Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Yatao, Huang"'
Autor:
Yonghong Shi, Fengzhong Wang, Hong Xie, Bei Fan, Long li, Zhiqiang Kong, Yatao Huang, Zhipeng Wang, Daoyong Lei, Minmin Li
Publikováno v:
Agriculture Communications, Vol 2, Iss 3, Pp 100053- (2024)
We developed a partial least squares regression (PLSR) model based on competitive adaptive reweighted sampling (CARS) to predict the processing factors of 54 pesticides during soybean oil processing. Characteristic variables were selected to improve
Externí odkaz:
https://doaj.org/article/d801f575f4a748bc8850391b358d852a
Publikováno v:
Metrology, Vol 4, Iss 1, Pp 131-140 (2024)
A calibration system was designed to evaluate the accuracy of linear optical encoders at the micron level in a fast and economical manner. The system uses a commercial interferometer and motor stage as the calibrator and moving platform. Error analys
Externí odkaz:
https://doaj.org/article/66dce37136bd4a5ab7fdcd899078659f
Autor:
Xinrui Wang, Bei Fan, Yang Li, Chengxin Fei, Yangyang Xiong, Lin Li, Yanfang Liu, Litao Tong, Yatao Huang, Fengzhong Wang
Publikováno v:
Foods, Vol 13, Iss 17, p 2655 (2024)
As one of the main sources of plant protein, it is important to improve the protein digestibility of legumes. Faced with population growth and increasing environmental pressures, it is essential to find a green approach. Germination meets this requir
Externí odkaz:
https://doaj.org/article/46b5a74ab5ed4a48a4ea17818eb96a88
Autor:
Shuo ZHANG, Qian WANG, Zhiding GUO, Xiaobin FENG, Litao TONG, Lili WANG, Bei FAN, Yatao HUANG, Fengzhong WANG, Liya LIU
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 10, Pp 11-19 (2023)
This study investigated the improvement effects of beta-glucanase (BGS) on the specific volume, texture, and volatile flavor compounds of bread prepared with 30% and 50% whole highland barley flour. The changes in specific volume, texture, crumb stru
Externí odkaz:
https://doaj.org/article/efe67c87499248c98630ba5424dfa86d
Autor:
Yatao Huang, Shaoling Fu
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
IntroductionAs a crucial technological tool for ensuring the quality and safety of agricultural products, the traceability system is of great importance in the agricultural sector. However, farmers’ participation in the system, especially among sma
Externí odkaz:
https://doaj.org/article/0e77d2654eac410c9be6c37826ee6a62
Autor:
Yatao Huang, Shaoling Fu
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
IntroductionThe primary objective of this study is to examine the factors that affect farmers’ willingness to engage in traceability systems. Traceability systems are widely promoted as technologies that ensure the quality and safety of agricultura
Externí odkaz:
https://doaj.org/article/8a2b6bff75654c9c9d97f36c6333d3a0
Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein
Autor:
Lin Li, Yatao Huang, Yanfang Liu, Yangyang Xiong, Xinrui Wang, Litao Tong, Fengzhong Wang, Bei Fan, Xiaojia Bai
Publikováno v:
Molecules, Vol 28, Iss 22, p 7465 (2023)
To identify the ideal soybean protein isolate for texturized vegetable protein processing, the effect of different soybean protein isolates on texturized vegetable protein composition was studied. Three different types of soybean protein isolates wer
Externí odkaz:
https://doaj.org/article/8c0b227b6f2a48c18c57fdb7d26c9361
Publikováno v:
Frontiers in Environmental Science, Vol 10 (2022)
The “lemon effect,” which is the result of information asymmetry and barriers to trust, poses serious challenges to the sustainable development of green agricultural products. Therefore, enhancing consumers’ trust is critical to maintain sustai
Externí odkaz:
https://doaj.org/article/3f6d7b8def594c63a2020ffc58034192
Autor:
Yatao Huang, Bei Fan, Ningyu Lei, Yangyang Xiong, Yanfang Liu, Litao Tong, Fengzhong Wang, Philippe Maesen, Christophe Blecker
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Selenium (Se) biofortification during germination is an efficient method for producing Se-enriched soybean sprouts; however, few studies have investigated Se distribution in different germinated soybean proteins and its effects on protein fractions.
Externí odkaz:
https://doaj.org/article/ad2fe2d5d8ce45ed8d823ed72de6b6ba
Autor:
Peiyao Zhao, Nana Li, Lingyun Chen, Yahong Guo, Yatao Huang, Litao Tong, Lili Wang, Bei Fan, Fengzhong Wang, Liya Liu
Publikováno v:
Molecules, Vol 28, Iss 7, p 3067 (2023)
This study investigated the effect of oat β-glucan as a fat substitute on the structure formation, texture, and sensory properties of pea protein yogurt. The results showed that the incorporation of 0.5% β-glucan significantly accelerated the lacti
Externí odkaz:
https://doaj.org/article/f222c5ce49c047029f6d41693b5e3c0e