Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Yingen Sun"'
Publikováno v:
Langmuir. 34:3971-3980
Nanofibrils from the self-assembly of the naturally occurring saponin glycyrrhizic acid (GA) can be used to produce an oil-in-water emulsion foam with a long-term stability. Through homogenization and aeration followed by rapid cooling, stable emulsi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ad437c27879fdf783f30f460fc533ff
https://doi.org/10.1021/acs.langmuir.8b00128
https://doi.org/10.1021/acs.langmuir.8b00128
Publikováno v:
ACS Biomaterials Science & Engineering. 3:1595-1604
A novel, highly biocompatible bacterial cellulose (BC)-zein composite nanofiber with a controlled hydrophobic biosurface was successfully developed through a simple and green solution impregnation method, followed by evaporation-induced self-assembly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::361f0f13d7fcd594a8b821f3feddd08d
https://doi.org/10.1021/acsbiomaterials.7b00116
https://doi.org/10.1021/acsbiomaterials.7b00116
Publikováno v:
Journal of Agricultural and Food Chemistry. 65:2394-2405
Saponin nanofibrils assembled from natural glycyrrhizic acid (GA) have been recently shown to be an effective structurant for edible oil structuring. This work showed that the microstructure and mechanical properties of the novel emulsion gels formed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff3b8412c245ae3bb9255905346ef271
https://doi.org/10.1021/acs.jafc.6b05242
https://doi.org/10.1021/acs.jafc.6b05242
Publikováno v:
LWT. 75:171-179
Complex coacervation of soy protein isolate (SPI) with chitosan (CS) and the microencapsulation of algal oil using the SPI-CS coacervate were investigated. The ζ -potential and coacervate yield data showed that the optimal complexation pH and CS/SPI
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5ae89133229eefa33718976d2e41794
https://doi.org/10.1016/j.lwt.2016.08.045
https://doi.org/10.1016/j.lwt.2016.08.045
Publikováno v:
Food & Function. 8:75-85
We report the novel use of the naturally occurring saponin, glycyrrhizic acid (GA) as a structuring material to transform liquid oil into a soft-solid structured emulsion system. The GA nanofibrils from the anisotropic self-assembly of GA molecules w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e49946720372c6880250625ac985938
https://doi.org/10.1039/c6fo01485b
https://doi.org/10.1039/c6fo01485b
Publikováno v:
Journal of Agricultural and Food Chemistry. 64:948-959
An alkaline isoform of the PR-5 protein (designated GmOLPc) has been purified from soybean hulls and identified by MALDI-TOF/TOF-MS. GmOLPc effectively inhibited in vitro the growth of Phytophthora soja spore and Pseudomonas syringae pv glycinea. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14adc82dae1cbd001c63a7608cf499f0
https://doi.org/10.1021/acs.jafc.5b04771
https://doi.org/10.1021/acs.jafc.5b04771
Publikováno v:
International Journal of Food Science & Technology. 51:61-68
Summary Surface-active pectin was efficiently extracted from soya hull using phosphate-assisted subcritical water combined with ultrasonic treatment (PASW-UT). The physicochemical and functional properties of soya hull pectin (PSHP) were evaluated. C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b5f5b49bd0c6cffbd33870416ecb87f
https://doi.org/10.1111/ijfs.12980
https://doi.org/10.1111/ijfs.12980
Autor:
Jin-Mei Wang, Jian Guo, Shou-Wei Yin, Zhili Wan, Yingen Sun, Jun-Feng Wu, Yang Yuan, Xiao-Quan Yang
Publikováno v:
Journal of Agricultural and Food Chemistry. 62:4434-4442
To improve the gel strength, we attempt to introduce the microcomposite concept into the food gel system. A stable positively charged chitin microfibers (CMFs) suspension was fabricated by a facile microfluidizer approach without changing its chemica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4561e581405b3924a67a1f7af8a605b
https://doi.org/10.1021/jf500922n
https://doi.org/10.1021/jf500922n
Publikováno v:
Journal of Agricultural & Food Chemistry; 3/22/2017, Vol. 65 Issue 11, p2394-2405, 12p