Search Results - "Daobang TANG"

Development of suspension culture technology and hormone effects on anthocyanin biosynthesis for red Cyclocarya paliurus cells by Liu, Yuan, Liang, Qi, Tang, Daobang, Chen, Yuqin, Zang, Jianwei, Zhao, Wenjia, Chen, Jiguang, Zhang, Qingfeng, Yin, Zhongping

“…Plant cell culture is a good way to produce anthocyanins owing to its outstanding advantages of short cycles and no limitation on natural environments…”
Get full text

Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya ( Hylocereus polyrhizus ) by Lin, Xian, Li, Bozhe, Wen, Jing, Wu, Jijun, Tang, Daobang, Yu, Yuanshan, Xu, Yujuan, Xu, Baojun

“…In order to address the poor stability of the betacyanins from red pitaya ( , HP), which are considered as good sources of natural colorant,…”
Get full text

Digestive and Physicochemical Properties of Small Granular Starch from Euryale ferox Seeds Growing in Yugan of China by Zhang, Li, Chen, Yuqin, Zeng, Jiacheng, Zang, Jianwei, Liang, Qi, Tang, Daobang, Wang, Zongde, Yin, Zhongping

“…In this study, the morphological, physicochemical and digestibility properties of Yugan Euryale ferox seeds starch (Y-EFS) were comprehensively analyzed. The…”
Get full text

Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef by Zou, Jinhao, Liu, Xueming, Wang, Xuping, Yang, Huaigu, Cheng, Jingrong, Lin, Yaosheng, Tang, Daobang

“…Chlorogenic acid (CA), gallic acid (GA), and resveratrol (RES) were added to a gelatin (GEL)-chitosan (CHI)-glycerol (GLY) edible coating, and their effects on…”
Get full text

Mechanism of molecules crosstalk and the critical role of jasmonic acid on triterpenoid synthesis in Cyclocarya Paliurus cells under Aspergillus niger elicitor by Wang, Meng, Tang, Daobang, Xiong, Qiongqiong, Chen, Jiguang, Xu, Xiaoxiang, Zhang, Qingfeng, Li, Jingen, Zhou, Xiangju, Yin, Zhongping

“…Cyclocarya paliurus ( C. paliurus ) leaves contain multiple health beneficial metabolites, and therefore are often used in functional foods and Chinese herbal…”
Get full text

Comparing characteristic of banana juices from banana pulp treated by high pressure carbon dioxide and mild heat by Yu, Yuanshan, Xiao, Gengsheng, Wu, Jijun, Xu, Yujuan, Tang, Daobang, Chen, Yulong, Wen, Jing, Fu, Mangqin

“…High pressure carbon dioxide (HPCD) was a novel non-thermal technology in fruit juice processing recently. Characteristics of banana juices from banana pulp…”
Get full text

Combined Effect of Dimethyl Dicarbonate (DMDC) and Nisin on Indigenous Microorganisms of Litchi Juice and its Microbial shelf life by Yu, Yuanshan, Wu, Jijun, Xiao, Gengsheng, Xu, Yujuan, Tang, Daobang, Chen, Yulong, Zhang, Yousheng

“…The individual and combined influences of dimethyl dicarbonate (DMDC) and nisin (200 IU/mL) at mild heat on the inactivation of indigenous microorganisms in…”
Get full text

Extraction, molecular weight distribution, and antioxidant activity of oligosaccharides from longan (Dimocarpus Longan Lour.) pulp by Lin, Xian, Chen, Jinling, Xiao, Gengsheng, Xu, Yujuan, Tang, Daobang, Wu, Jijun, Wen, Jing, Chen, Weidong

“…Ultrasonic-microwave synergistic extraction (UMSE) was optimized for the extraction of oligosaccharides from longan pulp (OLP). Box-Behnken design was used to…”
Get full text

Inhibitory Effect of Naringin on α-Glucosidase and Its Mechanism by Xiangju ZHOU, Yuqin CHEN, Zhongping YIN, Qi LIANG, ZANG Jianwei, Daobang TANG, Jiguang CHEN

“…To investigate the inhibitory activity and mechanism of naringin on α-glucosidase, the inhibition effect, type, and molecular mechanism of naringin on…”
Get full text

Effect of Beating Time on the Quality of Beef Gel by Lu SUN, Jinhao ZOU, Qun HUANG, Huaigu YANG, Daobang TANG, Xuping WANG

“…In order to explore the effect of hammering time on the quality of beef gel, beef gel prepared by beating process was used as control group, the color…”
Get full text

Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption by Zhenglong QING, Xueming LIU, Daobang TANG, Yaosheng LIN, Xuping WANG, Huaigu YANG, Jinhao ZOU, Jingrong CHENG

“…In order to explore the effect of edible mushroom on the protein flavor adsorption capacity of meat products, beef myofibrillar protein (MP) was treated with…”
Get full text

Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein by Huang, Xiang, Sun, Lu, Liu, Lan, Wang, Guoze, Luo, Peng, Tang, Daobang, Huang, Qun

“…•Mulberry polyphenols promote the unfolding and aggregation of myofibrillar protein structure.•Mulberry polyphenols facilitate the transformation from α-helix…”
Get full text

Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid by Cheng, Jingrong, Xiang, Rong, Tang, Daobang, Zhu, Mingjun, Liu, Xueming

“…The effects of rutin, quercetin, and caffeic acid on protein oxidation in Cantonese sausage during 60 days of storage at room temperature (25 ± 1 °C) were…”
Get full text

Digestive characteristics of astaxanthin oil in water emulsion stabilized by a casein-caffeic acid-glucose ternary conjugate by Shen, Shuangwei, Liu, Xueming, Tang, Daobang, Yang, Huaigu, Cheng, Jingrong

“…To overcome the barrier of poor oral bioavailability of astaxanthin, a stable oil-in-water emulsion was constructed using casein-caffeic acid-glucose ternary…”
Get full text

Structural and gelation properties of five polyphenols-modified pork myofibrillar protein exposed to hydroxyl radicals by Cheng, Jingrong, Lin, Yaosheng, Tang, Daobang, Yang, Huaigu, Liu, Xueming

“…In this study, five phenolic compounds, including quercetin, rutin, caffeic acid, cyanidin-3-O-glucoside, and cyanidin-3-O-rutinoside, were added into…”
Get full text

Enhancement of water barrier and antimicrobial properties of chitosan/gelatin films by hydrophobic deep eutectic solvent by Wen, Haitao, Tang, Daobang, Lin, Yaosheng, Zou, Jinhao, Liu, Zhongyi, Zhou, Pengfei, Wang, Xuping

“…Biodegradable chitosan/gelatin (CS/GEL) films have attracted attention as food packaging, but the poor water sensitivity and functional limitations of these…”
Get full text

The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complex by Cheng, Jingrong, Tang, Daobang, Yang, Huaigu, Wang, Xuping, Zhu, Mingjun, Liu, Xueming

“…•Low dose of polyphenols helps improve the antioxidant activity of MP emulsion.•Mulberry polyphenols is not conducive to the stability of MP emulsion.•MDA has…”
Get full text

An alternative strategy for enhancing stability and antimicrobial activity of catechins by natural deep eutectic solvents by Zhou, Pengfei, Tang, Daobang, Zou, Jinhao, Wang, Xuping

“…The low stability and loss of antimicrobial activity of catechins limited their application in food preservation. In this study, four kinds of catechins…”
Get full text

Insights into the effects of combined caffeic acid and glucose covalent modification on the conformational and functional properties of two milk proteins by Shen, Shuangwei, Yang, Huaigu, Liu, Xueming, Tang, Daobang, Cheng, Jingrong

“…Two ternary conjugates (WPI–Ca-Glc con and CS-Ca-Glc con) were constructed by the free radical grafting and glycosylation techniques with caffeic acid (Ca),…”
Get full text

Mulberry fruit powder enhanced the antioxidant capacity and gel properties of hammered minced beef: Oxidation degree, rheological, and structure by Huang, Xiang, Sun, Lu, Dong, Kai, Wang, Guoze, Luo, Peng, Tang, Daobang, Huang, Qun

“…The effects of mulberry fruit powder on the antioxidant capacity and gel properties of hammered minced beef, including oxidation degree, texture properties,…”
Get full text