Výsledky vyhledávání - "Yong-Jian Ke"

Akademický článek

Data-Driven Platform Framework for Digital Whole-Process Expressway Construction Management

Autor: Shu-Yang Chen, Jing-Xiao Zhang, Qi-Chang Ni, Martin Skitmore, Pablo Ballesteros-Pérez, Yong-Jian Ke, Jian Zuo, Hao-Jie Sun

Publikováno v: Frontiers in Neuroscience, Vol 16 (2022)

To increase the speed and efficiency of expressways construction, information management is being gradually introduced into the construction process. However, progress is limited due to the complexity of expressway engineering and application limitat

Externí odkaz: https://doaj.org/article/dd3b55c889f34bad9daa564bce877079

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Preparation and properties of antioxidant peptides from wampee seed protein

Autor: Yong-Jian Ke, Xiu-Yun Ma, Yong Liu, Yu-Ping Xie, Lin-Na Liu

Publikováno v: Journal of Food Measurement and Characterization. 16:410-419

The antioxidant peptides from wampee seed protein (WSP) were prepared by enzymatic hydrolysis, and the hydrolysis parameters were optimized by response surface methodology. The obtained peptides’ properties were investigated by foaming capacity (FC

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::db52a0641bb1f8cab2035e55fe92490a
https://doi.org/10.1007/s11694-021-01164-6

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Optimization of preparation and properties of Gardenia yellow pigment-loaded alginate beads

Autor: Lin-Na Liu, Yong Liu, Xiu-Yun Ma, Yan-Mei He, Qing Zhou, Yong-Jian Ke

Publikováno v: Korean Journal of Chemical Engineering. 38:1669-1675

Gardenia yellow pigment (GYP) loaded alginate beads were prepared by the ionic gelation technique, and the preparation parameters were optimized by response surface methodology for high encapsulation efficiency. The optimized parameters were alginate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::541553a5d5fdb3091fb0d1bcd58f1ee1
https://doi.org/10.1007/s11814-021-0807-3

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Ultrasonic-assisted extraction and functional properties of wampee seed protein

Autor: Guo-Jie Wu, Xiu-Yun Ma, Zhu-Jiao Cai, Lin-Na Liu, Yong-Jian Ke, Yu-Ping Xie, Yong Liu

Publikováno v: Food Science and Technology, Issue: ahead, Published: 29 NOV 2018
Food Science and Technology, Volume: 39 Supplement 1, Pages: 324-331, Published: 29 NOV 2018
Food Science and Technology v.39 suppl.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0 (2018)

The wampee seed protein (WSP) was extracted by the ultrasonic and alkaline solution. Response surface methodology was used to optimize the extraction parameters for obtaining the highest protein yield, and the protein’s functional properties such a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d5496e4c3d279d0ec90b4d659d28c13
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005027102&lng=en&tlng=en

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