Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Yupo CAO"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 198-207 (2024)
In order to promote the comprehensive utilization of the resource of golden pompano skin, this study investigated the optimal preparation process of its antioxidant peptides using golden pompano skin as raw material. Taking hydrolysis degree and DPPH
Externí odkaz:
https://doaj.org/article/344229ee3dcb44abaf83c281fe0bc68d
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionGamma-aminobutyric acid (GABA), one of the main active components in Moringa oleifera leaves, can be widely used to treat multiple diseases including inflammation.MethodsIn this study, the anti-inflammatory activity and the underlying ant
Externí odkaz:
https://doaj.org/article/6a4ddc5ebf2f4245ac58c11766df89ff
Publikováno v:
Foods, Vol 12, Iss 4, p 733 (2023)
The present study aimed to investigate the effect of different microwave pre-drying times under hot-air-drying processes on the quality properties and sensory evaluation of Sipunculus nudus (S. nudus). The colour, proximate analysis, amino acid conte
Externí odkaz:
https://doaj.org/article/c4f8f2f915a34bf5bc5f05bb7f0b89e9
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
To form a stable emulsion system, the water-soluble proteins (WSPs) of Sipunculus nudus were prepared as the sole effective stabilizer for the high internal phase emulsion (HIPEs), of which the influence of the WSPs concentration and environmental st
Externí odkaz:
https://doaj.org/article/4c4538f543414aa4be0336744fb520cf
Publikováno v:
Foods, Vol 11, Iss 18, p 2720 (2022)
W/O/W emulsions can be used to encapsulate both hydrophobic and hydrophilic bioactive as nutritional products. However, studies on protein stabilized gel-like W/O/W emulsions have rarely been reported, compared to the liquid state multiple emulsions.
Externí odkaz:
https://doaj.org/article/2f49017d57b4435cb5c6372d31e80f73
Autor:
Mianhong Chen, Ruyi Li, Yuanyuan Gao, Yeyu Zheng, Liangkun Liao, Yupo Cao, Jihua Li, Wei Zhou
Publikováno v:
Foods, Vol 10, Iss 5, p 963 (2021)
Naringenin and naringin are a class of hydrophobic polyphenol compounds and both have several biological activities containing antioxidant, anti-inflammatory and anti-tumor properties. Nevertheless, they have low water solubility and bioavailability,
Externí odkaz:
https://doaj.org/article/3f95b09c087f44a3ab6d81947e5600c6
Autor:
Wei Zhou, Ce Cheng, Li Ma, Liqiang Zou, Wei Liu, Ruyi Li, Yupo Cao, Yuhuan Liu, Roger Ruan, Jihua Li
Publikováno v:
Molecules, Vol 26, Iss 3, p 560 (2021)
There is growing interest in developing biomaterial-coated liposome delivery systems to improve the stability and bioavailability of curcumin, which is a hydrophobic nutraceutical claimed to have several health benefits. The curcumin-loaded rhamnolip
Externí odkaz:
https://doaj.org/article/e253218ebcd946d5bbe5973b656d7c82
Publikováno v:
International Journal of Molecular Sciences; Volume 23; Issue 12; Pages: 6733
The main purpose of the present study was to evaluate the anti-inflammatory activity of Lactococcus lactis BL52 and isolate active substances responsible for anti-inflammatory activity. Head-kidney (HK) macrophages were used for in vitro bioassay-gui
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::122b9696003a2d638c4e86c76dd31946
Publikováno v:
Fish & Shellfish Immunology. 111:16-24
In order to make clear the protein compositions of Sipunculus nudus and investigate its immune-related proteins, proteomic analysis was performed on body wall and coelomic fluid of Sipunculus nudus. A total of 1659 proteins were identified, and 539 p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b05f81acc00fab8557c2aee0741204ca
https://doi.org/10.1016/j.fsi.2021.01.004
https://doi.org/10.1016/j.fsi.2021.01.004
Autor:
Li Yahui, Ruyi Li, Zhang Li, Zhilian Huang, Wei Zhou, Jihua Li, Xiaobing Huang, Yupo Cao, Liu Fei, Jing Li, Peng Shaodan
Publikováno v:
International Journal of Food Science & Technology. 56:3484-3494
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0195f61f6fdfd0f8b3f404456d3a44c5
https://doi.org/10.1111/ijfs.14975
https://doi.org/10.1111/ijfs.14975