Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Shensheng Xiao"'
Autor:
Ting Xu, Zeng Qingru, Qing Fu, Zhaojie Wang, Xin Liu, Shensheng Xiao, Xiaoming Jiang, Yuepeng Lu, Zhiyong Gong, Yongning Wu, Min Fang
Publikováno v:
Journal of Analytical Science and Technology, Vol 14, Iss 1, Pp 1-8 (2023)
Abstract Using amino silica modified with fluorescein isothiocyanate (FITC), a quick fluorescence analysis technique is used for the detection of 3-monochloropropane-1,2-diol (3-MCPD). At 100 °C and pH 8.5, FITC-modified amino silica exhibits the lo
Externí odkaz:
https://doaj.org/article/6662758d1a65471d805df6080fefba8f
Autor:
Qiuyan Ren, Heng Yang, Ziyang Jia, Wenping Ding, Yang Fu, Shensheng Xiao, Yanmei Wei, Kaifeng Zhao, Yan Wu, Xuedong Wang
Publikováno v:
Journal of Food Quality, Vol 2023 (2023)
The present study sought to evaluate the effects and mechanisms of mannitol and xylitol on the regeneration of spicy wheat gluten sticks (SWGSs) through texture profile analysis (TPA), Fourier-transform infrared spectroscopy (FTIR), differential scan
Externí odkaz:
https://doaj.org/article/220fb7bb133743d58453fc6ad00f2d77
Autor:
Jianjun Zhou, Yuan Ke, Francisco J. Barba, Shensheng Xiao, Xianqin Hu, Xinguang Qin, Wenping Ding, Qingyun Lyu, Xuedong Wang, Gang Liu
Publikováno v:
Foods, Vol 8, Iss 5, p 174 (2019)
The effects of the addition of 0−3.0 wt% α-cyclodextrin (α-CD) and γ-cyclodextrin (γ-CD) on the quality of wheat flour as well as the texture and the aging of prebaked bread were evaluated. The addition of α-CD and γ-CD increased the ability
Externí odkaz:
https://doaj.org/article/e543369005ec42a7bad7c6f985d788ad
Autor:
Qianran Xie, Xiaorong Liu, Hongyan Liu, Yuting Zhang, Shensheng Xiao, Wenping Ding, Qingyun Lyu, Yang Fu, Xuedong Wang
Publikováno v:
International Journal of Biological Macromolecules. 229:363-371
The staling of wheat starch in storage seriously damages the quality of starch-based foods, and how to delay the staling has become a topic focus. To solve the problem, this study analyzed the effect of garlic peptides on the physical and retrogradat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5d2cf28ac2047d57d001a0dd43d66de
https://doi.org/10.1016/j.ijbiomac.2022.12.253
https://doi.org/10.1016/j.ijbiomac.2022.12.253
Autor:
Ting Xu, Qingru Zeng, Xin Liu, Shensheng Xiao, Xiaoming Jiang, Yuepeng Lu, Zhiyong Gong, Yonggui Gao, Min Fang
Publikováno v:
Journal of the American Oil Chemists' Society.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7440b44df9e020db6f452871dc51d57e
https://doi.org/10.1002/aocs.12703
https://doi.org/10.1002/aocs.12703
Autor:
Qianran Xie, Xiaorong Liu, Shensheng Xiao, Wen Pan, Yan Wu, Wenping Ding, Qingyun Lyu, Xuedong Wang, Yang Fu
Publikováno v:
Journal of the Science of Food and Agriculture. 102:6071-6079
Deterioration in frozen dough bread easily occurs in store, resulting in tremendous economic waste. Therefore, it is imperative to find natural additives to improve storage staling. The effects of mulberry leaf polysaccharides (MLP) were studied in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56ebc407f7086b475dc15fde5d103c5d
https://doi.org/10.1002/jsfa.11959
https://doi.org/10.1002/jsfa.11959
Autor:
Miaomiao Zhang, Shensheng Xiao, Aqiong Gong, Xiaorong Liu, Yan Wu, Jing Du, Wenping Ding, Yang Fu, Xuedong Wang
Publikováno v:
International Journal of Food Science & Technology. 57:3862-3871
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd33a3dbb1f43cc925b5b2a819b87ea6
https://doi.org/10.1111/ijfs.15716
https://doi.org/10.1111/ijfs.15716
Autor:
Kaifeng Zhao, Ziyang Jia, Lili Hou, Heng Yang, Shensheng Xiao, Wenping Ding, Yuting Zhang, Xuedong Wang, Yang Fu, Yan Wu
Publikováno v:
International Journal of Biological Macromolecules. 242:124783
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e39f66d9388de389efb51f034fab0163
https://doi.org/10.1016/j.ijbiomac.2023.124783
https://doi.org/10.1016/j.ijbiomac.2023.124783
Publikováno v:
Food Bioscience. 52:102354
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fec851ef10efcb6fc6d5d46bd2fa1f6f
https://doi.org/10.1016/j.fbio.2023.102354
https://doi.org/10.1016/j.fbio.2023.102354
Autor:
null Miaomiao Zhang, null Shensheng Xiao, null Aqiong Gong, null Xiaorong Liu, null Yan Wu, null Jing Du, null Wenping Ding, null Yang Fu, null Xuedong Wang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9065af26e1ee1ab38b76486546bb0d39
https://doi.org/10.1111/ijfs.15716/v2/response1
https://doi.org/10.1111/ijfs.15716/v2/response1
