Zobrazeno 1 - 10
of 811
pro vyhledávání: '"Yanjun, Yang"'
Autor:
Yanjun Yang, Hao Li, Les Jones, Jackelyn Murray, Hemant Naikare, Yung‐Yi C. Mosley, Teddy Spikes, Sebastian Hülck, Ralph A. Tripp, Bin Ai, Yiping Zhao
Publikováno v:
Advanced Materials Interfaces, Vol 11, Iss 18, Pp n/a-n/a (2024)
Abstract This study presents an integrated approach combining surface‐enhanced Raman spectroscopy (SERS) with a specialized deep learning algorithm, SFNet, to offer a rapid, accurate, and label‐free alternative for COVID‐19 diagnosis and viral
Externí odkaz:
https://doaj.org/article/0eaf7b2aefa04721aa02b8f8b751ef33
Autor:
Junjie Zhang, Haiyang Guo, Ming Liu, Kaiyuan Tang, Shengke Li, Qiang Fang, Hengda Du, Xiaogang Zhou, Xin Lin, Yanjun Yang, Bin Huang, Dongliang Yang
Publikováno v:
Exploration, Vol 4, Iss 2, Pp n/a-n/a (2024)
Abstract The emergence of drug‐resistant bacteria poses a significant threat to people's lives and health as bacterial infections continue to persist. Currently, antibiotic therapy remains the primary approach for tackling bacterial infections. How
Externí odkaz:
https://doaj.org/article/eb6600cc502b43eda0f5fcecf4b5a2fb
Publikováno v:
Shipin Kexue, Vol 44, Iss 22, Pp 89-97 (2023)
The purpose of this study was to explore the ability of different bifidobacterial species to utilize xylooligosaccharide (XOS). It focused on the mechanism for the efficient utilization of XOS by Bifidobacterium pseudolongum JNFEN6 through cell physi
Externí odkaz:
https://doaj.org/article/906b32fa2cff4ce390600f2ec294ecfc
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 22, Pp 226-232 (2023)
In order to explore the composition, taste characteristics and nutritional value of free amino acids in pellicle of different varieties of walnut, the content of free amino acid in the pellicle of 6 walnut varieties was detected, and the taste activi
Externí odkaz:
https://doaj.org/article/698be7f8156c4a7a8e530a6eccaa5e16
Autor:
Maomao Zhu, Zhonghuan Qu, Yanjun Yang, Ruyu Shi, Bing Yang, Yajun Shi, Junbo Zou, Xiaobin Jia
Publikováno v:
Pharmaceuticals, Vol 17, Iss 9, p 1117 (2024)
Volatile oil stabilization strategies based on encapsulation with a large number of excipients limit further applications. The primary objective of this study is to improve the stability of volatile oils using Pickering emulsion (PE) stabilized by Ch
Externí odkaz:
https://doaj.org/article/ccaa2e4d5ea74d2ca933626ea33113a9
Autor:
Xuejing Gao, Mengya Zhang, Junhua Li, Luping Gu, Cuihua Chang, Zijian Huang, Yanjun Yang, Yujie Su
Publikováno v:
Foods, Vol 13, Iss 13, p 1963 (2024)
In this study, the flavor characteristics and physicochemical properties of salted egg yolk (SEY) under different cooking methods (steaming/baking/microwaving) were investigated. The microwave-treated SEY exhibited the highest levels of salt content,
Externí odkaz:
https://doaj.org/article/7efb3e9ebb844f139fc579ea2398f128
Autor:
Qianwen Zhao, Cheng Lu, Cuihua Chang, Luping Gu, Junhua Li, Lulu Guo, Shende Hu, Zijian Huang, Yanjun Yang, Yujie Su
Publikováno v:
Foods, Vol 13, Iss 12, p 1822 (2024)
Multiple emulsions can dissolve some substances with different properties, such as hydrophilicity and lipophilicity, into different phases. They play an important role in protection, controlled release and targeted release of the encapsulated substan
Externí odkaz:
https://doaj.org/article/9863d88c49234fc8b2e69a674a80c4cb
Autor:
Junhua Li, Xuechun Wang, Cuihua Chang, Luping Gu, Yujie Su, Yanjun Yang, Dominic Agyei, Qi Han
Publikováno v:
Foods, Vol 13, Iss 12, p 1834 (2024)
Chicken egg white (EW) proteins possess various useful techno-functionalities, including foaming, gelling or coagulating, and emulsifying. The gelling property is one of the most important functionalities of EW proteins, affecting their versatile app
Externí odkaz:
https://doaj.org/article/b520f2efba7b4fe8876c60b136e1c88a
Autor:
Yixuan Fang, Jiawei Qian, Li Xu, Wen Wei, Wenwen Bu, Suping Zhang, Yaqi Lv, Lei Li, Chen Zhao, Xueqin Gao, Yue Gu, Li Wang, Zixing Chen, Xiao Wang, Ruizhi Zhang, Youjia Xu, Yanjun Yang, Jie Lu, Zhanjun Yan, Mingyuan Wang, Longhai Tang, Na Yuan, Jianrong Wang
Publikováno v:
Immunity & Ageing, Vol 20, Iss 1, Pp 1-13 (2023)
Abstract Background Fasting is known to influence the immune functions of leukocytes primarily by regulating their mobilization and redistribution between the bone marrow and the peripheral tissues or circulation, in particular via relocalization of
Externí odkaz:
https://doaj.org/article/0ff5044443714cae9ef6e012707e5066
Autor:
Bing Yang, Dandan Zhu, Yaping Chen, Yan Xu, Yanjun Yang, Jingqi Zeng, Liang Ye, Miao He, Xiaobin Jia, Liang Feng
Publikováno v:
Journal of Functional Foods, Vol 112, Iss , Pp 105969- (2024)
Type 1 diabetes (T1D) is a metabolic disease commonly affecting adolescents and causing various health complications. Corn silk (CS), a traditional Chinese medicine with medicinal and edible properties, has been extensively researched for its anti-di
Externí odkaz:
https://doaj.org/article/60c297130f8d45ada5b18b6e7fe5cc16