Výsledky vyhledávání - "Liangyan Rong"

Akademický článek

The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages

Autor: Di Zhang, Peng Yang, Kaihao Liu, Liu Wu, Guoliang Li, Huan Zhang, Xiaozhong Ma, Liangyan Rong, Ruren Li

Publikováno v: Food Chemistry: X, Vol 19, Iss , Pp 100838- (2023)

This study aimed to understand the community successions driven by different starters and their effects on the flavor development of Chinese fermented sausages. The results showed that the bacterial genus (67.6%) and pH (32.4%) were the key factors i

Externí odkaz: https://doaj.org/article/02d4f009499b487f8d548640f5630555

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Enhancing the bioaccessibility of puerarin through the collaboration of high internal phase Pickering emulsions with β-carotene

Autor: Ruren Li, Gaibo Yuan, Denghui Li, Chen Xu, Mingying Du, Shuyu Tan, Zhifu Liu, Qing He, Liangyan Rong, Jianrong Li

Publikováno v: Food & Function. 13:2534-2544

This study improved the bioaccessibility of puerarin, a bioactive flavonoid, through incorporating co-encapsulated puerarin and β-carotene into a food-grade high internal-phase Pickering emulsion (HIPPE) system stabilised with meat proteins.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83b241136690161c1c78b5e5f51d6d25
https://doi.org/10.1039/d1fo03697a

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Evolution of the structure of meat protein particles at the oil–water interface facilitates the ultra-long storage stability of high internal pickering emulsion

Autor: Shuyu Tan, Mingying Du, Gaibo Yuan, Liangyan Rong, Ruren Li, Guoliang Li

Publikováno v: Food Hydrocolloids. 140:108658

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d9c047f3fc5b8dd65d000ce2a2cf022d
https://doi.org/10.1016/j.foodhyd.2023.108658

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High Homogenization Speeds for Preparing Unstable Myofibrillar Protein–Olive Oil Emulsions

Autor: Liangyan Rong, Jun-Hua Shao, Yanting Lin, Qing He, Dengyong Liu, Ruren Li, Na Jia

Publikováno v: Journal of Food Science. 84:1113-1121

Natural protein-based oil-in-water emulsions have recently attracted a lot of attention because of their potential as a synthetic emulsifier replacer. It is, however, unclear how the emulsification process and protein concentration may affect the sta

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c493d713e55e978e142d7677000c17f5
https://doi.org/10.1111/1750-3841.14502

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Universal and simple method for facile fabrication of sustainable high internal phase emulsions solely using meat protein particles with various pH values

Autor: Shengnan Wang, Ruren Li, Mi Guo, Qing He, Liangyan Rong, Yayun Wu, Jianrong Li, Jinghe Yuan

Publikováno v: Food Hydrocolloids. 100:105444

High internal phase emulsions (HIPEs) have recently been investigated for applications in food areas: plant proteins, polysaccharides, and commercial surfactants have been used as emulsifiers, but meat proteins have rarely been reported as emulsifier

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bd402b848d687b4590c510e40c417aa6
https://doi.org/10.1016/j.foodhyd.2019.105444

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