Zobrazeno 1 - 10
of 126
pro vyhledávání: '"Yeming Chen"'
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The emulsion gels that can be used as solid fat replacers were produced with different polysaccharides (κ-carrageenan, κC; high-acyl gellan, HA; konjac glucomannanon, and KGM), pea protein isolate (PPI) and sunflower seed oil. The effect of polysac
Externí odkaz:
https://doaj.org/article/1c66992000384bf7a6d5886898b8b88a
Publikováno v:
Foods, Vol 11, Iss 22, p 3613 (2022)
Currently, the demand for low-calorie sweeteners has grown dramatically because consumers are more mindful of their health than they used to be. Therefore, bioproduction of low-calorie sweeteners from low-cost raw materials becomes a hot spot. In thi
Externí odkaz:
https://doaj.org/article/b042b256ac434060b87ec15f8ce35af2
Publikováno v:
International Journal of Molecular Sciences, Vol 16, Iss 4, Pp 8040-8058 (2015)
Many thiol-containing molecules show heavy metal complexation ability and are used as antidotes. In this study, the potential function associated with thiol-containing peptides (TCPs) from soy protein hydrolysates as natural detoxicants for heavy met
Externí odkaz:
https://doaj.org/article/ec30bde2c97047e785e696e90577628c
Publikováno v:
Molecules, Vol 23, Iss 8, p 1909 (2018)
A highly selective procedure to extract thiol-containing peptides (TCPs) from complicated soy glycinin hydrolysates (SGHs) was described. This procedure included the reduction of disulfide bonds by 1,4-dithiothreitol (DTT) and enrichment of TCPs thro
Externí odkaz:
https://doaj.org/article/a3b7fad3929941b6a6b6b231a2eccb5f
Autor:
Linsong Pu, Xiangzhen Kong, Ruoyu Xing, Yuqing Wang, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li
Publikováno v:
Food & Function; 4/7/2024, Vol. 15 Issue 7, p3848-3863, 16p
Publikováno v:
Clinical Laboratory; 2024, Vol. 70 Issue 3, p605-609, 5p
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-15
Publikováno v:
Journal of the Science of Food and Agriculture. 103:1800-1809
Acid and thermal stabilities are important properties for the preparation of acidic protein beverage. It is an important method for enzymatic modification to improve the functional properties of protein. Irpex lacteus protease showed a selective hydr
Publikováno v:
International Journal of Food Science & Technology. 57:5329-5337
Publikováno v:
International Journal of Food Science & Technology. 57:2333-2345