Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Lian-Zhou Jiang"'
Autor:
Yi-Lun Wang, Jin-Jie Yang, Shi-Cheng Dai, Xiao-Hong Tong, Tian Tian, Chu-Chen Liang, Liang Li, Huan Wang, Lian-Zhou Jiang
Publikováno v:
Ultrasonics Sonochemistry, Vol 84, Iss , Pp 105961- (2022)
In recent years, more and more attention had been paid to the combination of proteins and flavonoids, and several flavonoids had been reported to improve the physicochemical and emulsifying properties of proteins. This study investigated the effects
Externí odkaz:
https://doaj.org/article/89efdf0f069a46fc9a2c838fa2693c59
Autor:
Yang Li, Chang-Ling Wu, Jun Liu, Ying Zhu, Xiao-Yuan Zhang, Lian-Zhou Jiang, Bao-Kun Qi, Xiao-Nan Zhang, Zhong-Jiang Wang, Fei Teng
Publikováno v:
Nanomaterials, Vol 8, Iss 5, p 307 (2018)
The nanoemulsions of soy protein isolate-phosphatidylcholine (SPI-PC) with different emulsion conditions were studied. Homogenization pressure and homogenization cycle times were varied, along with SPI and PC concentration. Evaluations included turbi
Externí odkaz:
https://doaj.org/article/fb7103302b28403a91a375e7331b4e6f
Publikováno v:
Food Science and Technology, Volume: 43, Article number: e120322, Published: 30 JAN 2023
In order to explore the efficient investigate and utilization of emulsion produced by enzyme-assisted aqueous extraction of walnut oil, the effects of different enzyme treatment (including Alcalase 2.4L, Ban 480L α-amylase, Neutrase 0.8L, Pectinex S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fedbc0a1ae68b6f7f7aedc818e876d63
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100541&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100541&lng=en&tlng=en
Publikováno v:
Journal of Food Science. 82:1319-1325
Soybeans contain oil bodies (OBs) that encapsulate triacylglycerols (TAGs) with a phospholipid monolayer carrying scattered proteins. In nature, soybean OBs can form natural emulsions in aqueous media and may serve as natural, minimally processed, st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::023314f040d164afc96b84f726fffe75
https://doi.org/10.1111/1750-3841.13715
https://doi.org/10.1111/1750-3841.13715
IMPACT OF SOYBEAN PROTEINS ADDITION ON THERMAL AND RETROGRADATION PROPERTIES OF NONWAXY CORN STARCH.
Publikováno v:
Journal of Food Processing & Preservation. Dec2015, Vol. 39 Issue 6, p710-718. 9p.
Publikováno v:
Cereal Chemistry Journal. 93:86-89
In the present study, the relationships of soybean 11S globulin content, thermal properties, and retrogradation properties of nonwaxy maize starch in starch–globulin mixtures were investigated by differential scanning calorimetry. The onset and pea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf85302a84b597ae9cc230e1d8f77837
https://doi.org/10.1094/cchem-03-15-0039-r
https://doi.org/10.1094/cchem-03-15-0039-r
Publikováno v:
Journal of Food & Nutrition Research. 2015, Vol. 54 Issue 1, p41-49. 9p.
Autor:
Yong, Yang, Zhong-jiang, Wang, Shuang, Bi, Xiao-nan, Sui, Bao-kun, Qi, Yang, Li, Lian-zhou, Jiang
Publikováno v:
Guang pu xue yu guang pu fen xi = Guang pu. 36(7)
This article focused on the assessment of the potential of Raman spectroscopy for the determination of structural changes in black-bean protein isolate (BBPI) dispersions with low-frequency (20 kHz) ultrasonication applied at various powers (150, 300
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::60c14824265ea553318eaf54ebbf914f
https://pubmed.ncbi.nlm.nih.gov/30036021
https://pubmed.ncbi.nlm.nih.gov/30036021
Autor:
Xiang Dong Sun, Hui Liao, Shu Wen Lu, Xin Miao Yao, Ping Su, Hong Shan, Rui Ying Zhang, Chang Jun Dai, Lian Zhou Jiang, Ying Lei Zhang, Le Kai Wang
Publikováno v:
International Journal of Food Properties. 18:627-637
Gelation property, thermal property, protein subunits distribution, and molecular forces involved in gelation of alcohol-extracted soy protein isolate were investigated using texture analyzer, differential scanning calorimeter, sodium dodecyl sulfate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8db9139e7af151ffb41f44efd7f16b07
https://doi.org/10.1080/10942912.2013.850508
https://doi.org/10.1080/10942912.2013.850508
Publikováno v:
Advanced Materials Research. :1495-1499
In order to improve EAI and ESI of Soybean protein isolate (SPI), Glycosylation modification was studied by adding lactose and the operation conditions for modification were established by single factor experiment. On the basis, Box-Behnken model was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a470fd25acabed226dc78bf88365d636
https://doi.org/10.4028/www.scientific.net/amr.781-784.1495
https://doi.org/10.4028/www.scientific.net/amr.781-784.1495