Exported Items.json

[
	{
		"type": "article-journal",
		"multi": {
			"main": {},
			"_keys": {}
		},
		"abstract": "The effects of insoluble dietary fiber (IDF) on heat-induced gelation properties, such as microstructural changes and the molecular conformation of myofibrillar proteins (MP), were analyzed by image analyses and Raman spectroscopy. Scanning electron microscopy revealed that pure MP gelation contained a loose and dispersed network with interconnected water channels. With IDF addition, the lacunarity and the particle size of water pores both significantly decreased (P < 0.05) and fractal dimension significantly increased (P < 0.05), which indicated the formation of a homogenous and compact three-dimensional network. Through Raman spectra, IDF addition resulted in modification of amide I and III regions, by a significant decrease in α-helix content, accompanied by an increase of β-sheets, β-turns, and random coil content (P < 0.05); the intensity of CU+005CH stretching vibrations bending vibrations bands were significantly decreased (P < 0.05). Principal component analyses showed significant correlations between textual property, microstructure and molecular conformations. Cluster analyses indicated IDF improved the functionality of MP gel by 1): IDF stable the moisture phase 2) “concentrated” MP promoted structural integrity and compact gelation.",
		"container-title": "Food Chemistry",
		"DOI": "10.1016/j.foodchem.2018.09.141",
		"ISSN": "0308-8146",
		"language": "en",
		"page": "770-777",
		"source": "ScienceDirect",
		"title": "The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations",
		"title-short": "The effects of insoluble dietary fiber on myofibrillar protein gelation",
		"URL": "http://www.sciencedirect.com/science/article/pii/S0308814618317138",
		"volume": "275",
		"container-title-short": "Food Chemistry",
		"author": [
			{
				"family": "Zhuang",
				"given": "Xinbo",
				"multi": {
					"_key": {}
				}
			},
			{
				"family": "Han",
				"given": "Minyi",
				"multi": {
					"_key": {}
				}
			},
			{
				"family": "Jiang",
				"given": "Xiping",
				"multi": {
					"_key": {}
				}
			},
			{
				"family": "Bai",
				"given": "Yun",
				"multi": {
					"_key": {}
				}
			},
			{
				"family": "Zhou",
				"given": "Hengyue",
				"multi": {
					"_key": {}
				}
			},
			{
				"family": "Li",
				"given": "Chunbao",
				"multi": {
					"_key": {}
				}
			},
			{
				"family": "Xu",
				"given": "Xinglian",
				"multi": {
					"_key": {}
				}
			},
			{
				"family": "Zhou",
				"given": "Guanghong",
				"multi": {
					"_key": {}
				}
			}
		],
		"accessed": {
			"date-parts": [
				[
					"2019",
					12,
					13
				]
			]
		},
		"issued": {
			"date-parts": [
				[
					"2019",
					3,
					1
				]
			]
		}
	},
	{
		"type": "article-journal",
		"multi": {
			"main": {},
			"_keys": {}
		},
		"abstract": "目的研究高压均质（high-pressure homogenization,HPH）处理对肌球蛋白-抗性玉米淀粉混合体系凝胶功能特性的影响。方法以添加质量分数1%抗性玉米淀粉（resistantcornstarch,RCS）的鸡胸肉肌球蛋白（myosin,M）混合体系（M-RCS）为研究对象,考察10000、15000、20000psi的高压均质单次处理对M-RCS凝胶保水性和硬度的影响;并通过分析M-RCS流变特性及凝胶水分子横向弛豫时间、粒度的变化,探讨其凝胶特性的变化机制。结果 HPH处理的压力为10000 psi时, M-RCS的凝胶保水性以及硬度与未处理前相比均显著提高（P<0.5）。流变结果显示,HPH处理通过改变M-RCS体系加热过程相转变程度来影响其凝胶形成过程,具体表现为:适当的HPH处理减小了M-RCS样品升温过程中的储能模量,与此同时也提高了整个体系在升温的过程中的粘性;低场核磁结果表明M-RCS凝胶内部不易流动水弛豫时间较对照组明显缩短,说明该体系内形成了聚集结构更紧密的凝胶,使水分的流动性减弱,表现为其凝胶保水性提高;粒径结果表明10000psi的高压均质处理可通过影响体系内分子之间的聚集程度来改善凝胶结构。结论添加RCS可改善M-RCS凝胶体系的硬度和保水性;M-RCS体系经适当压力（10000psi）的HPH处理后,其凝胶的保水性及硬度进一步提高。本研究为低脂、高膳食纤维肉制品的开发提供理论依据。",
		"container-title": "食品安全质量检测学报",
		"DOI": "10.19812/j.cnki.jfsq11-5956/ts.2020.21.034",
		"ISSN": "2095-0381",
		"issue": "21",
		"language": "中文;",
		"page": "7855-7861",
		"source": "CNKI",
		"title": "高压均质处理对肌球蛋白-抗性玉米淀粉混合体系凝胶功能特性的影响",
		"URL": "https://kns.cnki.net/kcms/detail/detail.aspx?dbcode=CJFD&dbname=CJFDLAST2020&filename=SPAJ202021034&v=pCnyT%25mmd2F0q8gjm0DdzJDjmfNxT709lNK4SKm5X4E6yKVDO%25mmd2Bcq6BvrhfyWPqW%25mmd2F9Zn51",
		"volume": "11",
		"author": [
			{
				"family": "曾",
				"given": "宪明",
				"multi": {
					"_key": {}
				}
			},
			{
				"family": "黄",
				"given": "婧",
				"multi": {
					"_key": {}
				}
			},
			{
				"family": "赵",
				"given": "玉琪",
				"multi": {
					"_key": {}
				}
			},
			{
				"family": "魏",
				"given": "芷茜",
				"multi": {
					"_key": {}
				}
			},
			{
				"family": "蔡",
				"given": "佳慧",
				"multi": {
					"_key": {}
				}
			},
			{
				"family": "王",
				"given": "瑛瑶",
				"multi": {
					"_key": {}
				}
			},
			{
				"family": "于",
				"given": "小波",
				"multi": {
					"_key": {}
				}
			}
		],
		"accessed": {
			"date-parts": [
				[
					"2021",
					2,
					26
				]
			]
		},
		"issued": {
			"date-parts": [
				[
					"2020"
				]
			]
		}
	}
]