Auteur Xu, Shi-Ying
Documents disponibles écrits par cet auteur (3)
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Wang, Wei-Dong, Auteur ; Xu, Shi-Ying, Auteur |Thermal and storage stabilities of anthocyanins in blackberry (Rubus fruticosus L.) juice and concentrate were studied over the temperature range 60–90 °C and 5–37 °C. Results indicate that the thermal degradation of anthocyanins followed first-[...]
Article : texte imprimé
Li, Yu, Auteur ; Xu, Shi-Ying, Auteur ; Sun, Da-Wen, Auteur |Garlic powder with high allicin content was prepared using microwave–vacuum and vacuum drying as well as microencapsulation in order to protect alliinase activity throughout the human stomach and improve the ratio of alliin transforming into all[...]
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Gounga, Mahamadou Elhadji, Auteur ; Xu, Shi-Ying, Auteur ; Wang, Zhang, Auteur |Edible films were prepared from whey protein isolate (WPI), and characterized in order to select a best combination of protein concentration and glycerol (Gly) ratio. 5%, 7% and 9% (w/v) WPI were used at three WPI:Gly ratios (3.6:1; 3:1; and 2:1[...]
