Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Yunsi Guo"'
Publikováno v:
Foods, Vol 11, Iss 19, p 3100 (2022)
Stabilizing emulsion using complex biopolymers is a common strategy. It would be very interesting to characterize the impact of charge density on the emulsifying properties of complex polyelectrolytes carrying opposite charges. In this study, cationi
Externí odkaz:
https://doaj.org/article/b30cb20ab64c4d6c9ffa068f440d9cf6
Autor:
Yunsi Guo, Wenfeng Liu, Shiliang Dong, Yingxue Li, Jiewang He, Fengfeng Liu, Ran Li, Suyun Zhang, Lei Cai, Yue Zhang
Publikováno v:
Journal of Food Processing and Preservation. 46
Publikováno v:
Food Chemistry. 403:134353
Egg proteins, as one of the most abundant animal protein sources, have received considerable attention for developing delivery systems. Among all egg proteins, egg white (ovalbumin) is the most promising encapsulant due to its excellent properties su
Publikováno v:
Food Hydrocolloids. 135:108168
Autor:
Ran Li, Sirui Feng, Liping Liu, Yue Zhang, Yunsi Guo, Hongshen Zhou, Mingqiao Ye, Lei Cai, He Jiewang, Feng Liu
Publikováno v:
International journal of biological macromolecules. 190
Natural polysaccharide-based hydrogels are promising in food and pharmaceutical applications. In this study, the potential of composite hydrogels prepared by carboxymethyl cellulose (CMC) and chitosan as glue for cigar wrapping applications was first
Publikováno v:
Food Structure. 29:100210
In this study, soybean protein isolate (SPI) and glucose (glc) were conjugated by wet Maillard reaction at 95 °C for 0–6 h with a mass ratio of 1:2. The degree of grafting and SDS-PAGE of SPI-conjugates were studied and a highest degree of graftin