Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Xiaoqian Du"'
Autor:
Dengyu Wu, Saisai Liang, Xiaoqian Du, Jinhao Xiao, Hongyu Feng, Zhouzheng Ren, Xiaojun Yang, Xin Yang
Publikováno v:
Poultry Science, Vol 103, Iss 2, Pp 103316- (2024)
ABSTRACT: The interesting roles and efficiencies of fecal microbiota transplantation (FMT) have attracted considerable attention and have been gradually evidenced in specific animal models. While the growing evidence that bacteriophages play roles in
Externí odkaz:
https://doaj.org/article/6216aa5a9aa7456ea1e2e809ca0bfac0
Publikováno v:
Foods, Vol 11, Iss 13, p 1835 (2022)
Single emulsifiers exhibit varying degrees of restriction in stabilizing emulsions. Oppositely charged chitin nanoparticles and fucoidan complex particles were used as emulsifiers to stabilize a o/w Pickering emulsion and explore its stability and an
Externí odkaz:
https://doaj.org/article/3388ec8897874a2c9a647d8af2933655
Publikováno v:
Food & Function. 14:4539-4551
The synergistic effect of epigallocatechin-3-gallate (E) and quercetin (Q) enhances the therapeutic efficacy on related diseases; however, the instability and lower bioavailability of E and Q limited their application.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c06b501f6a09c65422df5fa6eec6b14b
https://doi.org/10.1039/d2fo04029h
https://doi.org/10.1039/d2fo04029h
Autor:
Zhenzhen Ran, Jianfang Liu, Muhammad Asim Mushtaq, Xinxin Shao, Haodong Liu, Xiaoqian Du, Shan Hou, Shengfu Ji
Publikováno v:
Catalysis Today. :309-320
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8e8ead0c3f61d342e2431043d7e60ac
https://doi.org/10.1016/j.cattod.2022.04.017
https://doi.org/10.1016/j.cattod.2022.04.017
Publikováno v:
IEEE Internet of Things Journal. 9:12364-12377
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a72647314d086ef1dd804a31661e9a5f
https://doi.org/10.1109/jiot.2021.3135700
https://doi.org/10.1109/jiot.2021.3135700
Autor:
Xiaoqian Du, Miao Hu, Guannan Liu, Shizhang Yan, Baokun Qi, Shuang Zhang, Yuyang Huang, Yang Li, Hao Chen, Xiuqing Zhu
Publikováno v:
Journal of the Science of Food and Agriculture. 102:6273-6284
Protein-polysaccharide complexes have been widely used to stabilize high-internal-phase emulsion (HIPEs). However, it is still unknown whether soy protein isolate-dextran (SPI-Dex) complexes can stabilize HIPEs or what is the effect of Dex concentrat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df0c9589704e3e12270c7f9aab609859
https://doi.org/10.1002/jsfa.11976
https://doi.org/10.1002/jsfa.11976
Publikováno v:
International Soil and Water Conservation Research, Vol 12, Iss 3, Pp 697-713 (2024)
The changes in the mechanical properties of collapsing walls under the influence of natural factors in the hilly area of southern China need to be determined. We systematically studied the influence of the interaction of dry density ρ (1.0, 1.1, 1.2
Externí odkaz:
https://doaj.org/article/5c334230c742428fb8c6fa0a2fee39b5
Publikováno v:
International Journal of Food Science & Technology. 57:3892-3902
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc446a29a20dc0b1f73b442a75a2d20d
https://doi.org/10.1111/ijfs.15461
https://doi.org/10.1111/ijfs.15461
Publikováno v:
International Journal of Biological Macromolecules. 164:4183-4192
In most of the recent research on emulsions related to food products containing protein-polysaccharide interactions established via the Maillard reaction have been used as emulsifiers. Key challenges in such studies include long reaction times, uncon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2926521d7c035339ab419fc4b612a79a
https://doi.org/10.1016/j.ijbiomac.2020.09.007
https://doi.org/10.1016/j.ijbiomac.2020.09.007
Publikováno v:
Foodfunction. 12(24)
Sodium alginate (SA) hydrogel beads have been extensively studied as delivery systems for bioactive compounds. Key challenges include overcoming the highly porous and poor emulsifying properties of SA hydrogels. Herein, soy protein isolate (SPI) was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6cd73d99b83051eb8498beb77f0583b
https://pubmed.ncbi.nlm.nih.gov/34842261
https://pubmed.ncbi.nlm.nih.gov/34842261