Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Xiaonan SUI"'
Autor:
Xiaonan SUI, Yan ZHANG, Guo HUANG, Yidan FU, Xiangyu LIANG, Shangqing ZHAO, Siqi WANG, Aizheng YANG, Junwei HUO, Lianzhou JIANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 13, Pp 308-314 (2024)
Constructing the first-class undergraduate specialty, deepening curriculum reform, incorporating innovation and entrepreneurship education throughout the entire talent development process, and consistently enhancing the standard of innovation and ent
Externí odkaz:
https://doaj.org/article/ea05c772dcef41f7ad4e2484ac5f529b
Autor:
Yujie Guo, Tian Tian, Chili Zeng, Hong Wang, Tao Yang, Weibiao Zhou, Xiaonan Sui, Liang Chen, Zhaoxian Huang, Lianzhou Jiang
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101442- (2024)
This study investigated the impact of different temperatures and durations on the structural and emulsifying properties of copra meal protein. Additionally, the stability of copra meal protein Pickering emulsions was assessed through rheological and
Externí odkaz:
https://doaj.org/article/4e209011f91a41269fa235e25541ea5f
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101365- (2024)
This review focuses on changes in nutrition and functional properties of protein-rich foods, primarily attributed to alterations in protein structures. We provide a comprehensive overview and comparison of commonly used laboratory methods for protein
Externí odkaz:
https://doaj.org/article/367a1e5b778f426eaac14ce82b4ef971
Autor:
Xin Zhang, Zhaonan Zhang, Ao Shen, Tianyi Zhang, Lianzhou Jiang, Hesham El-Seedi, Guohua Zhang, Xiaonan Sui
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100876- (2024)
Since animal proteins may pose a threat to the global environment and human health, the development of alternative proteins has become an inevitable trend in the future. Legumes are considered to be one of the most promising sources of sustainable al
Externí odkaz:
https://doaj.org/article/e38a27f32be747bc8bbbfbe42afa5b17
Autor:
Yabo Dong, Tian Lan, Luying Wang, Xing Wang, Zejian Xu, Lianzhou Jiang, Yan Zhang, Xiaonan Sui
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100995- (2023)
Electrospun films (ESF) are gaining attention for active delivery due to their biocompatibility and biodegradability. This study investigated the impact of adding soy protein amyloid fibrils (SAFs) to ESF. Functional ESF based on SAFs/pullulan were s
Externí odkaz:
https://doaj.org/article/c606aeb6f40242279b1898d867e33c1d
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100921- (2023)
Hydrolyzed proteins, which are considered to possess significant bioactive properties such as antioxidant and high digestibility, have garnered increasing interest as food ingredients. This study investigates the feasibility of using hydrolyzed wheat
Externí odkaz:
https://doaj.org/article/cc0a3d49574f4b78a0ec975eac5229f2
Publikováno v:
Frontiers in Plant Science, Vol 14 (2023)
Globally, the species of Amanita are key components of ectomycorrhizal ecosystems. Some of them are widely known as poisonous or edible fungi. Although many new Amanita species from China have been described, the species diversity of Yanshan Mountain
Externí odkaz:
https://doaj.org/article/89ecbec28053443ebf29d3c9cd759e22
Autor:
Jinli Qiao, Dalong Li, Liangchuan Guo, Xiaoqi Hong, Shuman He, Junwei Huo, Xiaonan Sui, Yan Zhang
Publikováno v:
Foods, Vol 13, Iss 4, p 630 (2024)
This study investigated the impact of chitosan (CH, 1%) and aloe vera gel (AL, 30%) edible coatings on the preservation of blue honeysuckle quality during a 28-day storage at −1 °C. Coating with CH, AL, and CH+AL led to notable enhancements in sev
Externí odkaz:
https://doaj.org/article/359036739fa74733aaa419491c1534ad
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100574- (2023)
Multiple freeze–thaw (F–T) treatments could change a protein structure and affect its physicochemical activities. In this work, soy protein isolate (SPI) was subjected to multiple F–T treatments, and the changes in its physicochemical and funct
Externí odkaz:
https://doaj.org/article/866d16f4f78544d5b5d2a813e885d9c3
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 5, Pp 87-97 (2022)
The effects of high intensity ultrasound treatment (150, 450, 1350 W) on the conformational and physicochemical properties of soy 7S and 11S globulin for different durations (15, 30 min) were investigated. The results showed that ultrasound treatment
Externí odkaz:
https://doaj.org/article/89a0f6346ee04ecebb466fb2c8fe16cd