Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Zhaodong Hu"'
Autor:
Yichang Wang, Caihua Liu, Huiyuan Lang, Zhaodong Hu, Xinyue Wang, Zongrui Yang, Zhongjiang Wang, Zengwang Guo, Lianzhou Jiang
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100861- (2023)
This research explored microwave treatment impact on the structuro-functional aspects of oxidized soy protein aggregates (OSPI). Data showed that oxidative treatment promoted the formation of high molecular weight aggregates through hydrophobic inter
Externí odkaz:
https://doaj.org/article/2a55efd851ab4aff91534825fc1c9074
Autor:
Yanan Guo, Zhongjiang Wang, Zhaodong Hu, Zongrui Yang, Jun Liu, Bin Tan, Zengwang Guo, Bailiang Li, He Li
Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100382- (2022)
The emulsifying activity of soy protein would decrease after long-term storage, which caused huge economic losses to food processing plants. This study explored the temporal evolution mechanism of oxidation on the structure and function of soy protei
Externí odkaz:
https://doaj.org/article/216eb8aa2b9a4620b68de8a18c4c9ed2
Publikováno v:
Foods, Vol 12, Iss 10, p 1982 (2023)
Native soy protein isolate (N-SPI) has a low denaturation point and low solubility, limiting its industrial application. The influence of different industrial modification methods (heat (H), alkaline (A), glycosylation (G), and oxidation (O)) on the
Externí odkaz:
https://doaj.org/article/2822d03b496741df8ba6822fe2d45924
Autor:
Yanan Guo, Caihua Liu, Yitong Ma, Lulu Shen, Qi Gong, Zhaodong Hu, Zhongjiang Wang, Xin Liu, Zengwang Guo, Linyi Zhou
Publikováno v:
Foods, Vol 12, Iss 5, p 1108 (2023)
The impacts of industrial phosphorylation on the structural changes, microstructure, functional, and rheological features of soybean protein isolate (SPI) were spotlighted. The findings implied that the spatial structure and functional features of th
Externí odkaz:
https://doaj.org/article/6ab597fbd8794cac850255f1b0dc372e
Publikováno v:
Foods, Vol 11, Iss 10, p 1433 (2022)
In this study, pea residue reserve insoluble diet fiber (hereinafter referred to as pea fiber) was used as a raw material. The effects of γ-irradiation doses (0, 0.5, 1, 2, 3, and 5 kGy) on the structural properties (main composition, particle size
Externí odkaz:
https://doaj.org/article/5e76f5f04383437ab962769c45163229
Autor:
Yanan Guo, Bailiang Li, Tianfu Cheng, Zhaodong Hu, Shuangqi Liu, Jun Liu, Fuwei Sun, Zengwang Guo, Zhongjiang Wang
Publikováno v:
International Journal of Food Science & Technology. 58:343-354
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1700ada25073bbbaeea9ff08717afdfb
https://doi.org/10.1111/ijfs.15822
https://doi.org/10.1111/ijfs.15822
Publikováno v:
Journal of the University of Electronic Science & Technology of China; Sep2023, Vol. 52 Issue 5, p709-717, 9p
Autor:
Hu, Zhaodong, Wang, Yichang, Ma, Zihan, Cheng, Tianfu, Guo, Zengwang, Zhou, Linyi, Wang, Zhongjiang
Publikováno v:
Foods; May2023, Vol. 12 Issue 10, p1982, 24p
Autor:
Guo, Yanan, Liu, Caihua, Ma, Yitong, Shen, Lulu, Gong, Qi, Hu, Zhaodong, Wang, Zhongjiang, Liu, Xin, Guo, Zengwang, Zhou, Linyi
Publikováno v:
Foods; Mar2023, Vol. 12 Issue 5, p1108, 20p
Autor:
Guo, Yanan, Li, Bailiang, Cheng, Tianfu, Hu, Zhaodong, Liu, Shuangqi, Liu, Jun, Sun, Fuwei, Guo, Zengwang, Wang, Zhongjiang
Publikováno v:
International Journal of Food Science & Technology; Jan2023, Vol. 58 Issue 1, p343-354, 12p