Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Yuanju He"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101744- (2024)
This study prepared a nanocapsule (NPs) from chitosan (CS) and sodium alginate (ALG) and used them to enhance the stability of blueberry anthocyanins (BA) The optimal NPs was obtained at pH value of 3.25, BA concentration of 0.5 mg/mL and mixing rati
Externí odkaz:
https://doaj.org/article/c99eaf89c7664ff3b27ab780f0384064
Autor:
Hui Teng, Yuanju He, Lingyun Fu, Huaxing Xiong, Minxin Lu, Chang Zhang, Chao Ai, Hui Cao, Saiyi Zhong, Lei Chen
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100914- (2023)
Blackberry crude polysaccharides (BCP) was added to chicken breast to inspect the intermolecular interaction with myofibrillar protein (MP). The influence of BCP on the thermal transformation behavior and protein micro-structure during temperature ri
Externí odkaz:
https://doaj.org/article/fc54d91fbd0547588d24696e8c376c73
Publikováno v:
Food Frontiers, Vol 4, Iss 1, Pp 289-296 (2023)
Abstract The aim of the present work was to evaluate different structures of flavonoids interfering with the cytotoxicity of heterocyclic amines (HCA). Eight flavonoids with similar structure including myricetin, rutin, fisetin, quercetin, myricetrin
Externí odkaz:
https://doaj.org/article/6d914e9e25884d1c8c9a7b3a4c750531
Autor:
Yuanju He, Chang Zhang, Yimei Zheng, Huaxing Xiong, Chao Ai, Hui Cao, Jianbo Xiao, Hesham El-Seedi, Lei Chen, Hui Teng
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100623- (2023)
Blackberry polysaccharide was isolated from blackberry powder with 70% ethanol. The crude polysaccharide was composed of 95.44% glucose, 2.01% arabinose, 1.81% galactose and 0.74% glucuronic acid. Chicken breast meat was only marinated with different
Externí odkaz:
https://doaj.org/article/74c276c0017a4a2b8bea6e6329efb8bf
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100559- (2023)
Enzymatic acylation was employed to synthesize acylated anthocyanin, and a hybrid chemical model system was used for the formation of heterocyclic amines. And the inhibition effect and underline mechanism were investigated by analyzing the variations
Externí odkaz:
https://doaj.org/article/a763d856e968410da4a482274f649317
Autor:
Hui Teng, Yani Mi, Hongting Deng, Yuanju He, Shunxin Wang, Chao Ai, Hui Cao, Baodong Zheng, Lei Chen
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1732-1739 (2022)
Heterocyclic amines (HCAs) are a group of carcinogenic substances produced in protein-rich poultry meat under high-temperature. Enzymatic acylation of anthocyanins (ACNs) is a reliable way to improve their stability, and we recently found the acylate
Externí odkaz:
https://doaj.org/article/2115cf96858642dba168d5a05cdc44cb
Publikováno v:
eFood. 2:234-246
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f983025e0d96f0cf4a55dfd917b30e78
https://doi.org/10.53365/efood.k/144604
https://doi.org/10.53365/efood.k/144604
Autor:
Chang Zhang, Yuanju He, Yimei Zheng, Chao Ai, Hui Cao, Jianbo Xiao, Hesham El-Seedi, Lei Chen, Hui Teng
Publikováno v:
LWT. 180:114653
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7076d7b5b7a995490d51bff32fa67ebe
https://doi.org/10.1016/j.lwt.2023.114653
https://doi.org/10.1016/j.lwt.2023.114653
Publikováno v:
2017 International Conference on Circuits, Devices and Systems (ICCDS).
The problem of scheduling and allocation of non-preemptive strictly periodic tasks in multi-core systems mainly appears in large-scale real-time multi-core systems with strict constraints on time. Although the use of multi-core platform makes greatly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19adbc407aa05a63490b5fe45d9f96b8
https://doi.org/10.1109/iccds.2017.8120477
https://doi.org/10.1109/iccds.2017.8120477