Zobrazeno 1 - 10
of 694
pro vyhledávání: '"Mouming ZHAO"'
Autor:
Tiantian Zhao, Guowan Su, Lijun Zhang, Jieqiong Chen, Yehui Zhang, Weifeng Liu, Mouming Zhao, Jianan Zhang, Qingrong Huang
Publikováno v:
Food Frontiers, Vol 5, Iss 3, Pp 1145-1165 (2024)
Abstract Food‐derived peptides have garnered significant attention in research due to their multifaceted functionalities, abundant availability, efficient utilization of agricultural by‐products, and environmentally sustainable preparation method
Externí odkaz:
https://doaj.org/article/000d448574b147c18a49e41dc2845b11
Autor:
Wanshun Liu, Mouming Zhao, Lishe Gan, Baoguo Sun, Shiqi He, Yang Liu, Lei Liu, Wu Li, Jing Chen, Jianan Zhang, Jucai Xu
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101249- (2024)
Short peptides have become the focus of recent research due to their variable bioactivities, good digestibility and wide existences in food-derived protein hydrolysates. However, due to the high complexity of the samples, identifying short peptides s
Externí odkaz:
https://doaj.org/article/a15a3e3d60664e0084e14b60548bbece
Autor:
Dan Yang, Lili Wang, Linxuan Zhang, Mengqi Wang, Dan Li, Ning Liu, Dechun Liu, Mouming Zhao, Xiaolin Yao
Publikováno v:
Ultrasonics Sonochemistry, Vol 104, Iss , Pp 106835- (2024)
Curcumin (Cur) as a natural pigment and biological component, can be widely used in food and beverages. However, the water insolubility of Cur significantly limits its applications. In this study, we prepared a series of nanocrystals via ultrasound-a
Externí odkaz:
https://doaj.org/article/fb7a1f5a70c14e56a7c8edcc56ef00d2
Publikováno v:
eFood, Vol 5, Iss 1, Pp n/a-n/a (2024)
Abstract Studies have indicated the potential of oral elastin hydrolysates in repairing photoaging skin. To reveal the underlying mechanism, this study examined how two elastin‐derived peptides (Gly‐Leu‐Gly‐Pro‐Gly‐Val‐Gly [GLGPGVG] and
Externí odkaz:
https://doaj.org/article/37954d5db2fd457791a7c55f9a749a41
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100905- (2023)
This study employed proline, glucose, and water to prepare natural deep eutectic solvents (NADES) through heating and stirring. The Maillard reaction was then performed, producing a high yield of Amadori rearrangement product (ARP) and physicochemica
Externí odkaz:
https://doaj.org/article/0a718f04f9fe4421b1b32dc03051b2dc
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 21, Pp 211-217 (2022)
In this work, sugar-reduced whipped creams were prepared using maltodextrin and compound sugars (composed of glucose, sucrose and corn syrup) with a total sugar content of 18.60 wt%. The effects of the different radio between maltodextrin and compoun
Externí odkaz:
https://doaj.org/article/78e8cf44378c46dfb89ad865835cca51
Publikováno v:
Food Science and Human Wellness, Vol 11, Iss 6, Pp 1614-1622 (2022)
The present study investigated the anti-diabetic activity and potential mechanisms of sea cucumber gonad hydrolysates (SCGH) in a rat model of type II diabetes induced by streptozotocin (STZ) combined with high-fat diet (HFD). Results showed that SCG
Externí odkaz:
https://doaj.org/article/65a544d2924543d8815e5772cbe336bc
Publikováno v:
Journal of Functional Foods, Vol 106, Iss , Pp 105589- (2023)
Diabetic nephropathy (DN) is one of the most serious complications of diabetes. The purpose of the present study was to investigate the renoprotective effects of sea cucumber hydrolysates (SCH) produced using enzyme mixture of papain and protamex in
Externí odkaz:
https://doaj.org/article/87d3042a5b7c4aa49902a87619f6f87f
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100652- (2023)
The article systematically investigated the response behaviors of lipid-film equipped umami taste sensor to various umami compounds, including typical umami substances (umami amino acids, GMP, IMP, disodium succinate) and novel umami chemicals (umami
Externí odkaz:
https://doaj.org/article/e754a64ffaeb401d93cbdd9134fe3781
Autor:
Chenchen Cao, Geoffrey I. N. Waterhouse, Weizheng Sun, Mouming Zhao, Dongxiao Sun-Waterhouse, Guowan Su
Publikováno v:
Foods, Vol 12, Iss 24, p 4513 (2023)
The effects of fermentation with lactic acid bacteria (LAB) and yeast on the aroma of samples were analyzed in this work. The volatile features of different soybean hydrolysates were investigated using both GC-MS and GC-IMS. Only 47 volatile flavor c
Externí odkaz:
https://doaj.org/article/5743a339ae2d4b06a5de88757aacf75e