Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Xiao‐Mei Sha"'
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
In this work, the effect of the addition of γ-polyglutamic acid (γ-PGA) on the rheology, physicochemical properties, and microstructure of fish gelatin (FG) emulsion gel was investigated. Samples of the emulsion gel were evaluated for rheological b
Externí odkaz:
https://doaj.org/article/66acdc21aa624670973dcb2311b34073
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100673- (2023)
Gelatin emulsion was an important process for preparing gelatin films. A gelatin film with water resistance and ductility could be prepared using gelatin emulsion, whereas the prepared gelatin film has several defects (e.g., low tensile strength and
Externí odkaz:
https://doaj.org/article/78a92c6d01a546318f20a3d1ce169adf
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Bioaffinity ultrafiltration combined with LC-Orbitrap-MS/MS was applied for the first time to achieve rapid screening and identification of tyrosinase inhibitory peptides (TYIPs) from grass carp scale gelatin hydrolysates. The binding mode of TYIPs w
Externí odkaz:
https://doaj.org/article/b906f876f3bd49b7a30d8382dacf7e11
Autor:
Lu Zhang, Chong-ju Zhang, Zong-cai Tu, Wen-hua Yang, Yi Zhao, Zheng-qi Xin, Hui Wang, Xiao-mei Sha, Juan Chen
Publikováno v:
Journal of Functional Foods, Vol 42, Iss , Pp 254-261 (2018)
The inhibition of Nelumbo nucifera leaf (NNL) extract and its fractions on the formation of advanced glycation end-products (AGEs) was evaluated with different models. Changes in the conformational structure of bovine serum albumin (BSA) were analyze
Externí odkaz:
https://doaj.org/article/a5a0bb6256a44bc8a5b195ec1461f783
Publikováno v:
International Journal of Food Science & Technology. 57:1573-1586
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b9d9834f2f73841bcfee744519842dd
https://doi.org/10.1111/ijfs.15520
https://doi.org/10.1111/ijfs.15520
Publikováno v:
International Journal of Food Science & Technology. 56:5812-5823
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bf8560930f9f6f9ee61a8c7a4aace80
https://doi.org/10.1111/ijfs.15198
https://doi.org/10.1111/ijfs.15198
Publikováno v:
J Food Sci Technol
Adding essential oil into the gelatin-based film can enhance the antibacterial activity of the film, but excessive amounts of addition will bring the film an unpleasant flavor and reduce its mechanical performance. Hence, we prepared functional gelat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff15abdd625778fe23a9a1ae6629a0a6
https://doi.org/10.1007/s13197-021-05080-x
https://doi.org/10.1007/s13197-021-05080-x
Autor:
Xiao-Mei Sha, Wen-Li Jiang, Zi-Zi Hu, Li-Jun Zhang, Zuo-Hua Xie, Ling Lu, Tao Yuan, Zong-Cai Tu
Publikováno v:
Food chemistry. 400
The broad application prospect of fish gelatin makes the traceability and identification of fish gelatin imminent. High performance liquid chromatography and high-resolution mass spectrometry (HPLC-MS/MS) was used to identify fish gelatins in seven c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0db4620baa43f4e65dc51c0fc08e0da5
https://pubmed.ncbi.nlm.nih.gov/36084584
https://pubmed.ncbi.nlm.nih.gov/36084584
Publikováno v:
Food Hydrocolloids. 131:107782
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f911f98e0b46444e72faf359c7f67c7
https://doi.org/10.1016/j.foodhyd.2022.107782
https://doi.org/10.1016/j.foodhyd.2022.107782