Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Yuheng Zhai"'
Publikováno v:
Foods, Vol 13, Iss 6, p 859 (2024)
Starch-lipid complexes were prepared from high amylose starch (HAS) with stearic acid (SA) or potassium stearate (PS) at different molar concentrations. The complexes (HAS-PS) formed between HAS and PS showed polyelectrolyte characteristics with ζ-p
Externí odkaz:
https://doaj.org/article/dc039561aa9543778523ece6145a6372
Autor:
Yuheng Zhai, Hao Zhang, Jiali Xing, Shangyuan Sang, Xinyan Zhan, Yanan Liu, Lingling Jia, Jian Li, Xiaohu Luo
Publikováno v:
Foods, Vol 12, Iss 21, p 3981 (2023)
In recent years, the blending of hydrocolloids and natural starch to improve the properties of natural starch has become a research hotspot. In this study, the effects of pectin (PEC) on the retrogradation properties and in vitro digestibility of wax
Externí odkaz:
https://doaj.org/article/7d34e08801204b888a0f0ce0c2d49220
Autor:
Li Jiang, Yuheng Zhai
Publikováno v:
Civil Engineering Journal; 2024, Vol. 33 Issue 2, p230-245, 16p
Autor:
Yuheng Zhai, Jiali Xing, Xiaohu Luo, Hao Zhang, Kai Yang, Xingfeng Shao, Kaihe Chen, Yanan Li
Publikováno v:
Foods, Vol 10, Iss 10, p 2419 (2021)
In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS signifi
Externí odkaz:
https://doaj.org/article/6174caf9bf014c458e04c3296e92f86c
Autor:
Lihong Pan, Jiali Xing, Xiaohu Luo, Yanan Li, Dongling Sun, Yuheng Zhai, Kai Yang, Zhengxing Chen
Publikováno v:
Foods, Vol 9, Iss 9, p 1139 (2020)
Moisture content is an important factor that affects rice storage. Rice with high moisture (HM) content has superior taste but is difficult to store. In this study, low-dose electron beam irradiation (EBI) was used to study water distribution in newl
Externí odkaz:
https://doaj.org/article/beff8b6ca293481ab530e88c8d2abfcb
Autor:
Xiaohu Luo, Yuheng Zhai, Lijun Qi, Lihong Pan, Jing Wang, Jiali Xing, Ren Wang, Li Wang, Qingchuan Zhang, Kai Yang, Zhengxing Chen
Publikováno v:
Foods, Vol 9, Iss 3, p 376 (2020)
Electron beam irradiation (EBI) has high energy, no induced radioactivity, and strong degradation capacity toward mycotoxins, such as zearalenone (ZEN) and ochratoxin A (OTA). In this study, we determined EBI’s influence on the physical and chemica
Externí odkaz:
https://doaj.org/article/715b08c9421c4ae8b752a7894381e887
Autor:
Kai Yang, Ke Li, Lihong Pan, Xiaohu Luo, Jiali Xing, Jing Wang, Li Wang, Ren Wang, Yuheng Zhai, Zhengxing Chen
Publikováno v:
Toxins, Vol 12, Iss 2, p 138 (2020)
Zearalenone (ZEN) and ochratoxin A (OTA) are key concerns of the food industry because of their toxicity and pollution scope. This study investigated the effects of ozone and electron beam irradiation (EBI) on the degradation of ZEN and OTA. Results
Externí odkaz:
https://doaj.org/article/e85073ae78c14cd78cfda006f7637df0
Autor:
Kai Yang, Kaihe Chen, Zhengxing Chen, Xiaohu Luo, Yanan Li, Xiping Wu, Jie Liu, Xingfeng Shao, Yuheng Zhai
Publikováno v:
International Journal of Biological Macromolecules. 185:708-715
Adding hydrocolloids into native starch is a secure and effective method of physical modification. In this study, the effect of sodium alginate (AG) on the gelatinization, rheological, and retrogradation properties of rice starch (RS) was investigate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4884353aa21b95b8ed5adb28e419d38b
https://doi.org/10.1016/j.ijbiomac.2021.06.207
https://doi.org/10.1016/j.ijbiomac.2021.06.207
Autor:
Kaihe Chen, Kai Yang, Xingfeng Shao, Yuheng Zhai, Yanan Li, Xiaohu Luo, Jiali Xing, Hao Zhang
Publikováno v:
Foods
Foods, Vol 10, Iss 2419, p 2419 (2021)
Volume 10
Issue 10
Foods, Vol 10, Iss 2419, p 2419 (2021)
Volume 10
Issue 10
In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS signifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9760d7e5f4a8d820dc18fe5e620cc542
http://europepmc.org/articles/PMC8536014
http://europepmc.org/articles/PMC8536014
Autor:
Zhengxing Chen, Xiaohu Luo, Lihong Pan, Jiali Xing, Dongling Sun, Kai Yang, Yanan Li, Yuheng Zhai
Publikováno v:
Foods, Vol 9, Iss 1139, p 1139 (2020)
Foods
Volume 9
Issue 9
Foods
Volume 9
Issue 9
Moisture content is an important factor that affects rice storage. Rice with high moisture (HM) content has superior taste but is difficult to store. In this study, low-dose electron beam irradiation (EBI) was used to study water distribution in newl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2db839645008a8a79924b69a7d9f66c
https://www.mdpi.com/2304-8158/9/9/1139
https://www.mdpi.com/2304-8158/9/9/1139