Zobrazeno 1 - 10
of 584
pro vyhledávání: '"ShaoYun Wang"'
Autor:
Wenting Jiang, Jiulin Wu, Fujia Yang, Xu Chen, Meizhen Chen, Jianlian Huang, Jinhong Wu, Shuo Wan, Xixi Cai, Shaoyun Wang
Publikováno v:
Food Frontiers, Vol 5, Iss 5, Pp 2155-2170 (2024)
Abstract It is crucial to improve the gel properties of myofibrillar protein (MP) in the production of surimi products. This study investigated the effects of combining acetylated distarch phosphate (ADSP) with pea protein isolate (PPI) as exogenous
Externí odkaz:
https://doaj.org/article/2c168de6626c4e3eb4bdd1c3828352ac
Publikováno v:
Food Frontiers, Vol 5, Iss 4, Pp 1603-1612 (2024)
Abstract Freezing technology is important for the long‐term preservation of aquatic products such as surimi. However, mechanical damage caused by ice crystals would lead to quality deterioration. Abalone viscera glycopeptide (AVGP) complex was prep
Externí odkaz:
https://doaj.org/article/4d7c56cbd0d849b0b151083768fd57aa
Autor:
Bujingda Zheng, Yunchao Xie, Shichen Xu, Andrew C. Meng, Shaoyun Wang, Yuchao Wu, Shuhong Yang, Caixia Wan, Guoliang Huang, James M. Tour, Jian Lin
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-12 (2024)
Abstract In nature, structural and functional materials often form programmed three-dimensional (3D) assembly to perform daily functions, inspiring researchers to engineer multifunctional 3D structures. Despite much progress, a general method to fabr
Externí odkaz:
https://doaj.org/article/407a1b731b7a4808b4e5e97c7e75a051
Autor:
Ruyang Huang, Aifang Yao, Yongyong Yan, Jingyi Wang, Qingxiang Li, Kezhi Li, Yongqi Tian, Shaoyun Wang, Jiulin Wu
Publikováno v:
eFood, Vol 5, Iss 4, Pp n/a-n/a (2024)
Abstract Active compounds were usually incorporated into biopolymer films to enhance their properties. The tensile strength (TS) and elongation at break (EAB) of the gelatin composite films increased along with the addition of ε‐polylysine (ε‐P
Externí odkaz:
https://doaj.org/article/120073ff3638463db5673cb8bec305ce
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 357-366 (2024)
Pidan is an original traditional food in China, which has attracted extensive attention of researchers because of its unique color, fragrance, taste and functions of clearing heat, purging fire, reducing inflammation. Metallic compounds, alkali conce
Externí odkaz:
https://doaj.org/article/b89ede1918024832af47201d18ad88a5
Autor:
Yiran Yao, Ru Xu, Weihuan Shao, Ji Tan, Shaoyun Wang, Shuhan Chen, Ai Zhuang, Xuanyong Liu, Renbing Jia
Publikováno v:
Advanced Science, Vol 11, Iss 26, Pp n/a-n/a (2024)
Abstract Uveal melanoma (UM) is a leading intraocular malignancy with a high 5‐year mortality rate, and radiotherapy is the primary approach for UM treatment. However, the elevated lactic acid, deficiency in ROS, and hypoxic tumor microenvironment
Externí odkaz:
https://doaj.org/article/058698dc47704b9d9cc61bab50250223
Publikováno v:
Comparative Immunology Reports, Vol 6, Iss , Pp 200141- (2024)
The balance in bacterial community is very important for the maintenance of the health status in the hosts. During the occurrence of a pervasive skin ulcer disease in Sepia pharaonis, bacterial isolate H1 and its antagonist bacterial isolate H2 were
Externí odkaz:
https://doaj.org/article/aceb2f9534324ddeaee24a2f73957867
Publikováno v:
Food Frontiers, Vol 5, Iss 1, Pp 160-173 (2024)
Abstract The compounds that promote calcium absorption and osteogenesis may have great potential in controlling adipogenesis and obesity. In this study, the glycosylated peptides–calcium chelate prepared from Crimson Snapper scale protein hydrolysa
Externí odkaz:
https://doaj.org/article/4abd81f1c1624b99945e7cde081d8815
Autor:
Ai Zhuang, Xiang Gu, Tongxin Ge, Shaoyun Wang, Shengfang Ge, Peiwei Chai, Renbing Jia, Xianqun Fan
Publikováno v:
Cancer Communications, Vol 43, Iss 11, Pp 1185-1206 (2023)
Abstract Background Diversified histone deacetylation inhibitors (HDACis) have demonstrated encouraging outcomes in multiple malignancies. N6‐methyladenine (m6A) is the most prevalent messenger RNA modification that plays an essential role in the r
Externí odkaz:
https://doaj.org/article/4ac9993639d944488fddab79b4e4859c
Publikováno v:
Food Science of Animal Products, Vol 2, Iss 3, p 9240079 (2024)
Salt plays an important role in giving saltiness and adjusting taste in daily life. However, excessive intake of salt will cause certain harm to the body. Therefore, it has become an urgent need to develop new food processing strategies to reduce sal
Externí odkaz:
https://doaj.org/article/62eb34380cd54626a52a6129c90a6161