Zobrazeno 1 - 10
of 301
pro vyhledávání: '"Xin Bian"'
Autor:
Chunmin MA, Xinru GAO, Qiaoyan WU, Yang YANG, Xin BIAN, Bing WANG, Xiaofei LIU, Yan WANG, Na ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 409-418 (2024)
With the continuous development of modified starch, people's demand for the functional characteristics, safety, and convenience of modified starch has increased significantly. Pre-gelatinized starch (PGS) is a type of starch modified by physical meth
Externí odkaz:
https://doaj.org/article/1b68c162afbf4ceeaff1e8622ecc9ef9
Autor:
Mengju WANG, Chunmin MA, Qiaoyan WU, Yang YANG, Xiaofei LIU, Yan WANG, Xin BIAN, Bing WANG, Guang ZHANG, Na ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 443-451 (2024)
Starch provides essential calories for the body's vital activities, but it usually has a high glycemic index. The digestion of starch tends to lead to a steep increase in blood sugar levels, insulin resistance and health risk. The digestibility of st
Externí odkaz:
https://doaj.org/article/bcfb142e02994082b2adb6a84de2052e
Autor:
Yue XU, Chunmin MA, Yao FU, Yang YANG, Xin BIAN, Bing WANG, Yan WANG, Xiaofei LIU, Guang ZHANG, Na ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 110-117 (2024)
In order to investigate the effects of different degrees of substitution (DS) on physicochemical properties of rice starch malate and on the quality of noodles, rice starch malate with different degrees of substitution (DS=0~0.603) was prepared. The
Externí odkaz:
https://doaj.org/article/1ea6b745764748739a49521c879e7203
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 401-411 (2024)
Soymilk is an ideal plant protein drink with rich nutritional value and can prevent and control diseases such as hyperlipidemia, hypertension, atherosclerosis, iron deficiency anemia, etc. Regular consumption can promote and protect human health, and
Externí odkaz:
https://doaj.org/article/b7989e3afe1d49c39ae5375582e1a376
Publikováno v:
Aqua, Vol 73, Iss 3, Pp 487-503 (2024)
It is widely recognized that the water flow in pipes can be affected by trapped air pockets. However, the underlying air–water interactions of free flow with non-jacking downstream of the pipe are rarely investigated. There are no studies at this t
Externí odkaz:
https://doaj.org/article/f0e13db91f934afdbe0da043ed2c3e5b
Dissecting the mechanism of atlastin-mediated homotypic membrane fusion at the single-molecule level
Autor:
Lijun Shi, Chenguang Yang, Mingyuan Zhang, Kangning Li, Keying Wang, Li Jiao, Ruming Liu, Yunyun Wang, Ming Li, Yong Wang, Lu Ma, Shuxin Hu, Xin Bian
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-14 (2024)
Abstract Homotypic membrane fusion of the endoplasmic reticulum (ER) is mediated by dynamin-like GTPase atlastin (ATL). This fundamental process relies on GTP-dependent domain rearrangements in the N-terminal region of ATL (ATLcyto), including the GT
Externí odkaz:
https://doaj.org/article/278fc88fd06549c8ae6a71cf245b20bd
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-23 (2024)
Abstract Physics-informed neural networks (PINNs) are employed to solve the classical compressible flow problem in a converging–diverging nozzle. This problem represents a typical example described by the Euler equations, a thorough understanding o
Externí odkaz:
https://doaj.org/article/fe00cd8d476247fe84c3166634dee851
Autor:
Xinyu Shen, Chunmin Ma, Yang Yang, Xiaofei Liu, Bing Wang, Yan Wang, Guang Zhang, Xin Bian, Na Zhang
Publikováno v:
Foods, Vol 13, Iss 17, p 2719 (2024)
With economic growth and improved living standards, the incidence of metabolic diseases such as diabetes mellitus caused by over-nutrition has risen sharply worldwide. Elevated blood glucose and complications in patients seriously affect the quality
Externí odkaz:
https://doaj.org/article/cb683ba735344453ae095ef4fc516b52
Autor:
Shuai ZHANG, Xiaoxue GUO, Jing FAN, Xin BIAN, Yang YANG, Chunmin MA, Xiaofei LIU, Yan WANG, Na ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 27-35 (2023)
In order to improve the quality of rice bread and reveal the effects of transglutaminase (TGase) on the quality of rice flour, rice dough and rice bread, and reveal the relationship among the indexes. The silty properties and pasting properties of TG
Externí odkaz:
https://doaj.org/article/8e9715fcbf2a4e2fa7dccddf11be9a2d
Autor:
Qiaoyan Wu, Yang Yang, Yue Xu, Bing Wang, Xiaofei Liu, Yan Wang, Guang Zhang, Xin Bian, Chunmin Ma, Na Zhang
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100874- (2024)
Rice is a food with a high starch content, comprising over 75% of its composition. However, prolonged and excessive consumption of this cereal may lead to elevated blood glucose levels, which can increase the risk of obesity, type 2 diabetes, and car
Externí odkaz:
https://doaj.org/article/7a5bdacb76bb4f40897255b210d7c58f