Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Zhongyang Ren"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101753- (2024)
This study aimed to simulate cold chain sales temperatures to predict the effects of temperature fluctuations on the physicochemical properties, moisture distribution, microstructure, and flavor of mashed potatoes. The results showed a decline in the
Externí odkaz:
https://doaj.org/article/82e30cf1a53645089533a3f0ea6b19c1
Publikováno v:
Food Chemistry: X, Vol 25, Iss , Pp 102061- (2025)
The solid-phase adsorption principles and fundamental mechanism of isobutyric acid, 1-octen-3-ol, and octanal (three key off-odor compounds of oyster peptides) were explored using electrospun octenyl succinylated starch-pullulan (OSS-PUL) nanofiber m
Externí odkaz:
https://doaj.org/article/a9650fea780d46739c10ec0d38bc6276
Autor:
YI HU1, ZHONGYANG REN2, ZHENGZHONG ZHAO1, YONGJIA HUANG3, WANTING HUANG3, JIE LIU3 renxiaoen@cqu.edu.cn, LING DING3 dling2022@126.com
Publikováno v:
Biocell. 2024, Vol. 48 Issue 5, p745-758. 14p.
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101251- (2024)
Oil-in-water (O/W) high internal phase (HIP) emulsion was prepared to investigate its effects on the physicochemical properties and antimicrobial properties of soy protein isolate (SPI)-based films. The particle size and migration degree of oil dropl
Externí odkaz:
https://doaj.org/article/67fe65f4034948479dea05e9622d70d3
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 22, Pp 169-175 (2023)
The effects of three organic acids, namely, acetic acid (AA), tartaric acid (TA), and citric acid (CA), on the structure and properties of acid-soluble collagen (ASC) from tilapia skin were compared in this study. The secondary structure of the colla
Externí odkaz:
https://doaj.org/article/fae1a896d2ab48289fe18b6d3b45d070
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 17, Pp 68-75 (2023)
The effect of NaCl concentration on heat-induced gel forming ability of myofibrillar protein from European eel muscle was studied. The turbidity, surface hydrophobicity and reactive sulfhydryl groups of the protein was measured. Meanwhile, the proper
Externí odkaz:
https://doaj.org/article/4aa1d517bbda4ebcafc5373af2d14952
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100988- (2023)
The comparative effects of water-in-oil (W/O) and oil-in-water (O/W) emulsions on the physicochemical characteristics of silver carp surimi gels were investigated. The breaking force of surimi gels was 188.72 g, which decreased with increasing W/O em
Externí odkaz:
https://doaj.org/article/f554b9a8e85440c9808f388fc004fdda
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100836- (2023)
The antioxidant activity in vitro and in vivo of Actinopyga miliaris hydrolysate (AMH) was investigated. The proportion of oligopeptides with 150–1000 Da in AMH was 65.48%. The IC50 values of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)
Externí odkaz:
https://doaj.org/article/2fc9f1b66a6a4e7dba283e58358da981
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 22, Pp 445-453 (2022)
Shellfish products, which have high nutritional value, delicious taste and unique flavor, are loved by consumers. However, their fishy odor hinders the development of shellfish industry. Therefore, the determination and deodorization of fishy odor co
Externí odkaz:
https://doaj.org/article/ad6b4d1e3b624c3382b0246022fae5ea
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100735- (2023)
The effect of cysteine concentration on the viscosity of soy protein isolate (SPI)-based film-forming solution (FFS) and physicochemical properties of SPI films was investigated. The apparent viscosity of FFS decreased after adding 1 mmol/L cysteine
Externí odkaz:
https://doaj.org/article/1816b80f4b6b4eb8b5ac09f8889ef288