Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Songfan Tian"'
Autor:
Kouadio Jean Eric‐Parfait Kouamé, Awa Fanny Massounga Bora, Xiaodong Li, Yue Sun, Songfan Tian, Muhammad Hussain, Lu Liu, Ibourahema Coulibaly
Publikováno v:
Journal of food scienceREFERENCES.
The formulation of probiotics-enriched products still remains a challenge for the food industry due to the loss of viability, mainly occurring upon consumption and during storage. To tackle this challenge, the current study investigated the potential
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85514786762d5ff1ad2a9be48033b403
https://pubmed.ncbi.nlm.nih.gov/36443949
https://pubmed.ncbi.nlm.nih.gov/36443949
Autor:
Yue Sun, Songfan Tian, Muhammad Hussain, Shuang Lin, Yue Pan, Xiaodong Li, Lu Liu, Xinyu Lu, Chunmei Li, Youbin Leng, Shilong Jiang
Publikováno v:
Food research international (Ottawa, Ont.). 161
This study aimed to identify differences of lipidome and fatty acid composition among human, bovine and caprine milk fat globule membrane (MFGM) using a lipidomics approach. In total, 11 lipid classes were determined, including PC, PE, SM, PG, PI, PS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e450e0060fbd37784776344a3065283
https://pubmed.ncbi.nlm.nih.gov/36192991
https://pubmed.ncbi.nlm.nih.gov/36192991
Publikováno v:
Food research international (Ottawa, Ont.). 158
The objective of this paper was to investigate the interactions between (-)-Epigallocatechin-3-gallate (EGCG) and whey protein isolate (WPI) by covalent and non-covalent combinations and the effects of the interactions on the conformational and funct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1b1e5f1a6195c8c1511f8aec6a43bde
https://pubmed.ncbi.nlm.nih.gov/35840230
https://pubmed.ncbi.nlm.nih.gov/35840230
Autor:
Qian, Ma, Shuaiyi, Ma, Yanjie, Zhao, Meng, Sun, Xiaodong, Li, Lu, Liu, Xiuxiu, Zhang, Yue, Sun, Awa, Fanny Massounga Bora, Songfan, Tian, Qiumei, Zhang, Youbin, Leng
Publikováno v:
Food Research International. 163:112181
In this study, from the perspective of simulating the milk fat globule (MFG) emulsion, the interaction between soybean lecithin (SL) and the main protein in milk, whey protein (WP), and its effect on physical characteristics and lipid digestion were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::797f8bd652bf4e22233c0d2d38d4c75b
https://doi.org/10.1016/j.foodres.2022.112181
https://doi.org/10.1016/j.foodres.2022.112181
Publikováno v:
LWT. 172:114217
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d333fb406d16675404310fd6f1f68a39
https://doi.org/10.1016/j.lwt.2022.114217
https://doi.org/10.1016/j.lwt.2022.114217
Autor:
Leng Youbin, Muhammad Hussain, Yue Pan, Songfan Tian, Lihong Zhang, Qiumei Zhang, Shuyan Liang, Lu Liu, Xiaodong Li, Chunmei Li, Jiang Shilong
Publikováno v:
Food Hydrocolloids. 124:107290
In this study, we analyzed and compared the fat globule interfacial compositions and structures in human milk and three types of infant formulas (IF1: supplied with MFGM, IF2: without MFGM and soy lecithin, IF3: supplied with soy lecithin). The resul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26cf9f07c47193e23907cf59390a4af7
https://doi.org/10.1016/j.foodhyd.2021.107290
https://doi.org/10.1016/j.foodhyd.2021.107290