A5086404423- Probiotics and Fermented Foods
- Proteins in Food Systems
- Protein Hydrolysis and Bioactive Peptides
- Microencapsulation and Drying Processes
- Microbial Metabolites in Food Biotechnology
- Polyamine Metabolism and Applications
- Phytase and its Applications
- Gut microbiota and health
- Polysaccharides and Plant Cell Walls
- Polysaccharides Composition and Applications
- Antimicrobial Peptides and Activities
- Amino Acid Enzymes and Metabolism
- Biochemical Analysis and Sensing Techniques
- Food Quality and Safety Studies
- Digestive system and related health
- Food composition and properties
- Microbial Community Ecology and Physiology
- GABA and Rice Research
- Nanoparticles: synthesis and applications
- biodegradable polymer synthesis and properties
- Ziziphus Jujuba Studies and Applications
- Food Chemistry and Fat Analysis
- Microbial Inactivation Methods
- Genomics and Phylogenetic Studies
- Pickering emulsions and particle stabilization
Ningbo University
2022-2025
Zhejiang University of Technology
2020-2022
Zhejiang Marine Fisheries Research Institute
2021-2022
Dalian Polytechnic University
2020
Abstract The benefits of omega‐3 (ω‐3) polyunsaturated fatty acids (PUFAs) to human health and the therapeutic properties diseases have been widely identified. However, due abundant double bonds, they are sensitive environmental conditions which cause oxidative deterioration. This is one main factors limiting their application. encapsulation ω‐3 PUFAs an effective way improve oxidation stability. review summarizes recent advances in different forms systems, such as emulsions, liposomes,...
The study aimed to investigate the impact of water-soluble extract from
The interaction of polysaccharides-protein with varied origins and structures provides opportunities for tailoring the physicochemical qualities food protein-based materials. This work examined feasibility ultrasound-modified between kidney bean dietary fiber (KSDF) duck myofibrillar proteins (MP) to improve properties gel matrices. Accordingly, strength, water holding capacity, solubility, chemical interaction, secondary structure, network structure MP were determined. addition KSDF...
Pathogenic biofilms provide a naturally favorable barrier for microbial growth and are closely related to the virulence of pathogens. Postbiotics from lactic acid bacteria (LAB) secondary metabolites cellular components obtained by inactivation fermentation broth; they have certain inhibitory effect on all stages pathogen biofilms. LAB drawn attention because their high stability, safety dose parameters, long storage period, which give them broad application prospect in fields food medicine....
Traditional antibiotics are facing a tremendous challenge due to increased antimicrobial resistance; hence, there is an urgent need find novel antibiotic alternatives. Milk protein-derived peptides (AMPs) currently attracting substantial attention considering that they showcase extensive spectrum of activities, with slower development resistance and safety raw materials. This review summarizes the molecular properties, activity mechanisms highlights applications limitations AMPs derived from...
Nitrite has the potential risk of hypoxic poisoning or cancer in pickled food. In our previous study, Limosilactobacillus fermentum (L. fermentum) RC4 is effective nitrite degradation by producing reductase B (NirB). To investigate detailed mechanism from genome, response, and regulation NirB, whole-genome sequence L. was analyzed, fermentum-EGFP-nirB with enhanced green fluorescent protein (EGFP) labeled large subunit nirB, recombined fermentum-NirB overexpression NirB strain conducted. The...
Fermented skim milk is an ideal food for consumers such as diabetic and obese patients, but its low-fat content affects texture viscosity. In this study, we developed effective pretreatment method fermented using low-frequency ultrasound (US), investigated the molecular mechanism of corresponding quality improvement. The samples were treated by optimal ultrasonication conditions (336 W power 7 min at 3 °C), which improved viscosity, water-holding capacity, sensory attributes, texture,...