Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Ruge CAO"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 22, Pp 81-88 (2024)
To modify highland barley protein by low temperature plasma technology, and to explore the effects of different treatment conditions on the structural and functional properties of highland barley protein. Scanning electron microscopy (SEM) was used t
Externí odkaz:
https://doaj.org/article/9e05f30b49dc45c085119178d3188208
Publikováno v:
Foods, Vol 13, Iss 22, p 3560 (2024)
This study aimed to achieve a precise and non-destructive quantification of the amounts of total starch, protein, β-glucan, and fat in oats using near-infrared technology in conjunction with chemometrics methods. Eight preprocessing methods (SNV, MS
Externí odkaz:
https://doaj.org/article/8893aadf8c1b45419c0beb2c2575b780
Publikováno v:
Molecules, Vol 29, Iss 22, p 5253 (2024)
This study investigated the effects of superheated steam (SS) treatment on the physicochemical properties of rice flour and the subsequent impact on rice cake quality. The SS-180 resulted in higher final viscosity and significantly increased pasting
Externí odkaz:
https://doaj.org/article/c7386bd0b29f401ba23194440bcc00c0
Publikováno v:
Grain & Oil Science and Technology, Vol 6, Iss 3, Pp 127-134 (2023)
Due to good nutritional properties and potential health benefits, quinoa has gained an increasing attention. The study aimed to analyze the effect of pressure cooking on the composition, antioxidant activity, antibacterial activity and bioavailabilit
Externí odkaz:
https://doaj.org/article/6049957b5d8c4da7a1137e225b4b9acc
Publikováno v:
Foods, Vol 11, Iss 24, p 3989 (2022)
Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while the treatment of fresh noodles after extrusion is crucial. The difference in sensory and functional quality between frozen noodles (FTBN) and hot air-d
Externí odkaz:
https://doaj.org/article/521cb955b83043ecb8b3e1a55a546d37
Publikováno v:
Journal of Functional Foods, Vol 73, Iss , Pp 104100- (2020)
Val-Phe-Val-Arg-Asn (VFVRN) has been identified and screened from lipid-lowering chickpea peptides (ChPs) previously. This work explored its lipid-lowering mechanisms by using a high-fat diet C57BL/6J mice model and 3T3-L1 preadipocyte cell model. Ad
Externí odkaz:
https://doaj.org/article/523e4e9557944b7d84b1473657e94999
Autor:
Xiaoyu Zhao, Yingbing Zhang, Jin Zhang, Peijie Xue, Yanfei Wang, Rui Liu, Ruge Cao, Liang Zhu, Gang Li, Zuoliang Sha
Publikováno v:
Nanoscale Research Letters, Vol 13, Iss 1, Pp 1-12 (2018)
Abstract The highly dispersed silver nanoparticle-loaded poly(styrene-co-acrylic acid) nanocomposites (nAg@PSA) were prepared and characterized by transmission electron microscopy and thermogravimetry. The amount and distribution of colloidal silver
Externí odkaz:
https://doaj.org/article/f6cbc8d9d72c4d61a53d7d202a3d3dbd
Autor:
Xiaoyu Zhao, Zhenni Guo, Yongdan Hou, Lemuel Gbologah, Shue Qiu, Xiangdong Zeng, Ruge Cao, Juankun Zhang
Publikováno v:
Chemical Papers. 76:3679-3690
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4612a60bca02a5d7fb90a78fe9536a7
https://doi.org/10.1007/s11696-022-02139-7
https://doi.org/10.1007/s11696-022-02139-7
Publikováno v:
Journal of the Science of Food and Agriculture. 102:1561-1568
BACKGROUND Thymol (Thy) is a natural bioactive agent which possesses various properties and has been widely used in medicine and food industries. However, its poor bioavailability can limit its application. RESULTS In this study, Thy was interacted w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00aae9a546c0f0a5147985e0862466c3
https://doi.org/10.1002/jsfa.11492
https://doi.org/10.1002/jsfa.11492
Publikováno v:
Polymers and Polymer Composites. 29:S1017-S1022
To prevent microbial contamination in foods and medical tools, we prepared a novel antibacterial material nano-silver loaded poly(styrene-co-acrylic) (nAg-PSA) composites by in situ reductions. The nAg-PSA was characterized by scanning electron micro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1cce1e64dfa778430024466f08b91aa
https://doi.org/10.1177/09673911211037499
https://doi.org/10.1177/09673911211037499