Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ruohao Sun"'
Publikováno v:
Foods, Vol 13, Iss 12, p 1830 (2024)
Conjugated linoleic acid (CLA) is a class of naturally occurring octadecadienoic acid in humans and animals and is a general term for a group of conformational and positional isomers of linoleic acid. In order to obtain the development of excellent l
Externí odkaz:
https://doaj.org/article/0fdceed00da94789bca6095de0f9b759
Publikováno v:
Foods, Vol 12, Iss 21, p 4042 (2023)
This research investigated the impact of air plasma and high-pressure plasma treatments on corn starch. The resulting samples were characterized by particle morphology, molecular polymerization degree, molecular functional groups, and crystallinity.
Externí odkaz:
https://doaj.org/article/33692883aa454dc88491cb76b7ccf182
Publikováno v:
Foods, Vol 11, Iss 18, p 2896 (2022)
As a new technology for food processing, plasma has good prospects for protein modification. This study investigated the effect of plasma on the activity of the α-amylase. The composition of the active particles in air plasma generated by spark disc
Externí odkaz:
https://doaj.org/article/9db24fe46b1247628c5cc602a0e9c79a
Autor:
Zhihua Pang, Imane Bourouis, Mengya Sun, Jinnuo Cao, Ping Liu, Ruohao Sun, Cunshe Chen, He Li, Xinqi Liu
Publikováno v:
International journal of biological macromolecules. 209
Rice starch (RS) and soy protein (SP) were mixed at various ratios and the physicochemical, rheological and tribological properties of the resulted pastes were analyzed. Microscopy and spectral techniques were applied to follow the structural changes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfc1d52e9e6192ae42dd6035d63f0ef3
https://pubmed.ncbi.nlm.nih.gov/35490766
https://pubmed.ncbi.nlm.nih.gov/35490766
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cbcd036ee221ef854203912f07a889b
https://doi.org/10.2139/ssrn.4308306
https://doi.org/10.2139/ssrn.4308306
Publikováno v:
Food Chemistry. 373:131537
Plant-based meat substitutes are emerging as healthy, balanced, and sustainable non-animal alternatives to alleviate stress from the increased demand for meat products. In this study, fibrous-like extrudates acting as meat substitutes were manufactur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27cc320aab0fbb58dd5120154bc0760b
https://doi.org/10.1016/j.foodchem.2021.131537
https://doi.org/10.1016/j.foodchem.2021.131537