Zobrazeno 1 - 10
of 231
pro vyhledávání: '"Songyi, Lin"'
Publikováno v:
Food Frontiers, Vol 5, Iss 4, Pp 1613-1628 (2024)
Abstract Polysaccharides are widely used as quality improvers for meat products. However, the mechanisms of how different ionic polysaccharides regulate the gelling properties of myofibrillar protein (MP) are still unclear. This study aimed to elucid
Externí odkaz:
https://doaj.org/article/ef1638cd9b99424bb42b030b5a1a38ae
Publikováno v:
Food Science and Human Wellness, Vol 13, Iss 1, Pp 339-348 (2024)
Shrimp (Penaeus vannamei) proteins have been shown an allergenic potential; however, little information is available on the sensitizing and eliciting capacity of shrimp protein digestion products. In this study, a BALB/c mice model was used to explor
Externí odkaz:
https://doaj.org/article/2df825df88234df9a5bbebee62f37366
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100635- (2024)
This study aimed to elevate the sensory value of Chinese steamed bread (CSB) by incorporating a blend of oats and corn. Through meticulous formulation, we achieved an optimal amalgamation for oat and corn Chinese steamed bread (OCCSB), comprising 28
Externí odkaz:
https://doaj.org/article/dd5e57dff4434a378c770ceb6e2c5db8
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 85-92 (2023)
The effects of three different types of modified starch additives, hydroxypropyl starch phosphate (FMS 117), acetylated distarch adipate (FMS 121), and pregelatinized acetylated distarch adipate (FMS 1820), on the gel property and product quality of
Externí odkaz:
https://doaj.org/article/a2c2015dead44484a30bea206a35cf28
Publikováno v:
Foods, Vol 13, Iss 16, p 2498 (2024)
This work investigated the underlying mechanism of thermo-ultrasonic treatment to improve the nutritional properties and emulsion stability of sea bass fish head broth. The effects of ultrasonication on the processing of fish broth were compared with
Externí odkaz:
https://doaj.org/article/b9d54e4cbc5346c28a8d423272e5517b
Publikováno v:
In Food Bioscience April 2024 58
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 5, Pp 1772-1778 (2023)
Enzymatic hydrolysis, isolation, and purification might make a great deal of difference in antioxidant activity and antigenicity of peptide components. This study aimed to isolate and purify antioxidant peptide components from Antarctic krill and eva
Externí odkaz:
https://doaj.org/article/ea6a8b0b5ef44dd5ab07d91742c587a5
Publikováno v:
Nutrients, Vol 16, Iss 7, p 1019 (2024)
Memory impairment is a serious problem with organismal aging and increased social pressure. The tetrapeptide Ala-Phe-Phe-Pro (AFFP) is a synthetic analogue of Antarctic krill derived from the memory-improving Antarctic krill peptide Ser-Ser-Asp-Ala-P
Externí odkaz:
https://doaj.org/article/f877f8226efe4b61a950616b31a1d287
Publikováno v:
Foods, Vol 13, Iss 5, p 675 (2024)
This study systematically investigates the impact of corn starch molecular structures on the quality attributes of surimi gel products. Employing molecular analyses to characterize corn starch, three amylopectin fractions (A, B1, and B2), categorized
Externí odkaz:
https://doaj.org/article/2c8b78b057e6463a9dda9dc928a10a3c
Publikováno v:
Journal of Functional Foods, Vol 108, Iss , Pp 105732- (2023)
With the increase of social stress and brain aging, memory impairment has become a serious problem. Previous studies have shown preliminary neuroprotective evidence of sea cucumber peptides (SCP) by enhancing behavioral performance and modulating cho
Externí odkaz:
https://doaj.org/article/f4444eee807144f683299c1f116dad9c