Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Mingshou LÜ"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 28-37 (2024)
To elucidate the influence of different concentrations of carrageenan (CA, 0.4%, 0.8%, 1.2%, 1.6%, 2.0%, w/w) on the gelation properties and structure of hemp protein isolate (HPI), with the hemp protein isolate without adding CA as the control, the
Externí odkaz:
https://doaj.org/article/87395c7ecb1b4fe38f45496439314f17
Autor:
Bingyu SUN, Xinru ZHENG, Linlin LIU, Mingshou LÜ, Yuyang HUANG, Ying ZHU, Min QU, Xiuqing ZHU, Yanguo SHI
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 3, Pp 388-396 (2024)
Tofu is a widely consumed protein gel, which is the denaturation of soybean protein (specifically the 7S and 11S globulin), under heat treatment, and the aggregation by salt ions, hydrogen ions or enzymes, forming a dense and uniform protein gel with
Externí odkaz:
https://doaj.org/article/710dbdeabb7846448e0b056f59246a51
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 9, Pp 53-59 (2023)
The effects of different heat treatment temperatures (75, 80, 85, 90, 95 ℃) on the embedding rate, particle size, zeta, secondary structure, tertiary structure and its digestibility in vitro of soybean protein isolate-curcumin complexes were studie
Externí odkaz:
https://doaj.org/article/ef688f6b23714a67927360f71cd4135d
Publikováno v:
Ultrasonics Sonochemistry, Vol 99, Iss , Pp 106578- (2023)
This study investigated the effects of ultrasound-assisted water thawing (UWT) at different power levels (0, 100, 150, 200, and 250 W) on the thawing rate and gel properties of frozen tofu made using three different salt coagulants (CaCl2, CaSO4, and
Externí odkaz:
https://doaj.org/article/4373d8c581ec48b4b29a7cae740b15b1
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 1, Pp 465-474 (2023)
As a high-molecular-weight protein, soybean protein has good biphilicity and surface activity, and can play an emulsifying role in the emulsion by forming a viscoelastin layer at the interface of the oil droplet, thereby improving the stability of th
Externí odkaz:
https://doaj.org/article/ae9e4e99e0d2498aa5319cd4ae2b94f2
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 13, Pp 425-433 (2022)
In recent years, with the enthusiasm of research on "plant-based" food, the research on soy-based fermented yoghurt is gradually favored by people. In the food industry, soybean protein emulsion is often modified by high pressure homogenization techn
Externí odkaz:
https://doaj.org/article/e72700e0e4954fc48e207e7fbd26aae8
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 10, Pp 238-245 (2022)
In this study, red beans, black beans and soybeans were utilized to produce fermented mixed-bean milk. The changes of total phenols, total flavonoid and antioxidant capacity of the product were investigated by single factor experiment and response su
Externí odkaz:
https://doaj.org/article/d88c0267d5c14beb89226f2273dcbbc8
Publikováno v:
Foods, Vol 11, Iss 22, p 3562 (2022)
Heat-induced composite gel systems consisting of different soybean protein isolate (SPI) and potato protein (PP) mixtures were studied to elucidate their “backbone” and property changes. This was achieved by comparing the ratio of non-network pro
Externí odkaz:
https://doaj.org/article/8d688ee956cf4c46a8c3d3b100ee858a
Autor:
Bingyu Sun, Xuelian Gu, Fengqiujie Wang, Linlin Liu, Yuyang Huang, Yuan Gao, Mingshou Lü, Ying Zhu, Yanguo Shi, Xiuqing Zhu
Publikováno v:
Journal of the Science of Food and Agriculture. 103:2057-2069
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9750128f853dc1a24981404de3d6bf6
https://doi.org/10.1002/jsfa.12398
https://doi.org/10.1002/jsfa.12398
Autor:
Fengqiujie Wang, Wentao Lian, Xuelian Gu, Haojia Zhang, Yang Gao, Mingshou Lü, Ying Zhu, Yuyang Huang, Ying Sun, Xiuqing Zhu
Publikováno v:
Journal of the Science of Food and Agriculture.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4950ba20139b6e6e69fe37aeac4d0715
https://doi.org/10.1002/jsfa.12669
https://doi.org/10.1002/jsfa.12669