Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Yingshuang Lu"'
Publikováno v:
Food Frontiers, Vol 4, Iss 4, Pp 1913-1926 (2023)
Abstract Photocatalysis‐based advanced oxidation technologies have been developed as an attractive strategy for degrading pollutants. However, the question of how to increase removal specificity without sacrificing the degradation effect remains a
Externí odkaz:
https://doaj.org/article/36bbfe9c93b149d49dedac50d48f1d9a
Autor:
Yingshuang Lu, Tong-Jen Fu
Publikováno v:
Journal of Food Protection, Vol 87, Iss 2, Pp 100211- (2024)
Milk is a common ingredient in fried foods. Allergen cross-contact can occur through the reuse of frying oil. To enable assessment of the allergy risk of reused oil, methods for quantification of milk protein in oil are needed. This study evaluated f
Externí odkaz:
https://doaj.org/article/8561a9b69258428fb542775414186377
Publikováno v:
Foods, Vol 12, Iss 22, p 4182 (2023)
Oil oxidation products can react with food substrates to produce harmful substances, and oil saturation is closely related to oil oxidation in the process of frying. Therefore, the influence of the composition of fatty acids in oil on the formation o
Externí odkaz:
https://doaj.org/article/5fe0702505a5499cb56bea2ae34b5c0d
Publikováno v:
IEEE Journal of Selected Topics in Applied Earth Observations and Remote Sensing, Vol 14, Pp 11386-11394 (2021)
In the process of studying the spatiotemporal cause mechanism of urban heat island (UHI) effects, the classification method used will directly affect the robustness of urban surface heat classification. Applying five commonly used standard classifica
Externí odkaz:
https://doaj.org/article/2a52b3e2e01b4229b76eb1f53a106830
Autor:
Rani Andaleeb, Yanping Chen, Zhaokun Liu, Yin Zhang, Muzahir Hussain, Yingshuang Lu, Yuan Liu
Publikováno v:
Journal of Sensory Studies. 38
Autor:
Rani Andaleeb, Yanping Chen, Zhaokun Liu, Yin Zhang, Muzahir Hussain, Yingshuang Lu, Yuan Liu
Publikováno v:
Journal of Sensory Studies. 38
Publikováno v:
Food Research International. 169:112946
Autor:
Tong-Jen Fu, Yingshuang Lu
Publikováno v:
Food Analytical Methods. 13:1337-1345
Commercial colorimetric protein assays have been widely used, but their performance for protein quantitation in thermally processed milk samples has not been investigated. This study evaluated four colorimetric assays for quantitation of soluble prot
Autor:
Zhi Qiao, Yingshuang Lu, Tong He, Feng Wu, Xinliang Xu, Luo Liu, Fang Wang, Zongyao Sun, Dongrui Han
Publikováno v:
Resources, Conservation and Recycling. 188:106680
Publikováno v:
Journal of Food Engineering. 214:193-208
Though crystalline sucrose is an abundant and highly refined organic compound, its thermal behavior is complex and not fully understood. The objective of this research was to investigate the influence of the composition and chemistry of the sucrose c