Výsledky vyhledávání - "Zhengtao Zhao"

Akademický článek

Protection effect of gut microbiota composition and acetate absorption against hypertension-induced damages on the longevity population in Guangxi, China

Autor: Qinren Zhang, Ning Meng, Yu Liu, Haiyan Zhao, Zhengtao Zhao, Dan Hao, Ruiding Li, Kunchen Han, He Li, Jinke Ma, Xiaohan Yu, Zhongquan Qi, Quanyang Li

Publikováno v: Frontiers in Nutrition, Vol 9 (2023)

IntroductionRecent evidence supports a role for the gut microbe-metabolites in longevity. However, the phenomenon of hypertension is more common in the longevity area and whether hypertension is associated with longevity remains unclear. Here, we hyp

Externí odkaz: https://doaj.org/article/9caa0a73bdfa4a7ab72e99c49bc133be

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Freezing‐induced changes in goat cheese: Effect of freezing rate, storage and freeze–thaw cycles

Autor: Xiuju Wang, Yixuan Li, Zhengtao Zhao

Publikováno v: International Journal of Dairy Technology. 76:436-441

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3bd5e2b79940088d754ce69f3fdb0ae9
https://doi.org/10.1111/1471-0307.12938

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Development of pullulan‐based nanocomposite films reinforced with starch nanocrystals for the preservation of fresh beef

Autor: Miaoqi Dai, Xiong Xiong, Anwei Cheng, Zhengtao Zhao, Qian Xiao

Publikováno v: Journal of the Science of Food and Agriculture. 103:1981-1993

Incorporation of polysaccharide-based nanofillers is an effective strategy to fabricate bio-nanocomposite films with preferable mechanical, barrier, and surface hydrophobicity properties compared to pure biopolymer films. The objective of this resear

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05e2298a5cc28eaac3dc802544b1baf4
https://doi.org/10.1002/jsfa.12280

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Akademický článek

Effect of Molecular Weight and Degree of Substitution on the Physical-Chemical Properties of Methylcellulose-Starch Nanocrystal Nanocomposite Films

Autor: Qian Xiao, Min Huang, Xiaolan Zhou, Miaoqi Dai, Zhengtao Zhao, Hui Zhou

Publikováno v: Polymers, Vol 13, Iss 19, p 3291 (2021)

This research studied the effect of molecular weight (Mw) and degree of substitution (DS) on the microstructure and physicochemical characteristics of methylcellulose (MC) films with or without SNC. The Mw and DS of three types of commercial MC (trad

Externí odkaz: https://doaj.org/article/9e178f67428449f393e873af22af3349

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Acid-Induced Gelation of Milk: Formation Mechanism, Gel Characterization, and Influence of Different Techniques

Autor: Xiuju Wang, Zhengtao Zhao

Understanding the acid coagulation of milk is the core of producing different fermented dairy products. The formation of the gelled structure includes the decreased stability of casein micelles, aggregation, and the gradual development of the bonding

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12d403d0e356103b989f12136ea307f7
https://mts.intechopen.com/articles/show/title/acid-induced-gelation-of-milk-formation-mechanism-gel-characterization-and-influence-of-different-te

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Production of soluble pea protein/sodium caseinate co-dispersions using ultrasonication and their acid coagulation properties

Autor: Xiaoyao Du, Zhengtao Zhao, Yi Xuan Li

Publikováno v: Food Hydrocolloids. 139:108562

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e13e046da47c765681fd962bba3f61b3
https://doi.org/10.1016/j.foodhyd.2023.108562

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Physicochemical studies of nanocrystals of starches from two rice ( Oryza sativa L.) types and their characteristics using various modern instrument techniques

Autor: Qian Xiao, Zhengtao Zhao, Chaoxi Zeng, Xiong Xiong, Min Huang, Xiaolan Zhou, Hui Zhou

Publikováno v: Journal of the Science of Food and Agriculture. 101:1038-1046

Background Starch nanocrystals have received considerable attention, due to their biodegradability, nontoxicity and renewable and abundant sources. The objective of this research is to compare the morphology, physicochemical characteristics and rheol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f72141cc7dffc7b0d26654c2c733f14b
https://doi.org/10.1002/jsfa.10712

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Diafiltration affects the gelation properties of concentrated casein micelle suspensions obtained by filtration

Autor: Zhengtao Zhao, Isis Rodrigues Toledo Renhe, Milena Corredig, Robert Fu

Publikováno v: Zhao, Z, Renhe, I R T, Fu, R & Corredig, M 2020, ' Diafiltration affects the gelation properties of concentrated casein micelle suspensions obtained by microfiltration ', Journal of Dairy Research, vol. 87, no. 2, pp. 248-254 . https://doi.org/10.1017/S0022029920000345

Using membrane filtration it is possible to selectively concentrate proteins and, in the case of microfiltration, concentrate casein micelles. During filtration, water is often added and this practice, called diafiltration, causes further release of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc786ccda9a8f6e78470e880545c52e8
https://doi.org/10.1017/s0022029920000345

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Interfacial characteristics, colloidal properties and storage stability of dairy protein-stabilized emulsion as a function of heating and homogenization

Autor: Zhengtao Zhao, Quanyang Li

Publikováno v: RSC Advances. 10:11883-11891

This research investigated the influence of processing history on physicochemical properties of dairy protein-stabilized emulsions. Emulsions were heated (UHT) either before or after a single homogenization (UHTSH, SHUHT) or homogenized both before a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0f61ee23d6593e2b22df68b51c9f467
https://doi.org/10.1039/d0ra00677g

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