Search Results - "Ma, Hairan"

Variation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS by Zhao, Mu, Li, Hongliang, Zhang, Dongjie, Li, Jie, Wen, Rong, Ma, Hairan, Zou, Tingting, Hou, Yaqiong, Song, Huanlu

“…Pasteurized yogurt is a healthy yogurt that can be stored in ambient temperature conditions. Dynamic headspace sampling (DHS) combined with gas…”
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Improving Laccase Catalyzed Cross-Linking of Whey Protein Isolate and Their Application as Emulsifiers by Ma, Hairan, Forssell, Pirkko, Partanen, Riitta, Buchert, Johanna, Boer, Harry

“…Whey protein isolate (WPI) was chemically modified by vanillic acid in order to enhance its cross-linkability by laccase enzyme. Incorporation of methoxyphenol…”
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Improvement of sleep quality and sub-health conditions through pasteurized fermented milk consumption: A human intervention study by Zhao, Jia, Li, Hongliang, Kwok, Lai-Yu, Wu, Xiuying, Liu, Hongxia, Shen, Xin, Zhao, Feiyan, Qi, Hao, Ma, Hairan, Sun, Zhihong

“…[Display omitted] •There is no additional benefit of adding prebiotics to pasteurized probiotic fermented milk.•Drinking pasteurized probiotic fermented milk…”
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Effects of Different Prebiotics on the Gel Properties of Milk Protein and the Structural Features of Yogurt by Li, Dongdong, Lai, Mengxuan, Wang, Pengjie, Ma, Hairan, Li, Hongliang, Wang, Ran, Wu, Xiuying

“…The impact of prebiotics on the structural characteristics of yogurt is an important aspect of evaluating its functional properties. This study aimed to…”
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Transglutaminase Catalyzed Cross-Linking of Sodium Caseinate Improves Oxidative Stability of Flaxseed Oil Emulsion by Ma, Hairan, Forssell, Pirkko, Kylli, Petri, Lampi, Anna-Maija, Buchert, Johanna, Boer, Harry, Partanen, Riitta

“…Sodium caseinate was modified by transglutaminase catalyzed cross-linking reaction prior to the emulsification process in order to study the effect of…”
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Heat-killed Bifidobacterium longum BBMN68 and inulin protect against high-fat diet-induced obesity by modulating gut microbiota by Sun, Siyuan, Zhang, Qi, Li, Dongdong, Li, Hongliang, Ma, Hairan, Wu, Xiuying, Li, Yixuan, Wang, Pengjie, Liu, Rong, Feng, Haihong, Zhang, Yongxiang, Sang, Yue, Fang, Bing, Wang, Ran

“…Obesity, a pervasive global epidemic, has heightened susceptibility to chronic ailments and diminished the overall life expectancy on a global scale…”
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Crosslinking food proteins for improved functionality by Buchert, Johanna, Ercili Cura, Dilek, Ma, Hairan, Gasparetti, Chiara, Monogioudi, Evanthia, Faccio, Greta, Mattinen, Maija, Boer, Harry, Partanen, Riitta, Selinheimo, Emilia, Lantto, Raija, Kruus, Kristiina

“…Different possibilities for protein crosslinking are examined in this review, with special emphasis on enzymatic crosslinking and its impact on food structure…”
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Sodium Caseinates with an Altered Isoelectric Point As Emulsifiers in Oil/Water Systems by Ma, Hairan, Forssell, Pirkko, Partanen, Riitta, Seppänen, Rauni, Buchert, Johanna, Boer, Harry

“…Sodium caseinate was chemically modified in order to alter its isoelectric point (pI). Negatively charged carboxylic groups were introduced to lower the pI,…”
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Characterization of Key Odor-Active Off-Flavor Compounds in Aged Pasteurized Yogurt by Sensory-Directed Flavor Analysis by Zhao, Mu, Ma, Hairan, Hou, Yaqiong, Li, Jie, Zou, Tingting, Zhang, Dongjie, Wen, Rong, Li, Hongliang, Song, Huanlu

“…The purpose of this study was to determine the key odor-active compounds contributing to the off-flavor of aged pasteurized yogurt (APY) using sensory-directed…”
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Instant properties of ingredients used for point of consumption production of high-moisture food structures selectively fortified with protein and dietary fibre by Calton, Alex, Ma, Hairan, Nordlund, Emilia, Poutanen, Kaisa, Sozer, Nesli

“…This study aimed to understand the powder properties of ingredients (whey and potato protein isolates, fine and coarse non-digestible maltodextrin, instant…”
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Identification of key aroma‐active compounds in long shelf‐life yoghurt and milk produced by different pre‐sterilisation processes of raw milk using SBSE‐GC × GC–O–MS by Li, Jie, Wen, Rong, Wang, Jia, Zou, Tingting, Zhang, Dongjie, Hou, Yaqiong, Song, Huanlu, Li, Hongliang, Ma, Hairan, Shi, Jiao

“…Summary Aroma is a vital attribute of dairy products. This study employed a combination of human sensory evaluation and instrumental analysis to study the…”
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Grainy properties of post–heating fermented milk with different particle sizes by Gao, Fei, Li, Hongliang, Ma, Hairan, Wang, Pengjie, Mao, XueYing, Liu, Rong, Fang, Bing, Chen, Juan, Zhu, Longjiao, Zhu, Yinhua, Chen, Chong, Zhang, Weibo, Li, Dongdong

“…Post–heating operation is crucial to produce ambient yogurt, which is also a direct cause of sensory defects, especially graininess. Consumers’ perception of…”
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Diagnostic value of lung ultrasound for neonatal respiratory distress syndrome: a meta-analysis and systematic review by Ma, HaiRan, Yan, WenKang, Liu, Jing

“…Aim: Neonatal respiratory distress syndrome (NRDS) is one of the most common and severe diseases in neonatal intensive care units worldwide. Increasing…”
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Charge Modifications to Improve the Emulsifying Properties of Whey Protein Isolate by Ma, Hairan, Forssell, Pirkko, Partanen, Riitta, Buchert, Johanna, Boer, Harry

“…Whey protein isolate was modified by ethylene diamine in order to shift its isoelectric point to an alkaline pH. The extent of the modification was studied…”
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Progress on Research and Application of Postbiotics by LIU Hongxia, LI Xueli, WU Xiuying, Feng Xudong, Guo Yanrong, Jiang Yunyun, Lai Mengxuan, Ma Hairan

“…Postbiotics are a preparation of inanimate microorganisms and/or their components are beneficial to the health of the host, with multiple advantages such as…”
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后生元研究进展及应用现状 by 刘红霞, 李雪利, 吴秀英, 冯旭东, 郭艳荣, 姜云芸, 赖孟瑄, 马海然

“…TS201.3;…”
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