Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Xueling Gao"'
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1035-1046 (2019)
The effects of hot water bath and steam pretreatments were investigated, considering color, anthocyanin profile and antioxidant activity of blueberry (Vaccinium ashei) juice. The juice maximum total phenolic content, anthocyanin, and antioxidant acti
Externí odkaz:
https://doaj.org/article/23ecd21b351f491194eb812b1f49507d
Publikováno v:
Frontiers in Plant Science, Vol 8 (2017)
MicroRNAs (miRNAs) are a class of small endogenous RNAs that play important regulatory roles in cells by negatively affecting gene expression at both transcriptional and post-transcriptional levels. There have been extensive studies aiming to identif
Externí odkaz:
https://doaj.org/article/ba75c464e1044adba73a6b9807dfcff0
Autor:
Tingting An, Shanshan Shen, Zhongqi Zu, Mengxue Chen, Yu Wen, Xu Chen, Qi Chen, Yu Wang, Shaoyun Wang, Xueling Gao
Publikováno v:
Food Chemistry. 410:135462
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e388147d71d5d39645c0ae23d4539756
https://doi.org/10.1016/j.foodchem.2023.135462
https://doi.org/10.1016/j.foodchem.2023.135462
Publikováno v:
International Journal of Biological Macromolecules. :125060
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::912dab810e5a636bf280c3827250172e
https://doi.org/10.1016/j.ijbiomac.2023.125060
https://doi.org/10.1016/j.ijbiomac.2023.125060
Autor:
Mengxue Chen, Zhongqi Zu, Shanshan Shen, Tingting An, Haiwei Zhang, Hengqian Lu, Maoyin Fu, Yu Wen, Qi Chen, Xueling Gao
Publikováno v:
LWT. 176:114528
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51053a653b868808371cb375d873d708
https://doi.org/10.1016/j.lwt.2023.114528
https://doi.org/10.1016/j.lwt.2023.114528
Publikováno v:
International Journal of Biological Macromolecules. 141:178-184
The active edible coatings were prepared by incorporating epigallocatechin gallate (EGCG) into sodium alginate (SA) and carboxymethyl cellulose (CMC) to investigate the effect of SA-CMC-EGCG coatings on quality and shelf life of fresh pork stored at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::366da8bf17a65dfa2aa2b530a382537c
https://doi.org/10.1016/j.ijbiomac.2019.08.247
https://doi.org/10.1016/j.ijbiomac.2019.08.247
Publikováno v:
Food Hydrocolloids. 96:617-624
Anthocyanins (ACNs) nanocomplexes fabricated using chitosan hydrochloride (CHC) and carboxymethyl chitosan (CMC) were incorporated into gelatin film as a base formulation for the preparation of packaging films. The effects of ACNs-loaded CHC/CMC nano
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::007b7146506d654b7c01c278bd8fff7a
https://doi.org/10.1016/j.foodhyd.2019.06.004
https://doi.org/10.1016/j.foodhyd.2019.06.004
Publikováno v:
International Journal of Biological Macromolecules. 134:1038-1044
The active edible films were prepared by incorporating epigallocatechin gallate (EGCG) into sodium alginate (SA) and carboxymethyl cellulose (CMC). The effects of EGCG addition on the physical and morphological properties of SA-CMC films were evaluat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::649842e1a19d61e6ff0408fa9db031ef
https://doi.org/10.1016/j.ijbiomac.2019.05.143
https://doi.org/10.1016/j.ijbiomac.2019.05.143
Publikováno v:
LWT. 109:101-107
Anthocyanins nanoliposomes (AN) are fabricated to improve the stability and bioavailability of anthocyanins (ACNs). Response surface methodology was used to predict an optimized preparation conditions of AN. The optimal parameters were predicted to b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b54924a4d3eb399f0bbc55a5f5a5901e
https://doi.org/10.1016/j.lwt.2019.03.070
https://doi.org/10.1016/j.lwt.2019.03.070