Zobrazeno 1 - 10
of 504
pro vyhledávání: '"propylene glycol alginate"'
Autor:
Qian Wang, Junhao Qiu, Xiaoliang Hu, Kangfei Ding, Jun Zhang, Bo Liu, Yuli Yang, Zhixing Wei, Cheng Li, Qijuan Sun, Jianfeng Yu, Lingtian Wu, Chunxia Li, Yiting Xue, Yigang Li
Publikováno v:
Arabian Journal of Chemistry, Vol 17, Iss 6, Pp 105792- (2024)
Atrial fibrosis is the hallmark of structural remodeling in the pathogenesis of atrial fibrillation (AF). Meanwhile, AF causes a hypercoagulable state, and then provokes pro-fibrotic response. To discover a potential effective AF treatment targeting
Externí odkaz:
https://doaj.org/article/d38235bfe6964366b21d4bf5701ec78f
Autor:
Yuqing XUE, Danhong XU, Yuhong FENG, Wenqiang LI, Hubing JIANG, Junrong HU, Yan ZHANG, Xinyi YANG, Weidu WU, Yanjun LI, Guanzhe CHENG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 273-280 (2023)
This paper studied the effect of propylene glycol alginate and pectin stabilization system on the stability and quality of drinking mulberry yoghurt. Based on the centrifugation sedimentation rate, particle size distribution, viscosity, Zeta potentia
Externí odkaz:
https://doaj.org/article/fd83168b1ca3460584e5db11f01a644c
Publikováno v:
Liang you shipin ke-ji, Vol 30, Iss 6, Pp 26-33 (2022)
Different concentrations of propylene glycol alginate (PGA) were added to flour to explore the effects of PGA on flour pasting properties, dough rheology, microstructure, texture and sensory quality of steamed bread. The results showed that the gelat
Externí odkaz:
https://doaj.org/article/c163aaf238a245a4ac40a9a328cca097
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 21, Pp 83-91 (2022)
The effects of propylene glycol alginate (PGA) on the storage stability of frozen whole wheat flour dough were investigated, as well as the changes in baking quality of the frozen dough. The stability of frozen dough was evaluated by measuring the fe
Externí odkaz:
https://doaj.org/article/1e2b53c5f1dd41f996737f40e0847a43
Publikováno v:
Foods, Vol 12, Iss 19, p 3641 (2023)
Mealworm-flour-formulated flour-based products have gained increasing attention; however, their textural properties need to be improved. Propylene glycol alginate (PGA) is a commercial food additive with excellent emulsifying and stabilizing capabili
Externí odkaz:
https://doaj.org/article/ab66edd8992f4198956ae88f63213aac
Akademický článek
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Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100402- (2022)
The interactions between whey protein isolate (WPI) and propylene glycol alginate (PGA) were investigated as a function of pH and the mass ratio. The results showed that WPI and PGA formed a soluble and uniform complex at a mass ratio of 2:1 and pH 4
Externí odkaz:
https://doaj.org/article/5be4bf32b0a649ef827dc65f58f7973c
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Calcium carbonate (CaCO3) is difficult to deliver in food matrices due to its poor solubility. In this work, CaCO3 powders were encapsulated into Solid-in-Oil-in-Water (S/O/W) emulsions to fabricate delivery systems. The impact of the concentrations
Externí odkaz:
https://doaj.org/article/a31bb9063d714b8cacf67500264ee210
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The complexation of protein and polysaccharide has shown considerable potential for the encapsulation of functional food components. In this work, propylene glycol alginate (PGA) molecules with different molecular weights (100, 500, and 2,000 kDa) we
Externí odkaz:
https://doaj.org/article/8aec50b655bc40e3adc1d8cdd83cba6f