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pro vyhledávání: '"Zhoushan Wu"'
Autor:
Yuan Xie, Guiguang Cheng, Zhoushan Wu, Shang Shi, Jinghao Zhao, Lin Jiang, Dengbang Jiang, Mingwei Yuan, Yudan Wang, Minglong Yuan
Publikováno v:
Nanomaterials, Vol 12, Iss 17, p 2932 (2022)
In the original publication, there was a mistake in Figure 7, as published in [...]
Externí odkaz:
https://doaj.org/article/f4914754a55c4500ac69d9432184912d
Autor:
Yuan Xie, Guiguang Cheng, Zhoushan Wu, Shang Shi, Jinghao Zhao, Lin Jiang, Dengbang Jiang, Mingwei Yuan, Yudan Wang, Minglong Yuan
Publikováno v:
Nanomaterials, Vol 12, Iss 7, p 1229 (2022)
Health concerns about food safety have increased in recent years. In order to ensure the safety and increase the shelf-life of food, many methods have been used to slow down the oxidation rate of food fat. In order to solve this problem, a new type o
Externí odkaz:
https://doaj.org/article/184e5ef34c5c4065ae7dac4843bd4692
Publikováno v:
Bioscience, biotechnology, and biochemistry. 81(10)
This study investigated the effects of high-intensity ultrasound and glycosylation on the structural and interfacial properties of the Maillard reaction conjugates of buckwheat protein isolate (BPI). The covalent attachment of dextran to BPI was conf