Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Yanming, Guan"'
Autor:
Sun, Yujie1 (AUTHOR), Yanming, Guan2 (AUTHOR) wangli@jiangnan.edu.cn, Jinxin, Liu1 (AUTHOR), Lamei, Xue1 (AUTHOR), Fan, Mingcong1 (AUTHOR), Qian, Haifeng1 (AUTHOR), Li, Yan1 (AUTHOR) liyan0520@jiangnan.edu.cn, Wang, Li1 (AUTHOR)
Publikováno v:
Food Reviews International. 2023, Vol. 39 Issue 7, p3676-3690. 15p. 4 Diagrams, 1 Chart, 1 Map.
Autor:
Zitao Guo, Yuliang Yang, Bo Hu, Lingyu Zhu, Chunyu Liu, Moying Li, Zhenghua Gu, Yu Xin, Zhongpeng Guo, Haiyan Sun, Yanming Guan, Liang Zhang
Publikováno v:
Foods, Vol 12, Iss 5, p 1003 (2023)
The lack of a bioaccessibility test for yak bone collagen hydrolysates (YBCH) limits their development as functional foods. In this study, simulated gastrointestinal digestion (SD) and absorption (SA) models were utilized to evaluate the bioaccessibi
Externí odkaz:
https://doaj.org/article/2c88820ac71e4db893edac90691a5d6f
Autor:
Xuanze Xia, Tingting Li, Qiang Li, Jiajia Zhao, Yanming Guan, Haifeng Qian, Yan Li, Sumei Zhou, Li Wang
Publikováno v:
International Journal of Food Science & Technology. 58:811-823
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0d11170dee9b4e05272a0aaa2567d42
https://doi.org/10.1111/ijfs.16240
https://doi.org/10.1111/ijfs.16240
Autor:
Chunyu Liu, Zitao Guo, Yuliang Yang, Bo Hu, Lingyu Zhu, Moying Li, Zhenghua Gu, Yu Xin, Haiyan Sun, Yanming Guan, Liang Zhang
Publikováno v:
European Food Research and Technology. 248:3059-3069
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fc2a63d69924775fc59363bdb1aa77e
https://doi.org/10.1007/s00217-022-04111-x
https://doi.org/10.1007/s00217-022-04111-x
Autor:
Yong Cheng, Yanming Guan, Fengxian Guo, Zhaojun Wang, Maomao Zeng, Fang Qin, Jie Chen, Weiwei Li, Zhiyong He
Publikováno v:
International Journal of Food Science & Technology. 57:3783-3794
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8cd29d5d9050b42bcb238bd8dc796295
https://doi.org/10.1111/ijfs.15706
https://doi.org/10.1111/ijfs.15706
Autor:
Jinxin Liu, Yan Li, Hao Ying, Yanming Guan, Shengnan Liu, Mingcong Fan, Sun Juan, Zi Yang, Lamei Xue, Yu Wang, Li Wang, Chenzhipeng Nie, Ying Yan, Haifeng Qian
Publikováno v:
Food & Function. 12:1745-1756
l-Arabinose is a kind of plant-specific five-carbon aldose with benefits in type 2 diabetes mellitus. It has been shown to have good properties in improving glucose homeostasis, but the underlying molecular mechanisms are still not clear. Hepatic glu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c7ee61f2c33f69e5d2700d1d386cbb3
https://doi.org/10.1039/d0fo02163f
https://doi.org/10.1039/d0fo02163f
Autor:
Jinshuang Bo, Shiya Xie, Yi Guo, Chunli Zhang, Yanming Guan, Chunmei Li, Jianxin Lu, Qing H. Meng
Publikováno v:
Journal of Diabetes Research, Vol 2016 (2016)
Methylglyoxal (MG) is a highly reactive glucose metabolic intermediate and a major precursor of advanced glycation end products. MG level is elevated in hyperglycemic disorders such as diabetes mellitus. Substantial evidence has shown that MG is invo
Externí odkaz:
https://doaj.org/article/7a116fcb46be4544b1197ac898d59fed
Akademický článek
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Publikováno v:
Micromachines, Vol 8, Iss 12, p 349 (2017)
Various kinds of helical swimmers inspired by E. coli bacteria have been developed continually in many types of researches, but most of them are proposed by the rigid bodies. For the targeted drug delivery, the rigid body may hurt soft tissues of the
Externí odkaz:
https://doaj.org/article/4a5c835b1a5d43b09b1680599adaf1de
Publikováno v:
Food Chemistry. 377:132005
This study investigated the effect of whey protein isolate (WPI) and phenolic copigments on the color and anthocyanin stability of mulberry anthocyanin extract (MAE) subjected to heat treatment (80℃/120 min) at pH 3.6. Results showed that four phen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39bb81e553fdc5c6063adedb6fb2d1f6
https://doi.org/10.1016/j.foodchem.2021.132005
https://doi.org/10.1016/j.foodchem.2021.132005