Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Shanli Peng"'
Publikováno v:
International Journal of Food Science & Technology. 57:7267-7274
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d6008027b657879169bda57cad852dd
https://doi.org/10.1111/ijfs.16078
https://doi.org/10.1111/ijfs.16078
Autor:
Ling Li, Yunguo Liu, Yue Chen, Fei Han, Ye Chen, Shuhong Li, Shanli Peng, Jiao-jiao Yu, Hui Ji
Publikováno v:
Food and Bioprocess Technology. 12:2018-2027
The solubilization of peanut protein isolate (PPI) powders modified by atmospheric pressure cold plasma (ACP) treatment was studied by scanning electron microscopy (SEM), energy dispersive X-ray spectroscopy (EDS), low-field nuclear magnetic resonanc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::468a755201330cd1384734dee21130f5
https://doi.org/10.1007/s11947-019-02357-0
https://doi.org/10.1007/s11947-019-02357-0
Publikováno v:
Starch / Staerke. Jul2017, Vol. 69 Issue 7/8, p1-9. 9p.
Publikováno v:
Food Hydrocolloids. 109:106124
This study investigated the effects of the atmospheric pressure cold plasma (ACP) treatment on the glycation of peanut protein isolate (PPI) and dextran (Dex). The results showed a rapid conjugation between PPI and dextran with a degree of grafting (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5bb085e90936e6474b7be88f8e9ed91
https://doi.org/10.1016/j.foodhyd.2020.106124
https://doi.org/10.1016/j.foodhyd.2020.106124
Autor:
Genyi Zhang, Shanli Peng
Publikováno v:
Journal of Food and Nutrition Research. 2:524-531
The effects of tea polyphenols (TP) on the formation of advanced glycation end products (AGEs) were investigated using glutamicacid - glucose and BSA - glucose model systems at 90°C and 37°C, respectively. The spectral characteristics of glycation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1644627b7c157b17483090ccf88e397c
https://doi.org/10.12691/jfnr-2-8-15
https://doi.org/10.12691/jfnr-2-8-15
Publikováno v:
Starch - Stärke. 69:1600195
Slowly digestible starch (SDS) offers a range of health benefits due to its stabilizing and sustaining effect on blood glucose. Contributors to the slow digestion property of certain starches include their specific structure and their interaction wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6d86ca59e656bb554115ce23f5aabc5
https://doi.org/10.1002/star.201600195
https://doi.org/10.1002/star.201600195
Publikováno v:
Journal of agricultural and food chemistry. 59(9)
The effect of tea polyphenols (TPLs), specifically tea catechins, on the postprandial glycemic response to cooked starches differing in amylose contents was investigated. The in vivo test using a mouse model showed a moderate reduction of the postpra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a9986e5e66db2fa0d6aa1a7abf6e228
https://pubmed.ncbi.nlm.nih.gov/21401210
https://pubmed.ncbi.nlm.nih.gov/21401210
Publikováno v:
Journal of Agricultural & Food Chemistry; 3/18/2015, Vol. 63 Issue 10, p2820-2829, 10p