Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Meixiang YAO"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 440-448 (2023)
The porous starch is prepared using physical, chemical or enzymatical methods, possessing the characteristic of high porosity, high surface area and adsorption capacity. The porous starch possesses a functional performance and application prospect du
Externí odkaz:
https://doaj.org/article/a648fbbdea7845caa7edde2b6c32aef1
Autor:
Chengyuan Wang, Meixiang Yao, Hongguang Zhong, Stephene S. Meena, Fuxing Shu, Shaoping Nie, Mingyong Xie
Publikováno v:
Frontiers in Medicine, Vol 10 (2023)
Helicobacter pylori (H. pylori) is a gastric-persistent pathogen that can cause peptic ulcer disease, gastric cancer, and mucosal-associated lymphoid tissue lymphoma. This pathogen is commonly treated with antibiotic-based triple or quadruple therapy
Externí odkaz:
https://doaj.org/article/01d33ec23dd444c59a6c338b9a190bef
Publikováno v:
Foods, Vol 12, Iss 5, p 1068 (2023)
Mesona chinensis polysaccharide (MCP), a common thickener, stabilizer and gelling agent in food and pharmaceuticals, also has antioxidant, immunomodulatory and hypoglycemic properties. Whey protein isolate (WPI)-MCP conjugate was prepared and used as
Externí odkaz:
https://doaj.org/article/8355fc0c607b44038e4a0629f8b33b88
Autor:
Yizhuang Tang, Baoguo Sun, Meixiang Yao, Chao Zhao, Jian Li, Lili Zhang, Yuyu Zhang, Zhilin Hao
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 10, Pp 5833-5853 (2021)
Food Science & Nutrition
Food Science & Nutrition
The taste of chicken soup is dependent upon various taste substances and human senses. More than 300 nonvolatile compounds reportedly exist in chicken/chicken soup. The primary purpose of this review was to elaborate on the prominent taste substances
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95a1de5cfbabcbc6a20dabd496b589f5
https://doaj.org/article/5d9b8e07006d4eb2a24d696143413e66
https://doaj.org/article/5d9b8e07006d4eb2a24d696143413e66