong Gao, Leiyan Wu, Huina Zheng
Publikováno v:
Ultrasonics Sonochemistry, Vol 92, Iss , Pp 106282- (2023)
Ultrasonic-assisted treatment is an eco-friendly and cost-effective emulsification method, and the acoustic cavitation effect produced by ultrasonic equipment is conducive to the formation of stable emulsion. However, its effect on the underlying sta
Externí odkaz:
https://doaj.org/article/db666de7eb0949ee944c20763d5f4515
Autor:
Jinfeng Zhou, Leiyan Wu
Publikováno v:
Foods, Vol 11, Iss 24, p 4067 (2022)
Highland barley (Hordeum vulgare L. HB) has been demonstrated to have a series of dietotherapy values, including being low fat, low sugar, high fiber, and especially high in β-glucan. Long-term consumption could reduce the incidence of chronic disea
Externí odkaz:
https://doaj.org/article/df9e6a6e442749af87fb63d98e5a0eb4
Autor:
Leiyan Wu, Zheng Huina, Dingding Ren, Wenhong Cao, Xiaoming Qin, Wen Yang, Jinzhen Li, Lin Haisheng
Publikováno v:
International Journal of Food Science & Technology. 56:6635-6648
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95556e35d48b364244e655ffb901c301
https://doi.org/10.1111/ijfs.15354
https://doi.org/10.1111/ijfs.15354
Autor:
Jinzhen, Li, Shuo, Wang, Hua, Wang, Wenhong, Cao, Haisheng, Lin, Xiaoming, Qin, Zhongqin, Chen, Jialong, Gao, Leiyan, Wu, Huina, Zheng
Publikováno v:
Ultrasonics sonochemistry. 92
Ultrasonic-assisted treatment is an eco-friendly and cost-effective emulsification method, and the acoustic cavitation effect produced by ultrasonic equipment is conducive to the formation of stable emulsion. However, its effect on the underlying sta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::8965585a554e0312c4b059a32cba1b54
https://pubmed.ncbi.nlm.nih.gov/36584561
https://pubmed.ncbi.nlm.nih.gov/36584561
Publikováno v:
Journal of Food Engineering. 326:111012
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fa1aa4c0bafa15707b6dbeeb98398f0
https://doi.org/10.1016/j.jfoodeng.2022.111012
https://doi.org/10.1016/j.jfoodeng.2022.111012
Publikováno v:
Journal of food scienceREFERENCES. 86(8)
The objective of this study is to prepare zein/starch sodium octenyl succinate composite nanoparticles (ZSPs) via anti-solvent precipitation technology and characterize their colloidal properties. The effects of polar solvents, ultrasonic treatment t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36d66570a496eea88a1446d5d9e286c3
https://pubmed.ncbi.nlm.nih.gov/34287880
https://pubmed.ncbi.nlm.nih.gov/34287880
Autor:
Leiyan Wu, Zicong Zeng, Wenjun Wang, Guoqiang Wu, Xiao Jianhui, Xiang Geng, Li Dongming, Zedong Zhang, Jie Hu
Publikováno v:
Bioresource technology. 323
The aim of this work was to explore the ability of cutinase in the decolorization of molasses wastewater. Thermophilic cutinase from Thermobifida alba eliminated 76.1–78.2% of colorants and exhibited the highest decolorization efficiency amongst al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e583bc7d63667132f0c319f7b5054bc8
https://pubmed.ncbi.nlm.nih.gov/33387709
https://pubmed.ncbi.nlm.nih.gov/33387709
Publikováno v:
Carbohydrate Polymers. 175:311-319
The retrogradation of gelatinized rice starch (GRS) during the shelf life of a product is the biggest barrier related to starch-containing foods. The objective of this study was to produce rice bran protein hydrolysate (RBPH) using proteolytic enzyme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae40ef86e8815c91e8d35d67d40ba0d4
https://doi.org/10.1016/j.carbpol.2017.07.070
https://doi.org/10.1016/j.carbpol.2017.07.070