Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Mangang Wu"'
Autor:
Yuyu Xu, Jingjing Yang, Mangang Wu, Shumin Lei, Peipei Yin, Qing Yin, Tianhao Zhu, Qingling Wang, Xinxin Zhao, Duxin Jin, Rui Liu, Qingfeng Ge, Hai Yu
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101831- (2024)
Three different emulsions of myofibrillar protein (MP), soy protein isolate (SPI) and egg white protein isolate (EPI) were individually mixed with MP sol to form composite gels. N-ethylmaleimide (NEM) was used as a sulfhydryl group blocker to evaluat
Externí odkaz:
https://doaj.org/article/716d6058da254c55a75173b022a1c2e5
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100974- (2023)
Three kinds of phenolic acids: ferulic acid (FA), caffeic acid (CA), and gallic acid (GA) with different chemical structures were individually grafted onto Arabic gum (AG) via a laccase mediated method, and their roles in stabilizing o/w emulsions we
Externí odkaz:
https://doaj.org/article/67ef70d3bb7b4f59a958a01cc40aadb3
Autor:
Rui Liu, Wen Guan, Wei Lv, Zhuangli Kang, Qingling Wang, Duxin Jin, Xinxin Zhao, Qingfeng Ge, Mangang Wu, Hai Yu
Publikováno v:
Foods, Vol 13, Iss 3, p 391 (2024)
The objective of this study was to investigate the effect of pork oxidation through modified atmosphere packaging (MAP) on gel characteristics of myofibrillar proteins (MP) during the heat-induced gelation process. The pork longissimus thoracis (LT)
Externí odkaz:
https://doaj.org/article/9ea33fcfe06e438abeefa8bb725cf664
Publikováno v:
Ultrasonics Sonochemistry, Vol 94, Iss , Pp 106349- (2023)
Effects of the incorporation of ultrasound with varied intensities (0–800 W) into the thermal-induced gelation process on the gelling properties of myofibrillar protein (MP) were explored. In comparison with single heating, ultrasound-assisted heat
Externí odkaz:
https://doaj.org/article/e7e5c3c4b05c4905b7b20a2fed486d71
Autor:
Mangang Wu, Qing Yin, Junjie Bian, Yuyu Xu, Chen Gu, Junying Jiao, Jingjing Yang, Yunlin Zhang
Publikováno v:
Gels, Vol 9, Iss 11, p 910 (2023)
The emulsions prepared by three non-meat proteins, sodium caseinate (SC), soy protein isolate (SPI) and egg white protein (EPI), were individually added to the continuous phase of myofibrillar protein (MP) sol to form MP composite gels to simulate me
Externí odkaz:
https://doaj.org/article/e4c07380e1fc455e92965d00e2d86c40
Publikováno v:
Frontiers in Microbiology, Vol 13 (2023)
Methyl-branched aldehydes, especially 3-methylbutanal, have been reported to be perceived either as a malty or as a nutty/chocolate-like aroma and were considered an important flavor contributor in fermented meat products. Decomposition of leucine (L
Externí odkaz:
https://doaj.org/article/f9c5d7dd81e440abb8b0c0b18722d532
Autor:
Qingfeng Ge, Shuyang Guo, Sheng Chen, Yuehao Wu, Zhaoyang Jia, Zhuangli Kang, Guoyuan Xiong, Hai Yu, Mangang Wu, Rui Liu
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Marination is a common technology in meat processing with advantages of enhancing tenderness, water retention, and overall quality. This study was conducted to investigate the effect of vacuum tumbling and immersion marination on meat quality, micros
Externí odkaz:
https://doaj.org/article/a17043eed9394abc93c8ba6d2bbd8b1b
Publikováno v:
BMC Microbiology, Vol 21, Iss 1, Pp 1-9 (2021)
Abstract Background Excessive reactive oxygen species (ROS) can cause serious damage to the human body and may cause various chronic diseases. Studies have found that lactic acid bacteria (LAB) have antioxidant and anti-aging effects, and are importa
Externí odkaz:
https://doaj.org/article/359c94bbba7648e19f365128a1bfae61
Autor:
Mangang Wu, Yan Cao, Shumin Lei, Yang Liu, Jiahao Wang, Juan Hu, Zhikun Li, Rui Liu, Qingfeng Ge, Hai Yu
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1834-1847 (2019)
The study investigated the change in protein structure upon thermo-induced gelation of myofibrillar protein (MP, 2%) under different temperatures (30–80°C) at 0.6 M NaCl and pH 6.2. The results showed that heating from 45°C led to changes in phys
Externí odkaz:
https://doaj.org/article/c2adf61f83ed4f76a7ca996108d56dae
Autor:
Mangang Wu, Zhikun Li, Ranran Wei, Yi Luan, Juan Hu, Qingling Wang, Rui Liu, Qingfeng Ge, Hai Yu
Publikováno v:
Foods, Vol 10, Iss 12, p 3079 (2021)
To investigate the role of sulfhydryl groups and disulfide bonds in different protein-stabilized emulsions, N-ethylmaleimide (NEM) was used as a sulfhydryl-blocking agent added in the emulsion. The addition of NEM to block the sulfhydryl groups resul
Externí odkaz:
https://doaj.org/article/ef42b2a131ea4ba3b5a0f954df5a9d27