Search Results - "Guan, Yufang"

Evaluation of the physico-chemical properties of potato starch-based foods and their interactions with milk protein and soybean oil by Guan, Yufang, Zhao, Guohua, Thaiudom, Siwatt

“…•The mechanism of ternary interaction in potato starch-based food system was studied.•The ternary interaction system was an emulsion-filled gel.•The protein…”
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Effect of carriers on physicochemical properties, antioxidant activities and biological components of spray-dried purple sweet potato flours by Peng, Zhen, Li, Jing, Guan, Yufang, Zhao, Guohua

“…This work focuses on the impact of carriers on the physicochemical properties, antioxidant capacities and biological components of spray-dried purple sweet…”
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The Microstructure, Rheological Characteristics, and Digestibility Properties of Binary or Ternary Mixture Systems of Gelatinized Potato Starch/Milk Protein/Soybean Oil during the In Vitro Digestion Process by Guan, Yufang, Toommuangpak, Watcharaporn, Zhao, Guohua, Thaiudom, Siwatt

“…The in vitro digestibility of potato starch-based foods interacting with milk protein and soybean oil was investigated. Microstructures and rheological changes…”
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Differences in verbal and spatial working memory in patients with bipolar II and unipolar depression: an MSI study by Li, Zhinan, Chen, Junhao, Feng, Yigang, Zhong, Shuming, Tian, Shui, Dai, Zhongpeng, Lu, Qing, Guan, Yufang, Shan, Yanyan, Jia, Yanbin

“…Depressive symptoms could be similarly expressed in bipolar and unipolar disorder. However, changes in cognition and brain networks might be quite distinct. We…”
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Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process by Dong, Kai, Guan, Yufang, Wang, Qia, Huang, Yonghui, An, Fengping, Zeng, Qibing, Luo, Zhang, Huang, Qun

“…[Display omitted] •Hyperspectral techniques was first used to monitor the oxidation process of yak meat.•TVB-N values were found to be highly correlated with…”
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Interactions of ε‑Polylysine with Carboxymethyl Sweet Potato Starch with an Emphasis on Amino/Carboxyl Molar Ratio by Guan, Yufang, Ye, Fayin, Liu, Jia, Zhao, Guohua

“…The interaction between ε-polylysine (ε-PL) and anionic polysaccharides has gained considerable attention recently because of its scientific impact on the…”
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Overlapping auditory M100 and M200 abnormalities in schizophrenia and bipolar disorder: A MEG study by Wang, Ying, Jia, Yanbin, Feng, Yigang, Zhong, Shuming, Xie, Yanping, Wang, Wensheng, Guan, Yufang, Zhu, Dan, Huang, Li

“…Abstract Objectives Schizophrenia and bipolar disorder share common etiological factors and pathophysiological pathways and have overlapping clinical features…”
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Auditory M50 and M100 sensory gating deficits in bipolar disorder: A MEG study by Wang, Ying, Feng, Yigang, Jia, Yanbin, Wang, Wensheng, Xie, Yanping, Guan, Yufang, Zhong, Shuming, Zhu, Dan, Huang, Li

“…Abstract Objectives Auditory sensory gating deficits have been reported in subjects with bipolar disorder, but the hemispheric and neuronal origins of this…”
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Absence of auditory M100 source asymmetry in schizophrenia and bipolar disorder: a MEG study by Wang, Ying, Feng, Yigang, Jia, Yanbin, Xie, Yanping, Wang, Wensheng, Guan, Yufang, Zhong, Shuming, Zhu, Dan, Huang, Li

“…Whether schizophrenia and bipolar disorder are the clinical outcomes of discrete or shared causative processes is much debated in psychiatry. Several studies…”
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Electrochemical water softening using air-scoured washing for scale detachment by Yu, Yang, Jin, Huachang, Meng, Pengjun, Guan, Yufang, Shao, Shengqi, Chen, Xueming

“…•Air-scoured washing has been proposed and tested for scale detachment in the electrochemical water softening process.•Effective scale detachment was…”
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Relationship between microbial community and flavor profile during the fermentation of chopped red chili (Capsicum annuum L.) by Chen, Zhongai, Geng, Yangyang, Wang, Mei, Lv, Du, Huang, Shan, Guan, Yufang, Hu, Yongjin

“…To reveal the potential relationship between microbial community and flavor compounds during the fermentation of chopped red chili, microbial diversity and…”
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Effects of whey protein addition on the quality of fried potato balls by LIU E, GUAN Yufang, LI Jun, WANG Mei, HUANG Shan, LIU Yongxiang

“…Objective: This stydy aimed to develop a new type of fried potato ball and evaluate its quality. Methods: In this study, potatoes were used as the main raw…”
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