Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Xiefei Li"'
Autor:
Xiefei Li, Yingmei Wu, Wenshan Duan, Lei Chen, Lujie Cheng, Junmei Liu, Yan Zhou, Chao Ai, Xin Li, Qun Huang
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101457- (2024)
The poor thermal stability and emulsifying properties of ovalbumin (OVA) limit its functional performance, but these limitations may be overcome by forming binary complexes. We prepared binary complexes of OVA and fucoidan (FUC) through electrostatic
Externí odkaz:
https://doaj.org/article/542e71341a924197af2c0f1a1f674c7b
Autor:
Xin Li, Yufeng Zhang, Yingmei Wu, Yujie Huang, Xiang Huang, Yongyan Wu, Fang Geng, Qun Huang, Mingzheng Huang, Xiefei Li
Publikováno v:
Poultry Science, Vol 103, Iss 6, Pp 103697- (2024)
ABSTRACT: To improve the thermal gel properties of egg yolk, the effect of several valence metal ions (K+, Ca2+, Mg2+ and Fe3+) with different concentrations (0–0.72%) on the rheological, gel, and structural properties of egg yolk were investigated
Externí odkaz:
https://doaj.org/article/c1f2cf77a9744e8090795c404784fe68
Autor:
Lujie Cheng, Qia Wang, Xiefei Li, Xinyuan Huang, Fengping An, Zhang Luo, Jingjing Wang, Qiaohui Zeng, Peng Shang, Zhendong Liu, Qun Huang
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101591- (2024)
To obtain nutritious, healthy, and flavor-enriched sour meat products, the effects of different frying methods (microwave, air-frying, and traditional frying) on the flavor quality of low-salt sour meat were evaluated using metabolomics and other fla
Externí odkaz:
https://doaj.org/article/0aa4956571714556942b8402fbdf955c
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101543- (2024)
Dushan shrimp sour paste (DSSP), a traditional Guizhou condiment, and its unique flavor is determined by the fermentation microbiota. However, the relationship between the microbiota structure and its flavor remains unclear. This study identified 116
Externí odkaz:
https://doaj.org/article/33b8f43cbd2142a3b756b656cf9144fb
Autor:
Yongyan Wu, Xiaole Xiang, Xiefei Li, Xin Li, Fengping An, Fang Geng, Peng Luo, Qun Huang, Yan Zhou
Publikováno v:
Ultrasonics Sonochemistry, Vol 102, Iss , Pp 106746- (2024)
The dry separate curing of duck egg yolks was carried out by ultrasonic synergize NaCl (sodium chloride) and NaCl alone. The mechanism of the amelioration of salted egg yolk quality by ultrasonic synergistic NaCl dry-curing was studied. The quality v
Externí odkaz:
https://doaj.org/article/e186a4a28a8c467999ce6eb9c8c35951
Autor:
Xin Li, Qun Huang, Yufeng Zhang, Xiang Huang, Yongyan Wu, Fang Geng, Mingzheng Huang, Peng Luo, Xiefei Li
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100877- (2023)
Natural fiber is not suitable for modifying yolk gel as a modifier because of its large size and high compactness. In this study, two kinds of modified cellulose were selected to improve the thermal gel properties of yolk. The results showed that the
Externí odkaz:
https://doaj.org/article/f19e841f7bb640db8815c49670b7dd33
Autor:
Lujie Cheng, Xin Li, Yuting Tian, Qia Wang, Xiefei Li, Fengping An, Zhang Luo, Peng Shang, Zhendong Liu, Qun Huang
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100873- (2023)
To obtain flavor-enriched Tibetan pork products, the impact of oxidation degree on the flavor of Tibetan pork with different cooking methods (microwaving, frying, boiling, and air frying) was evaluated using an E-nose, an E-tongue, GC–MS, and LC–
Externí odkaz:
https://doaj.org/article/8ab4d1157c0348dfafdeab8e4e5cabc1
Autor:
Pei Zhang, Xinyuan Huang, Chen Fu, Yuanwen Gong, Xun Huang, Jin Zhang, Xiefei Li, Hongbo Song, Qun Huang
Publikováno v:
Food Science of Animal Products, Vol 1, Iss 4, p 9240038 (2023)
The interaction amid Monascus pigment (MP) and ovalbumin (OVA) was studied using multispectral and computer simulations. The fluorescence results demonstrated that MP could effectively quench the fluorescence emission of OVA. According to Stern-Volme
Externí odkaz:
https://doaj.org/article/00b6a16ecdf3428595d265e7cbf087f6
Publikováno v:
Viruses, Vol 15, Iss 10, p 2038 (2023)
Viruses in aquatic ecosystems exhibit remarkable abundance and diversity. However, scattered studies have been conducted to mine uncultured viruses and identify them taxonomically in lake water. Here, whole genomes (29–173 kbp) of seven uncultured
Externí odkaz:
https://doaj.org/article/eb711098fb5c4f70b0d02bd3a2bb7a37
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
The number of viable lactic acid bacteria (LAB) is a key indicator of the quality of fermented milk. Currently, the combination of propidium monoazide (PMA) and qPCR has been applied in the quantification of viable bacteria in various matrices. In th
Externí odkaz:
https://doaj.org/article/aa81327515c649b1b3d5dd88e2183a5d