Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Tingxuan Gao"'
Publikováno v:
Ultrasonics Sonochemistry, Vol 95, Iss , Pp 106373- (2023)
Type I collagen has a relatively stable quality while quite resistant to digestion because of the complex triple helix structure. This study was conducted to explore the acoustic conditions of ultrasound (UD)-assisted calcium lactate processing of co
Externí odkaz:
https://doaj.org/article/67e5424cf6f0410c980f3a8532499b8c
Publikováno v:
Advanced Synthesis & Catalysis. 365:104-109
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af8ae33da141e53bc68c723a8f5e6822
https://doi.org/10.1002/adsc.202201062
https://doi.org/10.1002/adsc.202201062
Autor:
Siyang Xing, Chenyu Wang, Tingxuan Gao, Yuhan Wang, Hongzheng Wang, Hanfei Wang, Kui Wang, Bolin Zhu
Publikováno v:
New Journal of Chemistry. 46:2553-2558
A stepwise cyclization involving sequential ring opening of aziridines and Pictet–Spengler reaction has been developed for the synthesis of 4-spiroannulated tetrahydroisoquinoline compounds (22 examples).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03b8f938c90e845c8b4ba1af2512335d
https://doi.org/10.1039/d1nj05031a
https://doi.org/10.1039/d1nj05031a
Autor:
Siyang Xing, Meiqi Pei, Mengpei Bai, Hanyu Xia, Bolin Zhu, Kui Wang, Chenchen Zou, Junshuo Guo, Tingxuan Gao
Publikováno v:
The Journal of Organic Chemistry. 84:8984-8997
An In(OTf)3-catalyzed domino reaction involving sequential oxidative ring opening of aziridines by using the solvent dimethyl sulfoxide and intramolecular Michael addition has been developed for th...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04a9f391dbab08a08f9bee78399d6893
https://doi.org/10.1021/acs.joc.9b00876
https://doi.org/10.1021/acs.joc.9b00876
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f64d0801293ac607b8b601b4a6460efe
https://doi.org/10.1111/jfpp.15043
https://doi.org/10.1111/jfpp.15043
Autor:
Guanghong Zhou, Keping Ye, Ran Li, Xue Zhao, Shaolin Deng, Anthony Pius Bassey, Tingxuan Gao, Yun Bai
Publikováno v:
Food Hydrocolloids. 123:107143
Salt reduction in meat products induces quality deterioration. Hence, it is necessary to find an effective method to markedly improve the quality of low-salt emulsion-type meat products. Considering the limitation of high-intensity ultrasound (HIU) t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec561f6869952f3dd299f69f559aedf5
https://doi.org/10.1016/j.foodhyd.2021.107143
https://doi.org/10.1016/j.foodhyd.2021.107143
Autor:
Yun Bai, Shaolin Deng, Yulong Zhang, Xuhai Cui, Xiaomei Sun, Xinglian Xu, Tingxuan Gao, Guanghong Zhou
Publikováno v:
LWT. 154:112719
The effects of high-pressure treatment (100–200 MPa) on the emulsion and gelation properties of rabbit myosin were investigated. When the myosin treatment pressure was increased from 0.1 (control) to 150 MPa, the proportion of α-helix significantl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c50daa45792dcc98c06ed0cf2e9b05e
https://doi.org/10.1016/j.lwt.2021.112719
https://doi.org/10.1016/j.lwt.2021.112719
Autor:
Keping Ye, O. O. Olusola, Yongfang Chen, Tingxuan Gao, Olumide A. Odeyemi, Guanghong Zhou, Zongshuai Zhu, Anthony Pius Bassey, Chunbao Li
Publikováno v:
Food Control. 130:108383
Modified atmosphere packaging (MAP) is widely adopted for meats and meat products. While an effective cold chain may provide microbial safety during storage, several key spoilers, active at these conditions, can still induce spoilage. Thus, the objec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf8c25ae03d5eb4d9017693a3003fc4d
https://doi.org/10.1016/j.foodcont.2021.108383
https://doi.org/10.1016/j.foodcont.2021.108383
Publikováno v:
LWT. 130:109529
Differences of the quality characteristics and bacterial communities in meat products with or without blown pack spoilage (BPS) were not well illustrated. The objectives of this study were to investigate the quality characteristics and bacteria of me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e29af67a478d5b33d7b3c4858ca136ab
https://doi.org/10.1016/j.lwt.2020.109529
https://doi.org/10.1016/j.lwt.2020.109529