Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Yizheng Du"'
Autor:
Yizheng Du, Jie Luo, Fazheng Ren, Calderón-Urrea Alejandro, Yulin Hu, Chong Chen, Bin Liu, Yaoyao Jiao, Yuan Li, Pengcheng Wen, Pengjie Wang, Yanli Zhu
Publikováno v:
Journal of Dairy Science. 104:228-242
Reduced-fat foods have become more popular due to their health benefits; however, reducing the fat content of food affects the sensory experience. Therefore, it is necessary to improve the sensory acceptance of reduced-fat foods to that of full-fat e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::084242e6717caf0871c22be0545b7395
https://doi.org/10.3168/jds.2020-18450
https://doi.org/10.3168/jds.2020-18450
Autor:
Shanan Chen, Yizheng Du, Huijuan Zhang, Qimeng Wang, Yifu Gong, Ruxin Chang, Jiayin Zhang, Jipeng Zhang, Yu Yuan, Bin Liu, Huiling Yan, Yuan Li
Publikováno v:
Food Hydrocolloids. 130:107735
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f780367d841eb59deba44f8da707333
https://doi.org/10.1016/j.foodhyd.2022.107735
https://doi.org/10.1016/j.foodhyd.2022.107735
Publikováno v:
Foodfunction. 10(12)
Protein-based nanoassemblies can encapsulate hydrophobic compounds into their hydrophobic region and effectively improve their aqueous solubility and stability. However, hydrolyzed food protein based micellar nanoassemblies and their interaction with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::866df177bc970b2e8dbf59aadd5918a1
https://pubmed.ncbi.nlm.nih.gov/31720654
https://pubmed.ncbi.nlm.nih.gov/31720654
Autor:
Ping Jiang, Cheng Bao, Jing Huang, Yizheng Du, Huiying Zhao, Ren Fa-zheng, Lulu Jiao, Yuan Li
Publikováno v:
Journal of agricultural and food chemistry. 66(49)
The codelivery system for multiple antioxidants such as anthocyanins (Ant) and curcumin (Cur) of synergistic action may effectively enhance their stability and cellular absorption. We have reported that amphiphilic peptides obtained from enzymatic pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58bca0998ce1e5d7b36d744a18943b55
https://pubmed.ncbi.nlm.nih.gov/30359000
https://pubmed.ncbi.nlm.nih.gov/30359000
Publikováno v:
Food chemistry. 271
The low aqueous solubility, stability and bioavailability of hydrophobic bioactive compounds, such as β-carotene (β-c), greatly hinder their application in foods. Nanocarriers could overcome this problem by facilitating the delivery of the function
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d59386a1569cfcddac26ad3f4a48457e
https://pubmed.ncbi.nlm.nih.gov/30236735
https://pubmed.ncbi.nlm.nih.gov/30236735