Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Xianchao, Feng"'
Autor:
Linzi Li, Xueying Lei, Lin Chen, Ya Ma, Jun Luo, Xuebo Liu, Xinglian Xu, Guanghong Zhou, Xianchao Feng
Publikováno v:
Food Science and Human Wellness, Vol 13, Iss 1, Pp 225-240 (2024)
Quercetin compounds have antioxidant, anti-inflammatory and anticancer pharmacological functions. Long-term exposure to acrylamide (AA) can cause liver injury and endanger human health. However, whether quercetin compounds can attenuate AA-induced li
Externí odkaz:
https://doaj.org/article/c347e24876de4fa0bd27d82f5ff48aaa
Autor:
Gaoxiang Zhu, Dengfeng Gao, Linzi Li, Yixuan Yao, Yingjie Wang, Minglei Zhi, Jinying Zhang, Xinze Chen, Qianqian Zhu, Jie Gao, Tianzhi Chen, Xiaowei Zhang, Tong Wang, Suying Cao, Aijin Ma, Xianchao Feng, Jianyong Han
Publikováno v:
Nature Communications, Vol 14, Iss 1, Pp 1-15 (2023)
Abstract Cultured meat production has emerged as a breakthrough technology for the global food industry with the potential to reduce challenges associated with environmental sustainability, global public health, animal welfare, and competition for fo
Externí odkaz:
https://doaj.org/article/f339ad91f3e14c62be94978dca8e425d
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100662- (2023)
This study aimed to investigate the application potential of Portulaca oleracea extract (POE) in active packaging for the preservation of chilled meat. First, the antioxidant capacity and active ingredients of POE were systematically studied. The res
Externí odkaz:
https://doaj.org/article/d87a41d2f2214cc082e3cdd12a3cbe5c
Autor:
Lin Chen, Rong Yang, Xiaojing Fan, Gongchen He, Zhengshan Zhao, Fangqu Wang, Yaping Liu, Mengyuan Wang, Minyi Han, Niamat Ullah, Xianchao Feng
Publikováno v:
Foods, Vol 12, Iss 9, p 1790 (2023)
This work investigated the improvement of amylopectin addition on the quality of myofibrillar proteins (MP) gel damaged by high doses of epigallocatechin-3-gallate (EGCG, 80 μM/g protein). The results found that the addition of amylopectin partially
Externí odkaz:
https://doaj.org/article/a551655c03ac463f8f71138da412b0e6
Autor:
Linzi Li, Xueying Lei, Lin Chen, Wenhan Li, Ya Ma, Jun Luo, Xuebo Liu, Xinglian Xu, Guanghong Zhou, Xianchao Feng
Publikováno v:
Food Science and Human Wellness. :1-28
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fad7d6e79044553243cfe3525f0ba2a7
https://doi.org/10.26599/fshw.2022.9250019
https://doi.org/10.26599/fshw.2022.9250019
Autor:
Tian Fang, Mengfan Han, Yue Wang, Xiaomei Xiang, Lin Chen, Huijuan Yang, Zhuangli Kang, Feng Huang, Xiaojing Fan, Minyi Han, Xinglian Xu, Guanghong Zhou, Niamat Ullah, Xianchao Feng
Publikováno v:
Journal of the Science of Food and Agriculture. 103:2473-2482
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70effae3ee82707ebe39ef28a368b330
https://doi.org/10.1002/jsfa.12456
https://doi.org/10.1002/jsfa.12456
Autor:
Jingwen, Yang, Xianhao, Zhang, Lin, Chen, Xi, Zhou, Xiaojing, Fan, Yayun, Hu, Xuening, Niu, Xinglian, Xu, Guanghong, Zhou, Niamat, Ullah, Xianchao, Feng
Publikováno v:
International Journal of Biological Macromolecules. 213:621-630
Bacterial cellulose (BC) was used as a reinforcing agent, citric acid (CA) as a cross-linking agent, and CMC@AgNPs as antibacterial nanomaterials, in which CMC@AgNPs were reduced from AgNO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5af267b45f05578db143b7a1ea208cc2
https://doi.org/10.1016/j.ijbiomac.2022.05.145
https://doi.org/10.1016/j.ijbiomac.2022.05.145
Autor:
Linzi, Li, Lin, Chen, Xiaohong, Chen, Yan, Chen, Shijie, Ding, Xiaojing, Fan, Yaping, Liu, Xinglian, Xu, Guanghong, Zhou, Beiwei, Zhu, Niamat, Ullah, Xianchao, Feng
Publikováno v:
International Journal of Biological Macromolecules. 209:668-679
Cell cultured meat (CCM) production is an innovative technology that does not depend on livestock farming practices to produce meat. The construction of structured CCM requires a three-dimensional (3D) scaffold to mimic the extracellular matrix to pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5346079c9ad3eae7026e79c9ecb4173
https://doi.org/10.1016/j.ijbiomac.2022.04.052
https://doi.org/10.1016/j.ijbiomac.2022.04.052
Autor:
Gaoxiang Zhu, Dengfeng Gao, Linzi Li, Yixuan Yao, Yingjie Wang, Minglei Zhi, Jinying Zhang, Xinze Chen, Qianqian Zhu, Jie Gao, Tianzhi Chen, Xiaowei Zhang, Tong Wang, Suying Cao, Aijin Ma, Xianchao Feng, Jianyong Han
Cultured meat (CM) production has emerged as a breakthrough technology for the global food industry, with the potential to reduce challenges associated with environmental sustainability, global public health, animal welfare, and competition for food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4cf8d527eaa10ef3db32f78e9aa92f2e
https://doi.org/10.21203/rs.3.rs-2507597/v1
https://doi.org/10.21203/rs.3.rs-2507597/v1
Autor:
Yan Chen, Linzi Li, Lin Chen, Wei Shao, Xiaohong Chen, Xiaojing Fan, Yaping Liu, Shijie Ding, Xinglian Xu, Guanghong Zhou, Xianchao Feng
Publikováno v:
Biomaterials. 299:122176
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12e82d851e391110a38effe69a2dd1c8
https://doi.org/10.1016/j.biomaterials.2023.122176
https://doi.org/10.1016/j.biomaterials.2023.122176