Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Shuntang Guo"'
Publikováno v:
Frontiers in Nutrition, Vol 9 (2023)
Lactic acid-fermented soymilk as a new plant-based food has aroused extensive attention because of its effects on nutrition and health. This study was conducted to delve into the antioxidative and anti-inflammatory activities of lactic acid-fermented
Externí odkaz:
https://doaj.org/article/90943ec88d7c46ea8b02a4c58ce02be2
Publikováno v:
Foods, Vol 12, Iss 2, p 329 (2023)
This study aims to understand the development and succession of the microbial community during the production of traditional Aspergillus-type Douchi as well as their effects on the formation and variation of characteristic aroma compounds. High-throu
Externí odkaz:
https://doaj.org/article/08a2858d93c443359dbd4c7d539182c7
Publikováno v:
International Journal of Food Science & Technology. 57:2277-2284
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca35554b982340f5422ab470db5aec1a
https://doi.org/10.1111/ijfs.15578
https://doi.org/10.1111/ijfs.15578
Publikováno v:
Food Research International. 169:112868
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9effab2599ffecfb43954fd6103150b9
https://doi.org/10.1016/j.foodres.2023.112868
https://doi.org/10.1016/j.foodres.2023.112868
Publikováno v:
LWT. 182:114857
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f5f18aecb603f4b47717486e865d704
https://doi.org/10.1016/j.lwt.2023.114857
https://doi.org/10.1016/j.lwt.2023.114857
Publikováno v:
Food Hydrocolloids. 135:108178
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ca9970942105321927e99be9abe0c15
https://doi.org/10.1016/j.foodhyd.2022.108178
https://doi.org/10.1016/j.foodhyd.2022.108178
Publikováno v:
Food Research International. 164:112407
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ec8a3821b825cc47fcacac022136a4d
https://doi.org/10.1016/j.foodres.2022.112407
https://doi.org/10.1016/j.foodres.2022.112407
Autor:
Yangling Wan, Shuntang Guo
Publikováno v:
Food Biophysics. 14:164-172
To identify the effects of charged states on the formation and disaggregation of soy protein isolate (SPI) fibril, we studied the thermal aggregation behaviors of the constituent peptides of SPI fibril (CPSF) at various pH values (2–10) and investi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::264016c06801d7f53662fd5695375fea
https://doi.org/10.1007/s11483-019-09567-1
https://doi.org/10.1007/s11483-019-09567-1
Akademický článek
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Publikováno v:
Food Research International. 155:111115
The effects of heat treatment on protein structure and in vitro digestibility in whole soybeans with different moisture content (10.68%, 29.70%, 46.29%, and 62.05% wet basis) were investigated. Scanning electronic microscopy presented that thermal tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b3268823103c268e6da3b51c4354e3b
https://doi.org/10.1016/j.foodres.2022.111115
https://doi.org/10.1016/j.foodres.2022.111115