Query：
学者姓名：邓荣华
Refining：
Year
Type
Indexed by
Source
Complex
Co-Author
Language
Clean All
Abstract ：
Soybean protein isolates (SPIs) have been widely studied because of their excellent gel-forming properties. However, their unstable gel structures and poor strength limit their applications in the food industry. To address this, konjac glucomannan (KGM) and oxidized chitin nanocrystals (O-ChNCs) were introduced into SPI-based hydrogels to enhance their mechanical properties. The present study investigated the effects of incorporating KGM and O-ChNCs on the physical properties and microstructure of SPI hydrogels, as well as the possible underlying mechanisms. The rheological behavior test of the solution demonstrated that the viscoelastic properties of the sol were enhanced upon incorporating O-ChNCs and KGM. Scanning electron microscopy showed highly compact and uniformly distributed SPI hydrogels with the addition of O-ChNCs and KGM. Gel strength and textural property tests showed that the gel strength and gel hardness of SPI hydrogels with the addition of O-ChNCs and KGM were 102.57 +/- 1.91 g/cm2 and 545.29 +/- 6.84 g. O-ChNCs effectively filled the SPI hydrogel network, while KGM enhanced physical entanglement between SPI molecular chains and formed intermolecular hydrogen bonds. Therefore, this study provides an important basis for the introduction of SPI-based hydrogels in the biomedical and food industries.
Keyword ：
composite hydrogels composite hydrogels mechanical properties mechanical properties oxidized chitin nanocrystal oxidized chitin nanocrystal protein-polysaccharide interaction protein-polysaccharide interaction rheological characteristics rheological characteristics
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Zhao, Jianbo , Li, Danjie , Deng, Ronghua et al. Effects of Konjac Glucomannan and Chitin Nanowhiskers on Structural and Physical Properties of Soy Protein Isolate Composite Hydrogels [J]. | FOODS , 2025 , 14 (5) . |
| MLA | Zhao, Jianbo et al. "Effects of Konjac Glucomannan and Chitin Nanowhiskers on Structural and Physical Properties of Soy Protein Isolate Composite Hydrogels" . | FOODS 14 . 5 (2025) . |
| APA | Zhao, Jianbo , Li, Danjie , Deng, Ronghua , Pang, Jie , Tong, Cailing , Wu, Chunhua . Effects of Konjac Glucomannan and Chitin Nanowhiskers on Structural and Physical Properties of Soy Protein Isolate Composite Hydrogels . | FOODS , 2025 , 14 (5) . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
本发明公开了一种素食佛跳墙及其制备方法，涉及食品加工技术领域。本发明素食佛跳墙中的食材包括素鲍鱼、素海参、素虾仁、素肉、素毛肚、金线莲、食用菌、白萝卜、冬瓜，其中所述素鲍鱼、素海参、素虾仁、素肉、素毛肚均是利用魔芋胶作为原料加工而成。本发明素食佛跳墙各项性能优异，其指标均与市面销售正宗佛跳墙相似。本发明素食佛跳墙适合素食主义和高血压、高血脂等患者食用，能够满足不同人群对美味的需求。
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 吴春华 , 赵建波 , 邓荣华 et al. 一种素食佛跳墙及其制备方法 : CN202110821521.3[P]. | 2021-07-20 . |
| MLA | 吴春华 et al. "一种素食佛跳墙及其制备方法" : CN202110821521.3. | 2021-07-20 . |
| APA | 吴春华 , 赵建波 , 邓荣华 , 姜海鑫 , 黄秋钰 , 李璇 et al. 一种素食佛跳墙及其制备方法 : CN202110821521.3. | 2021-07-20 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
以紫薯汁和魔芋粉为主要原料,研究紫薯魔芋复合果冻的制作配方。通过单因素实验和响应面实验方法,探讨了复合胶粉的配比、复合胶凝剂的添加量、紫薯汁的添加量、白砂糖的添加量和柠檬酸的添加量对果冻质构特性和感官得分的影响,得到紫薯魔芋复合果冻的最佳配方。结果表明,最佳配方为复合胶凝剂(魔芋胶:卡拉胶:黄原胶=3:1.5:1)添加量为1.0%,紫薯汁添加量为28%,白砂糖添加量为14%,柠檬酸添加量为0.12%。此时紫薯魔芋复合果冻具有紫薯特有的风味,酸甜适度,色泽均匀,弹性适中,有嚼劲。
Keyword ：
果冻 果冻 紫薯汁 紫薯汁 魔芋粉 魔芋粉
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 马腾飞 , 林雪婷 , 王丽霞 et al. 紫薯魔芋复合果冻的工艺配方研究 [J]. | 福建师大福清分校学报 , 2016 , (05) : 49-60,94 . |
| MLA | 马腾飞 et al. "紫薯魔芋复合果冻的工艺配方研究" . | 福建师大福清分校学报 05 (2016) : 49-60,94 . |
| APA | 马腾飞 , 林雪婷 , 王丽霞 , 邓荣华 . 紫薯魔芋复合果冻的工艺配方研究 . | 福建师大福清分校学报 , 2016 , (05) , 49-60,94 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
以低筋小麦粉为主要原料,以魔芋粉、紫薯粉为辅料,研究了魔芋紫薯海绵蛋糕工艺及品质控制。通过单因素试验和响应面优化分析,确定魔芋紫薯海绵蛋糕最佳工艺参数为:白砂糖63%、魔芋粉1.3%、紫薯粉24%,在此条件下得到的蛋糕品质最佳,色泽均匀,孔泡细密,甜味适中,口感柔软。
Keyword ：
海绵蛋糕 海绵蛋糕 紫薯粉 紫薯粉 魔芋粉 魔芋粉
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 马腾飞 , 林雪婷 , 王丽霞 et al. 魔芋紫薯海绵蛋糕工艺优化及品质检验 [J]. | 长江大学学报(自科版) , 2016 , 13 (27) : 54-60,77,5 . |
| MLA | 马腾飞 et al. "魔芋紫薯海绵蛋糕工艺优化及品质检验" . | 长江大学学报(自科版) 13 . 27 (2016) : 54-60,77,5 . |
| APA | 马腾飞 , 林雪婷 , 王丽霞 , 邓荣华 . 魔芋紫薯海绵蛋糕工艺优化及品质检验 . | 长江大学学报(自科版) , 2016 , 13 (27) , 54-60,77,5 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
A series of novel edible blend films of konjac glucomannan (KGM) and curdlan were prepared by a solvent-casting technique with different blending ratios of the two polymers. The Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), etc. were used to characterize the change of structure and properties of blend films. The results showed that the strong intermolecular hydrogen bonds took place between KGM and curdlan. And the interaction of the blend film was much greater than that of the others when the KGM content in the blend films was around 70 wt% (KC7), resulting in excellent miscibility. The conclusion of the electron tensile testing analysis indicated that the blend film KC7 showed the maximum tensile strength (42.93 +/- 1.92 MPa). In addition, the blend films displayed excellent moisture barrier properties, which had a potential application in the food field. Crown Copyright (C) 2012 Published by Elsevier Ltd. All rights reserved.
Keyword ：
Blend film Blend film Curdlan Curdlan Edible films Edible films KGM KGM Mechanical properties Mechanical properties Water vapor permeability Water vapor permeability
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Wu, Chunhua , Peng, Shuhui , Wen, Chengrong et al. Structural characterization and properties of konjac glucomannan/curdlan blend films [J]. | CARBOHYDRATE POLYMERS , 2012 , 89 (2) : 497-503 . |
| MLA | Wu, Chunhua et al. "Structural characterization and properties of konjac glucomannan/curdlan blend films" . | CARBOHYDRATE POLYMERS 89 . 2 (2012) : 497-503 . |
| APA | Wu, Chunhua , Peng, Shuhui , Wen, Chengrong , Wang, Xiumei , Fan, Linlin , Deng, Ronghua et al. Structural characterization and properties of konjac glucomannan/curdlan blend films . | CARBOHYDRATE POLYMERS , 2012 , 89 (2) , 497-503 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
研究了魔芋葡甘聚糖(以下简称KGM)涂膜对草莓贮藏保鲜品质的影响,并测定比较了KGM涂膜、壳聚糖涂膜、淀粉涂膜对草莓的感官品质、失重率、Vc含量及可溶性固形物等指标的影响.结果表明:KGM涂膜处理的草莓,感官效果最好,4d后的失重率仅为4%,14d后Vc含量可达0.43mg/g,14d后可溶性固形物含量为62%.综合比较3种保鲜处理,KGM涂膜保鲜草莓的效果最好.
Keyword ：
保鲜 保鲜 涂膜 涂膜 草莓 草莓 魔芋葡甘聚糖 魔芋葡甘聚糖
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 姚闽娜 , 陈缘缘 , 邓荣华 et al. 魔芋葡甘聚糖涂膜对草莓的保鲜研究 [J]. | 西南大学学报(自然科学版) , 2008 , (08) : 72-75 . |
| MLA | 姚闽娜 et al. "魔芋葡甘聚糖涂膜对草莓的保鲜研究" . | 西南大学学报(自然科学版) 08 (2008) : 72-75 . |
| APA | 姚闽娜 , 陈缘缘 , 邓荣华 , 陈艺勤 , 杨艳 , 刘秋丽 . 魔芋葡甘聚糖涂膜对草莓的保鲜研究 . | 西南大学学报(自然科学版) , 2008 , (08) , 72-75 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Export
| Results： |
Selected to |
| Format： |
