Zobrazeno 1 - 10
of 476
pro vyhledávání: '"Shulin ZHANG"'
Autor:
Yuqi WANG, Bifeng XU, Kezhou CAI, Baocai XU, Qiuyu WANG, Shulin ZHANG, Daoliang LAN, Linlin WANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 62-70 (2024)
This study aimed to examine the impact of different low-sodium formulations on the quality and oxidative properties of yak meat products. Yak foreleg meat was utilized as the primary raw material, and various proportions of potassium chloride (KCl) a
Externí odkaz:
https://doaj.org/article/a142b2d2eedc4a6597377d172e4115b7
Autor:
Yuqi Wang, Yiwen Mei, Rongsheng Du, Shulin Zhang, Qiuyu Wang, Xiaofang Dao, Na Li, Lina Wang, Linlin Wang, Honghong He
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101839- (2024)
Arginine (Arg), a safe basic amino acid, modulates interprotein interactions and impacts the processing characteristics of myofibrillar proteins (MP) in meat products, as numerous studies have demonstrated. This study aimed to explore the effects of
Externí odkaz:
https://doaj.org/article/cf45a6a5451543d9ad3f4c85328a8108
Publikováno v:
ACS Omega, Vol 9, Iss 27, Pp 29442-29452 (2024)
Externí odkaz:
https://doaj.org/article/a41778661431440daf0925a59c36c88b
Autor:
Shengxiu ZHANG, Xiaojing ZHANG, Linlin WANG, Xinying WANG, Yilang WANG, Yuqi WANG, Qiuyu WANG, Shulin ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 302-310 (2024)
In order to study the interaction and antioxidant effects of the combination of natural extract and complex phosphate on the quality characteristics of yak mince during cold storage. In this study, rosemary, grape seed extract and complex phosphate w
Externí odkaz:
https://doaj.org/article/f06d3a0fd0b54fd5bb4ebd6efcddef9a
Autor:
Yanmei Zhang, Qifan Hu, Yuquan Pei, Hao Luo, Zixuan Wang, Xinxin Xu, Qing Zhang, Jianli Dai, Qianqian Wang, Zilian Fan, Yongcong Fang, Min Ye, Binhan Li, Mailin Chen, Qi Xue, Qingfeng Zheng, Shulin Zhang, Miao Huang, Ting Zhang, Jin Gu, Zhuo Xiong
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-17 (2024)
Abstract Cancer models play critical roles in basic cancer research and precision medicine. However, current in vitro cancer models are limited by their inability to mimic the three-dimensional architecture and heterogeneous tumor microenvironments (
Externí odkaz:
https://doaj.org/article/fa3d1c3a662e467eb7331e0cf56a412e
Publikováno v:
Dianxin kexue, Vol 40, Pp 150-157 (2024)
Due to the continuous improvement of the computer network communication level and the acceleration of data transmission speed, the hardware configuration of the digital signal processing room on the second floor of this unit has become more intensive
Externí odkaz:
https://doaj.org/article/64cf48b7c38a4ae198ce4bc314aed73b
Autor:
Qiuling Qian, Yutong Wei, Yi Xu, Mengmeng Zheng, Chenguang Wang, Shulin Zhang, Xiaoming Xie, Chaofeng Ye, Xianqiang Mi
Publikováno v:
Microsystems & Nanoengineering, Vol 9, Iss 1, Pp 1-10 (2023)
Abstract Tumor-derived circulating exosomes (TDEs) are being pursued as informative and noninvasive biomarkers. However, quantitatively detecting TDEs is still challenging. Herein, we constructed a DNA tetrahedral-structured probe (TSP)-mediated micr
Externí odkaz:
https://doaj.org/article/5a52303e86a64961b06b598e7403fb48
Publikováno v:
Foods, Vol 13, Iss 17, p 2767 (2024)
The purpose of this study was to identify the most effective method for enhancing the quality of beef gel during refrigeration. To achieve this objective, the effects of various types of starch on the physicochemical properties and microstructure of
Externí odkaz:
https://doaj.org/article/f43affd76a894dfc925187e54671562f
Publikováno v:
Foods, Vol 13, Iss 16, p 2626 (2024)
Volatile organic compounds (VOCs) in food are key factors constituting their unique flavor, while the characteristics of VOCs in air-dried yak meat (AYM) from various regions of the Tibetan Plateau and their inter-regional differences remain unclear.
Externí odkaz:
https://doaj.org/article/07af27728af24a23bf843a92065c61a7
Publikováno v:
Molecules, Vol 29, Iss 15, p 3590 (2024)
The suitability of a given protein for use in food products depends heavily on characteristics such as foaming capacity, emulsifiability, and solubility, all of which are affected by the protein structure. Notably, protein structure, and thus charact
Externí odkaz:
https://doaj.org/article/9b4d10522eda4352837a3ee2297c9975