Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Zhisheng PEI"'
Autor:
Xia Gao, Zhisheng Pei, Xiangzhou Yi, Xuan Zhang, Dongxue He, Zilan Feng, Guanghua Xia, Xuanri Shen
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101635- (2024)
This research examined the impact of defatted coconut flour (DCF)-based oleogels on the quality of surimi. Microscopic analysis indicated that the dietary fiber present in DCF could act as the main structure of the oleogels network. The formation of
Externí odkaz:
https://doaj.org/article/0d4f817842fe4abda516df865b14161f
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 11, Pp 1-12 (2023)
Myogenic fibrin (MP) extracted from Tilapia (Oreochromis niloticus) after heat treatment (HMP) was explored as a novel encapsulant for microencapsulation of corn oil together with sodium alginate (SA) and chitosan (CS), and its performance was charac
Externí odkaz:
https://doaj.org/article/03f4302528494b66a264302593ba2098
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 7, Pp 73-81 (2023)
In order to evaluate the fatty acid composition characteristics of brown spotted grouper, a comprehensive analysis of the lipid yields, fatty acid compositions of total lipid and different lipid classes, and the stereospecific distributions of fatty
Externí odkaz:
https://doaj.org/article/cf4fa02377f64f68b8a185feb12a4a8e
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 6, Pp 201-208 (2023)
An emulsion gel was prepared with Trachinotus ovatus myofibrillar protein as emulsifier and corn oil as oil phase in this study. The structure of Trachinotus ovatus myofibrillar protein was characterized using SDS-PAGE，Fourier transform infrared sp
Externí odkaz:
https://doaj.org/article/9f8dfb96386544729afae75524ea7428
Autor:
Zuliyaer Talifu, Chuan Qin, Zhang Xin, Yixin Chen, Jiayi Liu, Subarna Dangol, Xiaodong Ma, Han Gong, Zhisheng Pei, Yan Yu, Jianjun Li, Liangjie Du
Publikováno v:
Frontiers in Neuroscience, Vol 16 (2022)
ObjectiveThis study was conducted to investigate the effects of the exogenous overexpression of nerve growth factors NT-3 and IGF-1 on the recovery of nerve function after spinal cord injury (SCI) and identify the potential mechanism involved.Methods
Externí odkaz:
https://doaj.org/article/4850793036364f0d80d2fde73f2d423f
Publikováno v:
Gels, Vol 9, Iss 4, p 270 (2023)
In this study, the effects of pH and NaCl concentrations on the structure of golden pompano myosin and emulsion gel were analyzed using SEM in combination with molecular dynamics simulations (MDS). The microscopic morphology and spatial structure of
Externí odkaz:
https://doaj.org/article/865a46e3589d4da4bfde5c9d56aa2c0e
Publikováno v:
Foods, Vol 11, Iss 12, p 1705 (2022)
In this study, the physicochemical properties, functional properties and N-glycoproteome of tilapia myofibrillar protein (TMP), golden pompano myofibrillar protein (GPMP) and skipjack tuna myofibrillar protein (STMP) were assessed. The microstructure
Externí odkaz:
https://doaj.org/article/90af45b1a7d4435b80cac4ab8313010a
Autor:
Huibo Wang, Zhisheng Pei, Qianwen Zheng, Pan Wen, Chuan Li, Yunsheng Xu, Changfeng Xue, Xiaoqin Wang, Xuanri Shen
Publikováno v:
Journal of Aquatic Food Product Technology. 31:747-762
Fried Mugil cephalus was investigated under optimal vacuum and atmospheric conditions. The water distribution, texture, and color properties of vacuum-fried samples were enhanced compared with atmospheric-fried samples. Meanwhile, vacuum frying (VF)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a147aec52133ecdd24eb8f1da274b1e5
https://doi.org/10.1080/10498850.2022.2102954
https://doi.org/10.1080/10498850.2022.2102954
Publikováno v:
Journal of Aquatic Food Product Technology. 31:297-310
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3340cffd446e08d78ac8a672ca90821
https://doi.org/10.1080/10498850.2022.2047129
https://doi.org/10.1080/10498850.2022.2047129
Autor:
Jiayin Huang, Zhiheng Hu, Yaoxian Chin, Zhisheng Pei, Qian Yao, Jianchu Chen, Dan Li, Yaqin Hu
Publikováno v:
Food Chemistry. 410:135407
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0895608540fe7ab87201631ec3cfb7c
https://doi.org/10.1016/j.foodchem.2023.135407
https://doi.org/10.1016/j.foodchem.2023.135407