Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Yuecheng Meng"'
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 5, Pp 3746-3757 (2022)
ABSTRACT: ε-Polylysine (ε-PL) is a natural preservative of antimicrobial peptides with broad spectrum and high antibacterial properties. The electrostatic complex delivery system formed by ε-PL and whey protein can be used to maintain the stabilit
Externí odkaz:
https://doaj.org/article/23f041d9083448d89efd237296328896
Publikováno v:
Foods, Vol 11, Iss 19, p 2954 (2022)
The aim of this study was to investigate the effects of hydrothermal treatment at different temperatures and times on the structure and functional properties of quinoa protein isolate (QPI). The structure of QPI was investigated by analyzing changes
Externí odkaz:
https://doaj.org/article/2cbe3f77fe014ffab56a36abf04205c4
Publikováno v:
Foods, Vol 11, Iss 15, p 2311 (2022)
ε-Polylysine (ε-PL) is a cationic antimicrobial peptide, which easily forms complexes with food polyanions to weaken its antibacterial activity. A whey protein-ε-PL complex delivery system was found to be able to solve this problem. This study inv
Externí odkaz:
https://doaj.org/article/cbdfc33c75674fc7b6a84eff15bb9c6b
Publikováno v:
Foods, Vol 11, Iss 12, p 1742 (2022)
The β-carotene emulsion system using high-acyl gellan gum (HA) as an emulsifier was fabricated and systematically studied. The stability and stabilizing mechanism of the emulsion using medium-chain triglyceride as oil phase with a water-oil mass rat
Externí odkaz:
https://doaj.org/article/6aa063e0313b40dc8a8074bd50392b5f
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 2075-2086 (2018)
Stability of milk drinks could be improved by adding high methoxyl pectin. In this work, effect of the modified high methoxyl pectin (MHMP) on the fermented milk beverage (FMB) was investigated by the characteristics of adsorption, viscosity, rheolog
Externí odkaz:
https://doaj.org/article/d8d1dba07f6b467ebe8db49f046e8b4f
Publikováno v:
Food Biophysics. 16:415-425
The aim of this study are to investigate the physicochemical and antibacterial properties of sodium tripolyphosphate (TPP)/e-Polylysine(e-PL) complexes. Their physicochemical properties were studied as a function of molar ratios by following changes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d28afd28516032e775faa4763a31487
https://doi.org/10.1007/s11483-021-09675-x
https://doi.org/10.1007/s11483-021-09675-x
Autor:
Xingfen He, Bin Wang, Yuhang Xue, Yanhua Li, Mingxiang Hu, Xingwang He, Jie Chen, Yuecheng Meng
Publikováno v:
International Journal of Biological Macromolecules. 234:123675
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57943e07217fca5b032fa9e1ca36302a
https://doi.org/10.1016/j.ijbiomac.2023.123675
https://doi.org/10.1016/j.ijbiomac.2023.123675
Publikováno v:
International Journal of Biological Macromolecules. 154:644-653
e-Polylysine (EPL) is a food-grade antimicrobial peptide that forms complexes with proteins. Such complexes are potential carriers for targeted delivery of agents. To elucidate the formation of such complexes, the pH-induced phase transition of EPL a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7f4803723c46e334c09da3a19184d62
https://doi.org/10.1016/j.ijbiomac.2020.03.062
https://doi.org/10.1016/j.ijbiomac.2020.03.062
Publikováno v:
Food Chemistry. 404:134659
This work fabricated natamycin-loaded zein-casein nanoparticles (N-Z/C NPs) by a pH-driven approach and applied to control postharvest peach brown rot caused by Monilinia fructicola. When casein and phosphoric acid were used as a stabilizer and neutr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6b68ba7b98510c23d53fd8ab1d9e005
https://doi.org/10.1016/j.foodchem.2022.134659
https://doi.org/10.1016/j.foodchem.2022.134659