Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Shuaiyi Ma"'
Autor:
Yue Sun, Xiaoxue Yu, Muhammad Hussain, Xiaodong Li, Lu Liu, Yibo Liu, Shuaiyi Ma, Kouadio Jean Eric-parfait Kouame, Chunmei Li, Youbin Leng, Shilong Jiang
Publikováno v:
Ultrasonics Sonochemistry, Vol 82, Iss , Pp 105881- (2022)
The primary objective of the present study was to investigate the effectiveness of ultrasonic treatment time on the particle size, molecular weight, microstructure and solubility of milk fat globule membrane (rich in phospholipid, MPL) and milk prote
Externí odkaz:
https://doaj.org/article/1d087834df5b478c9dcf0434bc33af07
Publikováno v:
Foods, Vol 11, Iss 2, p 200 (2022)
To investigate the lipid digestive behaviors of human and infant formulas and analyze the differences between them, we investigated the fat globule particle size distribution, lipolysis rate, and fatty acid release of infant formulas with different f
Externí odkaz:
https://doaj.org/article/bd2d7b7951744efa8d9737e9f6ec7c47
Autor:
Yue Sun, Shuming Liu, Shuaiyi Ma, Lina Sun, Xiaodong Li, Lu Liu, Chunli Ma, Massounga Bora Awa Fanny, Yang Jiao, Lianji Bi
Publikováno v:
Journal of the Science of Food and Agriculture.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::785a4230ae32e3519663eba8f43b78c1
https://doi.org/10.1002/jsfa.12591
https://doi.org/10.1002/jsfa.12591
Autor:
Yue Sun, Shuaiyi Ma, Yibo Liu, Zhibin Jia, Xiaodong Li, Lu Liu, Qian Ma, Kouadio Jean Eric-parfait Kouame, Chunmei Li, Youbin Leng, Shilong Jiang
Publikováno v:
Food Hydrocolloids. 134:108003
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f2b1c8e5e27eb818f80deceaec2c222
https://doi.org/10.1016/j.foodhyd.2022.108003
https://doi.org/10.1016/j.foodhyd.2022.108003
Autor:
Qian, Ma, Shuaiyi, Ma, Yanjie, Zhao, Meng, Sun, Xiaodong, Li, Lu, Liu, Xiuxiu, Zhang, Yue, Sun, Awa, Fanny Massounga Bora, Songfan, Tian, Qiumei, Zhang, Youbin, Leng
Publikováno v:
Food Research International. 163:112181
In this study, from the perspective of simulating the milk fat globule (MFG) emulsion, the interaction between soybean lecithin (SL) and the main protein in milk, whey protein (WP), and its effect on physical characteristics and lipid digestion were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::797f8bd652bf4e22233c0d2d38d4c75b
https://doi.org/10.1016/j.foodres.2022.112181
https://doi.org/10.1016/j.foodres.2022.112181