Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Ru‐Meng Wang"'
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 3, Pp 1576-1585 (2023)
ABSTRACT: Green hydrophobically modified butyrylated dextrin (BD) was used to modulate casein (CN). The CN/BD complex nanoparticles were formed at different CN-to-BD mass ratios based on a pH-driven technology. The interaction force, stability, and e
Externí odkaz:
https://doaj.org/article/b63c34e5ff0b442db156559d06511fe6
Autor:
Lu-lu Li, Yang Yang, Chun-min Ma, Xiao-mei Li, Xin Bian, Yu Fu, Li-kun Ren, Ru-meng Wang, Yan-guo Shi, Na Zhang
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Postmenopausal osteoporosis is one of the most common metabolic diseases in old women, and supplementing estrogen through bioactive substances is one of the important ways to improve menopausal syndrome. Some studies have confirmed that soybean isofl
Externí odkaz:
https://doaj.org/article/463333e7c4f14c449c40e5fb9d07c158
Publikováno v:
Mitochondrial DNA. Part B. Resources, Vol 4, Iss 1, Pp 876-877 (2019)
The complete mitochondrial genome of Dabieshan black pig (Sus scrofa) was first determined in this study. The mitogenome is 16,690 bp in length, consisting of 13 protein-coding genes, two ribosomal RNAs, 22 transfer RNAs, and a control region. In add
Externí odkaz:
https://doaj.org/article/161810783db743c9a510c836a296f406
Publikováno v:
International Journal of Food Science & Technology. 57:7622-7633
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e66dc21410183c43484c1bbbf37be7d
https://doi.org/10.1111/ijfs.16098
https://doi.org/10.1111/ijfs.16098
Publikováno v:
Food Hydrocolloids. 133:107983
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b8dcdc9b4749a22ff44112e08d8137f
https://doi.org/10.1016/j.foodhyd.2022.107983
https://doi.org/10.1016/j.foodhyd.2022.107983
Publikováno v:
Food Research International. 161:111825
This study explored the influence of germination and fortification on the functionality and digestibility of brown rice from the perspective of starch structure changes. The surface of germinated brown rice starch appeared some pits and holes under t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b939306cee51ada472281f4a44ee625
https://doi.org/10.1016/j.foodres.2022.111825
https://doi.org/10.1016/j.foodres.2022.111825
Publikováno v:
Food Research International. 158:111450
In this work, the combination treatment of zinc sulfate fortification and germination was used to increase zinc content and bioavailability of brown rice. The zinc content in brown rice during germination time of 10-34 h gradually increased with the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::946feec9471e5ada6c68aaf6ec0e4ad2
https://doi.org/10.1016/j.foodres.2022.111450
https://doi.org/10.1016/j.foodres.2022.111450
Publikováno v:
Food Research International. 156:111294
The effect of pullulanase enzymatic hydrolysis time on the textural properties of acorn vermicelli was investigated by texture analyzer. And the influencing mechanism was revealed by exploring the physicochemical properties of acorn starch under the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02b043604d177c89106bddf13baab164
https://doi.org/10.1016/j.foodres.2022.111294
https://doi.org/10.1016/j.foodres.2022.111294
Publikováno v:
Journal of Genetics. 97:911-924
Our previous study based on the transcriptome profiling indicated that a fragment of α-crystallin type heat shock protein (α-Hsp) gene was one of the numerous cDNA sequences expressed differentially at various stages of head regeneration in Hydra v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd0520a13e462ec0778d16a9afdca3e3
https://doi.org/10.1007/s12041-018-0982-0
https://doi.org/10.1007/s12041-018-0982-0