Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Yaosong Wang"'
Publikováno v:
Gels, Vol 10, Iss 2, p 131 (2024)
L-theanine (L-Th), a non-protein amino acid naturally found in teas and certain plant leaves, has garnered considerable attention due to its health benefits and potential to modify proteins such as ginkgo seed proteins, which have poor gelling proper
Externí odkaz:
https://doaj.org/article/281901c533e24838b02c5612b30bf49e
Publikováno v:
Foods, Vol 12, Iss 7, p 1506 (2023)
The effect of alkali-induced oxidation of three phenolic acids, namely gallic acid, epigallocatechin gallate, and tannic acid, on the structure and gelation of ginkgo seed protein isolate (GSPI) was investigated. A mixture of 12% (w/v) GSPI and diffe
Externí odkaz:
https://doaj.org/article/bc6213cec868475082fb521ec7c26310
Autor:
Yaosong Wang, Youling L. Xiong
Publikováno v:
Foods, Vol 10, Iss 7, p 1599 (2021)
Protein-based biodegradable packaging films are of environmental significance. The effect of oxidized ferulic acid (OFA)/tannic acid (OTA) on the crosslinking and film-forming properties of whey protein isolate (WPI) was investigated. Both of the oxi
Externí odkaz:
https://doaj.org/article/130e2f7d52d64175aff51fb23036e714
Publikováno v:
Journal of Sustainable Metallurgy. 8:1756-1768
Publikováno v:
Food Analytical Methods. 15:2840-2846
Autor:
Fenhong Yang, Shuangshuang Jin, Xiaohan Li, Juan Shen, Xianming Zeng, Yaosong Wang, Guanghong Zhou, Changbo Tang
Publikováno v:
Food Chemistry. 416:135818
Autor:
Jiarui Cao, Tingting Shi, Huimin Wang, Feng Zhu, Jiahong Wang, Yaosong Wang, Fuliang Cao, Erzheng Su
Publikováno v:
Journal of Food Composition and Analysis. 119:105234
Publikováno v:
Food Chemistry. 407:135124
The aim of this research was to prepare a bistratal nanocomplex with a high loading capacity (LC) and harsh environment stability for controlled release of curcumin (Cur) in gastrointestinal conditions. Whey protein isolate (WPI)/short linear glucan
Autor:
Yaosong Wang, Meigui Huang, Mary Agyemang, Shuai Huang, Gongjian Fan, Ruifeng Ying, Qiang Wang
Publikováno v:
Journal of Food Measurement and Characterization. 14:2010-2020
This study characterized the quality, composition and antioxidant activities of olive oil from four olive varieties grown in Chongqing, southwest of China. With the fruit skin turned from green to semi black, the percentage of oleic acid decreased wh