Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Liang, Guijiang"'
Autor:
Liang, Guijiang, Chen, Wenpu, Zeng, Maomao, He, Zhiyong, Goff, H. Douglas, Chen, Jie, Wang, Zhaojun
Publikováno v:
In Journal of Food Engineering February 2025 387
Autor:
Liang, Guijiang, Wen, Yuxiu, Chen, Wenpu, Li, Xin, Zeng, Maomao, He, Zhiyong, Goff, H. Douglas, Chen, Jie, Wang, Zhaojun
Publikováno v:
In Food Bioscience June 2024 59
Autor:
Liang, Guijiang, Chen, Wenpu, Zhang, Xiaomin, Zeng, Maomao, Qin, Fang, He, Zhiyong, Goff, H. Douglas, Chen, Jie, Wang, Zhaojun
Publikováno v:
In Food Bioscience February 2024 57
Publikováno v:
In Food Hydrocolloids August 2020 105
Autor:
Chen, Wenpu, Liang, Guijiang, Li, Xiang, He, Zhiyong, Zeng, Maomao, Gao, Daming, Qin, Fang, Goff, H. Douglas, Chen, Jie
Publikováno v:
In Food Hydrocolloids September 2019 94:279-286
Akademický článek
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Autor:
Maomao Zeng, Da-Ming Gao, Wenpu Chen, Zhiyong He, Jie Chen, Xiang Li, H. Douglas Goff, Liang Guijiang, Fang Qin
Publikováno v:
Food Hydrocolloids. 94:279-286
The effect of soy protein isolate and its hydrolysates on ice cream mix stability and melt-down properties of ice cream were investigated. Ice creams were made with 10% milk fat, 3.5% protein and 34.3% total solids, and all contained 0.15% added mono
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45154c9d6df4ae931cd7ff84df3f344d
https://doi.org/10.1016/j.foodhyd.2019.02.045
https://doi.org/10.1016/j.foodhyd.2019.02.045
Autor:
Maomao Zeng, Zhiyong He, Da-Ming Gao, Jie Chen, Fang Qin, H. Douglas Goff, Xiang Li, Wenpu Chen, Liang Guijiang
Publikováno v:
Colloids and Surfaces B: Biointerfaces. 177:550-558
The effect of the adsorption behavior of soy proteins hydrolysates and monoglycerides on the properties of the film at oil-water interfaces in emulsions and emulsion stability was investigated. Surface tension, adsorbed protein composition and interf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c7dbf814bccae27a489691da364e40e
https://doi.org/10.1016/j.colsurfb.2019.02.020
https://doi.org/10.1016/j.colsurfb.2019.02.020
Publikováno v:
Food Hydrocolloids. 105:105764
The foaming properties of soy protein hydrolysates modified with a combination of pre-heat treatment and controlled enzymatic hydrolysis by pepsin were investigated. Degree of hydrolysis, soluble protein percentage, peptide profile, molar mass distri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b02c39739118f23d3f0036d13c9d88b5
https://doi.org/10.1016/j.foodhyd.2020.105764
https://doi.org/10.1016/j.foodhyd.2020.105764
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.