Zobrazeno 1 - 10
of 77
pro vyhledávání: '"Shumin YI"'
In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in Mice
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 388-395 (2024)
In order to investigate the in vitro digestive properties of tea polyphenol fish sausage, protein digestibility, particle size, free amino acid content, thiobarbituric acid value and DPPH radical scavenging rate of surimi with different digestion tim
Externí odkaz:
https://doaj.org/article/b37170d5c3c6451db26ee707ec0bbf9c
Autor:
Haining GUAN, Xiaoqin DIAO, Dengyong LIU, Jianrong LI, Xuepeng LI, Shumin YI, Jinbo FAN, Zhinan ZHAO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 371-377 (2024)
Cultivating high-level composite applied professional postgraduates with master's degree is not only an inevitable need for building first-class universities and disciplines, but also a significant way to actively serve the implementation of rural re
Externí odkaz:
https://doaj.org/article/ea5c820c28ee4eabb8b493877ceb3ad8
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 40-48 (2024)
The weak gel strength of Dosidicus gigas surimi restricts its applications in surimi products. However, the addition of hydrocolloids effectively improve this drawback. Psyllium husk powder (PHP) contains high levels of dietary fiber and forms a good
Externí odkaz:
https://doaj.org/article/adfdd47990cd46b3a118776957b94a32
Publikováno v:
Foods, Vol 13, Iss 20, p 3220 (2024)
How to improve the gel properties of protein has become a research focus in the field of seafood processing. In this paper, a fucoidan (FU)–vegetable oil emulsion was prepared, and the mechanism behind the effect of emulsion on protein conformation
Externí odkaz:
https://doaj.org/article/52c94e5a650840c595af7c6f5b678a80
Publikováno v:
Foods, Vol 13, Iss 18, p 2920 (2024)
The gel properties and molecular conformation of Spanish mackerel myofibrillar protein (MP) induced by soy protein isolate–inulin conjugates (SPI–inulin conjugates) were investigated. The addition of SPI–inulin conjugates significantly enhanced
Externí odkaz:
https://doaj.org/article/36a9bc6216ee494089b6c51e7c056a6b
Autor:
Zhen LIU, Jinxiang WANG, Xuepeng LI, Ruichang GAO, Jianrong LI, Shumin YI, Qing YANG, Zhengpeng WEI, Guangren JI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 16, Pp 122-130 (2023)
In this study, myosin isolated from Nemipterus virgatus was added with 0%~8%（w/w）soybean protein isolate (SPI) and the physicochemical, spectroscopic, and gel properties of the composite system were analyzed, in order to investigate the effect of
Externí odkaz:
https://doaj.org/article/c1fb259ed9734377b32af92f4d389fd0
Autor:
Zhen LI, Jinxiang WANG, Xuepeng LI, Yongxia XU, Hongbo MI, Shumin YI, Jianrong LI, Ruichang GAO, Yuhao ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 9, Pp 27-37 (2023)
In order to improve the utilization rate of silver carp fat, a by-product of silver carp surimi processing, the modified starch-based Pickering emulsion was prepared with six modified starches as solid particles and silver carp oil as oil phase. The
Externí odkaz:
https://doaj.org/article/e767f1982c2c442c83bdcbbc90505ffc
Autor:
Hongbo MI, Yaling LI, Zhenghan LI, Shumin YI, Jianrong LI, Mingli WANG, Xiaohua GUO, Xiaomin ZHOU, Jianyang YU
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 8, Pp 78-84 (2023)
In order to investigate effects of fatty acid unsaturation on the gel properties of myosin, four kinds of fatty acids (stearic acid, oleic acid, linoleic acid, and α-linolenic acid) with different saturation was added into hairtail myosin. The chang
Externí odkaz:
https://doaj.org/article/24dda0639b194a059a9cf7d3f15f7d94
Autor:
Feng Liang, Xue Li, Yu Zhang, Yi Wu, Kaiwen Bai, Romero Agusti, Ali Soleimani, Wei Wang, Shumin Yi
Publikováno v:
Molecules, Vol 28, Iss 24, p 8150 (2023)
With the proposal of replacing toxic solvents with non-toxic solvents in the concept of green chemistry, the development and utilization of new green extraction techniques have become a research hotspot. Phenolic compounds in edible oils have good an
Externí odkaz:
https://doaj.org/article/dd61c276cf61427480c51327583c6116
Publikováno v:
Ultrasonics Sonochemistry, Vol 95, Iss , Pp 106406- (2023)
The effect of oat β-glucan (OG) combined with ultrasound treatment on the gelation properties of silver carp surimi with different salt contents was investigated. The results demonstrated that the gelation properties of surimi gels at high salt conc
Externí odkaz:
https://doaj.org/article/d95de9bccc1243cfa4b51f4df532026d