Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Min-Hong Ren"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101757- (2024)
The interactions between corn amylose (CA) and Moringa oleifera seed salt-soluble protein (MOSP) were explored to improve the gel properties of MOSP. With increasing CA content, the MOSP-CA gel network structure was improved but the size of the gel p
Externí odkaz:
https://doaj.org/article/2a375a30793e41e9ab3769e7294f4430
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 477-486 (2019)
Impact of high-speed jet (HSJ) treatment on morphology, crystalline structure, retrogradation, thermal and rheological properties of Arenga pinnata (Wurmb.) Merr starch (APS) was investigated. Decreasing with the number of HSJ treatment passes were t
Externí odkaz:
https://doaj.org/article/cdc5e24f4114485a82415ca8ba720217
Publikováno v:
International Journal of Food Science & Technology. 56:5871-5880
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db72aba1a1eec331ec1e8c6195070e1e
https://doi.org/10.1111/ijfs.15254
https://doi.org/10.1111/ijfs.15254
Publikováno v:
Food Structure. 25:100149
Preparation of Arenga pinnata resistant starch (APRS) by pullulanase combined with ultrasonic was studied and the properties of APRS was characterized by scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), X-ray diffraction (XRD),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbd56ba4f4776af456463f5d3c5777ce
https://doi.org/10.1016/j.foostr.2020.100149
https://doi.org/10.1016/j.foostr.2020.100149
Publikováno v:
Starch - Stärke. 72:1900278
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fc5263b1dcf163182da5a4d5ce46043
https://doi.org/10.1002/star.201900278
https://doi.org/10.1002/star.201900278
Publikováno v:
Starch - Stärke. 71:1800167
Because hydroxypropyl starch (HPS) represents an important chemical modification of starch, extensive studies on hydroxypropylation are being carried out at various research centers worldwide. The present review summarizes development of methods for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf42f11899ad34aa56c3c7f8733aca32
https://doi.org/10.1002/star.201800167
https://doi.org/10.1002/star.201800167
Autor:
Mei, Jiang‐Yang1 (AUTHOR), Zhang, Lu1 (AUTHOR), Ren, Min‐Hong1 (AUTHOR), Lin, Ying1 (AUTHOR), Fu, Zhen1 (AUTHOR) fuzhen13@gxu.edu.cn
Publikováno v:
Starch / Staerke. Sep2020, Vol. 72 Issue 9/10, p1-6. 6p.
Autor:
Zhang, Lu1 (AUTHOR), Ren, Min-Hong1 (AUTHOR), Lin, Ying1 (AUTHOR), Fu, Zhen1 (AUTHOR) fuzhen13@gxu.edu.cn
Publikováno v:
International Journal of Food Properties. 2019, Vol. 22 Issue 1, p477-486. 10p. 1 Black and White Photograph, 1 Chart, 3 Graphs.