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نمایش تعداد 1-10 از 11

In vitro responses of hFOB1.19 cells towards chum salmon (Oncorhynchus keta) skin gelatin hydrolysates in cell proliferation, cycle progression and apoptosis

نوع: Journal Paper

نویسنده : Yu Fu; Xin-Huai Zhao

سال: 2013

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Resistant starch prepared from high-amylose maize starch with citric acid hydrolysis and its simulated fermentation in vitro

نوع: Journal Paper

نویسنده : Xin-Huai Zhao; Yang Lin

ناشر: Springer

سال: 2009

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The impact of coupled acid or pullulanase debranching on the formation of resistant starch from maize starch with autoclaving–cooling cycles

نوع: Journal Paper

نویسنده : Xin-Huai Zhao; Yang Lin

ناشر: Springer

سال: 2009

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Using an enzymatic galactose assay to detect lactose glycation extents of two proteins caseinate and soybean protein isolate via the Maillard reaction

نوع: Journal Paper

نویسنده : Xiao-Peng Wang; Xin-Huai Zhao

سال: 2016

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The preparation and properties of three caseinate-hydrolyzed bovine gelatin composites generated by microbial transglutaminase

نوع: Journal Paper

نویسنده : Zhen-Ling Luo; Xin-Huai Zhao

سال: 2014

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Cross-Linking and Glucosamine Conjugation of Casein by Transglutaminase and the Emulsifying Property and Digestibility In Vitro of the Modified Product

نوع: Journal Paper

نویسنده : Shu-Juan Jiang; Xin-Huai Zhao

سال: 2012

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In vitro digestibility and rheological properties of caseinates treated by an oxidative system containing horseradish peroxidase, glucose oxidase and glucose

نوع: Journal Paper

نویسنده : Chun-Hui Chang; Xin-Huai Zhao

سال: 2012

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Structure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase

نوع: Journal Paper

نویسنده : Chun-Li Song; Xin-Huai Zhao

سال: 2014

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Susceptibility of nine organophosphorus pesticides in skimmed milk towards inoculated lactic acid bacteria and yogurt starters

نوع: Journal Paper

نویسنده : Xin-Wei Zhou; Xin-Huai Zhao

سال: 2014

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The quality of set-style yoghurt responsible to partial lactose hydrolysis followed by protein cross-linking of the skimmed milk

نوع: Journal Paper

نویسنده : Yan-Ping Han; Miao Fu; Xin-Huai Zhao

سال: 2015

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In vitro responses of hFOB1.19 cells towards chum salmon (Oncorhynchus keta) skin gelatin hydrolysates in cell proliferation, cycle progression and apoptosis

Resistant starch prepared from high-amylose maize starch with citric acid hydrolysis and its simulated fermentation in vitro

The impact of coupled acid or pullulanase debranching on the formation of resistant starch from maize starch with autoclaving–cooling cycles

Using an enzymatic galactose assay to detect lactose glycation extents of two proteins caseinate and soybean protein isolate via the Maillard reaction

The preparation and properties of three caseinate-hydrolyzed bovine gelatin composites generated by microbial transglutaminase

Cross-Linking and Glucosamine Conjugation of Casein by Transglutaminase and the Emulsifying Property and Digestibility In Vitro of the Modified Product

In vitro digestibility and rheological properties of caseinates treated by an oxidative system containing horseradish peroxidase, glucose oxidase and glucose

Structure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase

Susceptibility of nine organophosphorus pesticides in skimmed milk towards inoculated lactic acid bacteria and yogurt starters

The quality of set-style yoghurt responsible to partial lactose hydrolysis followed by protein cross-linking of the skimmed milk

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In vitro responses of hFOB1.19 cells towards chum salmon (Oncorhynchus keta) skin gelatin hydrolysates in cell proliferation, cycle progression and apoptosis

Resistant starch prepared from high-amylose maize starch with citric acid hydrolysis and its simulated fermentation in vitro

The impact of coupled acid or pullulanase debranching on the formation of resistant starch from maize starch with autoclaving–cooling cycles

Using an enzymatic galactose assay to detect lactose glycation extents of two proteins caseinate and soybean protein isolate via the Maillard reaction

The preparation and properties of three caseinate-hydrolyzed bovine gelatin composites generated by microbial transglutaminase

Cross-Linking and Glucosamine Conjugation of Casein by Transglutaminase and the Emulsifying Property and Digestibility In Vitro of the Modified Product

In vitro digestibility and rheological properties of caseinates treated by an oxidative system containing horseradish peroxidase, glucose oxidase and glucose

Structure and property modification of an oligochitosan-glycosylated and crosslinked soybean protein generated by microbial transglutaminase

Susceptibility of nine organophosphorus pesticides in skimmed milk towards inoculated lactic acid bacteria and yogurt starters

The quality of set-style yoghurt responsible to partial lactose hydrolysis followed by protein cross-linking of the skimmed milk