Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Shui-Zhong Luo"'
Publikováno v:
Journal of Food Science. 88:1566-1579
Publikováno v:
Food Science and Biotechnology.
Autor:
Li-Hua Pan, Lu-Ping Chen, Cui-Ling Wu, Jian-Fei Wang, Shui-Zhong Luo, Jian-Ping Luo, Zhi Zheng
Publikováno v:
Food chemistry. 395
Eleven anthocyanins in the blueberry anthocyanins powders (BAP) were identified and quantified by HPLC-DAD-ESI-MS. BAP microcapsules (MBAP) were produced by spray drying using high methyl pectin (HMP) combined with whey protein isolates (WPI) or soy
Autor:
Shui-Zhong Luo1,2 luoshuizhong@hfut.edu.cn, Xiang-Zhi Wu1, Pei-Lin Xu1, Li-Hua Pan1, Zhi Zheng1,2 zhengzhi@hfut.edu.cn, LI-LI Cao1,2, Yan-Yan Zhao1,2, Shao-Tong Jiang1,2
Publikováno v:
Current Topics in Nutraceutical Research. May2019, Vol. 17 Issue 2, p140-147. 8p.
Publikováno v:
In Chemical Engineering Research and Design 2011 89(11):2199-2206
Autor:
Li-Hua Pan, Cui-Ling Wu, Shui-Zhong Luo, Jian-Ping Luo, Zhi Zheng, Shao-Tong Jiang, Yan-Yan Zhao, Xi-Yang Zhong
Publikováno v:
Food Hydrocolloids. 129:107619
Autor:
Chen-Xing Du, Jing-Jing Xu, Shui-Zhong Luo, Xing-Jiang Li, Dong-Dong Mu, Shao-Tong Jiang, Zhi Zheng
Publikováno v:
LWT. 161:113346
EFFECTS OF OAT β-GLUCAN ON CHARACTERISTICS OF CHINESE STEAMED BREAD FLOUR AND CHINESE STEAMED BREAD.
Autor:
Li-Hua Pan1, Shui-Zhong Luo1 luoshuizhong@hfut.edu.cn, Fei Liu1, Xue-qiang Zha1, Jian-Ping Luo1
Publikováno v:
Current Topics in Nutraceutical Research. Feb2018, Vol. 16 Issue 1, p97-104. 8p.
Autor:
Shui-Zhong Luo1,2 luoshuizhong@hfut.edu.cn, Sa-Sa Chen3, Li-Hua Pan1, Xin-Sheng Qin1, Zhi Zheng1,2, Yan-Yan Zhao1,2, Min Pang1,2, Shao-Tong Jiang1,2
Publikováno v:
International Journal of Food Properties. 2017 Supplement, Vol. 20, pS1627-S1636. 10p. 1 Diagram, 3 Charts, 4 Graphs.
Publikováno v:
Journal of the science of food and agriculture. 97(3)
Crude camellia seed oil is rich in free fatty acids, which must be removed to produce an oil of acceptable quality. In the present study, we reduced the free fatty acid content of crude camellia seed oil by lipophilization of epicatechin with these f