Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Shiran, Wang"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101784- (2024)
This study aimed to investigate the interfacial behaviour of caseins in different micelle content and its effect on the stability of emulsions, including micellar casein concentrate (MCN), calcium caseinate (CaC) and sodium caseinate (NaC). Results r
Externí odkaz:
https://doaj.org/article/4a9d56a6b85e4b7da04bd6d4d7a58797
Publikováno v:
Canadian Journal of Learning and Technology, Vol 49, Iss 3 (2024)
A lack of dialogue and collaboration between researchers and practitioners has been recognized in the field of second language education. Social media platforms such as X/Twitter have potential for connecting professionals in the teaching of English
Externí odkaz:
https://doaj.org/article/05ad6136588e4c388648364edf863d3e
Autor:
Yue Li, Yan Li, Guosen Yan, Shiran Wang, Yunna Wang, Yang Li, Zhenbo Shao, Hui Wang, Liebing Zhang
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101350- (2024)
The physicochemical properties of anhydrous milk fats (AMF) often change according to different regions and seasons, inevitably affecting dry fractionation. This study analyzed the differences in the fraction yields and physicochemical characteristic
Externí odkaz:
https://doaj.org/article/d0fdf65b71844ae593fcea9ef40043ff
Publikováno v:
Foods, Vol 12, Iss 10, p 1976 (2023)
The effects of different pH levels and ionic strength in calcium on the stability and aeration characteristics of dairy emulsions were investigated in this study. The results revealed that the stability and aeration characteristics of the emulsion we
Externí odkaz:
https://doaj.org/article/bd744a00283342fdac0ae765a9dcadfa
Autor:
Haibin Sun, Wenrui Zheng, Congcong Liu, Xiangdong Li, Xinyu Chu, Shiran Wang, Shenghong Liu, Wenhe Xie
Publikováno v:
Materials Research Express, Vol 10, Iss 4, p 045008 (2023)
Antimonene (Sb) has been widely studied owing to its high carrier mobility, high thermal conductivity, and tunable electronic properties. Conventional synthetic methods for antimonene nanosheets (Sb-NSs) are more complex and multi-step reactions, mai
Externí odkaz:
https://doaj.org/article/da2bae8e30cd408aae02bb914aea744f
Publikováno v:
Foods, Vol 12, Iss 1, p 22 (2022)
Polyglycerol esters (PGEs) are used as emulsifiers in recombined dairy cream (RDC) to improve product quality. In this study, the effects of four PGEs with different polymerization degrees and esterification on the particle size, viscosity, zeta pote
Externí odkaz:
https://doaj.org/article/ec3a097a0eff4ce19b3aaf10b6c56af4
Autor:
Xiaoxuan Jing, Jingxuan Zhou, Nanhai Zhang, Liang Zhao, Shiran Wang, Liebing Zhang, Feng Zhou
Publikováno v:
Foods, Vol 11, Iss 23, p 3941 (2022)
Chronic diseases, including metabolic syndrome related to sugar and lipid metabolic disorders, are the leading causes of premature death around the world. Novel treatment strategies without undesirable effects are urgently needed. As a natural functi
Externí odkaz:
https://doaj.org/article/d95b7ad6357542989f4160e579a8b182
Autor:
Shiran, Wang, Yang, Li, Guosen, Yan, Dongdong, Yuan, Baoping, Ji, Feng, Zhou, Yan, Li, Liebing, Zhang
Publikováno v:
International Journal of Biological Macromolecules. 227:903-914
This work elucidates the mechanism involved in the effect of varying sterilization intensities on RDC thickening via comparative analysis of the changes in the composition and structure of RDC interfacial protein after storage at 4 °C and at 25 °C.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98291aa52d07ac33ba2b5a2cbe4595fa
https://doi.org/10.1016/j.ijbiomac.2022.12.203
https://doi.org/10.1016/j.ijbiomac.2022.12.203
Publikováno v:
Food & Function. 14:1710-1725
Ferulic acid could promote uric acid excretion in the kidneys and intestine to ameliorate high-fructose/fat diet-induced hyperuricemia and alleviate its associated renal impairment and intestinal microbiota disorder.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20fe7ebe14435266d555aea1ac9b6d71
https://doi.org/10.1039/d2fo03332a
https://doi.org/10.1039/d2fo03332a
Publikováno v:
Journal of Food Engineering. 351:111505
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69e3bd4afbe15fbb57e0664cec6a1ec2
https://doi.org/10.1016/j.jfoodeng.2023.111505
https://doi.org/10.1016/j.jfoodeng.2023.111505