Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Zhencheng WEI"'
Autor:
Yuanyuan Deng, Guang Liu, Huimin Zhang, Pengfei Zhou, Xiaojun Tang, Ping Li, Zhihao Zhao, Yan Zhang, Zhangying Wang, Zhencheng Wei, Mingwei Zhang
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-16 (2024)
Abstract Bitter gourd has numerous health-promoting effects on the human body. However, its use has been greatly limited due to its poor acceptance by consumers, resulting from its strong bitterness. This study investigated the effects of five wall m
Externí odkaz:
https://doaj.org/article/74a9439a25cd4d31986f980356b638ac
Autor:
Weiqi LIU, Yuanyuan DENG, Zhencheng WEI, Yan ZHANG, Xiaojun TANG, Guang LIU, Pengfei ZHOU, Mingwei ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 17, Pp 194-201 (2023)
In this text, rice bran protein (RBP) was extracted from rice bran using natural deep eutectic solvents (NADES), as well as the extraction processing of parameters were systemically optimized. RBP was characterized by fourier transform infrared spect
Externí odkaz:
https://doaj.org/article/9fb5c10978764066927fa7284dbd6956
Autor:
Yueyue YAO, Yuanyuan DENG, Zhencheng WEI, Yan ZHANG, Xiaojun TANG, Guang LIU, Pengfei ZHOU, Zhihao ZHAO, Ying LIU, Ping LI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 6, Pp 74-81 (2023)
Chickpeas have attracted wide attention of researchers owing to their high nutritional value and low glycemic index. In present study, intact cells isolated from Desi chickpeas were set as the whole chickpea food model to reveal the structure and in
Externí odkaz:
https://doaj.org/article/2909b04c32fb49c7ba71b6e10d8a897f
Autor:
Shuting LI, Yuanyuan DENG, Zhencheng WEI, Yan ZHANG, Xiaojun TANG, Guang LIU, Ping LI, Zhihao ZHAO, Pengfei ZHOU, Mingwei ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 6, Pp 209-218 (2023)
Objective: Rice bran esterase was extracted from rice bran using natural deep eutectic solvents (NADES) as media and the extraction processing of parameters was systematically optimized. The higher purity of rice bran esterase was obtained after puri
Externí odkaz:
https://doaj.org/article/9301991c5ffb401ca935dfdd9663f96d
Autor:
Yueyue Yao, Ping Li, Yuanyuan Deng, Zhencheng Wei, Yan Zhang, Xiaojun Tang, Guang Liu, Zhihao Zhao, Pengfei Zhou, Mingwei Zhang
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100625- (2023)
Starch digestibility in whole pulses is affected by food structural characteristics, which in turn can be modulated by processing methods. In present study, high-pressure steam (HPS) and hydrothermal treatment (HT) with different moisture content wer
Externí odkaz:
https://doaj.org/article/9dd0fef716844a9d922e020fc5e6e779
Autor:
Weimin Liu, Weiwei Yang, Juan Wu, Yu Cheng, Zhencheng Wei, Tao Wang, Kwame Attafuah Ampofo, Haile Ma, Fengjie Cui, Xiaoming Yang, Jingkun Yan, Liuqing Yang, Hao Zhang
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
Mycelial polysaccharides from Grifola frondosa have shown potential for the prevention of chronic diseases. Atmospheric and room temperature plasma (ARTP) technology was used to enhance the ability of G. frondosa to efficiently utilize a mixture of r
Externí odkaz:
https://doaj.org/article/e5c64a7c9b9d4c48b5234ab65c1cd513
Autor:
Ruifen Zhang, Sher Ali Khan, Yaosheng Lin, Dongliang Guo, Xuewen Pan, Lei Liu, Zhencheng Wei, Yan Zhang, Yuanyuan Deng, Mingwei Zhang
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 746-759 (2018)
The phytochemical composition and antioxidant activity of fruits are associated with their health benefits. Longan is a traditional Chinese edible and medicinal fruit, but its varietal differences in phytochemical profiles and antioxidant activity we
Externí odkaz:
https://doaj.org/article/e902f6d3af6341419320ea8a3f063ee5
Autor:
Fei Huang, Ruifen Zhang, Yang Yi, Xiaojun Tang, Mingwei Zhang, Dongxiao Su, Yuanyuan Deng, Zhencheng Wei
Publikováno v:
Molecules, Vol 19, Iss 4, Pp 3909-3925 (2014)
Drying is commonly used for preservation and processing of litchi. However, its polysaccharide structure may be altered by the drying process, resulting in biological activity changes. Polysaccharides from fresh and dried litchi pulp (denoted as LPF
Externí odkaz:
https://doaj.org/article/9b3f7c9209c64876b8e939bcd3dc5ac2
Autor:
Fangli Hou, Ruifen Zhang, Mingwei Zhang, Dongxiao Su, Zhencheng Wei, Yuanyuan Deng, Yan Zhang, Jianwei Chi, Xiaojun Tang
Publikováno v:
Journal of Functional Foods, Vol 5, Iss 4, Pp 1705-1713 (2013)
The benefits of anthocyanin-rich black rice bran extract (ARBE) on the liver of carbon tetrachloride (CCl4)-intoxicated mice was investigated. Based on the in vivo experiment, the effect of cyanidin-3-glucoside (Cy-3-G) and peonidin-3-glucoside (Pn-3
Externí odkaz:
https://doaj.org/article/407a2d5cb65b4e43928c0e33fd4c5584
Autor:
Mei Deng, Yuanyuan Deng, Lihong Dong, Yongxuan Ma, Lei Liu, Fei Huang, Zhencheng Wei, Yan Zhang, Mingwei Zhang, Ruifen Zhang
Publikováno v:
Molecules, Vol 23, Iss 9, p 2276 (2018)
Changes of phenolic profiles and antioxidant activity of litchi pericarp during storage at 4 °C for seven days and at room temperature (RT) for 72 h were evaluated in this study. The contents of total phenolic and procyanidin decreased by 20.2% and
Externí odkaz:
https://doaj.org/article/7c32daf669d24befb05c20e552b52904