Copertina

Physico‐chemical properties, adsorption capacity and anti‐oxidization of lignin and cellulose separated from mung bean skin by deep eutectic solvent treatment

Fuente: Wiley Open Access

Salvato in:

Dettagli Bibliografici
Autori principali:	Yanlan Liu, Xinran Zhu, Shuang Liu, Hao Cheng, Weixing Ji, Benping Lin, Cuiping Yi
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2025
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

Documenti analoghi

Preparation and characterization of microcrystalline cellulose from rice bran
di: Yanlan Liu, et al.
Pubblicazione: (2024)

Exogenous nitric oxide treatment delays the senescence of postharvest mung bean sprouts by regulating ascorbic acid metabolism
di: Hanbo Wang, et al.
Pubblicazione: (2024)

Integrated multi‐omics elucidates the microbial‐metabolite interplay governing antioxidant capacity in mung bean sour liquid
di: Wei Chen, et al.
Pubblicazione: (2026)

The ethanol extract derived from mung bean reduced immune suppression, intestinal injury, and disruptions in gut microbiota caused by cyclophosphamide in mice
di: Sijing Liu, et al.
Pubblicazione: (2025)

Improvement of processable properties of plant‐based high internal phase emulsions by mung bean protein isolate based on pH shift treatment
di: Luming Wen, et al.
Pubblicazione: (2024)

Metabolic regulation of vitexin‐like compound accumulation during mung bean ( Vigna radiata ) seed development
di: Yihan Zhao, et al.
Pubblicazione: (2025)

Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non‐targeted metabolomics analysis
di: Yuqi Xue, et al.
Pubblicazione: (2024)

Characterization and comparative study of flavor profiles of soy, pea, mung bean, chickpea, faba bean, and peanut proteins using GC‐E‐nose, HS‐SPME‐GC‐MS, and HS‐GC‐IMS
di: Longbei Xiang, et al.
Pubblicazione: (2025)

Deep eutectic solvent (DES)‐assisted extraction of pectin from Ficus carica Linn. peel: optimization, partial structure characterization, functional and antioxidant activities
di: Hongzhi Liu, et al.
Pubblicazione: (2024)

Ascorbic and silicic acid application mitigated toxic effects of ozone in mung bean (Vigna radiataL. Wilczek) by modulating growth, secondary metabolites, water relations, and grain quality attributes
di: Naeem Iqbal, et al.
Pubblicazione: (2025)

Effects of oligosaccharides, sodium carboxymethyl cellulose and d‐allulose as a compound improver on the quality of sugar‐reduced bread
di: Zirou Xiao, et al.
Pubblicazione: (2024)

Impact of hydrophobically modified cellulose nanofiber on the stability of Pickering emulsion containing insect protein
di: Rong Fan, et al.
Pubblicazione: (2024)

Extrusion pre‐treatment of cowpea (Vigna unguiculata (L.) Walp.) lignocellulosic sidestream to produce cellulose fibres
di: Mondli Abednicko Masanabo, et al.
Pubblicazione: (2024)

Incorporation of hazelnut skin green extract in pork burgers delays lipid oxidation during cooking and in vitro digestion
di: Roberta Trovato, et al.
Pubblicazione: (2025)

Changes in chemical components and hepatoprotective effect of red Panax notoginseng processed by aspartic acid impregnation treatment
di: Ying Cui, et al.
Pubblicazione: (2024)

Carrageenan hard capsules reinforced with cellulose nanocrystals dissolved in deep eutectic solvent and hydroxypropyl methylcellulose
di: Chigozie Charity Okwuwa, et al.
Pubblicazione: (2025)

Dietary rutin improves the antidiarrheal capacity of weaned piglets by improving intestinal barrier function, antioxidant capacity and cecal microbiota composition
di: Longfei Ma, et al.
Pubblicazione: (2024)

PLA /gelatin/ethyl cellulose nanofiber: performance optimization and strawberry preservation
di: Aili Wang, et al.
Pubblicazione: (2026)

An underutilized bean: hyacinth bean [Lablab purpureus (L.) sweet]: bioactive compounds, functional activity, and future food prospect and applications
di: Jiankang Zhou, et al.
Pubblicazione: (2024)

Individual and combined effects of high‐temperature stress at booting and flowering stages on rice grain quality
di: Wei Wang, et al.
Pubblicazione: (2024)

Climate change and the antinutrient–antioxidant puzzle in common bean seeds
di: Juan Vorster, et al.
Pubblicazione: (2025)

Monitoring of curcumin in food samples using microextraction based on supramolecular solvent
di: Hashem Narouei, et al.
Pubblicazione: (2025)

A novel antioxidant iron‐chelating peptide from yak skin: analysis of the chelating mechanism and digestion stability in vitro
di: Xiaoman Ci, et al.
Pubblicazione: (2024)

Metabolomics‐based analysis of nitric oxide regulation of ginseng herb quality
di: Wei Zhang, et al.
Pubblicazione: (2024)

Effects of bacterial cellulose/thyme essential oil emulsion coating on the shelf life of chilled chicken meat
di: Yuelong Xu, et al.
Pubblicazione: (2024)

Enhancing phytochemical composition and nutritional profiles in dry bean varieties through roasting
di: Olumide O Fashakin, et al.
Pubblicazione: (2025)

Seed germination improves air classification efficiency of pea and faba bean flours
di: Areha Abid, et al.
Pubblicazione: (2026)

Enhancing the effects of curcumin on oxidative stress injury in brain vascular endothelial cells using lactoferrin peptide nano‐micelles: antioxidant activity and mechanism
di: Guipan Chen, et al.
Pubblicazione: (2024)

Use of non‐destructive methods to differentiate cocoa beans based on variety and fermentation level
di: Bell‐Blonde Danielcia Biyendolo Loumpangou, et al.
Pubblicazione: (2026)

Selenium‐enriched green tea extracts: chemical constituents and effects on antioxidant and anti‐inflammatory factors and four major intestinal flora in mice with intestinal disorders
di: Hongbo Yang, et al.
Pubblicazione: (2025)

A probiotic shield: Lactobacillus acidophilus immobilized in bacterial cellulose for a more sustainable release process and improved viability
di: Parisa Moradi Eshkafti, et al.
Pubblicazione: (2026)

Effect of post‐harvest ultrasound treatment on phytochemical enhancement in Gynura procumbens leaves and their protection against oxidative stress‐induced muscle atrophy
di: Taemin Jeong, et al.
Pubblicazione: (2025)

Excellent quality acquisition of myofibrillar protein in red shrimp (Solenocera crassicornis) based on regulating the oxidation degree of atmospheric cold plasma treatment
di: Yingyun Chen, et al.
Pubblicazione: (2024)

Effect of transglutaminase cross‐linking on the structure and emulsification performance of heated black bean protein isolate
di: Yue San, et al.
Pubblicazione: (2024)

Exogenous Fe(II) enhanced iron plaque formation influences the adsorption and immobilization of Cd in rice root
di: Peng Zeng, et al.
Pubblicazione: (2025)

Effect of a novel alkaline protease from Bacillus licheniformis on growth performance, carcass characteristics, meat quality, antioxidant capacity, and intestinal morphology of white feather broilers
di: Wuzhou Yi, et al.
Pubblicazione: (2024)

Lactobacillus plantarum with lignin prevents Helicobacter pylori mediated DSS‐colitis through improved intestinal integrity and reducing colonic inflammation in C57BL/6J mice
di: Venugopal Kaliyamoorthy, et al.
Pubblicazione: (2025)

Dynamic gastrointestinal digestion of tilapia (Oreochromis mossambicus) skin gelatin: changes of hydrolysate properties and dipeptidyl peptidase IV inhibitory activity
di: Ritian Jin, et al.
Pubblicazione: (2024)

Palm‐based nanocrystal cellulose‐stabilized Pickering emulsions: investigating characteristics, stability and in vitro digestion for potential application as substitution of coconut milk
di: Wai‐Ting Chong, et al.
Pubblicazione: (2025)

Isolation and identification of active components from Grifola frondosa and its anti‐EV71 virus effect
di: Wenyu Xiong, et al.
Pubblicazione: (2024)