Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Yuxing Kou"'
Autor:
Hong Song, Rui Guo, Xianbao Sun, Yuxing Kou, Xuan Ma, Yinan Chen, Lihua Song, Chunmei Yuan, Yan Wu
Publikováno v:
Food & Function; 10/7/2023, Vol. 14 Issue 19, p8734-8746, 13p
Autor:
Rui, Guo, Jun'ai, Zhang, Xin, Liu, Xujiao, Li, Xianbao, Sun, Yuxing, Kou, Deshun, Li, Yanfang, Liu, Hui, Zhang, Yan, Wu
Publikováno v:
International Journal of Biological Macromolecules. 195:598-608
In this study, two acidic Biluochun Tea polysaccharides (BTP-A
Autor:
Rui Guo, Xianbao Sun, Yuxing Kou, Hong Song, Xujiao Li, Lihua Song, Taolei Zhao, Hui Zhang, Deshun Li, Yanfang Liu, Zibo Song, Jieli Wu, Yan Wu
Publikováno v:
Food Hydrocolloids. :108726
Autor:
Xianbao Sun, Rui Guo, Yuxing Kou, Hong Song, Taijie Zhan, Jinhong Wu, Lihua Song, Hui Zhang, Fan Xie, Jiangmei Wang, Zibo Song, Yan Wu
Publikováno v:
Carbohydrate Polymers. 301:120358
This study aimed to investigate the inhibition effects of tamarind seed polysaccharide (TSP) on ice recrystallization and to figure out its possible molecular weight-dependent effects. TSP fractions (2412.38-20.75 kDa) were prepared while preserving
Autor:
Rui Guo, Yan Wu, Xujiao Li, Yanfang Liu, Hao Hu, Deshun Li, Lianzhong Ai, Yuxing Kou, Xin Liu, Xiangyu Chen, Zibo Song
Publikováno v:
International Journal of Biological Macromolecules. 164:3687-3697
In this study, an ultrasonic-extracted polysaccharide (nCPTP-55) was obtained with the highest yield (61.08%, w/w) from tamarind pulp, which consisted chiefly of total sugar (85.98%, w/w) with few protein (2.10%, w/w). Monosaccharide analysis showed
Autor:
Rui Guo, Xujiao Li, Xianbao Sun, Yuxing Kou, Jun'ai Zhang, Deshun Li, Yanfang Liu, Taolei Zhao, Hui Zhang, Zibo Song, Yan Wu
Publikováno v:
Carbohydrate polymers. 285
The role of molecular aggregation was investigated on physicochemical and macromolecular properties of tamarind kernel polysaccharides via partial degalactosylation (TKPs vs. CTKPs). From the results, their main structural characteristics remained wh
Publikováno v:
Critical Reviews in Food Science and Nutrition. 59:3597-3611
Fats and oils are essential food components. Their quality and safety pose major concerns for consumers and food producers because of factors such as oxidation and rancidity, excessive levels of trans fatty acid (TFA), and widespread adulteration. Th
Publikováno v:
Food chemistry. 346
Practical application of proanthocyanidins (PAs) as antioxidants is limited because of their hard-to-maintained activities during the processes and storage and in severe gastrointestinal environments. To overcome this challenge, we have developed an
Publikováno v:
Journal of Oleo Science. 67:1083-1089
Edible oil adulteration has been a considerable problem worldwide, and rapid detection methods should be established. In this study, a validation method for edible oil adulterated with used frying oil (UFO) was introduced through Fourier transform in
Autor:
Deshun Li, Xujiao Li, Hui Zhang, Xianbao Sun, Yuxing Kou, Yan Wu, Jun’ai Zhang, Yanfang Liu, Xianda Ma, Rui Guo
Publikováno v:
Carbohydrate Polymers. 262:117890
The molecular aggregation of a galactomannan (NSAP-25) from Sophora alopecuroides L. seeds was investigated, where three polydisperse systems were confirmed during particle size analysis, indicating existence of different aggregates composed of rando