Search Results - "Mingshou, Lv"

High Fischer ratio peptide of hemp seed: Preparation and anti-fatigue evaluation in vivo and in vitro by Ying, Zhu, Yuyang, Huang, Meiying, Li, Bingyu, Sun, Linlin, Liu, Mingshou, Lv, Min, Qu, Huanan, Guan, Xiuqing, Zhu

“…[Display omitted] •The HFHP has good antioxidant ability in vivo and in vitro.•The HFHP has a significant positive effect on anti-fatigue activity of…”
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Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread by Dou, Xinlai, Ren, Xuyang, Zheng, Qiumei, He, Yinyuan, Lv, Mingshou, Liu, Linlin, Yang, Ping, Hao, Yanlin, Chen, Fenglian, Tang, Xiaozhi

“…In this study, Lactococcus lactis lactis subspecies 1.2472, Streptococcus thermophilus 1.2718, and thermostable Lactobacillus rhamnosus HCUL 1.1901–1912 were…”
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A Comprehensive Review on Harnessing Soy Proteins in the Manufacture of Healthy Foods through Extrusion by Huang, Yuyang, Liu, Linlin, Sun, Bingyu, Zhu, Ying, Lv, Mingshou, Li, Yang, Zhu, Xiuqing

“…The global development of livestock production systems, accelerated by the growing demand for animal products, has greatly contributed to land-use change,…”
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Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough by Ren, Xuyang, Zhang, Huining, Lv, Mingshou, Fan, Hongchen, Liu, Linlin, Wang, Bing, Hu, Xiaofeng, Shi, Yanguo, Yang, Chunhua, Chen, Fenglian, Sun, Ying

“…In a previous study, rice bread was prepared using a combination of rice-wheat mixed flour. To investigate the impact of the partial adoption of extruded rice…”
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Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten by Guo, Ruqi, Liu, Linlin, Huang, Yuyang, Lv, Mingshou, Zhu, Ying, Wang, Zihan, Zhu, Xiuqing, Sun, Bingyu

“…[Display omitted] To investigate the change of ionic strength on the gel characteristics during the processing of mung bean protein-based foods, the effects of…”
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Effect of freeze-thaw cycles on the quality of Yuba with different protein-lipid ratios on its protein-lipid network system by Qiu, Lidan, Zhu, Ying, Zhu, Xiuqing, Liu, Linlin, Lv, Mingshou, Huang, Yuyang, Sun, Bingyu, Qu, Min

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Effect of different frozen storage conditions on Yuba quality by Qiu, Lidan, Zhu, Ying, Zhu, Xiuqing, Liu, Linlin, Lv, Mingshou, Huang, Yuyang, Sun, Bingyu, Qu, Min

“…Yuba is a vegetable protein made from soya beans, with high-protein and high-lipid characteristics. This study investigated the quality change and…”
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Effect of freezing-thawing treatment on the quality and structure of soymilk gels induced by different coagulants by Zhu, Ying, Wenhua, Lei, Lidan, Qiu, Simiao, Liu, Ruqi, Guo, Yuyang, Huang, linlin, Liu, Mingshou, Lv, Bingyu, Sun, Min, Qu, Ying, Sun, Xiuqing, Zhu

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Structural and Thermal Aggregation Behaviors of Soybean Protein in View of Subunits: A Mini-Review by Yuyang, Huang, Jiyuan, Liu, Ying, Zhu, Bingyu, Sun, Linlin, Liu, Baoning, Zheng, Mingshou, Lv, Yang, Li, Xiuqing, Zhu

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Test conditions of texture profile analysis for frozen dough by Dou, Xinlai, Lv, Mingshou, Ren, Xuyang, He, Yinyuan, Liu, Linlin, Zhang, Guang, Sun, Ying, Zhang, Na, Chen, Fenglian, Yang, Chun hua

“…Wheat flour is very important for making frozen dough. This paper firstly conducted an analysis of the basic properties of six varieties of wheat flour from…”
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多酚的功能性质及与蛋白质、多糖相互作用研究进展 by 曲敏, 陈强, 孙冰玉, 吕铭守, 刘琳琳, 朱秀清

“…TS201.1;…”
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