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2017年01月04日

【期刊论文】壳聚糖和氯化钙作用形成稳定的碳酸钙-可溶果胶纳米结构,从而延长鲜切蜜瓜保质期

杨宏顺, Jia Xin Chong , Shaojuan Lai , Hongshun Yang

Food Control,2015,53(-):195-205

2015年03月03日

摘要

Effects of chitosan, calcium chloride, and their combination on preventing quality and safety deterioration of postharvest fresh-cut honeydew melon at 7 C were investigated. Treatments of all these three delayed weight loss, improved firmness, delayed colour changes and moderately inhibited microbial growth. Interestingly, combined treatment of chitosan and calcium chloride was the most effective, leading to 40% less weight loss, 45% (3.70 N) increase in firmness, less overall colour difference, and more than 0.5 log CFU/g inhibition on mesophilic and psychrotropic growths on day 13 of storage as compared to control group. In addition, these treatments also inhibited degradation of pectin chains. Nanostructural analysis of fruit pectin via atomic force microscopy (AFM) indicated that firmness was closely related to the nanostructure of sodium carbonate-soluble pectin (SSP). Short and narrow SSP chains were observed more in samples with less firmness. We conclude that edible coating of chitosan combined with calcium chloride treatment synergistically extends the shelf-life of fresh-cut honeydew melon by maintaining the integrity of SSP via interactions between SSP and calcium ions or protonated chitosan groups.

关键词: 可食用包覆涂层, 原子力显微镜(ATM), 壳聚糖 , 氯化钙 , 甜瓜, 果胶;Edible coating, Atomic force microscopy (AFM1;, Chitosan, Calcium chloride, Melon, Pectin

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2016年12月21日

【期刊论文】鱼胶结合和壳聚糖可以有效抑制金昌鱼片在冷藏过程中肌原纤维的降解。

杨宏顺, Xiao Feng, Nidhi Bansal, Hongshun Yang

Food Chemistry,2016,200(-):283-292

2016年01月11日

摘要

Coating of gelatin and chitosan can improve fish fillet’s quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, which remained greater than 15 lm at day 17 of storage, while for control, chitosan and chitosan combined with 3.6% gelatin group, it was 5.03, 10.04 and 9.02 lm, respectively. The MALDI-TOF MS result revealed that the coatings slowed down the protein deterioration of fillet. On days 13 and 17, the myosin light chain and myoglobin in control group degraded, while the two proteins still existed in chitosan/gelatin coated groups. Overall,the chitosan with 7.2% gelatin coating had the best effect on preserving fillet’s quality during storage.The coating may exert its protective effect via inhibiting myofibril degradation within fillet.

关键词: 可食包衣, 明胶, 壳聚糖, 基质辅助激光解析电离, 飞行时间质谱, 原子力显微镜, 肌原纤维, 肌球蛋白轻链, 肌红蛋白;Edible coating, Gelatin, Chitosan, Matrix assisted laser desorption ionisation, time of flight mass spectrometry (MALDITOF-MS, Atomic force microscopy (AFM1;, Myofibril, Myosin light chain, Myoglobin

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2016年12月09日

【期刊论文】添加明胶提高煮鱼圆中营养保持、质地和传质但不影响纳米结构

杨宏顺, Xiao Feng, Caili Fu, Hongshun Yang

LWT-Food Science and Technology,-0001,():

摘要

暂无

关键词: 模型, 明胶, 纤维蛋白, 鱼圆, 原子力显微镜

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2017年05月02日

【期刊论文】一种能够产生中性电解水的便携式电解消毒设备的开发

杨宏顺, Jufang Zhang , Shigang Zhou , Ronghua Chen , Hongshun Yang

LWT - Food Science and Technology,2017,82(1):207-215

2017年04月10日

摘要

The aim of this study was to develop and evaluate the characteristics and performance of a portable electrolytic sanitising unit. Free available chlorine (FAC), oxidation-reduction potential, and pH of electrolysed water were measured. Response surface methodology coupled with a Box-Behnken design was used to describe the input-output relationship and optimise FAC production. A partial catholyte solution was reintroduced to electrolysis for generating neutral electrolysed water. The result found that RuO2- IrO2/TiO2 electrode was very effective. A FAC concentration of 4 mg/L achieved >2 log CFU/mL reduction, while a FAC concentration of 40 mg/L achieved >6 log CFU/mL reduction in Escherichia coli O157:H7 and Listeria monocytogenes BAA-839. The developed sanitiser had a pH of 7.08 ± 0.08, and the commercial sanitiser had a pH of 3.77 ± 0.18. The developed sanitiser had similar bactericidal effects as the commercial sanitiser. The results revealed that the developed sanitising unit is promising for the control of foodborne pathogens.

关键词: 便携式消毒设备, 响应面优化设计, 杀菌活性, 大肠杆菌O157:H7型, 单核细胞增多性李斯特氏菌;Portable sanitising unit , Box-Behnken design, Bactericidal activity, Escherichia coli O157:H7, Listeria monocytogenes

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2017年03月10日

【期刊论文】真空浸渍结合乳酸钙处理对巨峰葡萄坚实度多糖形态的影响。

杨宏顺, Mao J, Zhang L, Chen F*, Lai S, Yang B, Yang H*

Food and Bioprocess Technology,-0001,():

摘要

暂无

关键词: 真空浸渍, 葡萄, 坚实度, 钙, 果胶, 纳米结构, 原子力显微镜

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2017年01月04日

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2017年05月02日

【期刊论文】采用豌豆蛋白研发一种适合蛋奶素食主义者使用的无蛋蛋糕

杨宏顺, Muyang Lin , Siang Hong Tay , Hongshun Yang, *, Bao Yang , Hongliang Li

Food Hydrocolloids,2017,69(-):440-449

2017年10月03日

摘要

Cakes are important confectionery and are enjoyed socially within groups. Eggs are important components of cakes, providing emulsification, flavour, colour, and many other properties. However, because of various health concerns and religious beliefs, some consumers cannot enjoy traditional cakes made with eggs. In the current study, isolated pea protein (PPI), xanthan gum (XN), and emulsifier mixtures were investigated to prepare eggless cakes and their roles were determined. The physicochemical properties of the batter and final cake products, the microstructure of the final cakes, and structural properties of starches and glutens at the meso-scale were characterised. The eggless cake recipe containing PPI, 0.1% XN and 1% soy lecithin (SL) was found to be close to the control traditional cakes in terms of specific gravity (1.01 vs. 1.03), crumb colour (a* at 0.09 vs. 0.04), and crumb pore properties (average pore area both 0.20 mm2). Cakes with formulation R4 were most similar to the control cakes with respect to the 1047/1022 relative intensity of the IR spectra of starches (both 0.55) and the nanostructures of glutenins. Therefore, formulation PPIþ0.1% XNþ 1% SL was considered as a potential candidate recipe for substituting eggs in cakes.

关键词: 蛋糕, 豌豆蛋白, 黄原胶, 乳化剂, 傅里叶变换红外光谱, 原子力显微镜;Cake, Pea protein, Xanthan gum, Emulsifier, Fourier transform infrared spectroscopy (FTIR1;, Atomic force microscopy (AFM1;

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2017年03月10日

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2017年05月02日

【期刊论文】大豆分离蛋白和多糖替代鸡蛋,制作适合素食主义者的金黄蛋糕

杨宏顺, Lin M, Tay SH, Yang H*, Yang B, Li H.

Food Chemistry,2017,229(-):663-673

2017年09月27日

摘要

To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific gravity and viscosity; cake properties, including specific volume, texture, colour, moisture, microstructures, and structural properties of starch and glutens of the replaced cake and traditional cake containing egg, were evaluated. Replacing eggs with a soy protein isolate and 1% mono-, di-glycerides yielded a similar specific volume, specific gravity, firmness and moisture content (1.92 vs. 2.08 cm3/g, 0.95 vs. 1.03, 319.8 vs. 376.1 g, and 28.03% vs. 29.01%, respectively) compared with the traditional cakes baked with eggs. Structurally, this formulation comprised dominant gliadin aggregates in the size range of 100–200 nm and glutenin networking structures containing fewer but larger porosities. The results suggest that a mixture of soybean proteins and emulsifier is a promising substitute for eggs in cakes.

关键词: 无蛋蛋糕, 大豆分离蛋白;乳化剂;面糊;傅里叶变换红外光谱;原子力显微镜;原料替换;淀粉;eggless cakes; soybean protein isolate; emulsifier; batter; Fourier transform infrared spectroscopy (FTIR1;; atomic force microscopy (AFM1;; Ingredient substitution; starch

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2012年04月09日

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2012年04月09日

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2013年04月17日

【期刊论文】Biotransformation of wheat straw to bacterial cellulose and its mechanism

洪枫, Lin Chen(陈琳), Feng Hong(洪枫)*, Xue-xia Yang(杨雪霞), Shi-fen Han(韩士芬)

Bioresource Technology, 2013, 135, 464-468,-0001,():

摘要

暂无

关键词: Bacterial cellulose,, Biorefinery,, Wheat straw,, Ionic liquid pretreatment,, 1-Allyl-3-methylimidazolium chloride (, [AMIM]Cl1

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2012年08月31日

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2012年01月06日

【会议论文】ANALYSIS OF CORE DOCUMENTS IN INFORMATION SECURITY: BASED ON MAPPING KNOWLEDGE DOMAINS

袁勤俭, Hong-zhou Shen, Qin-jian Yuan, Qian-jin Zong, Ling-yu Tong

International Workshop on Economics of Information Technology- EIT 2011 of the13th International Conference on Enterprise Information Systems.Peking, China, .June 6-11, 2011.:,-0001:

摘要

暂无

关键词: Information Security,, Knowledge Mapping Domains,, Core D, &#111 c, &#117, &#109, &#101 &#110, &#116, s,, Evolution

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2011年06月27日

【期刊论文】大鼠正畸移动牙根吸收组织内胶原酶-3的表达与分布

刘月华, 张志菲, 刘月华*

临床口腔医学杂志:2007,23(3):145~147,-0001,():

摘要

目的:检测正畸移动牙齿根吸收组织中胶原酶-3(MMP-13)的蛋白表达及其分布,探讨正畸牙根吸收的生物学机制。方法:选用24只SD大鼠建立正畸牙移动根吸收的动物模型,随机分为空白对照组、受力7d组、10d组、14d组。应用免疫组化技术检测并比较各组中MMP-13在第一磨牙根吸收组织中的定位表达,同时比较其在根吸收组织与正常根周组织中表达的差异。结果:MMP-13主要表达于成纤维细胞、成骨细胞、骨细胞及成牙骨质细胞内。但在破骨细胞和破牙细胞内并不显示MMP-13免疫活性。MMP-13在牙根吸收组织中的表达明显高于正常根周组织。结论:MMP-13作为一种重要的蛋白质分解酶可能参与了正畸移动过程中牙根吸收。

关键词: 胶原酶-3, 牙根吸收, 口腔正畸

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2011年06月27日

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2011年06月27日

【期刊论文】正畸治疗导致牙根外吸收的临床分析

刘月华, 焦雪雯, 李新桂, 刘月华*

临床口腔医学杂志:2009,25(5):293~295,-0001,():

摘要

目的:调查正畸治疗导致牙根外吸收的发病情况,分析其临床特征及相关因素。方法:随机选择经直丝弓矫治技术完成的病例230例,以Levander根吸收分级法对患者全颌曲面断层片进行分析,评估矫治前后中切牙至第一磨牙的根吸收情况。结果:正畸治疗后根吸收发生率明显升高,根吸收均值(root resorption after treatment, RRAT)及根吸收增加量均值(increment of root resorption, IRR)表现为上切牙最高,拔牙组高于未拔牙组,异常根形态组高于正常根形态组。结论:正畸治疗可提高根吸收发生几率,并加重根吸收程度,此可能与拔牙与否、牙位、根形态及治疗前牙根吸收程度有关。

关键词: 牙根吸收, 正畸, 发生率

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2011年06月27日

【期刊论文】神经智能信息处理系统的研究现状及其在水文水资源中的应用展望*

张翔, 丁晶

水科学进展,2000,11(1):105-110,-0001,():

摘要

从神经网络(NN),模糊系统(FS)和进化算法(EC)三者相结合的角度,介绍了神经智能信息处理系统的研究现状,讨论了该系统在水文水资源中的应用,并对其应用发展趋势进行了预测。

关键词: 神经网络, 模糊系统, 进化算法, 水文水资源

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2011年06月27日

【期刊论文】近红外光谱技术检测牛奶中脂肪及蛋白质含量校正模型的建立*

王艳萍, 王云, 徐可欣, 常敏

光学仪器,2006,28(3):3~7,-0001,():

摘要

为实现牛奶成分的快速检测,研究了近红外光谱法在牛奶主要成分分析研究中的应用,重点对比了不同近红外区域的检测结果。研究中利用偏最小二乘法(PLS)建立校正模型,探讨了不同光谱区域和数据预处理对模型准确性的影响。模型结果表明在长波段(1700mm-2500mm)检测牛奶脂肪及蛋白质含量的准确性最高。

关键词: 换红外光谱, 牛奶, 脂肪, 蛋白质

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