Search Results - "Liang, Zhili"

Investigation of the interaction of naringin palmitate with bovine serum albumin: spectroscopic analysis and molecular docking by Zhang, Xia, Li, Lin, Xu, Zhenbo, Liang, Zhili, Su, Jianyu, Huang, Jianrong, Li, Bing

“…Bovine serum albumin (BSA) contains high affinity binding sites for several endogenous and exogenous compounds and has been used to replace human serum albumin…”
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Effect of Temperature on the Crystalline Form and Fat Crystal Network of Two Model Palm Oil-Based Shortenings During Storage by Zhang, Xia, Li, Lin, Xie, He, Liang, Zhili, Su, Jianyu, Liu, Guoqin, Li, Bing

“…Fat products experienced undesirable microstructural property changes due to the temperatures during transportation and storage. In this study, the lipid…”
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Comparative analysis of thermal behavior, isothermal crystallization kinetics and polymorphism of palm oil fractions by Zhang, Xia, Li, Lin, Xie, He, Liang, Zhili, Su, Jianyu, Liu, Guoqin, Li, Bing

“…Thermal behavior of palm stearin (PS) and palm olein (PO) was explored by monitoring peak temperature transitions by differential scanning calorimetry (DSC)…”
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Formation of Peptide Bound Pyrraline in the Maillard Model Systems with Different Lys-Containing Dipeptides and Tripeptides by Liang, Zhili, Li, Lin, Qi, Haiping, Wan, Liting, Cai, Panfu, Xu, Zhenbo, Li, Bing

“…Peptide-bound advanced glycation end-products (peptide-bound AGEs) can be formed when peptides are heated with reducing saccharides. Pyrraline is the one of…”
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Determination of Free-Form and Peptide Bound Pyrraline in the Commercial Drinks Enriched with Different Protein Hydrolysates by Liang, Zhili, Li, Lin, Qi, Haiping, Zhang, Xia, Xu, Zhenbo, Li, Bing

“…Pyrraline, a causative factor for the recent epidemics of diabetes and cardiovascular disease, is also employed as an indicator to evaluate heat damage and…”
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Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction by Liang, Zhili, Chen, Xu, Yang, Zhao, Lai, Yuzhu, Yang, Yinling, Lei, Chuying, Zeng, Ya

“…Advanced glycation end products (AGEs), which are present in heat-processed foods, have been associated with several chronic diseases. Sodium chloride (NaCl)…”
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Sodium Ions Affect Pyrraline Formation in the Maillard Reaction With Lys-Containing Dipeptides and Tripeptides by Liang, Zhili, Chen, Xu, Yang, Zhao, Liu, Yan, Qiu, Xueying, Zeng, Zhenzhen, Lu, Shuidi, Liu, Yuehan

“…Advanced glycation end products (AGEs) are potentially-hazardous chemical compounds, produced by the Maillard reaction between reducing sugars and Lysine…”
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The fate of dietary advanced glycation end products in the body: from oral intake to excretion by Liang, Zhili, Chen, Xu, Li, Lin, Li, Bing, Yang, Zhao

“…Advanced glycation end products (AGEs), which are closely associated with various chronic diseases, are formed through the Maillard reaction when aldehydes…”
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Structural, physicochemical, and digestibility properties of starch-soybean peptide complex subjected to heat moisture treatment by Chen, Xu, Luo, Jianwei, Fu, Lingling, Cai, Dazhao, Lu, Xiaoying, Liang, Zhili, Zhu, Jie, Li, Lin

“…•Soybean peptide restricted starch swelling and decreased peak viscosity.•Soybean peptide retarded starch gelatinization and increased pasting…”
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Rapid and Visualized Detection of Virulence-Related Genes of Vibrio cholerae in Water and Aquatic Products by Loop-Mediated Isothermal Amplification by Chen, Dailing, Liang, Zhili, Ren, Shunlin, Alali, Walid, Chen, Lanming

“…Vibrio cholerae can cause pandemic cholera in humans. The bacterium resides in aquatic environments worldwide. Continuous testing of V. cholerae contamination…”
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Insight into the binding modes and mechanisms of inhibition between soybean-peptides and α-amylase based on spectrofluorimetry and kinetic analysis by Zhu, Jie, Chen, Xu, Luo, Jianwei, Liu, Yujia, Wang, Bo, Liang, Zhili, Li, Lin

“…The inhibitory effects of soybean peptides (SPTs) with four different molecular weights (MWs) (SPT1, SPT2, SPT3, and SPT4) on porcine pancreatic α-amylase…”
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Wheat gluten protein inhibits α-amylase activity more strongly than a soy protein isolate based on kinetic analysis by Chen, Xu, He, Xiaowei, Zhang, Bin, Sun, Lijun, Liang, Zhili, Huang, Qiang

“…The objective of this study was to investigate the porcine pancreatic α-amylase (PPA) inhibitory activity of botanical food proteins, represented by soy…”
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Structural and physicochemical/digestion characteristics of potato starch-amino acid complexes prepared under hydrothermal conditions by Chen, Xu, Luo, Jianwei, Liang, Zhili, Zhu, Jie, Li, Lin, Wang, Qiang

“…•Different AAs retarded starch gelatinization and increased pasting temperature.•Different AAs restricted starch swelling and decreased peak viscosity.•AAs…”
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Addition of amino acids to modulate structural, physicochemical, and digestive properties of corn starch-amino acid complexes under hydrothermal treatment by Liang, Zhili, Chen, Xu, Luo, Jianwei, Zhao, Hua-Bin, Yang, Zhao, Zhu, Jie

“…Amino acids are the structural units (monomers) that make up proteins and play many critical roles in human diets with or without food processing. In this…”
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Effects of heat moisture treatment on the structural, physicochemical and digestibility properties of potato starch–soybean peptide complexes by Chen, Xu, Zhang, Yuge, Zhao, Huabin, Chen, Liyun, Zeng, Yan, Liang, Zhili, Zhu, Jie, Li, Lin

“…Summary In this study, potato starch (PS) was complexed with soybean peptides (SPTs) with different molecular weights under heat moisture treatment (HMT) at…”
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All-oxide thin-film varactors with SrMoO 3 -bottom electrodes and Mn/Ni-doped BST for sub-6 GHz applications by Matic, Stipo, Ruan, Yating, Sáez, Alejandro Jiménez, Liang, Zhili, Bondino, Federica, Napal, Ilargi, Magnano, Elena, Alff, Lambert, Komissinskiy, Philipp, Jakoby, Rolf

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All-oxide thin-film varactors with SrMoO3-bottom electrodes and Mn/Ni-doped BST for sub-6 GHz applications by Matic, Stipo, Ruan, Yating, Sáez, Alejandro Jiménez, Liang, Zhili, Bondino, Federica, Napal, Ilargi, Magnano, Elena, Alff, Lambert, Komissinskiy, Philipp, Jakoby, Rolf

“…This paper presents a comprehensive study and performance analysis of all-oxide thin-film Au/Pt/Ba0.5Sr0.5TiO3/SrMoO3 varactors with 100nm Ba0.5Sr0.5TiO3 (BST)…”
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Formation and elimination of pyrraline in the Maillard reaction in a saccharide-lysine model system by Liang, Zhili, Li, Lin, Fu, Quanyi, Zhang, Xia, Xu, Zhenbo, Li, Bing

“…BACKGROUND Pyrraline, a causative factor for various kinds of disease, is also used as a food contaminant to evaluate the formation of advanced glycation…”
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Pyrraline formation prevented by sodium chloride encapsulated by binary blends of different starches and gum Arabic in aqueous model systems and cookies by Liang, Zhili, Chen, Xu, Yang, Zhao, Lu, Jihuan, Huang, Jiacheng, Liu, Yingyi, Chen, Lin, Xian, Huiyi, Mo, Jiajie, Huang, Xiaosi, Chen, Shaofu, Yang, Jiabiao

“…Summary Pyrraline is a common advanced glycation end product that is closely associated with various chronic diseases and frequently found in commonly consumed…”
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Evidence of glucuronidation of the glycation product LW-1: tentative structure and implications for the long-term complications of diabetes by Sell, David R., Nemet, Ina, Liang, Zhili, Monnier, Vincent M.

“…LW-1 is a collagen-linked blue fluorophore whose skin levels increase with age, diabetes and end-stage renal disease (ESRD), and correlate with the long-term…”
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