Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Wang-Wei ZHANG"'
Autor:
Jian-Guo Zhang, Ying Zhang, Wang-Wei Zhang, Jing-Jing Wang, Fei Hu, Kiran Thakur, Zhao-Jun Wei
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100631- (2024)
In this work, Lycium barbarum and Platycodon grandiflorus were combined with highly active Saccharomyces cerevisiae and Hansen de Bary yeast to perform mixed-yeast fermentation for 0d, 14d, and 30d During the fermentation process, pH showed a decreas
Externí odkaz:
https://doaj.org/article/6bd1f32708274234a349d68da2c5627e
Publikováno v:
Journal of Functional Foods, Vol 118, Iss , Pp 106302- (2024)
In the search for novel therapeutics that utilize structure-based functional food design, we bring forth the renewed interest in the endogenous B2 biosynthesis pathway or B2 metabolites while highlighting the most recent understanding of advancements
Externí odkaz:
https://doaj.org/article/affef55985f846b693c95add0b08853b
Autor:
Qing-Jun Wei, Wang-Wei Zhang, Jing-Jing Wang, Kiran Thakur, Fei Hu, Mohammad Rizwan Khan, Jian-Guo Zhang, Zhao-Jun Wei
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101497- (2024)
The demand for crayfish surimi products has grown recently due to its high protein content. This study examined the effects of varying κ-carrageenan (CAR) and crayfish surimi (CSM) concentrations on the gelling properties of CAR-CSM composite gel an
Externí odkaz:
https://doaj.org/article/e10e629ab8de4789af696516b8d9762e
Autor:
Xiu-Xiu Zhang, Wang-Wei Zhang, Zhi-Jing Ni, Kiran Thakur, Jian-Guo Zhang, Mohammad Rizwan Khan, Wen-Di Xu, Zhao-Jun Wei
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101271- (2024)
Recent studies have witnessed that chemical modification can improve the physicochemical and functional properties of plants' polysaccharides. Herein, we modified the natural Lycium barbarum seed dreg polysaccharides (LBSDPs) by sulfation (S-LBSDPs),
Externí odkaz:
https://doaj.org/article/241732363cd14f0e8e74e947f7782e06
Autor:
Jian-Guo Zhang, Gang Yang, Wang-Wei Zhang, Kiran Thakur, Fei Hu, Mohammad Rizwan Khan, Zhi-Jing Ni, Zhao-Jun Wei
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101270- (2024)
Lycium barbarum seed dregs (LBSDs) were used for carboxymethyl modification, resulting in three degree of substitution samples (DS). Based on the substitution degree, samples were designated as low degree of substitution insoluble dietary fiber (L-ID
Externí odkaz:
https://doaj.org/article/db13e74449994e578ffba47c6ebffc11
Autor:
Zi-Jing Guan1 (AUTHOR), Wang-Wei Zhang1 (AUTHOR), Jing-Jing Wang1 (AUTHOR), Kiran Thakur1,2 (AUTHOR), Fei Hu1 (AUTHOR), Jian-Guo Zhang1,2 (AUTHOR) zhangjianguo@hfut.edu.cn
Publikováno v:
Current Topics in Nutraceutical Research. May2024, Vol. 22 Issue 2, p657-671. 15p. 2 Black and White Photographs, 1 Diagram, 3 Charts, 6 Graphs.
Publikováno v:
Hangkong bingqi, Vol 29, Iss 6, Pp 15-25 (2022)
The rapid development of high-speed flight weapon technology brings severe challenges to air defense and anti-missile missions, and also puts forward new requirements for target trajectory prediction technology and air-to-air missile guidance technol
Externí odkaz:
https://doaj.org/article/a333747f8e444b7182b85fc6355e2290
Autor:
CHEN, Xiang, WANG, Wei-zhang, ZHANG, Jun-lei, HUANG, Guang-sheng *, LIU, Shuai-shuai, TANG, Ai-tao, JIANG, Bin, PAN, Fu-sheng
Publikováno v:
In Transactions of Nonferrous Metals Society of China December 2021 31(12):3703-3718
Autor:
Wang, Wei-Zhang, Pu, Qiao-Hong, Lin, Xiang-Hua, Liu, Man-Yu, Wu, Li-Rong, Wu, Qing-Qing, Chen, Yong-Heng, Liao, Fen-Fang, Zhu, Jia-Yong, Jin, Xiao-Bao
Publikováno v:
In Leukemia Research October 2015 39(10):1117-1124
Autor:
Peng-Xiang LOU, Wang-Wei ZHANG, Heng CAO, Kiran THAKUR, Ya-Fang SHANG, Jian-Guo ZHANG, Zhao-Jun WEI
Publikováno v:
Food Science and Technology, Volume: 43, Article number: e99622, Published: 21 NOV 2022
Food Science and Technology v.43 2023
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.43 2023
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Despite the use of Maillard reaction products (MRPs) as food flavoring and coloring agents, they are also known to constitute acrylamide, heterocyclic amines, advanced glycosylation end products, and precursors of low molecular weight compounds. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4c02d46f245c4bb8cdbd2065af53ac0
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100422&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100422&lng=en&tlng=en
