Mostrando 9 resultados de: 9
Filtros aplicados
Subtipo de publicación
Article(9)
Área temáticas
Alimentación y bebidas(3)
Fisiología humana(2)
Química analítica(2)
Tecnología alimentaria(2)
Bioquímica(1)
Área de conocimiento
Bioquímica(3)
Nanopartícula(3)
Biotecnología(1)
Ciencia de materiales(1)
Nanocompuesto(1)
Origen
scopus(9)
Assessment of Potential Toxicity of Onion-like Carbon Nanoparticles from Grilled Turbot Scophthalmus maximus L.
ArticleAbstract: Although the presence of foodborne nanoparticles was confirmed in grilled fish in a previous study,Palabras claves:Food borne, Mesoporous nanocarbon, Nano-impact, NanotoxicologyAutores:Bi J., Mingqian Tan, Wang H., Wang Z.Fuentes:scopusAssessment of water mobility in surf clam and soy protein system during gelation using LF-NMR technique
ArticleAbstract: Water mobility and distribution of a dual-protein system of surf clam myofibrillar protein (MP) andPalabras claves:Gelation, LF-NMR, Myofibrillar protein, Soy proteinAutores:Cheng S., Lin R., Mingqian Tan, Wang S., Wang Z.Fuentes:scopusA highly sensitive “on-off” time-resolved phosphorescence sensor based on aptamer functionalized magnetite nanoparticles for cadmium detection in food samples
ArticleAbstract: Cadmium contamination is a severe threat to food safety. Therefore, the development of sensitive andPalabras claves:aptamer, Cadmium, magnetic separation, Time-resolved luminescenceAutores:Lai B., Mingqian Tan, Wang H., Wang R., Wang Z., Yu X.Fuentes:scopusFood-Borne Nanocarriers for Calcium Delivery: A New Choice for Nutrient Supplements
ArticleAbstract: Calcium is considered as an important nutrient element for the maintenance of human health, and foodPalabras claves:BEEf, Calcium binding, food-borne nanoparticles, Nutrient supplements, One-step hydrothermalAutores:Chen Y., Mingqian Tan, Song Y., Wang N., Yu D.Fuentes:scopusEffect of different cooking methods on proton dynamics and physicochemical attributes in Spanish mackerel assessed by low-field NMR
ArticleAbstract: The states of protons within food items are highly related to their physical attributes. In this stuPalabras claves:Cooking methods, Lipid oxidation, Protein oxidation, Protons migration, Spanish mackerel, textureAutores:Cheng S., Lin R., Mingqian Tan, Sun S., Wang S., Wang Z., Yuan B.Fuentes:scopusInfluence of refrigerated storage on water status, protein oxidation, microstructure, and physicochemical qualities of atlantic mackerel (Scomber scombrus)
ArticleAbstract: Moisture migration, protein oxidation, microstructure, and the physicochemical qualities of AtlanticPalabras claves:Atlantic mackerel, Microstructure, Secondary structure of protein, Water status and distributionAutores:Cheng S., Lin R., Mingqian Tan, Wang S., Zhu B.W.Fuentes:scopusIntegration of Partial Least Squares Regression and Hyperspectral Data Processing for the Nondestructive Detection of the Scaling Rate of Carp (Cyprinus carpio)
ArticleAbstract: The scaling rate of carp is one of the most important factors restricting the automation and intelliPalabras claves:Carp, hyperspectral, Partial least square regression, Preprocessing, Scaling rateAutores:Mingqian Tan, Wang H., Wang K., Yang J., Zhang P., Zhu X.Fuentes:scopusInteraction of carbon dots from grilled spanish mackerel with human serum albumin, γ-globulin and fibrinogen
ArticleAbstract: The potential biological effects of food-borne carbon dots (FCDs) generated during food heating procPalabras claves:Fibrinogen, Food-derived carbon dots, Human serum albumin, INTERACTION, γ-globulinAutores:Cui G., Liu K., Mingqian Tan, Song Y.Fuentes:scopusPreparation and Evaluation of Undaria pinnatifida Nanocellulose in Fabricating Pickering Emulsions for Protection of Astaxanthin
ArticleAbstract: Pickering emulsions stabilized from natural sources are often used to load unstable bioactive ingbkpPalabras claves:Astaxanthin, Nanocellulose, Pickering emulsion, stability, Undaria pinnatifidaAutores:Fei S., Li J., Li Y., Liu R., Mingqian Tan, Yu D., Zhang L.Fuentes:scopus