Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Zhenbao Zhu"'
Publikováno v:
Molecules, Vol 29, Iss 15, p 3590 (2024)
The suitability of a given protein for use in food products depends heavily on characteristics such as foaming capacity, emulsifiability, and solubility, all of which are affected by the protein structure. Notably, protein structure, and thus charact
Externí odkaz:
https://doaj.org/article/9b4d10522eda4352837a3ee2297c9975
Autor:
Xuanxuan LIU, Yingmin WU, Zhenbao ZHU, Daoming LI, Jiankang WANG, Junrong HUANG, Li FENG, Yungang CAO
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 18, Pp 217-224 (2022)
In order to improve the comprehensive utilization rate of walnut, the technology of synchronous producing oil and polypeptide from walnut by aqueous enzymatic method was optimized, and the fatty acid composition of the oil was analyzed. By comparing
Externí odkaz:
https://doaj.org/article/5cdd2623ed814d91bf05bc70b46b392b
Publikováno v:
Journal of Functional Foods, Vol 82, Iss , Pp 104502- (2021)
Guanzhong dairy goat milk is the product of national geographical indication exclusively in Shaanxi province of China. A total of 433 whey proteins were identified and quantified in colostrum and mature milk, which were obtained from Guanzhong dairy
Externí odkaz:
https://doaj.org/article/6acec140334c46b5865d5b44a22fd60a
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Large variations in the bioactivities and composition of milk fat globule membrane (MFGM) proteins were observed between Saanen dairy goat and Holstein bovine at various lactation periods. In the present study, 331, 250, 182, and 248 MFGM proteins we
Externí odkaz:
https://doaj.org/article/4db806a781a44cac9d63f0d72ef36113
Autor:
Ning Liu, Qiannan Chen, Guanghui Li, Zhenbao Zhu, Jianhua Yi, Cheng Li, Xuefeng Chen, Yong Wang
Publikováno v:
Molecules, Vol 23, Iss 7, p 1533 (2018)
Perilla seed protein (PSP) was extracted from defatted perilla seed meal and applied in oil-in-water (O/W) emulsions as an emulsifier. We investigated the influences of protein concentration (0.25–1.5 wt %), pH (3.0–9.0), NaCl concentration (0–
Externí odkaz:
https://doaj.org/article/04d19c988a8e439a831f0b728e372d47
Publikováno v:
Journal of the Science of Food and Agriculture. 102:4003-4011
Walnut oil, which is rich in polyunsaturated fatty acids (PUFAs), can be incorporated into food emulsions to increase their nutritional value. However, these emulsions are highly susceptible to deterioration during storage due to lipid oxidation. Kon
Autor:
Li Tian, Shulin Zhang, Jianhua Yi, Zhenbao Zhu, Meili Li, Eric Andrew Decker, David Julian McClements
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:15691-15698
Publikováno v:
Food Analytical Methods. 14:2375-2385
Phthalate esters (PAEs) are prone to migrate from the plastic containers into oil during production and storage process. Owing to the trace amount of PAEs and complex sample matrix, it is of great importance to explore a facile and sensitive way to e
Publikováno v:
Food chemistry. 388
This study modified pea protein isolate (PPI) structure by high-pressure homogenization (HPH) and investigated PPI structural relation to the packaging properties of PPI film. HPH decreased PPI particle size, reduced surface charge, increased surface
Publikováno v:
Food Hydrocolloids. 133:107837