Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Shuanghe Ren"'
Publikováno v:
Foods, Vol 13, Iss 12, p 1800 (2024)
The low rehydration properties of commercial soy protein powder (SPI), a major plant−based food ingredient, have limited the development of plant−based foods. The present study proposes a treatment of soy lecithin modification combined with Alcal
Externí odkaz:
https://doaj.org/article/674451698cc34165ab683e099ea94ab1
Publikováno v:
Gels, Vol 10, Iss 3, p 204 (2024)
In this study, the purpose was to investigate the effects with different concentrations of carrageenan (CG, 0–0.30%) on the gel properties and freeze–thaw stability of soy protein isolate (SPI, 8%) cold-set gels. LF-NMR, MRI, and rheology reveale
Externí odkaz:
https://doaj.org/article/796443c33ece46da958bfeac6a73d77a
Autor:
Zhen FENG, Xin LIU, Zhen ZHANG, Shuanghe REN, Zengwang GUO, Yanan GUO, Dong YIN, Liyuan GUO, Zhongjiang WANG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 4, Pp 271-277 (2022)
The identification model of chlorpyrifos pesticide residues in wheat was established based on near infrared spectroscopy and stoichiometry. Wheat samples with different chlorpyrifos residues were prepared by spraying method. Near infrared diffuse ref
Externí odkaz:
https://doaj.org/article/f6873ea814744356a93272b8f9c26c94
Autor:
Yanan Guo, Caihua Liu, Yichang Wang, Shuanghe Ren, Xueting Zheng, Jiayu Zhang, Tianfu Cheng, Zengwang Guo, Zhongjiang Wang
Publikováno v:
Foods, Vol 12, Iss 5, p 909 (2023)
A cavitation jet can enhance food proteins’ functionalities by regulating solvable oxidized soybean protein accumulates (SOSPI). We investigated the impacts of cavitation jet treatment on the emulsifying, structural and interfacial features of solu
Externí odkaz:
https://doaj.org/article/3814f1fd7abb4e9fb6f00e5b41aa310b