Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Tong-Xun Liu"'
Publikováno v:
Food Hydrocolloids. 141:108695
Publikováno v:
Food Hydrocolloids. 141:108687
Publikováno v:
Food Hydrocolloids. 137:108376
Publikováno v:
Industrial Crops and Products. 141:111733
Cellulose nanocrystals (CNCs) as Pickering emulsion stabilizers have attracted fast increasing interests in the food, pharmaceutical and cosmetic fields, due to their sustainability and biocompatibility. However, it still remains a debate for unmodif
Publikováno v:
Journal of agricultural and food chemistry. 66(33)
There is still a debate about the effectiveness of native globular proteins to perform as Pickering-like stabilizers for oil-in-water high internal phase emulsions (HIPEs). In the work, we report one native globular protein (ovalbumin) with strong st
Publikováno v:
Journal of Cereal Science. 54:129-136
Changes of aggregation behavior of wheat gluten during carboxylic acid deamidation upon hydrothermal treatment were investigated to test the influences of deamidation on the aggregation extent of wheat gluten. Hydrothermal treatment induced that the
Publikováno v:
Journal of Cereal Science. 52:395-403
The effect of acetic acid and hydrochloric acid (HCl) deamidation pretreatment on the susceptibility of wheat gluten to enzymatic hydrolysis by Pancreatin and sensory characteristics of the resultant hydrolysates was investigated. At two degrees of d
Publikováno v:
Food Chemistry. 123:123-130
Changes in deamidation degree, hydrolysis degree, nitrogen soluble index, the foaming and emulsification properties, the tertiary and secondary conformation and nutritional property of wheat gluten deamidated with succinic acid and citric acid were i
Autor:
Tong-Xun Liu, Mouming Zhao
Publikováno v:
Innovative Food Science & Emerging Technologies. 11:677-683
The hydrolytic behaviour of the thermal and chemical modified soy protein isolate (SPI) and the antioxidant activity of the resultant hydrolysates have been evaluated in the present study. Thermal treatment, especially in combination with the additio
Autor:
Mouming Zhao, Tong-Xun Liu
Publikováno v:
International Journal of Food Science & Technology. 45:1852-1861
Summary In this study, fishery by-catch protein (Decapterus maruadsi) was first thermal treated (60–100 °C), phosphorylated (0.5–4.0 g g−1 protein) or succinylated (0.05–0.3 g g−1 protein) before hydrolysis to prevent the bitterness of the