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Yuting Ding
Zhejiang University of Technology
26Publications
6H-index
202Citations
Publications 26
Newest
Published on May 27, 2019in Food Science and Technology International1.22
Yizhou Fang2
Estimated H-index: 2
(Zhejiang University of Technology),
Jinjian Ji (Zhejiang University of Technology)+ 3 AuthorsYuting Ding6
Estimated H-index: 6
(Zhejiang University of Technology)
Published on Sep 1, 2019in Food Chemistry5.40
Jianhua Liu4
Estimated H-index: 4
(Zhejiang University of Technology),
Chunhua Fang1
Estimated H-index: 1
(Zhejiang University of Technology)
+ 3 AuthorsYuting Ding6
Estimated H-index: 6
(Zhejiang University of Technology)
Abstract The glycation of silver carp myosin (Ms) with konjac oligo-glucomannan (KOG) of different degrees of deacetylation (DD) was investigated. As DD increased, the physico-chemical and functional properties of glycoconjugates changed. The available lysine content decreased, while grafting degree and total sulfhydryl group increased, and meanwhile, the isoelectric point (p I ) reduced. SDS-PAGE analysis indicated that glycation can be promoted as the increase of DD. The solubility increased s...
Published on Jun 1, 2019in Food Hydrocolloids5.84
Jianhua Liu4
Estimated H-index: 4
(Zhejiang University of Technology),
Chunhua Fang1
Estimated H-index: 1
(Zhejiang University of Technology)
+ 3 AuthorsYuting Ding6
Estimated H-index: 6
(Zhejiang University of Technology)
Abstract The glycation of silver carp ( Hypophthalmichthys molitrix ) myosin (Ms) with konjac oligo-glucomannan (KOG) of different deacetylation degrees (DDs) was investigated, in an attempt to detect the structural changes of myosin. As DD increased in KOG, glycation changed the composition of amino acids in myosin, and the surface hydrophobicity ( H 0 ) of glycoconjugates decreased. Fourier transform infrared spectroscopy (FT-IR) and circular dichroism (CD) spectroscopy exhibited the significa...
Published on May 1, 2019in Food Hydrocolloids5.84
Xuxia Zhou4
Estimated H-index: 4
(Zhejiang University of Technology),
Ting Chen1
Estimated H-index: 1
(Zhejiang University of Technology)
+ 4 AuthorsYuting Ding6
Estimated H-index: 6
(Zhejiang University of Technology)
Abstract Effects of egg white (EW) modified by different concentrations (0.2%, 0.4%, 0.6%, 0.8% w/w) of tea polyphenols (TP) on physicochemical properties and microstructure properties of surimi gel were investigated. FTIR analysis showed that TP modification changed the secondary structure of EW proteins, reduced α-helix content but increased the content of β-folding. The TP-modified EW showed significant effects ( P
Published on May 1, 2019in Food Hydrocolloids5.84
Xuxia Zhou4
Estimated H-index: 4
(Zhejiang University of Technology),
Hong Chen1
Estimated H-index: 1
(Zhejiang University of Technology)
+ 3 AuthorsYuting Ding6
Estimated H-index: 6
(Zhejiang University of Technology)
Abstract The effects of fat type and concentration on silver carp myofibrillar protein-lipid composite gels were investigated. Two types of pre-emulsification lipids, lard and camellia seed oil were incorporated into myofibrillar proteins (MPs) solution, with final concentrations of 1–3% (based on the solid content of the composite gels). Compared to a gel without fat, composite gels showed significant (P
Published on Apr 1, 2019in Food Hydrocolloids5.84
Jianhua Liu4
Estimated H-index: 4
(Zhejiang University of Technology),
Chunhua Fang1
Estimated H-index: 1
(Zhejiang University of Technology)
+ 2 AuthorsShulai Liu4
Estimated H-index: 4
(Zhejiang University of Technology)
Abstract In this study, the effects of konjac oligo-glucomannan (KOG) on the physicochemical properties of frozen surimi from red gurnard ( Aspitrigla cuculus ) during frozen storage at −18 °C for 50 days were investigated. An aliquot of 0.5% (w/w) of KOG was added into the surimi and subjected to frozen storage (KOG group), and 8% of a conventional cryoprotectant (4% sorbitol and 4% sucrose, w/w) was used as a positive control (S group). The salt soluble protein content, the Ca 2+ -ATPase activ...
Published on Nov 1, 2018in International Journal of Food Science and Technology2.28
Xuxia Zhou4
Estimated H-index: 4
(Zhejiang University of Technology),
Lin Liu1
Estimated H-index: 1
(Zhejiang University of Technology)
+ 4 AuthorsYuting Ding6
Estimated H-index: 6
(Zhejiang University of Technology)
Published on Sep 1, 2018in Journal of Food Science and Technology-mysore1.85
Fei Lyu3
Estimated H-index: 3
(Zhejiang University of Technology),
Yi-ling Hong1
Estimated H-index: 1
(Zhejiang University of Technology)
+ 5 AuthorsLin Liu2
Estimated H-index: 2
(Zhejiang University of Technology)
The aims of this study were to observe the antimicrobial effect and mechanism of cinnamon oil combined with gamma radiation on Shewanella putrefaciens. Gamma radiation increased the antimicrobial activity of cinnamon oil, and the relative radiation sensitivity of gamma radiation on S. putrefaciens was increased by cinnamon oil. Gamma radiation significantly increased the changes of bacterial morphology, intra-adenosine 5′-triphosphate (intra-ATP) and extra-ATP concentrations and pHin value of S....
Published on Jun 1, 2018in Food Science and Nutrition
Fei Lyu1
Estimated H-index: 1
(Zhejiang University of Technology),
Fei Lyu1
Estimated H-index: 1
+ 0 AuthorsYuting Ding6
Estimated H-index: 6
Published on Mar 1, 2018in International Journal of Food Science and Technology2.28
Yizhou Fang2
Estimated H-index: 2
(Zhejiang University of Technology),
Saiqi Gu3
Estimated H-index: 3
(Zhejiang University of Technology)
+ 3 AuthorsJianhua Liu4
Estimated H-index: 4
(Zhejiang University of Technology)
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