Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Zhongyue Tang"'
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100951- (2023)
Yu jiangsuan (YJS) is a unique traditional fermented condiment in China. Physicochemical, bacterial communities, and non-volatile properties were examined in inoculation Autochthonous Weissella cibaria and Lactobacillus plantarum. The results indicat
Externí odkaz:
https://doaj.org/article/f6fe6861dc874a6e91d442959e8c5a66
Publikováno v:
International Journal of Food Science & Technology. 57:5216-5227
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2340e9a3083fbde6359d4eb87649808
https://doi.org/10.1111/ijfs.15837
https://doi.org/10.1111/ijfs.15837
Publikováno v:
International Journal of Food Science & Technology. 56:5533-5546
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9f3e279b93fb5f75889dcd717fc83e6
https://doi.org/10.1111/ijfs.15074
https://doi.org/10.1111/ijfs.15074
Publikováno v:
Food Bioscience. 53:102611
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15de3e9eecfc38697dbf4b22d61e5e47
https://doi.org/10.1016/j.fbio.2023.102611
https://doi.org/10.1016/j.fbio.2023.102611
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 8, Iss 10, Pp 5580-5590 (2020)
Food Science & Nutrition, Vol 8, Iss 10, Pp 5580-5590 (2020)
The objective of this study was to explore the effect of red kojis on essential indices of Wanergao. The results showed that red koji‐inoculated Wanergao showed higher pH values (4.38 ± 0.06 and 4.39 ± 0.06) and lower TA values (1.61 ± 0.05 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7472f5389326f614bc59fa3330d9cd57
http://europepmc.org/articles/PMC7590277
http://europepmc.org/articles/PMC7590277
Autor:
null Zhongyue Tang, null Jin Fan, null Jintao Yang, null Lu Liu, null Lapin He, null Wei Zhang, null Xuefeng Zeng, null Likang Qin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ee0aaa1bf08e465f7e1db02485aa954
https://doi.org/10.1111/ijfs.15837/v3/response1
https://doi.org/10.1111/ijfs.15837/v3/response1
Autor:
JinTao Yang, Lu Liu, Zhongyue Tang, Zhengbing Yang, Wei Zhang, Yong Zhu, XueFeng Zeng, Luyao Zhang
Publikováno v:
Food chemistry. 389
The formation and stabilization mechanism as well as digestion characteristics of food-grade emulsions prepared by the SPNPs-HPMC mixed systems (a combination of soybean protein isolate-pectin composite nanoparticles (SPNPs) and hydroxypropyl methylc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::686fb0fe852a9517b2c94c6a5b0fd561
https://pubmed.ncbi.nlm.nih.gov/35526286
https://pubmed.ncbi.nlm.nih.gov/35526286
Publikováno v:
Sensors and Actuators B: Chemical. 66:240-242
The sensitivity to SO 2 of the SAW gas sensor coated with triethanolamine (TEA) modified with boric acid (H 3 BO 3 ) (TEA and H 3 BO 3 were mixed with a mole ratio 3:1) has been investigated. A better stability of the modified TEA film compared with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::caefbb67dbc8d91b3346e0104f62c6a5
https://doi.org/10.1016/s0925-4005(00)00361-0
https://doi.org/10.1016/s0925-4005(00)00361-0