Results 61 to 70 of about 119 (86)
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International Journal of Biological Macromolecules
Hypophthalmichthys molitrix is highly appreciated by consumers for its rich nutritional content, tender texture, and affordability. However, surimi products derived from H. molitrix are prone to freezing denaturation during cryogenic storage, leading to a decline in quality.
Yuhang, Ma +9 more
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Hypophthalmichthys molitrix is highly appreciated by consumers for its rich nutritional content, tender texture, and affordability. However, surimi products derived from H. molitrix are prone to freezing denaturation during cryogenic storage, leading to a decline in quality.
Yuhang, Ma +9 more
openaire +2 more sources
Starch - Stärke
AbstractNaematelia aurantialba (N. aurantialba) is a fungus rich in polysaccharides with medicinal and edible properties. Polysaccharides are the main active components of N. aurantialba; however, their biological activities and functional properties have not been widely explored. In this study, the ultrasonic extraction process for N.
Guichun Huang +4 more
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AbstractNaematelia aurantialba (N. aurantialba) is a fungus rich in polysaccharides with medicinal and edible properties. Polysaccharides are the main active components of N. aurantialba; however, their biological activities and functional properties have not been widely explored. In this study, the ultrasonic extraction process for N.
Guichun Huang +4 more
openaire +1 more source
International Journal of Biological Macromolecules
Enhancing the utilization of soybean protein isolate (SPI) gel for 3D printing applications typically required modification. This investigation examined how Naematelia aurantialba polysaccharide (NAP) influenced the characteristics and molecular interaction mechanisms of thermally-induced NAP-SPI composite gel at varying concentrations (0.25-2.00 %, w ...
Yuan, Xu +6 more
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Enhancing the utilization of soybean protein isolate (SPI) gel for 3D printing applications typically required modification. This investigation examined how Naematelia aurantialba polysaccharide (NAP) influenced the characteristics and molecular interaction mechanisms of thermally-induced NAP-SPI composite gel at varying concentrations (0.25-2.00 %, w ...
Yuan, Xu +6 more
openaire +2 more sources
Food Research International
In order to explore a scientific and reasonable cooking method for Naematelia aurantialba (N. aurantialba), the effects of six cooking methods on the proximate composition and in vitro simulated digestion of amino acids, bioactive substances, and antioxidant properties of N. aurantialba after cooking were investigated. The results revealed that the ash,
Guangzhi, Li +7 more
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In order to explore a scientific and reasonable cooking method for Naematelia aurantialba (N. aurantialba), the effects of six cooking methods on the proximate composition and in vitro simulated digestion of amino acids, bioactive substances, and antioxidant properties of N. aurantialba after cooking were investigated. The results revealed that the ash,
Guangzhi, Li +7 more
openaire +2 more sources
Journal of the Science of Food and Agriculture
Abstract BACKGROUND Naematelia aurantialba polysaccharide (NAPS) is widely exploited in the food and pharmaceutical industries because of its diverse biological activities.
Yuhang Ma +8 more
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Abstract BACKGROUND Naematelia aurantialba polysaccharide (NAPS) is widely exploited in the food and pharmaceutical industries because of its diverse biological activities.
Yuhang Ma +8 more
openaire +1 more source