Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Xi-Yang ZHONG"'
Publikováno v:
Journal of Food Science. 88:1566-1579
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a4d9d482a2ea57c1a0955b82a523369
https://doi.org/10.1111/1750-3841.16505
https://doi.org/10.1111/1750-3841.16505
Publikováno v:
Journal of the Science of Food and Agriculture. 101:4959-4968
Background Protein can be used as an emulsifier to improve emulsion stability at the interface of water-in-oil emulsion. However, natural soybean protein isolate (SPI) does not meet the high demands as an emulsifier in the food industry. The effect o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4eaf0a0a877a114bd4d9ad6ab3baae39
https://doi.org/10.1002/jsfa.11139
https://doi.org/10.1002/jsfa.11139
Autor:
Wen-Tao Guo, Xue-Fei Yang, Yi-Shun Ji, Bin Hu, Wan-Guang Li, Xi-Yang Zhong, Shao-Tong Jiang, Zhi Zheng
Publikováno v:
Journal of Cereal Science. 111:103689
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec4c93da5a05a814612a408ef3e12088
https://doi.org/10.1016/j.jcs.2023.103689
https://doi.org/10.1016/j.jcs.2023.103689
Publikováno v:
Journal of the Science of Food and Agriculture. 101:3870-3879
Background Traditional soy protein isolate (SPI)-based gel products, such as tofu, are generally produced by heating and by addition of metal salt ions to adjust the hydrophobicity and electrostatic force of soybean protein to facilitate the formatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64b8bd04038a39d680a7decc3a968fb7
https://doi.org/10.1002/jsfa.11025
https://doi.org/10.1002/jsfa.11025
Autor:
Li-Hua Pan, Xiang-Fang Hu, Zhi Zheng, Shaotong Jiang, Shuizhong Luo, Yong-Jing Jia, Dongdong Mu, Xi-Yang Zhong, Zhao Yanyan
Publikováno v:
Food Hydrocolloids. 95:76-87
Camellia-oil based oleogels were structured at a constant tea polyphenol-palmitate (Tp-palmitate) particles concentration of 2.5% (m/v) and varying citrus pectin concentration of 1.5, 2.5, 3.5 and 4.5% (m/v) using emulsion-templated method. Optical a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea4e3c78c5ae6929d7200f52560a5b06
https://doi.org/10.1016/j.foodhyd.2019.04.016
https://doi.org/10.1016/j.foodhyd.2019.04.016
Autor:
Zhao Yanyan, Shaotong Jiang, Xingjiang Li, Feng-Hong Cao, Shuizhong Luo, Xi-Yang Zhong, Dongdong Mu, Zhi Zheng
Publikováno v:
International Journal of Food Science & Technology. 55:785-794
To elucidate the effects of salts on the properties of citric acid‐induced tofu gel, gelation was induced in the presence of KCl, CaCl₂ or CaSO₄, and gypsum tofu was used as a reference. The textural properties, water‐holding capacity (WHC),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::234ebc77ea9b5238ec96def54b26e94f
https://doi.org/10.1111/ijfs.14348
https://doi.org/10.1111/ijfs.14348
Autor:
Li-Hua Pan, Cui-Ling Wu, Shui-Zhong Luo, Jian-Ping Luo, Zhi Zheng, Shao-Tong Jiang, Yan-Yan Zhao, Xi-Yang Zhong
Publikováno v:
Food Hydrocolloids. 129:107619
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0791856677d984212783db10d1de318d
https://doi.org/10.1016/j.foodhyd.2022.107619
https://doi.org/10.1016/j.foodhyd.2022.107619
Autor:
Xingjiang Li, Shuizhong Luo, Zhi Zheng, Xuefeng Wu, Li Chuanyun, Shaotong Jiang, Xi-Yang Zhong, Zhao Yanyan, Dongdong Mu
Publikováno v:
Journal of Food Science. 83:3092-3098
The effects of partial enzymatic hydrolysis of soymilk on the characteristics of transglutaminase (TG)-crosslinked tofu gel were studied. SDS-PAGE showed that the molecular weight of the partially hydrolyzed soybean protein was reduced to that of a d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1259c47e64a5ead2059d730f23965df
https://doi.org/10.1111/1750-3841.14403
https://doi.org/10.1111/1750-3841.14403
Autor:
Xi-Yang Zhong, Shuizhong Luo, Fengru Liu, Shaotong Jiang, Bingzhi Wang, Zhi Zheng, Zhao Yanyan, Dongdong Mu, Peijun Li
Publikováno v:
Food and Bioprocess Technology. 12:220-227
This study examined the effects of high hydrostatic pressure pretreatment (100–400 MPa) on the properties of heat-induced wheat gluten (WG) gels. The results showed that treatment with pressure higher than 100 MPa significantly increased the streng
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b9b7a9f8d211c7f73a22e66dc8a7a5d
https://doi.org/10.1007/s11947-018-2205-3
https://doi.org/10.1007/s11947-018-2205-3
Autor:
Jingjing Xu, Xi-Yang Zhong, Hailing Gao, Zhao Yanyan, Shaotong Jiang, Yu Zhenyu, Xingjiang Li, Mengna Tan, Jin Liang, Shuizhong Luo, Zhi Zheng, Dongdong Mu
Publikováno v:
Journal of Food Engineering. 306:110622
The effects of high hydrostatic pressure (HHP) combined with pH-shifting treatment, on the structural and emulsifying properties of soy protein isolate (SPI) were investigated. SPI was subject to different pH solutions (pH 7, pH 3, and pH 11) with pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f866814e9ff551f721adab0b56e038bb
https://doi.org/10.1016/j.jfoodeng.2021.110622
https://doi.org/10.1016/j.jfoodeng.2021.110622