Zobrazeno 1 - 10
of 33 362
pro vyhledávání: '"PROTEIN SECONDARY STRUCTURE"'
Publikováno v:
Heritage Science, Vol 12, Iss 1, Pp 1-16 (2024)
Abstract This article describes a quantitative assessment method proposed to quickly identify the degree of deterioration of hardened leather artefacts. We used three techniques to artificially age samples, namely, dry-heat ageing (DH), UV-ageing (UV
Externí odkaz:
https://doaj.org/article/c8c7db01cc8346248cccf8d957dad3c8
Publikováno v:
Computational and Structural Biotechnology Journal, Vol 23, Iss , Pp 1364-1375 (2024)
Protein secondary structure prediction (PSSP) is a pivotal research endeavour that plays a crucial role in the comprehensive elucidation of protein functions and properties. Current prediction methodologies are focused on deep-learning techniques, pa
Externí odkaz:
https://doaj.org/article/7d9d334356de4a0a885ecc4b2128a716
Autor:
Weichao GUAN, Weijia ZHANG, Lijun DONG, Man LI, Xiling ZHANG, Chenqi GU, Xiufa HU, Xiaoming WANG, Xiaoliang HAO, Chanmin ZHENG, Yuguang ZHANG, Qingyu YANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 22, Pp 141-149 (2024)
In order to improve the baking characteristics and nutritional quality of mung bean bread, mung bean sourdough was made by fermenting mung bean flour using Northwest leavening head, and then combined with yeast as a compound leavening agent to make m
Externí odkaz:
https://doaj.org/article/75da004a33524687be321f87dcac4e75
Publikováno v:
Shipin Kexue, Vol 45, Iss 14, Pp 37-42 (2024)
In order to improve the phenomenon that frozen cooked noodles are susceptible to the formation of ice crystals and quality deterioration during storage, the effects of mannosylerythritol lipids (MELs) versus sucrose ester (SE) on the proportion of fr
Externí odkaz:
https://doaj.org/article/4c80e2dd25b346778624d01002b15280
Publikováno v:
Shipin Kexue, Vol 45, Iss 11, Pp 192-200 (2024)
The effects of high-pressure homogenization (HPH) at different pressures (30, 40, 50 and 60 MPa) on the hydration properties and crystallinity of bamboo shoot dietary fiber (BSDF) were studied as well as the effect of HPH-treated BSDF on the gel stre
Externí odkaz:
https://doaj.org/article/fc8ea6b69e59455fbcdcd51f109df6ed
Autor:
Bosmali, Irene a, Kotsiou, Kali a, Matsakidou, Anthia a, Irakli, Maria b, Madesis, Panagiotis c, Biliaderis, Costas G. a, ⁎
Publikováno v:
In Food Hydrocolloids January 2025 158
Autor:
Xia Gao, Zhisheng Pei, Xiangzhou Yi, Xuan Zhang, Dongxue He, Zilan Feng, Guanghua Xia, Xuanri Shen
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101635- (2024)
This research examined the impact of defatted coconut flour (DCF)-based oleogels on the quality of surimi. Microscopic analysis indicated that the dietary fiber present in DCF could act as the main structure of the oleogels network. The formation of
Externí odkaz:
https://doaj.org/article/0d4f817842fe4abda516df865b14161f
Publikováno v:
NFS Journal, Vol 36, Iss , Pp 100188- (2024)
In order to verify the nutritional and quality properties of gluten-free breads supplemented with flour from cacay seed cake (CF), a mixing design was used, in which part of the rice (R) was replaced with CF and dietary fiber concentrates (DFC) from
Externí odkaz:
https://doaj.org/article/644f4d97ab4a4c56851b01ff3b9bbce2
Publikováno v:
In Journal of Hazardous Materials 5 December 2024 480
Autor:
Yang, Yahong a, b, ⁎, Ma, Pengjin a, b, Li, Yangying a, b, Chen, Yirong a, b, Zhang, Huining a
Publikováno v:
In Journal of Water Process Engineering December 2024 68