Zobrazeno 1 - 10
of 169
pro vyhledávání: '"Zihao Wei"'
Autor:
Zhicheng Jiang, Zihao Wei, Jun Zhang, Chenxing Zheng, Hong Zhu, Hong Zhai, Shaozhen He, Shaopei Gao, Ning Zhao, Huan Zhang, Qingchang Liu
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-17 (2024)
Abstract Sweet potato starch is in high demand globally for food and industry. However, starch content is negatively correlated with fresh yield. It is urgent to uncover the genetic basis and molecular mechanisms underlying the starch yield of sweet
Externí odkaz:
https://doaj.org/article/aac2b084a71943d69f39050b1f893136
Publikováno v:
IEEE Access, Vol 12, Pp 101366-101373 (2024)
As well-known, the paradigm of federated learning (FL) operates on the principle that without centralizing data into a single server, server only trains and updates global models based on the local model from multiple clients. Compared with tradition
Externí odkaz:
https://doaj.org/article/d6d918acc7374433bdaf61a73a4cfcd0
Publikováno v:
Food Frontiers, Vol 4, Iss 4, Pp 1622-1642 (2023)
Abstract Compared with ordinary emulsions, the unique structures endow double emulsions with special functions, which makes them have broad prospects in delivering biologically active substances and replacing fats. In recent years, due to the instabi
Externí odkaz:
https://doaj.org/article/e22796fcbdb74b82b122465ea50601e9
Autor:
Lijun Zhang, Gaofei Yin, Zihao Wei, Wenchao Li, Cha Cui, Mingli Wang, Chen Zhao, Huifeng Zhao, Fengrui Xue
Publikováno v:
Agriculture, Vol 14, Iss 7, p 1190 (2024)
Beef production is the primary contributor to greenhouse gas emissions in animal husbandry. But the carbon emission distribution, potential for carbon reduction, and pathways in the main links of the beef cattle industry chain are not yet clear. Bala
Externí odkaz:
https://doaj.org/article/6560e0cb57694f0091110a11a52a08d5
Publikováno v:
Foods, Vol 13, Iss 9, p 1323 (2024)
This project aimed to explore the influence of the interaction between ovotransferrin fibrils (OTF) and gum arabic (GA) on the formation mechanism, physicochemical properties, and curcumin delivery of the oleogel-in-water Pickering emulsion. Cryo-sca
Externí odkaz:
https://doaj.org/article/d513cad1f56a4956ac60224a6056e41c
Autor:
Zihao Wei, Shaojia Song, Hongfei Gu, Yaqiong Li, Qi Sun, Ning Ding, Hao Tang, Lirong Zheng, Shuhu Liu, Zhenxing Li, Wenxing Chen, Shenghua Li, Siping Pang
Publikováno v:
Advanced Science, Vol 10, Iss 29, Pp n/a-n/a (2023)
Abstract Despite the desirability of metal–organic frameworks (MOFs) as heterogeneous photocatalysts, current strategies available to enhance the performance of MOF photocatalysts are complicated and expensive. Herein, a simple strategy is presente
Externí odkaz:
https://doaj.org/article/8241e7680de14cb89202990eaecb3384
Autor:
Zihao Wei, Ying Wang, Jiakuan Peng, Honglin Li, Junjie Gu, Ning Ji, Taiwei Li, Xikun Zhou, Xin Zeng, Jing Li, Qianming Chen
Publikováno v:
Cell Death Discovery, Vol 8, Iss 1, Pp 1-14 (2022)
Abstract Head and neck squamous cell carcinoma (HNSCC) is the sixth most common cancer in the world, the 5-year survival rate of patients with HNSCC is still about 50% due to frequent metastasis and recurrence. Circular RNAs (circRNAs) have been char
Externí odkaz:
https://doaj.org/article/7d46278b6f774d00accc8f85dd52b235
Publikováno v:
Foods, Vol 12, Iss 20, p 3767 (2023)
This work aimed to clarify the effects of gum arabic (GA) on the morphology and properties of ovotransferrin fibrils (OVTFs). By constructing OVTF–GA complexes and exploring the dispersion stability, turbidity and the ζ-potential of the complexes,
Externí odkaz:
https://doaj.org/article/30afa841bc354f1fb51cd71b9b4f4064
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 288-297 (2022)
The objectives of the present study were to synthesize gliadin/tremella polysaccharide nanoparticles (Gli/TP NPs) as well as curcumin-loaded gliadin/tremella polysaccharide nanoparticles (Cur-Gli/TP NPs) and evaluate the encapsulation efficiency (EE)
Externí odkaz:
https://doaj.org/article/ee00f1f8f2ad4899baff2263b0f1a9cd
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 611-618 (2022)
The purpose of the present research was to examine the ability of Tremella polysaccharide (TP) to stabilize zein nanoparticles (zein NPs) and appraise the performance of zein/Tremella polysaccharide nanoparticles (zein/TP NPs) in terms of encapsulati
Externí odkaz:
https://doaj.org/article/4d64940562a64b0dab650f6fae28f7d5