Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Zhishen Mu"'
Autor:
Sinan Mu, Zhishen Mu, Munkh-Amgalan Gantumur, Nan Yang, Narantuya Sukhbaatar, Yuxue Sun, Zhanmei Jiang
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101739- (2024)
Impacts of co-cold extrusion (≤50 °C) of whey protein isolate (WPI) and cysteine (Cys, 0, 20, 40, 60, 80 and 100 mmol/L) on its physicochemical, in vitro digestion and rheological properties were investigated. As Cys concentration increased, the e
Externí odkaz:
https://doaj.org/article/562bb7576cb64762bd201c4ae868f76b
Publikováno v:
Frontiers in Nutrition, Vol 8 (2022)
Dairy products have become more common in people's daily diets in recent years, and numerous useful components derived from milk are widely employed in the food industry. Milk fat globule membrane (MFGM) is a kind of film that encases milk fat globul
Externí odkaz:
https://doaj.org/article/8134a46f8d554bf083426c8b10133087
Publikováno v:
eFood, Vol 1, Iss 4 (2020)
Walnut proteins and peptides have been reported to have great zinc-carrying activity. In this study, the decapeptide EPNGLLLPQY (WP-10) derived from walnut protein has been prepared to figure out zinc binding mechanisms and structure–activity relat
Externí odkaz:
https://doaj.org/article/30e6490a205e485aa366cd3be865fbee
Publikováno v:
BMC Public Health, Vol 16, Iss 1, Pp 1-7 (2016)
Abstract Background Physical activity and sedentary behavior are common factors influencing cardiovascular health. However, how school and leisure-time activity/sedentary behavior are associated with physical fitness and blood lipid levels in primary
Externí odkaz:
https://doaj.org/article/b6b36dfcb37a489fad330e1862f9f260
Publikováno v:
Molecules, Vol 23, Iss 7, p 1632 (2018)
In this study, the effect of trisodium citrate on the textural properties and microstructure of acid-induced, transglutaminase-treated micellar casein gels was investigated. Various concentrations of trisodium citrate (0 mmol/L, 10 mmol/L, 20 mmol/L,
Externí odkaz:
https://doaj.org/article/62b8286ab62643c5b32a4c27aa22ee1b
Autor:
Ying Li, Lezhen Dong, Zhishen Mu, Lingyi Liu, Junsi Yang, Zufang Wu, Daodong Pan, Lianliang Liu
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:10075-10089
Lactoferrin (LF) is a naturally present iron-binding globulin with the structural properties of an N-lobe strongly positively charged terminus and a cage-like structure of nano self-assembly encapsulation. These unique structural properties give it p
Autor:
Zhanmei Jiang, Yifei Meng, Chenyue Hou, Munkh-Amgalan Gantumur, Yitong Gao, Yuxuan Huang, Siyuan Zhang, Yu Sun, Sukhbaatar Narantuya, Zhishen Mu, Juncai Hou
Publikováno v:
Food Hydrocolloids. 142:108730
Publikováno v:
Food chemistry. 405
Although sterols have multiple physiological functions, low solubility and weak emulsifying properties of sterols affect their application in the food industry. However, binding interaction between protein and sterol potentially enhances its biologic
Publikováno v:
Journal of Dairy Science. 104:6389-6398
Functional dyspepsia (FD) is a common disease of the digestive system and probiotics have been reported to be effective in the treatment of functional gastrointestinal diseases. The aim of this study was to determine the effect of the beverage contai
Autor:
Jinzhe Li, Yuxuan Huang, Wenjuan Zhang, Akhunzada Bilawal, Narantuya Sukhbaatar, Batsukh Tsembeltsogt, Zhanmei Jiang, Zhishen Mu
Publikováno v:
Food Hydrocolloids. 135:108207