Zobrazeno 1 - 10
of 217
pro vyhledávání: '"Yapeng, Fang"'
Publikováno v:
Food Frontiers, Vol 5, Iss 3, Pp 1212-1239 (2024)
Abstract The related studies of probiotics‐based functional foods have recently attracted increasing interests in developing new types of oral administration systems. Probiotics has various biological functions, including increasing adsorption abil
Externí odkaz:
https://doaj.org/article/8b2ac87d11a843d0b30645648335f202
Autor:
Junzhe Zhu, Lingyu Han, Meini Wang, Jixin Yang, Yapeng Fang, Qiuyue Zheng, Xiaobo Zhang, Jijuan Cao, Bing Hu
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101196- (2024)
Starch, a natural polymer, has a complex internal structure. Some starches, such as corn and wheat starches, have well-developed surface pores and internal channels. These channel structures are considered crucial in connecting surface stomata and in
Externí odkaz:
https://doaj.org/article/658d257c2d82470398317d1e42f30495
Publikováno v:
Food Frontiers, Vol 4, Iss 2, Pp 955-965 (2023)
Abstract Protein particulation is a modification strategy for the optimization of the use of protein materials. The development and subtypes of particulate structures are largely dependent on the aggregated state of proteins after heat‐induced inte
Externí odkaz:
https://doaj.org/article/83143695d35b42f5bce02f660335f2b4
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 4, Iss , Pp 100243- (2022)
An investigation on the effects of addition of crystalline nanocellulose (CNC) on both the intrinsic viscosity and rheological behavior of gum Arabic (GA) is undertaken. An adapted, facile method of CNC synthesis from microcrystalline cellulose (MCC)
Externí odkaz:
https://doaj.org/article/243964713da8464a990179d73bb20e0f
Publikováno v:
Engineering, Vol 7, Iss 5, Pp 674-678 (2021)
Rapid global population growth has caused an increasing need for products containing protein. Meat products are the most common high-protein food source, but impact the environment, cause animal welfare issues, and raise public health concerns. Consu
Externí odkaz:
https://doaj.org/article/db102a68ea044bf9a12be25203cc6436
Publikováno v:
Journal of Colloid and Interface Science. 634:747-756
Ca
Publikováno v:
International Journal of Biological Macromolecules. 228:816-825
Recently, research interests are growing regarding the formation and mechanisms of amyloid fibrils from plant proteins. This study investigated the fibrillization kinetics and rheological behaviors of panda bean protein isolate (PBPI) at pH 2.0 and 9
Autor:
Dan Li, Xiaolin Yao, Jianxiong Yue, Yapeng Fang, Guifang Cao, Adam C. Midgley, Katsuyoshi Nishinari, Yongli Yang
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:6285-6299
MicroRNA (miRNA) is a class of small noncoding RNA involved in physiological and pathological processes
Publikováno v:
Current Opinion in Food Science. 43:174-182
Publikováno v:
Food Hydrocolloids. 143:108886