Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Xixiang Shuai"'
Autor:
Zhen WEI, Yu XIANG, Zhaoxing YANG, Taotao DAI, Baoshen LI, Xixiang SHUAI, Zesong LIN, Yayuan TANG, Xuemei HE
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 22, Pp 263-271 (2024)
Objective: Pitaya stem polysaccharide (PSP) was applied as raw materials to study the physicochemical properties and antioxidant activity, as well as the effects of different storage and food processing conditions on PSP's antioxidant stability were
Externí odkaz:
https://doaj.org/article/50d8f927c2fb4a5d9443c1bddc41103e
Autor:
Canjie YU, Chengliang LÜ, Xixiang SHUAI, Xiaohong HE, Taotao DAI, Lizhen DENG, Chengmei LIU, Jun CHEN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 19, Pp 114-123 (2024)
In order to solve the problems of flesh loss in the process of navel orange juice extraction and poor suspension stability of navel orange juice, this study used an industrial-scale microfluidizer system (ISMS) to prepare whole-flesh Gannan navel ora
Externí odkaz:
https://doaj.org/article/9509489412414b90810ed8eba4e568b8
Autor:
Ming Zhang, Yuhan Zhang, Lingdong Li, Changbin Wei, Taotao Dai, Ya Li, Xixiang Shuai, Liqing Du
Publikováno v:
Foods, Vol 13, Iss 22, p 3672 (2024)
Hyperlipidemia, characterized by an abnormal lipid metabolism, is related to multiple cardiovascular diseases that pose challenges to global public health. Macadamia oil (MO), rich in monounsaturated fatty acids (around 80%), is regarded as a functio
Externí odkaz:
https://doaj.org/article/bc5985272edc4693ad3931688b600b97
Autor:
Xixiang Shuai, Jun Chen, Qi Liu, Haolan Dong, Taotao Dai, Zhaoying Li, Chengmei Liu, Risi Wang
Publikováno v:
Foods, Vol 11, Iss 21, p 3444 (2022)
Pectin, a complex hydrocolloid, attracts extensive attention and application stemming from its good emulsification. However, the source of emulsification remains a conundrum. In this experiment, the structures of six kinds of commercial pectin, inclu
Externí odkaz:
https://doaj.org/article/22cbd72d859244cf98d7cda08c8cdfd5
Publikováno v:
Foods, Vol 11, Iss 15, p 2368 (2022)
Pea protein (PP) was moderately hydrolyzed using four proteolytic enzymes including flavourzyme, neutrase, alcalase, and trypsin to investigate the influence of the degree of hydrolysis (DH) with 2%, 4%, 6%, and 8% on the structural and functional pr
Externí odkaz:
https://doaj.org/article/61bc1eab189f4527a00b44bb07c5784e
Publikováno v:
Foods, Vol 10, Iss 12, p 3127 (2021)
Traditional aerogels lack specific functional groups for the adsorption of Pb2+, which results in a low adsorption capacity and limits the application scope. Novel porous pectin-based aerogels (PPEAs) were prepared by incorporating polyethylenimine (
Externí odkaz:
https://doaj.org/article/4947540c77a248c5ad9b731c0e31faf6
Publikováno v:
Foods, Vol 10, Iss 6, p 1394 (2021)
The effects of three types of polymeric proanthocyanidins (PPC) with different degrees of polymerization (DP), namely PPC1 (DP = 6.39 ± 0.13), PPC2 (DP = 8.21 ± 0.76), and PPC3 (DP = 9.92 ± 0.21), on the physicochemical characteristics and in vitr
Externí odkaz:
https://doaj.org/article/8248072e9bdd488faf3a882c5bdfac5c
Publikováno v:
Foods, Vol 10, Iss 5, p 1031 (2021)
The planting area of macadamia in China accounted for more than one third of the world’s planted area. The lipid compositions, minor components, and antioxidant capacities of fifteen varieties of macadamia oil (MO) in China were comparatively inves
Externí odkaz:
https://doaj.org/article/8a12eff0f54a4db4a5521d6edead5551
Autor:
Qin Geng, David Julian McClements, Zhihua Wu, Ti Li, Xuemei He, Xixiang Shuai, Chengmei Liu, Taotao Dai
Publikováno v:
International Journal of Biological Macromolecules. 240:124457
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4833a0d43ee5b145e2d9c5e828ca1b57
https://doi.org/10.1016/j.ijbiomac.2023.124457
https://doi.org/10.1016/j.ijbiomac.2023.124457
Autor:
Xixiang Shuai, Taotao Dai, David Julian McClements, Roger Ruan, Liqing Du, Yuhuan Liu, Jun Chen
Publikováno v:
Food Research International. 168:112772
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37b61f73ce2989019d106fcbfcf16ec3
https://doi.org/10.1016/j.foodres.2023.112772
https://doi.org/10.1016/j.foodres.2023.112772