Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Mingzhe Pan"'
Publikováno v:
Ultrasonics Sonochemistry, Vol 93, Iss , Pp 106292- (2023)
Due to the existence of many disulfide bonds in japonica rice bran protein (JRBP) molecules, their solubility is poor, which seriously affects other functional properties. To improve the functional characteristics of JRBP molecules, they were process
Externí odkaz:
https://doaj.org/article/519560152b5949e2b25b17f55c6fab8d
Publikováno v:
Ultrasonics Sonochemistry, Vol 79, Iss , Pp 105756- (2021)
In this study, soybean protein isolate (SPI) and pectin emulsion gels were prepared by thermal induction, and the effects of high intensity ultrasound (HIU) at various powers (0, 150, 300, 450 and 600 W) on the structure, gel properties and stability
Externí odkaz:
https://doaj.org/article/7d7b086aa29043f09f9e358edc19842d
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 1, Pp 57-66 (2017)
Effect of polyols (mannitol, sorbitol, and xylitol) at three concentrations (5, 10, and 15% w/w) on the structure of soy protein isolates (SPI) was investigated. Changes in foaming properties of SPI were then examined with the addition of polyols at
Externí odkaz:
https://doaj.org/article/bfad13011a084f1c868f2de6f21d6e65
Publikováno v:
International Journal of Food Engineering. 17:583-594
This research focuses on the use of protein-polyphenol complex and protein-polyphenol: polysaccharide complexes to prepare oleogels through an emulsion-templated approach. Electrolysis soy protein isolate (ESPI) could be effectively adsorbed on the s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20fdedb1c747d4e95b0f928f8118504b
https://doi.org/10.1515/ijfe-2021-0076
https://doi.org/10.1515/ijfe-2021-0076
Publikováno v:
Ultrasonics Sonochemistry, Vol 79, Iss, Pp 105756-(2021)
Ultrasonics Sonochemistry
Ultrasonics Sonochemistry
Graphical abstract
Highlights • The interaction between soybean protein isolate and pectin was enhanced by high intensity ultrasound treatment. • The crystallinity of the emulsion gels after high intensity ultrasound pretreatment was changed
Highlights • The interaction between soybean protein isolate and pectin was enhanced by high intensity ultrasound treatment. • The crystallinity of the emulsion gels after high intensity ultrasound pretreatment was changed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd17bce86e5a0449a9f41a494ea65e91
http://www.sciencedirect.com/science/article/pii/S1350417721002984
http://www.sciencedirect.com/science/article/pii/S1350417721002984
Publikováno v:
European Journal of Lipid Science and Technology. 124:2200047
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9b1ef68fdad0a5cfe9010e486391641
https://doi.org/10.1002/ejlt.202200047
https://doi.org/10.1002/ejlt.202200047
Publikováno v:
Biotechnology Letters. 39:1211-1217
A 2′,3′-cyclic phosphodiesterase gene (drCPDase) has been characterized from Deinococcus radiodurans and is involved in the robust resistance of this organism. Cells lacking 2′,3′-cyclic phosphodiesterase gene (drCPDase) showed modest growth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43edb1dbb1d2dd8a11ec477deacf0ede
https://doi.org/10.1007/s10529-017-2349-7
https://doi.org/10.1007/s10529-017-2349-7