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A novel peptide from Garden pea proteins activates AMP-activated protein kinase and enhances glucose uptake in C2C12 myotubes

2025-09-15 2.83MB 9 页 31 6 1知币
Hydrothermal treatment and shear synergistically modulate the starch structural and pasting properties

2025-09-15 1.79MB 9 页 26 4 1知币
Comparison of the rheological behavior of composite gels containing potato starch and enzyme-modified potato protein

2025-09-15 2.99MB 9 页 20 4 1知币
Discovery of milk-derived antimicrobial peptides in human milk by DeepMAMP based on peptidomics technology and deep learning method

2025-09-15 3.04MB 8 页 21 4 1知币
Screening of natural myofibril-bound serine protease inhibitors based on molecular docking and their effects on the quality of surimi gels

2025-09-15 5.58MB 8 页 13 4 1知币
药食同源类提取物及多糖原料供应

2025-09-11 578.83KB 2 页 22 4 1知币
一种玉米粒分级装置

本实用新型属于玉米加工设备,尤其涉及一种玉米粒分级装置,包括立式方形机箱,机箱顶部设有进料口、底部设有排杂口;所述机箱内由上至下设有数层筛分机构,筛分机构包括两底部对向倾斜的筛网,两筛网底部通过出料板连接出料板顶面沿筛网宽度方向的两侧呈向下倾斜的坡面状,机箱外部对应每层筛分机构的出料板处设有导料管;所述筛分机构的同侧筛网顶部均与同一固定板固定连接,且最底部的筛网底面设有振动电机并通过弹簧与机箱底部连接。本实用新型结构简单,能够有效对玉米粒进行分级和除杂,筛分效果好、筛网利用率高。

2025-09-11 480.3KB 7 页 24 4 5知币
一种油条预混粉的制备方法

本发明属于食品技术领域,具体涉及一种油条预混粉及其制备方法。本发明所提供的油条预混粉,由下述原料组成:面粉及辅料;所述辅料包括无铝膨松剂、蛋黄粉、糖、食用盐,其中无铝膨松剂、蛋黄粉、糖和食用盐的质量比依次为(2-3)(2-3):(1-2):(1-2),所述辅料占所述原、辅料总质量的5%-10%。采用如上技术方案的本发明，具有如下有益效果:本发明以无铝膨松剂、蛋黄粉、糖和食用盐为辅料,均匀混合在面粉中得到可以直接制作油条的预混粉，简化了传统油条制作过程中添加辅料的过程。

2025-09-11 298.87KB 4 页 16 4 5知币
Development of a novel resistant starch via synergistic triple modification strategy that enables lipid complexation under mild conditions

2025-09-09 3.79MB 8 页 34 4 1知币
Identification of novel umami peptides from Pleurotus ostreatus and their umami-enhancing effects through virtual screening, sensory evaluation,and molecular simulation

2025-09-09 5.01MB 9 页 21 4 1知币
Identification of salty peptides from enzymolysis extract of oyster by peptidomics and virtual screening

2025-09-09 3.93MB 8 页 28 4 1知币
Identification of salty and saltiness-enhancing peptides derived from phycocyanin in Arthrospira platensis

2025-09-09 4.98MB 9 页 5 4 1知币
Wheat improves the quality of coarse cereals steamed bread by changing the gluten network

2025-09-09 7.08MB 8 页 5 4 1知币
Improvement of in vivo iron bioavailability using mung bean peptide-ferrous chelate

2025-09-09 10.36MB 9 页 4 4 1知币
Exploration of in vitro digestive, antioxidative, and anti-inflammatory benefits of yam (Dioscorea rhizoma) powder-enriched noodles

2025-09-09 1.89MB 8 页 17 4 1知币
Longan seeds used as novel resources to prepare resistant starch: structure, properties and digestion

2025-09-09 4.52MB 9 页 23 4 1知币
Magnetic induction electric field: A novel physical approach to modulate egg white protein structure and interfacial properties

2025-09-09 4.36MB 9 页 4 4 1知币
Combining bioinformatics techniques to study the anti-inflammatory activity of two novel peptides from yak milk cheese

2025-09-09 2.9MB 9 页 22 4 1知币
mpact of conjugation on the rheological properties of pulse protein-polysaccharide mixtures

2025-09-09 3.2MB 8 页 4 4 1知币
Interaction mechanisms of peanut protein isolate and high methoxyl pectin with ultrasound treatment: The effect of ultrasound parameters, biopolymer ratio, and pH

2025-09-09 7.39MB 9 页 4 4 1知币

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